Wild Goose In A Bag

• 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

1. soak bird in salted water x 1 hour to remove blood
2. examine for pellets and feathers. Remove if found
3. prepare browning bag with flour shaken inside and place into pan large enough to hold bird and bag without it hanging over edge
4. Place in bird cavity -carrots celery and apple + herbs
5. pat dry and coat with olive oil
6. sprinkle with poultry seasoning
7. place into bag in pan
8. add french onion soup over top of bird and red wine into cavity
9. place 2 bacon strips on top of bird
10. seal bag and make 6 slits
11. Bake at 350 x 20-30 minutes per pound. its done when leg wiggles easily.
12. let cool 30 minutes before carving
13. skim fat from liquid and reduce liquid
14. thicken with cornstarch mixture.

campbells, red wine, stalks celery, apple, carrots, olive oil, bacon, poultry seasoning, thyme, wild goose

Taken from www.food.com/recipe/wild-goose-in-a-bag-397592 (may not work)