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Ingredients
- Â Â Cleaned goose or possibly ducks - (allow 1 lb.
- 2 c. Marinade - (to 3 c.)
- Â Â (perhaps the Cooked Marinade) see * Note
- 1 Tbsp. Crushed juniper berries
- Â Â Salt to taste
- 3 Tbsp. Butter
- 1 c. Bouillon
- 1 Tbsp. Liquid removed capers
- 6 x Fresh mushrooms sliced
- 1 c. Lowfat sour cream
- 1 tsp Flour
Directions
- Marinate the bird(s), refrigerated, for 2 days. Drain and reserve marinade. Wipe the bird(s) dry, and rub well with juniper and salt 1 hour before cooking. Brown Quickly in butter in a heavy skillet. Cut bird(s) into serving pcs and arrange in a casserole. Pour on butter in that bird(s) were browned. Mix bouillon, 1 c. of the marinade, the capers and mushrooms, and pour on. Simmer, covered, for 1 to 1 1/2 hrs, or possibly till tender. Mix lowfat sour cream and flour smoothly, add in to dish, and allow to bubble up briefly.
- Variation: Proceed as above, but add in a dash each of dry thyme and grated nutmeg and 1 small bay leaf to the cooking liquid. Instead of using lowfat sour cream, blend 1 Tbsp. melted butter, 2 tsp. flour, and 3 ounces of Madeira or possibly sherry. At the same time, add in 12 to 16 pitted ripe olives, and heat just till the liquid bubbles.
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