CHEF JEFF — ONE BYTE AT A TIME: Roast Goose with Sauerkraut

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.

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