Roast Goose

[Feathers and Fins]

Marinate overnight in large container ( Bookers Bourbon 1/2 cup... Worcestershire sauce 1/2 cup.... 2 tablespoons salt..... 2 cups water or till meat is covered.

Then in the morning us a rub Dehydrated onions, garlic, ( black red, yellow green and purple) peppers, chives from the garden, salt. Ground celery all mixed in a with bourbon and dried for that perfect rub. Rehydrate with Worcestershire Sauce paint it on the bottom of a baking bag then add the spices over it about a tablespoon more. Place meat on it then repeat to top of meat. Cook in oven at 350 until the center of the meat is 165 degrees and remove. Slice in 1/4'' slices and poor juices over.