Wild goose with currant sauce - sl 11/87
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Cooking apple; cored and cut into wedges |
| 1 | large | Orange; unpeeled and cut into wedges |
| 6 | eaches | Pitted dried prunes; chopped |
| 2 | eaches | 2-1/2 pound wild geese; |
| ¼ | cup | Red currant jelly |
| ¼ | cup | Catsup |
| ¼ | cup | Port wine dressed |
| 2 | eaches | 1.31 oz envelopes dry onion soup mix |
| 2 | cups | Dry red wine |
| 2 | cups | ;water |
| ¼ | cup | Worcestershire sauce |
| 2 | tablespoons | Butter or margarine |
Directions
CURRANT SAUCE
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 3-½ 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
Submitted By JEFF PRUETT On 11-05-95