Text 13239, 69 rader
Skriven 2011-07-11 07:18:00 av Dave Drum (1:124/311)
Ärende: GAME 578
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goose In Orange Sauce
 Categories: Game, Citrus, Vegetables
      Yield: 6 Servings
 
      1 lg Canada goose
      1 pk Oven cooking bags
      2    Envelopes brown gravy mix
      4 tb Brown sugar
     12 oz (1 cans) orange juice
           - concentrate: pulp-free
      2 c  Hot water
    1/2 c  Flour
      4 tb Orange marmalade or plum
           - jelly
      3 cl Garlic; fine chopped
 
  Slowly thaw the bird (overnight in the refrigerator) and
  clean thoroughly. Place goose breast down in oven-cooking
  bag, seal and bake in a covered roasting pan for
  approximately 1 to 1-1/2 hours in a 325øF/160øC oven. Pour
  fat and drippings from goose and discard. Mix above
  ingredients together, pour over goose and into cooking bag,
  and seal bag. Return to roasting pan and continue cooking
  2-4 more hours, or until goose is falling off bones or
  appears to be tender. Pour sauce into gravy boat and serve
  with sliced goose.
  
  ADDENDUM
  
  Cleaning: I found it very important that the bird be thawed
  and cooked immediately afterward. Waiting 1 or 2 days to
  cook it after thawing tends to taint the meat and it does
  not taste very good. Also, it is very important to clean the
  bird thoroughly before cooking. I run the bird under cold
  water while picking off all excess fat and feathers and then
  run cold water through the body cavity until the water is
  clear.
  
  Cooking: I found the maximum roasting times were the best,
  regardless of the size of the goose. That is, roast it 1-1/2
  hours and then 4 hours.
  
  [This sounds like too long to me, but I have never used
  cooking bags before. I would watch the bird very carefully
  after about the third hour.- JW]
  
  Cooking bags: Cooking bags are available from Safeway in the
  food wrap section. Get the large size. The package contains
  2 bags. Do not try to save the first cooking bag. Instead of
  "pouring fat and drippings from goose" just remove the goose
  from the cooking bag, discard the bag (drippings and all),
  put goose into a new bag, pour sauce into bag, and seal.
  
  Serving: When done, the meat will be falling off the bones.
  Remove skin and discard. Remove meat from bones and arrange
  pieces on a serving platter. Discard bones. Pour orange
  sauce over the meat pieces and serve.
  
  Jim B. Powles

  Uncle Dirty Dave's Archives
 
MMMMM

... A tiny radish of passionate scarlet, tipped modestly in white.
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