*  Exported from  MasterCook  *
 
                           WILD GOOSE A L'ORANGE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Poultry
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Goose, wild ready to cook
    1                    Onion, minced
      1/4   ts           Tarragon leaves
    2       tb           Butter or margarine
      1/2   c            Orange juice
    2       tb           Orange peel, shredded
      1/8   ts           Salt
      1/8   ts           Mustard, dry
      1/4   c            Currant jelly
    2       tb           Wine, port or cranberry
    1                    Orange, pared and sectioned
    1 1/2   ts           Cornstarch
 
   Preheat oven to 325 degrees.
   
   Wash a 6-8 lb. goose and pat dry. Skewer neck skin to back, cross wing tips
   over back. Place goose breast-side-up on rack in shallow roasting pan. Cook
   onion and tarragon in butter until onion is tender. Add orange juice and
   peel, salt, mustard and jelly. Stir constantly over medium heat until jelly
   melts.
   
   Reduce heat, stir in wine and orange sections. Reserve half of sauce for
   glaze; baste with remainder during 3 1/2 hour cooking time. If goose gets
   too brown, place aluminum foil lightly over breast. Bird is done when
   drumstick meat feels very soft.
   
   Stir reserved sauce slowly into cornstarch, cook over medium heat, stirring
   constantly, until mixture thickens and boils 1 minute; serve with goose.
  
 
 
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