German Roast Goose With Sauerkraut Stuffing

Favourite Fare in northern European countries is a flavorful roast goose, traditionally served on certain holidays, particularly Christmas. Although most common stuffings are made with chestnuts, or a combination of dried fruit such as prunes with apples, this is an interesting variation.

Recipe

**1 fresh or frozen ready-to-cook goose, 8 to 10 pounds Salt Pepper to taste.

**Juice of 1 lemon

**Large onion, finely chopped.

**2 pounds sauerkraut, drained half teaspoon crushed juniper berries or caraway seeds.

**Half cup dry white wine.

The Cooking

Wash and wipe dry the goose. Remove any fat from the cavity and reserve. Rub inside and out with salt and pepper. Prick the skin in several places and rub it with lemon juice.

Saute the onion in two tablespoons of the goose fat in a saucepan until tender. Add the sauerkraut and saute for one minute. Add the juniper berries or caraway seeds and wine. Season with salt and pepper.

Bring to a boil and remove from the heat. Stuff lightly into the goose. Close the cavity. Place in a roasting pan and roast, uncovered, in a preheated slow oven for 3 hours or longer, until tender.

Spoon off the fat as it accumulates in the pan.