Orange Wild Goose
Based on a recipe from Cooking Alaskan by Alaskans, a cookbook my DH and I purchased when we visited there via Princess Cruise Lines in the 90’s. We made this recipe New Year’s Day 2009 with a goose that a neighbor gave us that she acquired on our property here in Maine. Tip: I left the bag open but will definitely close it next time with a twist tie and prick it as the instructions indicate; I think it would have steamed the goose rather than drying out the exposed area. This went really well with recipe #396346 and recipe #391990.
Ingredients
6 serv.Step-by-step instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Place flour in bag large enough to fit goose. Shake to coat the inside of bag.
- 3
Mix all other ingredients except goose and pour into bag. Place bag in deep roasting pan.
- 4
Place bird in bag and turn gently to coat all sides of goose with bag contents.
- 5
Secure bag with twist tie about 2 inches from top.
- 6
Prick bag in several places on top to vent.
- 7
Cook goose 2 ½ to 3 hours or until tender.
- 8
Remove bird to hot platter and pour sauce into a heavy skillet.
- 9
Skim off excess fat and thicken gravy to suit.
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