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Mr. Pat's Famous Baked Christmas Goose


Mr. Pat’s Famous Baked Christmas Goose
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Mr. Pat's Famous Baked Christmas Goose
  • 1-2 fresh cleaned and seasoned geese
  • ¼ of onion, apple or orange, bell pepper (for each goose cavity
  • Whole garlic cloves (enough to put 3-4 in cavity and 2-3 under skin on breast side)
  • 1-2 pieces of hickory smoked bacon per goose
  • 1 (16-oz.) container of fresh chopped onion
  • 2 large bell peppers, chopped
  • 3-4 T. minced garlic
  • 1 (8-oz.) container sliced mushrooms
  • 1 (6-oz.) can mushroom steak sauce
  • 2 sticks margarine or butter
  • Steen’s Cane Syrup (enough to cover bottom of your pot you are using)
  • Salt, red/black pepper, garlic powder
  • water
  • 1-2 bunches fresh green onion, chopped
  1. In large roasting pot, melt the margarine or butter (Hubby prefers the margarine!)
  2. Take ¼ of onion, fruit, bell pepper and wrap a piece of bacon around it and secure with toothpick.
  3. Season the birds and stuff the bacon bundle into the cavity of bird. You can also shove a few pieces of whole garlic in the cavity.
  4. Lift the skin from the breast side and stuff some the garlic under it.
  5. Brown the birds in the margarine until golden on all sides.
  6. Remove birds.
  7. Drain off excess margarine from the pot.
  8. Pour enough syrup to cover the bottom of pot. Heat up.
  9. Place birds back in and brown again in the syrup. Remove birds again.
  10. Place the chopped onion, bell peppers and garlic into the pot and saute until tender.
  11. Add the mushroom steak sauce and mushrooms; stir to blend.
  12. Gently add the birds back into the pot.
  13. Slowly add warm water until the birds are ¾ covered.
  14. Place in a 350 oven covered for 2-3 hours or until tender. After about 1 hour of cooking, tilt the lid a little or remove it and let birds cook until they look browned. Taste gravy for seasoning.
  15. Sprinkle with the chopped green onions and serve over hot rice.
*****For a great change, in the last 30-45 minutes, place some sliced yams into the gravy and cook until tender. The yams add a nice sweetness to the taste and it also helps thicken your gravy. Wonderful!!!!

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