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Categories:Viewed: 54 - Published at: 3 years ago
Ingredients
- 1 (10 ounce) can Campbell's French onion soup
- 8 ounces dry red wine
- 2 stalks celery
- 1 apple
- 2 carrots
- 1 tablespoon olive oil
- 2 bacon
- 1 teaspoon poultry seasoning
- 1 sprig fresh thyme
- 1 wild goose
Method
- soak bird in salted water x 1 hour to remove blood
- examine for pellets and feathers. Remove if found
- prepare browning bag with flour shaken inside and place into pan large enough to hold bird and bag without it hanging over edge
- Place in bird cavity -carrots celery and apple + herbs
- pat dry and coat with olive oil
- sprinkle with poultry seasoning
- place into bag in pan
- add french onion soup over top of bird and red wine into cavity
- place 2 bacon strips on top of bird
- seal bag and make 6 slits
- Bake at 350 x 20-30 minutes per pound. its done when leg wiggles easily.
- let cool 30 minutes before carving
- skim fat from liquid and reduce liquid
- thicken with cornstarch mixture.
