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At a Glance
Course : Entree
Type of Prep : Roast
Occasion : Christmas
 
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Wild Goose with Currant Sauce

From Diana Rattray,
Your Guide to Southern Food.
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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.

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