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| 1 | Cooking apple; cored and cut wedges |
| 1 gross | Orange; unpeeled and cut wedges |
| 6 | Pitted dried prunes; chopped |
| 2 | 2-1/2 pound wild geese; dressed |
| 2 | Envelopes (1.31-oz) dry onion soup mix |
| 2 Tasse | red wine dry |
| 2 Tasse | water |
| 1/4 Tasse | Red currant jelly |
| 1/4 Tasse | catsup |
| 1/4 Tasse | Port wine |
| 1/4 Tasse | Worcestershire Sauce |
| 2 Esslöffel | butter or margarine |
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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.
From M.E. Costello of Georgia in November, 1987 "Southern Living" Typos by Jeff Pruett
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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