Cranberry Wild Goose

Preheat oven to 325 degrees F.

Make the stuffing by mixing the cranberries, butter and sugar and packing it into the cavity of the goose. Fill it up. Make more stuffing if necessary.

Lace up the cavity and then rub butter or cooking oil over the outside of the goose.

Put a sheet of heavy-duty aluminum foil in a roasting pan, big enough to entirely wrap the bird.

Place the slices of bacon side by side on the foil and put the goose on top of it in the pan breast up.

Pour sherry over the goose. Fold the edges of the aluminum foil to completely enclose the bird.

Bake about 30 to 35 minutes per pound or until tender. About 30 minutes before it's done, open the foil and let the juices run into the pan. Get rid of the foil and dust the goose lightly with flour.

Baste it with the juices in the pan every 10 minutes letting the goose get light brown. When you remove the goose from the pan, you can get rid of the stuffing.

Keep the goose on a warm platter while you prepare the sauce.

Take the juices in the pan and make a sauce by boiling it down and adding cornstarch in a half cup of water.

The sauce can be poured over the sliced goose as you serve it.