Christmas Goose with Tartar Filling

Summary

Ingredients

• 1 goose, approx. 5 kg

For the filling:

• 1 kg minced meat (tartare)
• 250 g smoked bellies
• 2 apples
• 1 small can chestnut (s)
• 200 g walnuts
• 200 g raisins
• 0.5 ½ stalk rosemary
• 2 sticks tarragon
• 2 stems mugwort
• 3 egg (s)
• 2 teaspoons salt
• Goose entrails (heart, liver, stomach)

For the sauce:

• 200 g cream
• 1 teaspoon salt
• 1 teaspoon pepper, black, crushed

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Instructions

1. Gutting the goose and cleaning it thoroughly. Carefully sew up the neck opening with strong thread.
2. Preparation of the filling:
3. Skin the stomach of the goose and cut it into small cubes about 1/2 cm. Dice the heart, liver and bacon as well. Peel, quarter and core the apples. Halve the quarters lengthways and chop into small pieces. Roughly chop the chestnuts and walnuts. Pluck the rosemary, tarragon and mugwort leaves from the stem and chop finely. Mix these ingredients well in a bowl with the tartare, raisins, eggs and salt. Pour the filling into the goose. Make sure that the filling is very tight and completely fills the goose. Carefully sew up the goose`s belly opening with strong thread.
4. Preparation of the goose:
5. Lightly grease a sufficiently large roasting pan with a tasteless oil. Place the goose in the roasting pan and close the roasting pan with the lid. Put the roaster in the oven heated to approx. 75-80 ° C. Let the goose cook for eight hours. Then skim off the goose fat that has escaped from the roaster, except for a small residue. Brush the goose generously with the remaining fat. Place the goose in the open roaster in the 180 ° C oven for another hour. Every 10-15 minutes, brush the goose again with fat and sprinkle with ice water to get a nice crust. After the hot phase, remove the goose from the roaster and open it along the belly and chest. Scoop out the filling with a spoon and keep warm. Separate the wings and open the legs lengthways along the inside. The thigh bones are very easy to pull out of the tender meat. The ribs and the backbone can now also be lifted out of the goose with little effort. Divide the remaining meat into portions.
6. Preparation of the sauce:
7. Transfer the leaked meat juice and the remaining fat from the roaster through a sieve into a saucepan. Keep the liquid simmering gently over medium heat. Whip the cream to a foam and carefully fold into the broth with a whisk. Season to taste with salt and pepper.
8. Serve the meat with the filling and the sauce. Green dumplings go perfectly with it.

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