1 wild goose, cut up
2 c. dry white wine
2 onions, sliced
2 tbsp. chopped parsley
1 tsp. thyme
6 peppercorns
2 bay leaves, crumbled
2 slices bacon, minced
1 garlic clove, crushed
2 c. chicken bouillon
1 tsp. salt

Marinate goose in the refrigerator overnight or for at least 8 hours in mixture of wine, onions, parsley, thyme, bay leaves, salt and peppercorns. Dry goose and save the marinade. Put it in a casserole with the bacon and roast at 425 degrees for 25 minutes or until brown, turning the goose frequently. Add the marinade, garlic, and bouillon. Cover and bake at 325 degrees for 1 hour or until goose is tender. Serves 6.