1 (5-6 lb.) goose (with skin)
1/4 c. butter, melted
1/2 c. dry red wine
1 c. cooked sauerkraut
1 apple, cored, peeled and quartered

Have the goose at room temperature. Heat the sauerkraut and apple to the boiling point. Preheat oven to 500 degrees and place the roasting pan with half of the wine (1/4 cup) in the oven to heat. Stuff the goose with the sauerkraut/apple mixture. Rub the bird with butter and place in the heated roasting pan. Place in the oven and baste every 5 minutes with the rest of the wine (1/4 cup) and the butter. Roast for 30 minuets for rare or 35 minutes for medium-rare meat. Place on a wooden platter and slice thinly. Serve the pan juices in a heated serving bowl and ladle generously over the goose slices. Will serve 4.