Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg canada goose
1 pk oven cooking bags
2 envelopes brown gravy mix
4 tb brown sugar
2 6 oz. cans frozen orange
1 juice concentrate,
1 pulp-free
2 c hot water
1/2 c flour
4 tb orange marmalade or plum
1 jelly
3 cloves garlic, finely
1 chopped

Slowly thaw the bird (overnight in the refrigerator) and clean thoroughly.
Place goose breast down in oven-cooking bag, seal and bake in a covered
roasting pan for approximately 1 to 1-1/2 hours in a 325 degree oven. Pour
fat and drippings from goose and discard. Mix above 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.

ADDENDUM

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.

[This sounds like too long to me, but I have never used cooking bags
before. I would watch the bird very carefully after about the third hour.-
JW]

Cooking bags

Cooking bags are available from Safeway 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.

Jim B. Powles powlesla#freenet.calgary.ab.ca rec.hunting

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