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BLACK FOREST ROAST GOOSE
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.

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