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Title: Wild Goose with Currant Sauce
Categories: Poultry Game Sauce
Yield: 1 Servings

1 Cooking apple, cored/wedges
1 Orange, unpeeled/wedges/lge
6 Prunes, pitted dried, chop
2 Geese, 2 1/2 Lb, dressed
2pkOnion soup, dry (1 1/3 oz)
2cWine, dry red
2cWater
CURRANT SAUCE
1/4cRed currant jelly
1/4cCatsup
1/4cWine, port
1/4cWorcestershire sauce
2tbButter or margarine

Combine all asterisked ingredients in a small saucepan. Cook over medium heat, stirring constantly, until thoroughly heated. YIELD: 1 Cup Currant Sauce Combine apple, orange and chopped prunes, mixing 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 the mixture into each bag. Seal bags; cut 6 small slits in top of each to allow steam to escape. Place bags in a large shallow pan. Bake at 350 degrees for 3 to 3.5 hours. Serve geese with currant sauce. (Hugg`s Note: Rare geese are preferable to dried-out geese) Hugg`s Note: Substitute muscadine jelly for currant jelly. Source: M. E. Costello, SOUTHERN LIVING Nov 87 Recipe date: 12/05/87

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