REFLECTOR: Canadian Goose hunting with a Velocity 173 RG

[Jim Sower]

Works on duck.  Also deer, possum, dog, cat, coon, whatever.  Just be 
sure it's industrial strength.  The flatter the critter, the stronger 
the spices.
Old Indian trick.  Learned it from an old Indian ... Jim S.

Milton Mersky wrote:

>Jim Sower:
>
>The cooking instructions for a goose sounds great. Can I really use it
>for a duck? Or are you BSing us?
>
>Milt
>
>-----Original Message-----
>From: reflector-bounces at tvbf.org [mailto:reflector-bounces at tvbf.org] On
>Behalf Of Jim Sower
>Sent: Tuesday, September 13, 2005 12:21 PM
>To: Velocity Aircraft Owners and Builders list
>Subject: Re: REFLECTOR: Canadian Goose hunting with a Velocity 173 RG
>
>And in the event of road(/runway)-kill, add copious amounts of 
>industrial strength spices :o)
>
>HYTEC45 at aol.com wrote:
>
>  
>
>>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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