Recipe Coments: The sauerkraut and lemon takes away a lot of the wild taste.

Recipe Instructions: Rub bird, inside and out, with cut side of lemon, squeeze some juice on occasionally, Combine sauerkraut, celery seed, sugar, pepper. Stuff bird loosely with the combination and truss the legs.
Place breast up on a rack in a shallow pan.
Pour in boiling water.
Cover and roast in 350° oven for around 45 minutes.
Remove cover, drain liguid from pan.
Roast uncovered for 30 minutes, or until done,basting frequently with the sherry.
Garnish with with orange slices and parsley after removing from oven.
This is also good stuffed with a nice wild-rice stuffing.

Ingredients:

• 1 wild duck or goose, cleaned
  
• 1 lemon, cut in half
  
• 1 lb can sauerkraut
  
• 1/2 teaspoon celery seeds
  
• 1 teaspoon sugar
  
• 1 dash pepper
  
• 1 cup boiling water
  
• 3/4 cup sherry wine
  
  
  
  
  
  

Related Recipes: