# Canadadian Goose in Orange Sauce

**URL:** https://forum.bigfishtackle.com/t/canadadian-goose-in-orange-sauce/45291
**Category:** Game recipes
**Created:** [July 23, 2004, 2:07pm UTC](https://forum.bigfishtackle.com/t/canadadian-goose-in-orange-sauce/45291 "2004-07-23T14:07:18Z")
**Posts on this page:** 1
**Page:** 1

<div class="post-metadata">

### Author: ![tubeN2](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@tubeN2](https://forum.bigfishtackle.com/u/tubeN2)
#### Post date: [July 23, 2004, 2:07pm UTC](https://forum.bigfishtackle.com/t/canadadian-goose-in-orange-sauce/45291/1 "2004-07-23T14:07:18Z")

</div>

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  
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-degree 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.