Title: Wild Goose with Currant Sauce #1
Categories: Poultry Sauce Game
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 |
| 2 | pk | Onion soup, dry (1 1/3 oz) |
| 2 | c | Wine, dry red |
| 2 | c | Water |
| CURRANT SAUCE |
| 1/4 | c | Red currant jelly |
| 1/4 | c | Catsup |
| 1/4 | c | Wine, port |
| 1/4 | c | Worcestershire sauce |
| 2 | tb | Butter 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)