Breast and gizzards only
Flour
Salt and pepper
Garlic powder
Vegetable oil for deep frying

Cut breast pieces into about 1 " squares. Roll in flour and place on large flat pan. Sprinkle lightly with salt, pepper and garlic powder Refrigerate several hours. or overnight.

Deep fry until golden brown. Drain on paper towels.

1 goose, dressed
½ c. pancake flour
½ c. reg. Flour
Salt, pepper, paprika
Oil sufficient for browning
Onion, sliced
Bacon slices

Cut goose into serving pieces, splitting breast; shake or roll the pieces in the seasoned flour mixture(use apaper bag). Brown in hot oil, in iron Dutch oven; Arrange the pieces in layers with sliced onion; put slices of bacon over the top, bake covered at 350 degrees for 21/2 to 3 hrs. Makes delicious gravy.

½ goose skinned, filleted, and cut into 2-3 in. cubes
4 med. potatoes, scrubbed and halved
3-4 carrots, bias-cut in 1 in. pieces
1 onion thinly sliced
1 c. beer
¼ c. barbecue sauce
2 tbsp. brown sugar
½ tsp. Garlic salt

In a crockery cooker, place potatoes, carrots, and onion; place meat on top; combine beer, barbecue sauce, brown sugar and garlic salt. Pour over meat, cover, cook on med. heat, 6-8 hrs. Serve in soup bowls.

1 goose breast, sliced (bite-size)
1 envelope Lipton onion soup mix
1 large can sliced mushrooms
1 pt. sour cream
1 Tbsp. flour
1 Tbsp. butter
salt, pepper and garlic powder to taste
1/4 tsp. liquid smoke (optional)

Brown meat in butter. Add onion soup and mushrooms. Simmer 12 to 15 minutes. Mix sour cream and flour. Add to meat mixture and heat (do not boil). Serve over noodles. Serves 4.

1 Canada Goose
2 1/2 qt. cornbread crumbs
1 large onion, chopped fine
2 apples, diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sage
1 tsp. garlic
goose giblets (optional)

Boil giblets until tender, remove skin and chop fine. Combine with cornbread crumbs, onions and apple. Mix well and add spices and herbs. Moisten and stuff goose. Place in roasting pan and spread with about 2 tablespoons butter; sprinkle with a little flour. Roast at 350 degrees in oven for about one hour and 15 to 20 minutes per pound. Baste often.