Christmas Dinner Recipes from Razzle Dazzle Recipes
Wild Goose with Currant Sauce Recipe
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Wild Goose with Currant Sauce

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

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.


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