Wild Goose With Currant Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 4 | Servings | ||
INGREDIENTS
| 1 | Cooking apple, cored and cut | |
| wedges | ||
| 1 | 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 | T | Butter or margarine |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 52
Total Fat: 5.8g
Cholesterol: <1mg
Sodium: 1146.7mg
Potassium: 477.3mg
Carbohydrates: 36.3g
Fiber: 1.8g
Sugar: 25.9g
Protein: 1.6g