Although goose is not very popular in most of the United States, it can be quite delicious if prepared proplery. Why not try this one for a merry German-style Christmas?
Recipe By: Phil Bluefield (I have no idea who he is!)
Serves 4-6

1 10-12 pound Goose -- cleaned thoroughly
2 cups chopped Onion
3 1/2 pounds fresh Sauerkraut -- washed and drained
1/2 teaspoon Caraway seed
1/2 teaspoon Salt
1/2 teaspoon White Pepper
1 large Potato -- peeled and grated
1/2 cup Dry White wine
Salt and Pepper
4 cloves Garlic -- halved

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.
- - - - - - - - - - - - - - - - - - NOTES : IF PREPARING A WILD GOOSE, at least 3 days before roasting, wrap the goose in damp cloths and foil, and refrigerate. This breaks down the meat fibers and makes the bird more tender.

Back to the Archives

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved