Recipe By: Phil Bluefield (I have no idea who he is!)
1 10-12 pound Goose -- cleaned thoroughly
Remove as much excess fat from goose as possible; place in a large skillet. Wrap and refrigerate goose until ready to use. Render goose fat in skillet over medium low heat; reserve 1/2 cup drippings and discard the leavings. (Bacon Drippings may be substituted if desired)
Saute onions in fat until tender. Add sauerkraut, caraway seed, salt and pepper; mix well; bring to boil over medium heat. Stir in potato; add wine; mix well. Lower heat; cover and simmer until most liquid is evaporated, 20-25 minutes or longer.
Preheat oven to 350 degrees; rub goose inside and outside all over with salt, pepper and garlic halves. Prick skin all over with a sharp fork; spoon sauerkraut mixture into cavity; secure with skewers or truss with cord. Roast 20-25 minutes per pound, basting every 25 minutes with pan juices, or until juices run clear when pierced between the leg and thigh with a fork. Let stand 20 minutes before carving.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved