REFLECTOR: Canadian Goose hunting with a Velocity 173 RG

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Goose in Orange Sauce 
 
Ingredients  
1 large Canada Goose
1 package oven cooking bags
2 envelopes brown  gravy mix
4 Tbls. brown sugar
2-6 oz. cans frozen orange juice  concentrate, pulp-free
2 cups hot water
1/2 cup flour
4 Tbls. orange  marmalade or plum jelly
2-3 cloves garlic, finely chopped 
 
Instructions  
Slowly thaw the bird (overnight in cold water or 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 325°F oven.  
Pour fat and drippings from goose and discard.  
Mix aditional 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.



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