Serves: 4
Ingredients
| Amount | Ingredient |
|---|---|
| 1 | whole wild goose, 3 to 6 pounds, skin on |
| salt | |
| 1 | medium onion, cut in half |
| 1 tablespoon | flour |
| ½ cup | port wine |
| ¼ cup | orange juice |
| 1 tablespoon | lemon juice |
| ½ teaspoon | dry mustard |
| ¼ cup | currant jelly |
| 2 tablespoon | cornstarch |
| 2 tablespoon | cold water |
| 1 | can (11 ounces) mandarin orange segments, drained |
How to Prepare
Heat oven to 350 degrees. Sprinkle
cavity and outside of goose
lightly with salt; place onion in cavity.
Add flour to a large or turkeysized
Oven Cooking Bag and shake
to distribute. Place bag in roasting
pan. In small bowl, blend wine,
orange juice, lemon juice and dry
mustard. Add to cooking bag and
stir with plastic or wooden spoon to
blend in flour. Place goose, breast
side up, in cooking bag. Close bag
with nylon tie and make six 1 /2-
inch slits in top of bag. Roast until
almost tender, 15 to 20 minutes per
pound. Slit cooking bag down center
and roast until goose is brown,
1 5 to 20 minutes longer. Remove
goose from bag; discard onion. Keep
goose warm.
Strain juices from cooking bag
into 4-cup measure. Skim fat. Add
water if necessary to equal 2 cups.
In medium saucepan, combine juices
and jelly. Cook over medium
heat, stirring constantly, until jelly
melts. In small bowl, blend cornstarch
and water. Stir into jelly mixture.
Cook over medium heat, stirring
constantly, until thickened and
bubbly. Add mandarin orange segments
to gravy; heat through. Serve
gravy with goose.