WILD GOOSE WITH CURRANT SAUCE

      Title: WILD GOOSE WITH CURRANT SAUCE
  Categories: Wildgame, Poultry, Spices
       Yield: 1 Servings
  
       1    Cooking apple, cored/wedges
       1    Orange, unpeeled/wedges/lge
       6    Prunes, pitted dried, chop
       2    Geese, 2 1/2 Lb, dressed
       2 pk Onion soup, dry (1 1/3 oz)
       2 c  Wine, dry red
       2 c  Water
 
 MMMMM-----------------------CURRANT SAUCE----------------------------
     1/4 c  Red currant jelly
     1/4 c  Catsup
     1/4 c  Wine, port
     1/4 c  Worcestershire sauce
       2 tb Butter or margarine
  
   Combine all asterisked ingredients in a small saucepan. Cook over
   medium heat, stirring constantly, until thoroughly heated. YIELD: 1
   Cup Currant Sauce Combine apple, orange and chopped prunes, mixing
   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
   the mixture into each bag. Seal bags; cut 6 small slits in top of
   each to allow steam to escape. Place bags in a large shallow pan.
   Bake at 350 degrees for 3 to 3.5 hours. Serve geese with currant
   sauce. (Hugg`s Note: Rare geese are preferable to dried-out geese)
   Hugg`s Note: Substitute muscadine jelly for currant jelly. Source: M.
   E. Costello, SOUTHERN LIVING Nov 87 Recipe date: 12/05/87
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