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

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