MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Goose in Orange Sauce
Categories: Game, Poultry, Citrus, Sauces
Yield: 8 Servings

1 lg Canada Goose
2 Oven cooking bags

MMMMM---------------------------SAUCE--------------------------------
2 Envelopes brown gravy mix
4 tb Brown sugar
12 oz Frozen orange juice
- concentrate; pulp-free
2 c Hot water
1/2 c Flour
4 tb Orange marmalade or plum
- jelly
3 cl Garlic; fine chopped

Slowly thaw the bird (overnight in cold water or
refrigerator) and clean thoroughly. Place goose breast
down in oven-cooking bag, seal and bake in a covered
roasting pan for approxiamtely 1 to 1-1/2 hours in a
325ºF/160ºC oven. Pour fat and drippings from goose and
discard.

Mix sauce ingredients together, pour over goose and into
cooking bag, and seal bag. Return to roasting pan and
continue cooking 2-4 more hours, or until goose is falling
off bones or appears to be tender. Pour sauce into gravy
boat and serve with sliced goose.

ADDENDA:

Cleaning: I found it very important that the bird be
thawed and cooked immediately afterward. Waiting 1 or 2
days to cook it after thawing tends to taint the meat and
it does not taste very good. Also, it is very important to
clean the bird thoroughly before cooking. I run the bird
under cold water while picking off all excess fat and
feathers and then run cold water through the body cavity
until the water is clear.

Cooking: I found the maximum roasting times were the best,
regardless of the size of the goose. That is, roast it
1-1/2 hours and then 4 hours.

Cooking bags:

Cooking bags are available from the Supermarket in the
food wrap section. Get the large size. The package
contains 2 bags. Do not try to save the first cooking bag.
Instead of "pouring fat and drippings from goose", just
remove the goose from the cooking bag, discard the bag
(drippings and all), put goose into a new bag, pour sauce
into bag, and seal.

Serving: When done, the meat will be falling off the
bones. Remove skin and discard. Remove meat from bones and
arrange pieces on a serving platter. Discard bones. Pour
orange sauce over the meat pieces and serve.

Recipe by: Jim B. Powles

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