German Style Braised Christmas Goose
Ingredients:
- 1 Whole Goose, cut
- 4 TB Lard or Vegetable oil
- 3 C Cabbage, Shredded
- 1 onion, thinly sliced
- 4 Carrots, peeled and thinly sliced
- 32 oz. Sauerkraut
- 2C white wine
- 2C chicken stock
- 2 Bay leaves
- 6 cloves
- 1 tsp cracked black pepper
- 10 juniper berries
- 1 tsp caraway seeds
- 4 smoked sausages or kielbasa, sliced on bias into ½” pieces
- Salt
- Chopped chives for garnish
Method:
Heat the fat in a Dutch oven or large heavy oven pan set over medium high heat. Brown the cut goose, salt as cooking. Remove from pan and set aside. Saute the onion, cabbage and carrot until they brown slightly, add the sauerkraut, wine, stock and spices.
Nestle the browned goose into the vegetables cover the pot and simmer for 90 minutes to 3 hours, depending on the amount of meat used. You may do this in a 350F oven.
When the meat is about 30 minutes from being done, add the sliced sausages to warm them through.
Plate goose on the vegetables and garnish with chives
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