Sauerkraut goose

8 servings
3 hours

In fact, such a recipe for preparing a goose is not very difficult. Sauerkraut does not let the goose dry, because it is a rather capricious bird. The result is an incredibly juicy and delicious sauerkraut goose. It is also very important to choose the right goose. It is desirable that it be a fresh bird that has not been frozen. So we cut the goose into small pieces, each of which will be a portion. Grind the goose fat. Finely cut the peeled onions into half rings. We cut bacon into thin strips. In a prepared baking dish, melt the crushed goose fat, and throw out the squash. Fry the goose pieces in the fat over high heat until a toasted crust appears. Transfer the pieces of the bird to another container, and fry onions and bacon in fat for about five minutes. Put sauerkraut, juniper berries and peppercorns in the form where our fat remained. We put pieces of goose on top, fill everything with two glasses of slightly salted water and bake in an oven heated to 170 degrees for no more than

2. 5 hours. If necessary, water can be poured into the mold during the preparation process.