Recipe for Wild Goose with Currant Sauce 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 x Cooking apple, cored and cut wedges
1 lrg Orange, unpeeled and cut wedges
6 x Pitted dried prunes, chopped
2 x 2-1/2 pound wild geese, dressed
2 env (1.31-oz) dry onion soup mix
2 cup Dry red wine
2 cup Water
----------------- CURRANT SAUCE ----------------
1/4 cup Red currant jelly
1/4 cup Catsup
1/4 cup Port wine
1/4 cup Worcestershire sauce
Instructions:
Instructions: Combine first 3 ingredients, stirring well. Spoon into cavities of geese.

Place each goose, breast side up, in an oven cooking bag. Combine soup mix, wine, and water; pour half of mixture into each bag. Seal bags; cut 6 small slits in top each bag to allow steam to escape. Place bags in a large shallow pan. Bake at 350 degrees F for 3 to 3-1/2 hours. Serve with Currant Sauce.

Yield: 4 servings.

CURRANT SAUCE: Combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly, until thoroughly heated.

Yield: 1 cup.

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