Goose Creole
Allison Arnold
1 lb. cooked goose meat
2 cups cooked tomatoes
pinch of paprika
1 tsp. garlic powder
1 tsp. salt
pepper to taste
pinch of dried rosemary or thyme
1 clove garlic, finely chopped
1/2 cup green peppers, finely chopped
1 large onion
2 cups cooked rice
Sautee onion, peppers, and
garlic ten minutes or until tender.
Add salt, paprika, pepper, rosemary or thyme, and tomatoes.
Bring to a boil, lower heat, and simmer 15-20 minutes.
Add goose meat and heat through.
Serve over rice.
Makes approximately 4 servings.