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

Print Recipe Pin Recipe

Instructions

1. Rub the inside and outside of the goose thoroughly with salt, pepper, and mugwort.
2. In a bowl, combine the prunes, apples, sugar, bread, and bacon to make the stuffing.
3. Stuff the goose cavity with the mixture and sew shut.
4. Pour water into the bottom of a roasting pan and place the prepared goose in it.
5. Roast in a preheated 180°C (350°F) oven with top and bottom heat, allowing about 1 hour per kilogram of goose.
6. Every 20-30 minutes, baste the goose with the pan juices and turn it to ensure even cooking.
7. When the goose is nearly done (about 15 minutes before the expected end of roasting time), mix the honey with beer.
8. Brush the goose generously with the honey-beer mixture.
9. Continue roasting until the goose reaches an internal temperature of 74°C (165°F) at the thickest part of the thigh.
10. Remove the goose from the oven.
11. Pour the pan drippings into a saucepan and make a sauce from the stock.
12. Divide the goose into portions and arrange on a serving platter with the stuffing arranged around it.
13. Pour the sauce over and around the goose and stuffing.
14. Serve with dumplings and red cabbage.