CHEF JEFF — ONE BYTE AT A TIME: Roast Goose with SauerkrautToday’s is Minto (N.D.) Area Sportsman’s Klub’s wild game feed.
By: Herald Staff Report,
This would be a nice addition to today’s Minto (N.D.) Area Sportsman’s Klub’s wild game feed.
Roast Goose with Sauerkraut
1 goose, 8 to 10 pounds, trimmed of excess fat
1 teaspoon salt
Freshly ground pepper
1 pound sauerkraut or 2 14-ounce cans, rinsed, drained
½ cup dry white wine
2 tablespoons sugar
Heat oven to 350 degrees. Prick goose skin all over. Season goose with salt and pepper to taste. Place, breast side down, on a rack in a roasting pan.
Roast goose 20 minutes; prick the exposed skin again. Roast until it begins to brown, 20 minutes. Turn the goose breast side up; prick again. Baste with pan juices. Roast, pricking the skin and basting 2 to 3 times, 1 hour.
Remove roasting pan from oven; remove goose. Drain off all but ¼ cup of fat in pan. Add sauerkraut to pan; stir. Return goose to pan. Increase heat to 400 degrees. Roast until juices run clear and an instant-read thermometer inserted into thigh registers 180 degrees.
Remove goose and sauerkraut from pan; set aside 10 minutes. Meanwhile, place pan over medium-high heat. Stir in wine and sugar, scraping bottom of pan. Cook, stirring occasionally, until sauce reduces to about ¼ cup. Carve goose; serve with sauerkraut and sauce.
Yield: Serves 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.