Wild goose with currant sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cooking apple, cored/wedges | |
| 1 | Orange, unpeeled/wedges/lge | |
| 6 | Prunes, pitted dried, chop | |
| 2 | Geese, 2 1/2 Lb, dressed | |
| 2 | packs | Onion soup, dry (1 1/3 oz) |
| 2 | cups | Wine, dry red |
| 2 | cups | Water |
| ¼ | cup | Red currant jelly |
| ¼ | cup | Catsup |
| ¼ | cup | Wine, port |
| ¼ | cup | Worcestershire sauce |
| 2 | tablespoons | Butter or margarine |
Directions
CURRANT SAUCE
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 3½ 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