To Preserve Goose Lard German Ganseschmalz Recipes

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

Ingredients

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

TO PRESERVE GOOSE LARD: GERMAN GANSESCHMALZ

To Preserve Goose Lard: German Ganseschmalz image

Make and share this To Preserve Goose Lard: German Ganseschmalz recipe from Food.com.

Provided by Olha7397

Categories Goose

Time 1h35m

Yield 2 jars

Number Of Ingredients 4

Ingredients

1 goose
salt
cold water
3 -5 slices apples

Steps:

AS SOON AS THE GOOSE IS DRAWN, REMOVE ALL THE FAT FROM THE INSIDE AND AROUND THE GIBLETS AND PUT INTO COLD WATER WITH A LITTLE SALT.
WHEN THE GOOSE IS HALF ROASTED, LADLE ALMOST ALL THE DRIPPING OFF BEFORE IT BEGINS TO BROWN, AND CONTINUE TO DO SO, ONLY LEAVING ENOUGH IN THE PAN TO BASTE THE BIRD.
PUT THE FRESH FAT AND THE GOOSE DRIPPING INTO A SAUCEPAN WITH A FEW SLICES OF APPLE AND A PINCH OF SALT.
SIMMER UNTIL CLEAR, THEN STRAIN THROUGH A FINE SIEVE AND POT INTO SMALL JARS.
COVER WITH GREASE-PROOF PAPER, THEN WITH COVERS OF STOUT BROWN PAPER AND STORE IN A COOL PLACE.
Encyclopedia of European Cooking.

Nutrition Facts : Calories 2360.7, Fat 169.7, SaturatedFat 53.2, Cholesterol 704.3, Sodium 541.8, Protein 194.7

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