Best Goose And Kraut Recipes

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RESTAURANT RUC'S ROAST GOOSE WITH SAUERKRAUT



Restaurant Ruc's Roast Goose With Sauerkraut image

Provided by Moira Hodgson

Categories     dinner, main course

Time 3h45m

Yield 4 - 6 servings

Number Of Ingredients 13

1 8-10 pound goose
2 tablespoons caraway seeds
Coarse salt
2 cups water
2 pounds fresh sauerkraut, rinsed
1/2 pound bacon
1 medium onion
1 teaspoon caraway seeds
1 teaspoon sugar (optional)
1 teaspoon vinegar (optional)
Coarse salt
1 tablespoon flour
1 cup chicken stock

Steps:

  • Preheat oven to 450 degrees. Spread the caraway seed and salt liberally over the goose and inside the cavity. Place in a roasting pan with the gizzards, neck, liver and wings underneath, plus two cups of water. Roast for two to three hours or until cooked, basting frequently with more water and pouring off the fat.
  • Rinse the sauerkraut and put into a heavy pot with 1-2 cups water, the caraway seeds and salt. Boil for 30 minutes and drain. In a separate pan saute the onion with the bacon. Add to the sauerkraut. Season with sugar and vinegar to taste. Cook for five more minutes.
  • Arrange goose on a serving dish and keep warm. Pour the fat off the cooking juices in the roasting pan. Stir in the flour, cook for a minute, then add the stock. Bring to a boil, season and serve separately in a sauce boat. Place the dumpling around the goose. Serve the sauerkraut in a bowl.

SLOW COOKED GOOSE



Slow Cooked Goose image

A very delicious goose dish. Good with tame and wild goose meat, as it will remove the wild-game taste. Great recipe that can cook all day while you're at work. When finished it makes an excellent gravy that is great with mashed potatoes. Also, my wife and kids couldn't stand the taste of goose until I made this recipe, now they love it.

Provided by Alex Waltman

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 6h20m

Yield 6

Number Of Ingredients 10

1 bunch celery, chopped
1 (12 ounce) package baby carrots, chopped
1 cup cream of celery soup
1 cup cream of chicken soup
1 cup cream of mushroom soup
1 cup cut-up mushrooms
8 fresh sage leaves
3 tablespoons fresh rosemary
2 tablespoons fresh thyme
2 (10 pound) goose, cut up

Steps:

  • Mix celery, carrots, cream of celery soup, cream of chicken soup, cream of mushroom soup, mushrooms, sage, rosemary, and thyme in a bowl.
  • Put goose pieces in a slow cooker. Pour soup and vegetable mixture over the goose.
  • Cook on High until goose is tender, 6 to 8 hours.

Nutrition Facts : Calories 1361.7 calories, Carbohydrate 16.9 g, Cholesterol 499.6 mg, Fat 72 g, Fiber 3.5 g, Protein 152 g, SaturatedFat 25.2 g, Sodium 1367 mg, Sugar 5.7 g

WILD DUCK OR GOOSE WITH SAUERKRAUT



Wild Duck or Goose with Sauerkraut image

Here's an old recipe I found about 20 plus years ago and have made it several times when I was lucky enough to get a few ducks. The sauerkraut and lemon takes away a lot of the wild taste. Note: If you get a goose and can tell it's old, you're own your own here. They have a tendency of being very tough.

Provided by Chuck in Killbuck

Categories     Wild Game

Time 1h35m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 wild ducks or 1 goose, cleaned
1 lemon, cut in half
1 (1 lb) can sauerkraut
1/2 teaspoon celery seed
1 teaspoon sugar
1 dash pepper
1 cup boiling water
3/4 cup sherry wine

Steps:

  • Rub bird, inside and out, with cut side of lemon, squeeze some juice on occasionally, Combine sauerkraut, celery seed, sugar, pepper.
  • Stuff bird loosely with the combination and truss the legs.
  • Place breast up on a rack in a shallow pan.
  • Pour in boiling water.
  • Cover and roast in 350° oven for around 45 minutes.
  • Remove cover, drain liguid from pan.
  • Roast uncovered for 30 minutes, or until done,basting frequently with the sherry.
  • Garnish with with orange slices and parsley after removing from oven.
  • This is also good stuffed with a nice wild-rice stuffing.

ROAST GOOSE WITH SAUERKRAUT



Roast Goose with Sauerkraut image

Categories     Sauce     Side     Roast     Goose     Simmer

Yield makes 4 to 6 servings

Number Of Ingredients 5

One 8- to 10-pound goose, trimmed of excess fat
Salt and black pepper to taste
1 pound sauerkraut, preferably fresh, shredded, rinsed, and drained
2 tablespoons sugar
1/2 cup dry white wine

Steps:

  • Preheat the oven to 350°F. Prick the goose skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick). Season the goose with salt and pepper and place it, breast side down, on a rack in a roasting pan.
  • Roast the goose for 20 minutes, prick the exposed skin again, then roast for another 20 minutes, or until it begins to brown. Then turn the goose breast side up, prick again, and baste with some of the accumulated pan juices (there will be plenty). Roast for another hour, pricking the skin and basting 2 or 3 times during that period.
  • Take the roasting pan out of the oven and remove the goose. Lay the sauerkraut on the bottom of the roasting pan and return the goose to the pan. Raise the heat to 400°F and continue to roast until the meat is done, about another 30 minutes. At that point, all juices, including those from the interior, should run clear, and the leg bone should wiggle a little in its socket. When the bird is done, an instant-read thermometer inserted into the thigh will read about 180°F.
  • Remove the goose from the pan and set the pan over low heat on the stovetop. Stir in the sugar and wine, scraping the browned bits from the pan, and simmer until the sauce has reduced slightly and the sauerkraut is moist but not swimming in liquid.
  • Carve the goose and serve with the sauerkraut.

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