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Goose and Kraut

Goose and Kraut

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Matt Schwab

This an easy way to prepare wild goose for the hunters or family. You can use goose with the skin on, but the meat will be greasier.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 1762 kcal
  • 88%
  • Fat:
  • 150.9 g
  • 232%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 73.4 g
  • 147%
  • Cholesterol:
  • 358 mg
  • 119%
  • Sodium:
  • 1516 mg
  • 61%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Bake for about 1 hour in the preheated oven, or until very tender. Remove from oven and allow to cool.
  3. 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.
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Reviews

MNmom
31
1/9/2004

My husband had already de-boned the goose, so we baked it that way and we only added 1 jar of sauerkraut (2 seemed like a lot.)It was the best goose I'd ever tasted, but I am not a big fan of goose. My husband, who loves goose loved the meal and the goose was quite tender. The sour of the kraut and sweetness of the applesauce and brown sugar make a nice combination.

Mrs. Evelyn Paradies
13
11/1/2005

This is a very good recipe. We liked it and it reminds me of our Czech Grandma's goose and duck dinners. Very Good!

Edwin H. Kluge Jr.
10
9/20/2007

Will make again