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

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