Wild Goose with Currant Sauce

Scroll down to see more duck and goose recipes.

Ingredients:

• 1 cooking apple, cored and cut into wedges
• 1 navel orange, unpeeled, sectioned
• 6 pitted dried prunes, chopped
• 1 wild goose, about 5 to 7 pounds, or 2 small geese or ducklings
• 2 envelopes dry onion soup mix
• 2 cup dry red wine
• 2 cup water
• .
• Currant Sauc
• 1/4 cup red currant jelly
• 1/4 cup ketchup
• 1/4 cup port wine
• 3 tablespoons Worcestershire sauce
• 2 tablespoons butter

Preparation:

Combine apple wedges, orange sections and chopped prunes, stirring well. Spoon into cavities of goose or geese. Place goose or geese in 1 or 2 prepared oven cooking bags, breast side up. Combine soup mix, wine, and water; pour half of mixture into each bag or all into 1 large bag. Seal bag; cut 6 small slits in top each bag to allow steam to escape. Place bags in a large shallow pan. Bake at 350° for 3 to 3 1/2 hours. Serve with currant sauce.
Makes 4 servings.

Currant Sauce: Combine Currant Sauce ingredients in a small saucepan. Cook over medium heat, stirring constantly, until mixture begins to simmer.
Makes 1 cup.

More Goose and Duck Recipes
Roast Goose with Fruited Stuffing
Roast Duck with Orange Molasses Sauce
Braised Duck
Roast Duck or Goose Recipe
Honeyed Roast Duck
Canadian Goose with Wine
Great Golden Goose

Chicken Recipe Index
Turkey Recipe Index

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter