Best 10 Restaurant Rucs Roast Goose With Sauerkraut Recipes

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Discover the delectable flavors of "Restaurant Rucs Roast Goose with Sauerkraut," a dish that has tantalized taste buds for generations. Embark on a culinary journey as we unveil the secrets behind this iconic recipe, guiding you through each step to achieve perfection. From selecting the perfect goose to mastering the art of roasting, we'll provide expert tips and techniques to ensure your roast goose is crispy, tender, and bursting with flavor. We'll also delve into the intricacies of preparing sauerkraut, a tangy and savory accompaniment that perfectly complements the richness of the goose. Whether you're a seasoned chef or a home cook looking to impress, this comprehensive guide will equip you with the knowledge and inspiration to create a restaurant-worthy "Restaurant Rucs Roast Goose with Sauerkraut" that will leave your guests in awe.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST GOOSE WITH SAUERKRAUT



Roast Goose with Sauerkraut image

The Roast Goose with Sauerkraut recipe out of our category Goose! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 3h15m

Yield 8

Number Of Ingredients 17

1 kitchen-ready Goose (5 kg)
6 Apple
3 onions
salt
peppers
2 Tbsps plucked marjoram
1 l chicken stock
100 grams Dried plum
180 milliliters dry white wine
1 onion
2 Tbsps vegetable oil
1 kilogram Sauerkraut (canned)
500 milliliters Broth (meat or vegetable broth)
4 peppercorns
3 Juniper berries
1 bay leaf
1 pinch sugar

Steps:

  • Rinse the goose inside and outside thoroughly. Cut the neck and wings and place the goose in ice water for 4 hours. Rinse the apples, cut into quarters, remove the seeds, cut half into columns and peel the other half and roughly chop. Peel the onion and also chop. Mix both with salt, pepper and marjoram.
  • Preheat the oven to 160°C (approximately 325°F).
  • Remove the goose from the water and thoroughly pat dry. Season the inside and outside with salt and pepper and fill with the diced apple-onion mixture. Place the goose with his chest laying down in a casserole dish. Pour in the broth and cook for about 1.5 hours in the oven. Every now and then, add more broth as needed.
  • Increase the temperature to 200°C (approximately 400°F), turn the goose on its other side and continue to cook for 30-45 minutes.
  • Meanwhile, for the sauerkraut. soak the prunes in the wine for 20 minutes. Drain, keep the wine and cut the prunes into small pieces.
  • Peel the onion and finely chop. Pour the oil in a hot pot and sauté the onion until translucent. Add the apple slices and cook. Add the drained sauerkraut and prunes. Deglaze with the wine and let simmer until almost all the liquid is evaporated. Pour the broth and simmer over low heat for about 45 minutes. Pour in more broth as required from time.
  • Meanwhile, place the peppercorns, juniper berries and bay leaf in a spice bag or disposable tea bag and tie with kitchen twine. After about 30 minutes of cooking, add the spice bag to the sauerkraut.
  • Take out the spice bag at the end of cooking and season the sauerkraut with salt, pepper and sugar.
  • Skim the fat and season the gravy with salt and pepper.
  • Carve and serve the goose with the sauerkraut. Serve the gravy separately.

ROAST GOOSE



Roast Goose image

Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 13

1 fresh or frozen (12-pound) goose, giblets reserved
Salt and freshly ground black pepper
3 medium carrots, scrubbed and cut in half
3 stalks celery, cut in half
1 head garlic, cut in half crosswise
1 bunch fresh thyme sprigs
1 bunch fresh sage
1 medium onion, cut in half
8 sprigs flat-leaf fresh parsley
1 dried bay leaf
1 teaspoon whole black peppercorns
1/2 cup dry white wine
1 tablespoon unsalted butter

Steps:

  • If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
  • With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
  • Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
  • Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
  • Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
  • Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.

GOOSE AND KRAUT



Goose and Kraut image

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.

Provided by Matt Schwab

Categories     World Cuisine Recipes     European     German

Time 5h30m

Yield 10

Number Of Ingredients 5

1 (10 pound) whole, skinned goose
2 cups shredded potatoes
2 (32 ounce) jars sauerkraut with liquid
2 cups applesauce
¼ cup brown sugar

Steps:

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

Nutrition Facts : Calories 1761.8 calories, Carbohydrate 24 g, Cholesterol 358.4 mg, Fat 150.9 g, Fiber 6 g, Protein 73.4 g, SaturatedFat 43.9 g, Sodium 1515.9 mg, Sugar 13.4 g

RESTAURANT RUC'S ROAST GOOSE WITH SAUERKRAUT



Restaurant Ruc's Roast Goose With Sauerkraut image

Provided by Moira Hodgson

Categories     dinner, main course

Time 3h45m

Yield 4 - 6 servings

Number Of Ingredients 13

1 8-10 pound goose
2 tablespoons caraway seeds
Coarse salt
2 cups water
2 pounds fresh sauerkraut, rinsed
1/2 pound bacon
1 medium onion
1 teaspoon caraway seeds
1 teaspoon sugar (optional)
1 teaspoon vinegar (optional)
Coarse salt
1 tablespoon flour
1 cup chicken stock

Steps:

  • Preheat oven to 450 degrees. Spread the caraway seed and salt liberally over the goose and inside the cavity. Place in a roasting pan with the gizzards, neck, liver and wings underneath, plus two cups of water. Roast for two to three hours or until cooked, basting frequently with more water and pouring off the fat.
  • Rinse the sauerkraut and put into a heavy pot with 1-2 cups water, the caraway seeds and salt. Boil for 30 minutes and drain. In a separate pan saute the onion with the bacon. Add to the sauerkraut. Season with sugar and vinegar to taste. Cook for five more minutes.
  • Arrange goose on a serving dish and keep warm. Pour the fat off the cooking juices in the roasting pan. Stir in the flour, cook for a minute, then add the stock. Bring to a boil, season and serve separately in a sauce boat. Place the dumpling around the goose. Serve the sauerkraut in a bowl.

ROAST GOOSE WITH SAUERKRAUT



Roast Goose with Sauerkraut image

Categories     Sauce     Side     Roast     Goose     Simmer

Yield makes 4 to 6 servings

Number Of Ingredients 5

One 8- to 10-pound goose, trimmed of excess fat
Salt and black pepper to taste
1 pound sauerkraut, preferably fresh, shredded, rinsed, and drained
2 tablespoons sugar
1/2 cup dry white wine

Steps:

  • Preheat the oven to 350°F. Prick the goose skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick). Season the goose with salt and pepper and place it, breast side down, on a rack in a roasting pan.
  • Roast the goose for 20 minutes, prick the exposed skin again, then roast for another 20 minutes, or until it begins to brown. Then turn the goose breast side up, prick again, and baste with some of the accumulated pan juices (there will be plenty). Roast for another hour, pricking the skin and basting 2 or 3 times during that period.
  • Take the roasting pan out of the oven and remove the goose. Lay the sauerkraut on the bottom of the roasting pan and return the goose to the pan. Raise the heat to 400°F and continue to roast until the meat is done, about another 30 minutes. At that point, all juices, including those from the interior, should run clear, and the leg bone should wiggle a little in its socket. When the bird is done, an instant-read thermometer inserted into the thigh will read about 180°F.
  • Remove the goose from the pan and set the pan over low heat on the stovetop. Stir in the sugar and wine, scraping the browned bits from the pan, and simmer until the sauce has reduced slightly and the sauerkraut is moist but not swimming in liquid.
  • Carve the goose and serve with the sauerkraut.

ROAST GOOSE



Roast Goose image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup honey
1 cup white vinegar
Enough water to cover the goose
One 10 to 12 pound fresh goose
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 bay leaves
2 tablespoons dried thyme
2 tablespoons dried rosemary
4 cloves garlic
1 small onion
2 tablespoons olive oil
1/2 cup flour
3 cups chicken stock

Steps:

  • Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
  • Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
  • Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
  • Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.

WILD DUCK OR GOOSE WITH SAUERKRAUT



Wild Duck or Goose with Sauerkraut image

Here's an old recipe I found about 20 plus years ago and have made it several times when I was lucky enough to get a few ducks. The sauerkraut and lemon takes away a lot of the wild taste. Note: If you get a goose and can tell it's old, you're own your own here. They have a tendency of being very tough.

Provided by Chuck in Killbuck

Categories     Wild Game

Time 1h35m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 wild ducks or 1 goose, cleaned
1 lemon, cut in half
1 (1 lb) can sauerkraut
1/2 teaspoon celery seed
1 teaspoon sugar
1 dash pepper
1 cup boiling water
3/4 cup sherry wine

Steps:

  • Rub bird, inside and out, with cut side of lemon, squeeze some juice on occasionally, Combine sauerkraut, celery seed, sugar, pepper.
  • Stuff bird loosely with the combination and truss the legs.
  • Place breast up on a rack in a shallow pan.
  • Pour in boiling water.
  • Cover and roast in 350° oven for around 45 minutes.
  • Remove cover, drain liguid from pan.
  • Roast uncovered for 30 minutes, or until done,basting frequently with the sherry.
  • Garnish with with orange slices and parsley after removing from oven.
  • This is also good stuffed with a nice wild-rice stuffing.

