New this month
Get the Allrecipes magazine just $5!

Goose and Kraut

"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."
Added to shopping list. Go to shopping list.


5 h 30 m servings 1762 cals
Original recipe yields 10 servings


  • Calories:
  • 1762 kcal
  • 88%
  • Fat:
  • 150.9 g
  • 232%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 73.4 g
  • 147%
  • Cholesterol:
  • 358 mg
  • 119%
  • Sodium:
  • 1516 mg
  • 61%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Bake for about 1 hour in the preheated oven, or until very tender. Remove from oven and allow to cool.
  3. 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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 9
  1. 9 Ratings

Most helpful positive review

My husband had already de-boned the goose, so we baked it that way and we only added 1 jar of sauerkraut (2 seemed like a lot.)It was the best goose I'd ever tasted, but I am not a big fan of go...

Most helpful critical review

Way too much kraut.

Most helpful
Most positive
Least positive

My husband had already de-boned the goose, so we baked it that way and we only added 1 jar of sauerkraut (2 seemed like a lot.)It was the best goose I'd ever tasted, but I am not a big fan of go...

This is a very good recipe. We liked it and it reminds me of our Czech Grandma's goose and duck dinners. Very Good!

Will make again

A very good way to prepare goose. My husband and son are avid waterfowl hunters so I'm always looking for new ways to prepare their bounty. They don't clean their geese/ducks whole, they only s...

Way too much kraut.

As close as I want to get to Goose is a friendly game of Duck, Duck Goose; however, my husband used this recipe last fall after one of his hunting expeditions and the men folk seemed to like it....

I had to halve the recipe because like Mother Ann I only had the goose breasts to work with. To lessen the amount of carbs, I used a shredded rutabaga instead of potato and unsweetened applesauc...

My boyfriend and his father have so much goose meat during the fall and I wanted to take a stab at my own way to prepare it so I found this recipe and wanted to wow them. They loved it! As for m...

Good stuff. I used 2 breasted geese plus a breasted mallard soaked in lightly salted water for 2 nights, rinsed, and prepped by removing all dark, bloody patches, skin, etc.. Sliced breasts into...