Ingredients

1 wild goose, cut up
2 C. dry white wine
2 onions, sliced
2 Tbsp. chopped parsley
1 tsp. thyme
6 peppercorns
2 bay leaves, crumbled
2 slices bacon, minced
1 garlic clove, crushed
2 C. chicken bouillon
1 tsp. salt

Cooking Instructions

Marinate goose in the refrigerator overnight or for at least 8 hours in mixture of wine, onions, parsley, thyme, bay leaves, salt and peppercorns. Dry goose and save the marinade. Put it in a casserole with the bacon and roast at 425 degrees for 25 minutes or until brown, turning the goose frequently. Add the marinade, garlic, and bouillon. Cover and bake at 325 degrees for 1 hour or until goose is tender. Serves 6.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: