Roast Goose With Sauerkraut Recipes

RESTAURANT RUC'S ROAST GOOSE WITH SAUERKRAUT

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.

ROAST GOOSE

Steps:

• Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
• Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
• Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
• Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.

GOOSE AND KRAUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Clean goose under cold running water, paying special attention to the cavity. Poke holes all over the goose using a paring knife. This allows some of the fat to escape while cooking. Place breast-side up onto a broiler pan or roasting rack, and cover loosely with aluminum foil.
• Bake for about 1 hour in the preheated oven, or until very tender. Remove from oven and allow to cool.
• Combine the shredded potatoes, sauerkraut, applesauce, and brown sugar in a slow-cooker. Remove as much meat from the goose as you can, leaving meat in large pieces. Add them to the mixture in the slow cooker. Place the lid on the cooker and cook on HIGH for 3 to 4 hours.

ROAST GOOSE WITH SAUERKRAUT

Steps:

• Rinse goose or duck thoroughly and pat dry. Rub salad or vegetable oil on the goose to coat. Season the bird to taste. Put onions or apples in the body cavity to cook with the bird. Place bird on a rack in a deep 14-inch Dutch oven. Sprinkle caraway seed on the outside of the bird. Add liquid previously drained and reserved from sauerkraut to cook bird. Cover and place Dutch oven in firepan. Cook with 8-10 briquets underneath and 20-25 briquets on top for about 1 hour. Add sauerkraut over and around the bird. Continue to cook until brown and getting tender. Freshen charcoal as needed.Two whole mallard ducks will just fit inside a deep 12-inch Dutch oven if you don't have a deep 14-inch DO.Spiced with More Tall Tales - Fish and Fowl

WILD DUCK OR GOOSE WITH SAUERKRAUT

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

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.