Title: Wild Goose with Currant Sauce - Sl 11/87
Categories: Entree Poultry Game Holiday Blank
Yield: 4 Servings

1		Cooking apple; cored and cut into wedges
1	lg	Orange; unpeeled and cut into wedges
6		Pitted dried prunes; chopped
2		2-1/2 pound wild geese; dressed
2		1.31 oz envelopes 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

: 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.

From M.E. Costello of Georgia in November, 1987 "Southern Living" Typos by Jeff Pruett

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