Set the oven rack in the lower third of the oven. Preheat the oven to 325 °F.

Rinse the sauerkraut under running water, drain and rinse a second time. Squeeze it to extract as much water as possible. Reserve.

In a large deep skillet or ovenproof saucepan over low heat, heat the oil and butter and sauté the carrot and onion for 5 Minutes, stirring occasionally. Add the sauerkraut and cook 5 Minutes over medium heat.

Add the white wine, broth, parsley, juniper berries, pepper and bay leaf, cover and cook in the oven for 1½ hours.

Cook the desired meats and serve with sauerkraut.