Serves: 24
Total Calories: 350
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
This Roast Goose With Sauerkraut recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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