1 cleaned wild goose
Bacon drippings
1 qt. sauerkraut
Salt and pepper to taste

Open two large cans of kraut and heat in large skillet with 1/2 cup of bacon drippings. Stuff goose with the hot kraut mixture and place in covered roaster. Any remaining kraut and juice can be placed in the bottom of the roaster and used to baste the fowl while cooking. Roast at 325 degrees until tender, an hour or more. Test for doneness by pulling a wing away from the body. Do not puncture skin on the breast. You may or may not want to eat the sauerkraut when the goose is done. If not, serve the bird with cabbage type vegetables, such as turnips, brussel sprouts, or broccoli.