Reuben Goose Cups

Reuben Goose Cups

  • Course

    Small Bites

  • Duration

    1 hour prep. 20 minutes cook.

  • Serves

    24 cups
Chef’s notes

Reubens are among the greatest sandwiches of all time—rye bread stacked high with corned beef, sauerkraut, thousand island dressing, and pickles—but they’re not easily shared. This recipe takes the essence of a Reuben and pares it down into a perfect summertime finger food, great for potlucks.

It’s pretty simple, but looks impressive. It’ll stand out on a picnic table crowded with store-bought salads and crudité, and likely be the first dish to disappear. You’ll need some corned goose breasts on hand, but if you don’t have waterfowl, you can substitute any corned red meat.

Ingredients

  • 2 corned goose breasts
  • 2–6 cups chicken stock, depending on pan size
  • 1 cup sauerkraut, with as much of the liquid removed as possible
  • 2/3 cup thousand island dressing
  • 8 oz. grated Swiss cheese
  • 12-ounce package of wonton wraps
  • 3 baby dill pickles, chopped

Also works with

Any corned red meat

Special equipment

Pressure cooker or instant pot

Preparation

  1. Place the two corned goose breasts in a pressure cooker or instant pot with just enough chicken stock to cover them. Seal and cook for 30 minutes on high pressure. Release the pressure and set aside to cool slightly. If you do not have a pressure cooker or instant pot, place the breasts in a saucepan on the stove with enough chicken stock to cover the breasts with about an additional inch of liquid. It will cook down. Simmer over medium-low heat covered for an hour. Add chicken stock as needed to keep the breasts covered with liquid.
  2. Preheat oven to 350 degrees. Place wonton wrappers in the bottom of a nonstick muffin tin, one wrapper per cup. Corners should fold up the sides of the tin. Line the sides of the tin closely with the wrappers. Bake for 5 minutes, or until corners begin to brown.
  3. Put a cup of sauerkraut into a mesh strainer and press as much of the moisture out as possible. Discard the juice and set the sauerkraut aside.
  4. Once the goose breasts are done, remove from broth and allow to cool. Cut the breasts in slices and then shred finely with fingers in a medium mixing bowl. Add the pressed sauerkraut, dressing, and cheese to the mixing bowl. Mix well to incorporate all the ingredients. Place a generous spoonful of meat mix into each baked wonton wrapper, but don’t overfill.
  5. Bake at 350 degrees for 15 minutes, or until golden brown.
  6. Lightly drizzle additional dressing over the top of each cup. Top with a teaspoon of diced baby dill pickles.
Chef’s notes

Reubens are among the greatest sandwiches of all time—rye bread stacked high with corned beef, sauerkraut, thousand island dressing, and pickles—but they’re not easily shared. This recipe takes the essence of a Reuben and pares it down into a perfect summertime finger food, great for potlucks.

It’s pretty simple, but looks impressive. It’ll stand out on a picnic table crowded with store-bought salads and crudité, and likely be the first dish to disappear. You’ll need some corned goose breasts on hand, but if you don’t have waterfowl, you can substitute any corned red meat.

Ingredients

  • 2 corned goose breasts
  • 2–6 cups chicken stock, depending on pan size
  • 1 cup sauerkraut, with as much of the liquid removed as possible
  • 2/3 cup thousand island dressing
  • 8 oz. grated Swiss cheese
  • 12-ounce package of wonton wraps
  • 3 baby dill pickles, chopped

Also works with

Any corned red meat

Special equipment

Pressure cooker or instant pot

Preparation

  1. Place the two corned goose breasts in a pressure cooker or instant pot with just enough chicken stock to cover them. Seal and cook for 30 minutes on high pressure. Release the pressure and set aside to cool slightly. If you do not have a pressure cooker or instant pot, place the breasts in a saucepan on the stove with enough chicken stock to cover the breasts with about an additional inch of liquid. It will cook down. Simmer over medium-low heat covered for an hour. Add chicken stock as needed to keep the breasts covered with liquid.
  2. Preheat oven to 350 degrees. Place wonton wrappers in the bottom of a nonstick muffin tin, one wrapper per cup. Corners should fold up the sides of the tin. Line the sides of the tin closely with the wrappers. Bake for 5 minutes, or until corners begin to brown.
  3. Put a cup of sauerkraut into a mesh strainer and press as much of the moisture out as possible. Discard the juice and set the sauerkraut aside.
  4. Once the goose breasts are done, remove from broth and allow to cool. Cut the breasts in slices and then shred finely with fingers in a medium mixing bowl. Add the pressed sauerkraut, dressing, and cheese to the mixing bowl. Mix well to incorporate all the ingredients. Place a generous spoonful of meat mix into each baked wonton wrapper, but don’t overfill.
  5. Bake at 350 degrees for 15 minutes, or until golden brown.
  6. Lightly drizzle additional dressing over the top of each cup. Top with a teaspoon of diced baby dill pickles.
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Reuben Goose Cups

Recipe by: Rick Matney
Reuben Goose Cups
  • Course

    Small Bites

  • Duration

    1 hour prep. 20 minutes cook.

  • Serves

    24 cups
Chef’s notes

Reubens are among the greatest sandwiches of all time—rye bread stacked high with corned beef, sauerkraut, thousand island dressing, and pickles—but they’re not easily shared. This recipe takes the essence of a Reuben and pares it down into a perfect summertime finger food, great for potlucks.

It’s pretty simple, but looks impressive. It’ll stand out on a picnic table crowded with store-bought salads and crudité, and likely be the first dish to disappear. You’ll need some corned goose breasts on hand, but if you don’t have waterfowl, you can substitute any corned red meat.

Ingredients

  • 2 corned goose breasts
  • 2–6 cups chicken stock, depending on pan size
  • 1 cup sauerkraut, with as much of the liquid removed as possible
  • 2/3 cup thousand island dressing
  • 8 oz. grated Swiss cheese
  • 12-ounce package of wonton wraps
  • 3 baby dill pickles, chopped

Also works with

Any corned red meat

Special equipment

Pressure cooker or instant pot

Preparation

  1. Place the two corned goose breasts in a pressure cooker or instant pot with just enough chicken stock to cover them. Seal and cook for 30 minutes on high pressure. Release the pressure and set aside to cool slightly. If you do not have a pressure cooker or instant pot, place the breasts in a saucepan on the stove with enough chicken stock to cover the breasts with about an additional inch of liquid. It will cook down. Simmer over medium-low heat covered for an hour. Add chicken stock as needed to keep the breasts covered with liquid.
  2. Preheat oven to 350 degrees. Place wonton wrappers in the bottom of a nonstick muffin tin, one wrapper per cup. Corners should fold up the sides of the tin. Line the sides of the tin closely with the wrappers. Bake for 5 minutes, or until corners begin to brown.
  3. Put a cup of sauerkraut into a mesh strainer and press as much of the moisture out as possible. Discard the juice and set the sauerkraut aside.
  4. Once the goose breasts are done, remove from broth and allow to cool. Cut the breasts in slices and then shred finely with fingers in a medium mixing bowl. Add the pressed sauerkraut, dressing, and cheese to the mixing bowl. Mix well to incorporate all the ingredients. Place a generous spoonful of meat mix into each baked wonton wrapper, but don’t overfill.
  5. Bake at 350 degrees for 15 minutes, or until golden brown.
  6. Lightly drizzle additional dressing over the top of each cup. Top with a teaspoon of diced baby dill pickles.