Brandied Goose

• 1 large old goose, cut into pieces
• 1/2 c. brandy
• flour
• 2 Tbsp. butter
• 2 Tbsp. cooking oil
• 3 c. chicken bouillon
• 2 Tbsp. steak sauce
• 3 Tbsp. dry sherry
• 1/8 tsp. marjoram
• salt and pepper to taste
• 2 bay laves
• 3 Tbsp. cornstarch
• 1 lb. can sweet cherries, pitted

1. Marinate goose overnight in brandy to tenderize and eliminate gamey flavor.
2. Save the brandy.
3. Roll pieces of goose in flour and brown in oil and butter in a Dutch oven.
4. Brown a few pieces at a time.
5. Add bouillon, steak sauce, sherry, marjoram, salt, pepper and bay leaves to the pan.
6. Heat.
7. Return the goose to pan.
8. Cover and place in a 325u0b0 oven for 2 1/2 hours or until tender.
9. Remove goose from pan.
10. Mix cornstarch with cherries and add to pan juices with brandy.
11. Stir and heat over low flame until sauce is slightly thickened.
12. Return meat and baste with sauce.
13. Simmer for 15 minutes, basting several times.
14. Place goose on a heated platter and spoon a little sauce over each piece.
15. Serve rest of sauce in a gravy boat to be ladled over hot goose.

goose, brandy, flour, butter, cooking oil, chicken bouillon, steak sauce, sherry, marjoram, salt, bay laves, cornstarch, sweet cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882223 (may not work)