Goose in Mushroom Sauce

* 5-pound goose
* 1-2 stalks celery, minced
* 1 medium Vidalia or sweet onion, chopped
* 1 large carrot, sliced into thin wheels
* 1-2 cloves garlic, minced
* 1 clove garlic, crushed
* 1 cup of white mushroom caps, cleaned and sliced or 1 large Portobello cap, cleaned and sliced or a mixture of both
* 1 cup sour cream
* 4 tablespoons flour
* 1-2 teaspoons salt
* 2 teaspoons herbs d’proven?e or 1 teaspoon each:  dried rosemary, lavender, marjoram
* 1/4 teaspoon dried thyme
* 1-2 tablespoons pancetta or olive oil for browning
* Olive oil, salt and pepper to season to taste

Wash the goose inside and out and pat dry. Remove and reserve neck and wings. Rub the inside and outside of goose with olive oil and season to taste with salt and pepper.

Place the goose on a rack in a shallow baking pan and bake uncovered at 325 degrees for 45 minutes or until browned.

While the goose is in the oven, simmer the giblets, neck and wings with 1 clove crushed garlic in enough water to cover.

Heat 2 tbsps of oil in a skillet, then stir the vegetables into the hot oil until they just begin to brown, then stir in the mushrooms and cook for 45 seconds.

Next, stir 2 tbsps flour into strained liquid from giblets (or 1 cup chicken stock). Add herbs and salt. Stir reserved 2 tablespoons flour into sour cream and blend into the stock mixture. Pour over vegetable mixture and blend gently.

Remove the goose from the shallow pan and place into a roasting pan. Pour mushroom sauce over goose, cover and roast 2 hours, basting once or twice, or until tender.

If you're a big mushroom fan, make a second batch sautéed in butter and white wine with a few ribbons of fresh tarragon and serve at table.