Mecklenburg-style Roast Goose

Summary

Ingredients

• 1 -tall goose, ready to cook
• salt and pepper
• mugwort

For the filling:

• 300 g prunes, soaked, pitted
• 300 g apple
• 2 tablespoon sugar
• 3 tablespoon black bread, grated
• 50 g bacon, diced
• food starch
• Honey, more liquid
• beer

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Instructions

1. Rub the ready-to-roast goose inside and outside with salt, pepper and mugwort. Mix the prunes, apples, sugar, bread and bacon and stuff the goose with it, sew up. Pour some water into the roasting pan, place the goose in the roasting pan and roast it in the oven, baste the meat from time to time and turn the goose. When the goose is almost done, mix honey with beer and brush the goose with it. Finish frying. Remove, make the sauce from the stock as usual, divide the goose and arrange the filling all around. It goes well with dumplings and red cabbage, with a sweet taste. Addendum: For one kg of goose you calculate about 1 hour roasting time at approx. 180 ° C top / bottom heat - every oven is different, so the information is only a guideline.