Goose Casserole

4 cups diced wild goose
~ 3 cups wild rice
~ 7 cups chicken broth
~ 1 small can sliced mushrooms
~ 4 tbsp. chopped onion
~ 1/2 tsp. chopped garlic
~ 1 tsp. salt
~ 1/2 tsp. pepper
~ 1 pint heavy cream
~ 1 tsp. butter
~ 1 cup chopped celery
~ 4 tbsp. grated Parmesan cheese

Cook the rice in 5 cups of the chicken broth until done.
In a large bowl, toss together the rice, goose and mushrooms.
Add the remaining 2 cups chicken broth, onion, garlic, salt, pepper, cream, butter and celery. Mix together.
Pour into a baking dish and sprinkle on the Parmesan cheese.
Bake for 1 hour at 350 degrees.