NOTE: Drain goose parts for 90 min to two hours in a colander or some similar device at room
temp if dealing with a killed and fresh frozen ( not really bled out after the kill ) goose
Place goose breasts in a covered baking dish
Pour 1 16oz bottle of Italian dressing over breasts
Sprinkle crushed or minced onions, salt & pepper to taste.
Add: cut up celery, onions and a carrot to dish.
Cover and place in refrigerator for 2 days.
When ready to cook, take out of refrigerator and bring to room temperature. Preheat
over to 300”. Cook 2 ½ hours.
Serve with pasta, hot bread and salad.
Recipe submitted by: Barret Procyshyn