Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Cooking apple; cored and cut -dressed
-into wedges 2 ea 1.31 oz envelopes dry onion
1 lg Orange; unpeeled and cut -soup mix
-into wedges 2 c Dry red wine
6 ea Pitted dried prunes; chopped 2 c ;water
2 ea 2-1/2 pound wild geese;

-----------------------CURRANT SAUCE----------------------------
1/4 c Red currant jelly 1/4 c Worcestershire sauce
1/4 c Catsup 2 tb Butter or margarine
1/4 c Port wine

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
Submitted By JEFF PRUETT On 11-05-95

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