Title: Goose in Orange Sauce
Categories: Game Poultry
Yield: 6 Servings

1	lg	Canada Goose
1	pk	Oven cooking bags
2		Envelopes brown gravy mix
4	tb	Brown sugar
2		6 oz. cans frozen orange
		Juice concentrate,
		Pulp-free
2	c	Hot water
1/2	c	Flour
4	tb	Orange marmalade or plum
		Jelly
3		Cloves garlic, finely
		Chopped

Slowly thaw the bird (overnight in the refrigerator) and clean thoroughly. Place goose breast down in oven-cooking bag, seal and bake in a covered roasting pan for approximately 1 to 1-1/2 hours in a 325 degree oven. Pour fat and drippings from goose and discard. Mix above ingredients together, pour over goose and into cooking bag, and seal bag. Return to roasting pan and continue cooking 2-4 more hours, or until goose is falling off bones or appears to be tender. Pour sauce into gravy boat and serve with sliced goose.

ADDENDUM

Cleaning

I found it very important that the bird be thawed and cooked immediately afterward. Waiting 1 or 2 days to cook it after thawing tends to taint the meat and it does not taste very good. Also, it is very important to clean the bird thoroughly before cooking. I run the bird under cold water while picking off all excess fat and feathers and then run cold water through the body cavity until the water is clear.

Cooking

I found the maximum roasting times were the best, regardless of the size of the goose. That is, roast it 1-1/2 hours and then 4 hours.

[This sounds like too long to me, but I have never used cooking bags before. I would watch the bird very carefully after about the third hour.- JW]

Cooking bags

Cooking bags are available from Safeway in the food wrap section. Get the large size. The package contains 2 bags. Do not try to save the first cooking bag. Instead of "pouring fat and drippings from goose" just remove the goose from the cooking bag, discard the bag (drippings and all), put goose into a new bag, pour sauce into bag, and seal.

Serving

When done, the meat will be falling off the bones. Remove skin and discard. Remove meat from bones and arrange pieces on a serving platter. Discard bones. Pour orange sauce over the meat pieces and serve.

Jim B. Powles powlesla@freenet.calgary.ab.ca rec.hunting

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