Martin Goose
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 goose, ready to cook (approx. 3 kg)
- 1 kg apples
- 100 g almond (s), pens
- 100 g raisins or sultanas
- salt and pepper
- marjoram
- possibly lemon juice
For the sauce:
- 1 onion (s)
- 1 carrot (s)
- 20 g tomato paste
- 200 ml red wine
- 200 ml meat broth
- 1 bay leaf
- Marjoram and mugwort
- Sauce thickener
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Degrease, wash and dry the goose. Then season the inside and outside with salt, pepper and marjoram. Put the peeled, pitted and eighths of the apples in a bowl (best moistened with lemon juice so that they do not turn brown) and mix with the raisins and almond sticks.
- Stuff the goose with the apple mixture and seal tightly. It is best to pierce the goose several times so that the fat drains off better. Preheat the oven to 180 degrees, place the goose in a roaster, the bottom of which is covered with water. Cook for 2 to 3 hours.
- It is best to turn after a third of the cooking time and pour the resulting juice over the last third several times and turn more often. When the goose is nice and crispy, it is done.
- When serving, it is essential to collect the apple filling and serve in an extra bowl, as it serves as a delicious side dish.
- I prepare the following sauce for the goose:
- Fry the onion and carrot in a pan, add the tomato paste and roast. Then deglaze with red wine and add meat stock. Season with marjoram, mugwort and bay leaf. Let the sauce simmer for 10 minutes and pass through a sieve. Tie with sauce thickener and season with salt and pepper.
- Side dishes: dumplings, red cabbage, apple sauce, lingonberries and a delicious red wine.
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