CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689eb33   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
        
     Uncle Dirty Dave's Archives   
       
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