RING Logo
Michigan's Internet SuperStation! ©



GOOSE IN ORANGE SAUCE

A New Year's Day dinner menu featuring wild Canadian Goose swimming in Orange Sauce would be festive indeed! Here in Michigan we are blessed with an abundance of the species, so dig and HAPPY NEW YEAR!

This recipe is courtesy of Jim Powlesland. Thanks, JIM!

1 Large Canadian Goose
1 Package Oven Cooking Bags
2 Envelopes Brown Gravy Mix
4 Tablespoons Brown Sugar
2-6 oz. Cans Frozen Orange Juice Concentrate (pulp-free)
2 Cups Hot Water
1/2 Cup Flour
4 Tablespoons Orange Marmalade or Plum Jelly
2-3 Cloves Garlic, finely 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 approximately 1 to 1.5 hours in a 325 degree oven. Pour fat and drippings from goose and discard.* Mix remaining ingredients together, pour over the goose and continue cooking 2-4 hours, or until goose is falling off bones or appears to be tender.

Pour sauce into gravy boat and serve with sliced goose.

TIPS from Jim

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 1.5 hours and then 4 hours.

* Cooking Bags - Get the large size cooking 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 the 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.


Copyright © 1995-2000 RING! Inc.

©

Return to Certified Master's Menu