| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 4 | Servings | ||
INGREDIENTS
| 1 | Cooking apple; cored and cut wedges | |
| 1 | lg | Orange; unpeeled and cut wedges |
| 6 | Pitted dried prunes; chopped | |
| 2 | 2-1/2 pound wild geese; dressed | |
| 2 | Envelopes (1.31-oz) dry onion soup mix | |
| 2 | c | Dry red wine |
| 2 | c | Water |
| 1/4 | c | Red currant jelly |
| 1/4 | c | Catsup |
| 1/4 | c | Port wine |
| 1/4 | c | Worcestershire sauce |
| 2 | tb | Butter or margarine |
INSTRUCTIONS
CURRANT SAUCE From: billspa@icanect.net (Bill Spalding) Date: Mon, 19 Aug 1996 04:56:21 -0400 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 3-1/2 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 MC-Recipe Digest V1 #207 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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