John Myers
Ingredients for 4 servings:
- 4 goose legs, 400 g each, fresh
- 1 can sauerkraut (wine sauerkraut), drained weight approx. 770 g
- 1 medium-sized onion(s), diced
- 60 g raisins
- 1 bay leaf
- 8 juniper berries, lightly pressed
- 40 g butter flakes
- Salt and pepper, black from the mill
- 2 tsp brown sugar, more if desired
- 250 ml dry white wine
- 2 tbsp olive oil
- 4 tsp honey, liquid
- 150 g green, seedless grapes, halved
- 150 g grapes, blue, seedless, halved
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes
Rinse the Roman pot with water. Mix the sauerkraut, onion, raisins, bay leaf, butter, salt, pepper, and sugar in the Roman pot, pour over 150 ml of white wine, and place the covered pot in a cold oven. Braise at 200°C for approx. 30 minutes. Heat the olive oil in a pan and fry the goose legs in batches for 4 minutes on the skin side and 2 minutes on the other side. Season with salt and pepper and place skin-side up on the sauerkraut. Pour over the remaining wine and cook, covered, for another 70-80 minutes. Then brush the legs with honey and fry uncovered for another 10 minutes. Remove the legs and keep warm on a preheated serving platter. Mix the grapes into the sauerkraut, season to taste, and serve separately with the legs. Serve with mashed potatoes.
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