Ingredients

2 ducks or pheasants or 1 goose or 4 Cornish game hens
1 lg. onion, chopped
1 can mushroom pieces
2 ribs celery, chopped
6 slices uncooked bacon
2 – 3 C. water
1 tsp. prepared herb or poultry seasoning
2 chicken bouillon cubes
1 tsp. Worcestershire sauce
ORANGE SAUCE:
1 C. orange juice
1/4 C. sugar
1 Tbsp. cornstarch, mixed with 2 Tbsp. cold water

Cooking Instructions

Salt and pepper birds to taste including inside cavities. Place breast up in a 9 x 13 inch baking pan. Add 1/2 of onion and 1/2 of celery to pan. Place remaining vegetables plus mushrooms in the cavities. Place 3 strips of bacon on top of each breast. Add water, herb seasoning, bouillon cubes and Worcestershire sauce to pan. Place ducks, pheasants or geese in a 300 degree oven to bake. (Bake Cornish hens according to package instructions.) Baste every 30 minutes. When done, cut off of bones and serve on bed of Uncle Ben’s wild rice. Cover with Orange Sauce.
 
 
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