Wild goose with currant sauce
Yield: 1 Servings
Ingredients:
- 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 MMMMM-----------------------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
Instructions:
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