ROAST GOOSE WITH SAUERKRAUT



Roast Goose With Sauerkraut image

Number Of Ingredients 6

6 to 8 pounds geese or duck
salad oil or vegetable oil
salt / pepper / seasonings
2 medium onions or peeled apples
2 or 3 cans sauerkraut (or packages), drained and liquid saved
caraway seed

Steps:

  • Rinse goose or duck thoroughly and pat dry. Rub salad or vegetable oil on the goose to coat. Season the bird to taste. Put onions or apples in the body cavity to cook with the bird. Place bird on a rack in a deep 14-inch Dutch oven. Sprinkle caraway seed on the outside of the bird. Add liquid previously drained and reserved from sauerkraut to cook bird. Cover and place Dutch oven in firepan. Cook with 8-10 briquets underneath and 20-25 briquets on top for about 1 hour. Add sauerkraut over and around the bird. Continue to cook until brown and getting tender. Freshen charcoal as needed.Two whole mallard ducks will just fit inside a deep 12-inch Dutch oven if you don't have a deep 14-inch DO.Spiced with More Tall Tales - Fish and Fowl

Nutrition Facts : Nutritional Facts Serves

ROAST GOOSE WITH SAUERKRAUT



Roast Goose With Sauerkraut image

Number Of Ingredients 6

6 to 8 pounds geese or duck
salad oil or vegetable oil
salt / pepper / seasonings
2 medium onions or peeled apples
2 or 3 cans sauerkraut (or packages), drained and liquid saved
caraway seed

Steps:

  • Rinse goose or duck thoroughly and pat dry. Rub salad or vegetable oil on the goose to coat. Season the bird to taste. Put onions or apples in the body cavity to cook with the bird. Place bird on a rack in a deep 14-inch Dutch oven. Sprinkle caraway seed on the outside of the bird. Add liquid previously drained and reserved from sauerkraut to cook bird. Cover and place Dutch oven in firepan. Cook with 8-10 briquets underneath and 20-25 briquets on top for about 1 hour. Add sauerkraut over and around the bird. Continue to cook until brown and getting tender. Freshen charcoal as needed.Two whole mallard ducks will just fit inside a deep 12-inch Dutch oven if you don't have a deep 14-inch DO.Spiced with More Tall Tales - Fish and Fowl

Nutrition Facts : Nutritional Facts Serves

MOOSE MEAT & SAUERKRAUT



Moose Meat & Sauerkraut image

When Dad would go hunting this is one of my fav's. If your not a Kraut eater forget it! If you are enjoy this one. I usually get the neck roast of the elk,moose, or beef to do this with along with Dad's homemade Kraut.

Provided by Cheri B

Categories     Elk

Time 6h10m

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 4

3 -5 lbs moose roast or 3 -5 lbs elk roast
1 quart sauerkraut
1/2 onion, diced, chunks, how ever you want then
1 pint beef broth, if needed

Steps:

  • wash and dry meat.
  • place in slow cooker or crock pot.
  • add onion, pepper it taste.
  • cover with Sauerkraut, (do not drained) juice and all.
  • Allow room for Sauerkrat, to juice up. That is Sauerkraut will , juicy up as it cooks (let go of juices). Use broth if needed to keep covered with moisture.
  • Cook on low heat all day, in the crock pot is best (or the oven).
  • Serve with Celery Salt or Beau Monde.
  • If you have a tough roast, the vinegar in Sauerkraut, is a natural tenderizer. So add the juice from kraut.
  • If the roast smells game-y or the rest of the animal was tough or gamey, soak overnight in buttermilk or poke holes (about an inch deep, but this depends on your roast size) in roast to let in this solution- mix of 50/50 water and vinegar soak overnight, rinse and cook.
  • This is pretty much my rule of thumb with game, the soaking thing, if it needs it do it. And if your oven roasting a roast the holes you poked to get the solution in the roast will then serve as garlic or fat wholes.

Nutrition Facts : Calories 193.2, Fat 1.6, SaturatedFat 0.4, Cholesterol 100.5, Sodium 722.2, Carbohydrate 3.7, Fiber 1.9, Sugar 1.6, Protein 39

Tips:

  • Choose the Right Goose: Opt for a young, plump goose between 10 and 12 pounds for optimal flavor and tenderness.
  • Properly Prepare the Goose: Remove any giblets or excess fat from the goose's cavity, and rinse it thoroughly inside and out.
  • Season Liberally: Generously season the goose inside and out with salt, pepper, and your preferred herbs and spices. This helps enhance the flavor of the meat.
  • Roast at a High Temperature: Begin by roasting the goose at a high temperature (450°F) for 30 minutes to crisp the skin. Then, reduce the heat to 325°F and continue roasting for approximately 2 hours, or until the internal temperature reaches 165°F.
  • Baste Regularly: Throughout the roasting process, baste the goose every 20-30 minutes with the rendered fat to keep it moist and prevent dryness.
  • Make a Flavorful Sauerkraut: For the sauerkraut, sauté onions, apples, and caraway seeds in butter until softened. Add the sauerkraut, chicken broth, and seasonings, and simmer until the sauerkraut is tender and flavorful.
  • Serve with Traditional Sides: Accompany the roast goose and sauerkraut with classic German sides like mashed potatoes, red cabbage, or dumplings for a complete and authentic dining experience.

Conclusion:

With careful preparation, precise roasting, and a flavorful sauerkraut accompaniment, this recipe for Roast Goose with Sauerkraut delivers a delectable and authentic German feast. The crispy skin, tender meat, and tangy sauerkraut combine to create a symphony of flavors that will impress your family and friends. Embrace the culinary heritage of Germany and indulge in this timeless dish that showcases the best of traditional cooking techniques and ingredients.

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