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Bayou Roast Goose

1 wild goose, (6- to 8-lbs) giblets reserved
garlic salt, to taste
paprika, to taste
1 carrot, chopped
1 1/2 celery ribs, chopped
1 1/4 teaspoon salt
1 onion, chopped
4 tablespoons flour
1 cup sour cream
4 ounces canned mushrooms

Wipe goose as dry as possible inside and out with paper towels. Season with garlic salt and paprika. Put on a rack in a shallow baking pan and roast, uncovered, at 325 degrees for 1 hour, or until goose is browned and fat is rendered. Pour off liquid fat, reserving 3 tablespoons. Meanwhile, simmer goose giblets, neck, and wing tips in water to cover with carrot, celery, and 1 teaspoon salt. In reserved 3 tablespoons of goose fat cook the onion soft and yellow; stir in 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup. Stir remaining 2 tablespoons flour into sour cream and then blend into gravy; season with remaining salt, or to taste. Put goose back in roaster and pour gravy and mushrooms over it. Cover roaster and roast for another 2 hours.
Yield : 6 to 8 servings.

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