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    Main-Goose: Wild Goose w/ Currant Sauce


    Source of Recipe


    Southern Living

    List of Ingredients




    1 Cooking apple cored and cutwedges
    1 lg Orange unpeeled and cut-wedges
    6 Pitted dried prunes chopped
    2 2-1/2 pound wild geese dressed
    2 Envelopes (1.31-oz) dry onion soup mix
    2 c Dry red wine
    2 c Water

    -----CURRANT SAUCE-----
    1/4 c Red currant jelly
    1/4 c Catsup
    1/4 c Port wine
    1/4 c Worcestershire sauce
    2 tb Butter or margarine

    Recipe



    Combine first 3 ingredients, stirring well. Spoon into cavities of geese. Place each goose, breast side up, in an oven cooking bag. Combine soup mix, wine, and water; pour half of mixture into each bag. Seal bags; cut 6 small slits in top each bag to allow steam to escape. Place bags in a large shallow pan. Bake at 350 degrees F for 3 to 3-1/2 hours. Serve with Currant Sauce. Yield: 4 servings.

    CURRANT SAUCE: Combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly, until thoroughly heated. Yield: 1 cup.

 

 

 

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