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 Sauteed Green Beans With Shallots and Wild Mushroom and Barley Pilaf.

• Ready In: 2 hrs 45 mins
• Serves: 6

Ingredients

• 1  large  wild goose
• 1  oven cooking bag (I used a turkey-sized Reynolds bag)
• 1⁄3 cup whole wheat flour
• 1 (7/8ounce) package  chicken gravy mix
• 1  teaspoon salt
• 2  tablespoons sugar
• 1  cup hot water
• 1 (6 ounce) can  frozen orange juice concentrate, thawed

Directions

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.