Goose
Stewed with Sauerkraut
duszone z kiszona kapusta |
Salt & pepper goose 1 hour before roasting,
then roast on rack in 325-350 degree Fahrenheit oven 2 1/2 to 3 1/2 hours or until tender,
basting occasionally with water, wine or beer and pricking with fork to release excess
fat.
Soak 1 ounce dried Polish mushrooms in 3 cups water 2 hours then cook in same water
until tender. Chop and return to mushroom water. Drain 1 quart sauerkraut, reserving
liquid. Rinse in cold water; drain well, pressing out moisture by hand. Chop coarsely,
place in pot, scald with boiling water to cover, and cook uncovered 30 minutes, adding
more water if too much evaporates. Add mushrooms and mushroom water, season with a little
pepper, and cook on low heat under cover another 30 minutes.
In 3 Tablespoons goose drippings from roaster saute 1 large finely chopped onion until
tender and add to sauerkraut. When goose is nearly tender, remove from roaster and cut
into portions. Remove some of the larger bones if you like. Place 1/2 the sauerkraut in a
clean baking dish, sprinkle with 1/4 teaspoon caraway, add the goose, top with remaining
sauerkraut, sprinkle with another 1/4 teaspoon caraway, cover, and bake in moderate oven
30-45 minutes. Serve with boiled potatoes.
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