Summary

Ingredients

• 1 turnip (turnip, approx. 750 g)
• 4 large potato (s)
• 1 leek
• 2 large carrot (s), large
• 500 g oose, ready to cook
• 100 g bacon, mixed
• 2 medium onion (s)
• 1 ½ liter meat broth
• 1 bunch parsley
• sugar
• 2 pinches marjoram, dried
• salt
• Ground pepper

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Instructions

1. Peel the onions, peel or clean the potatoes and vegetables, cut the onions and vegetables into small cubes and the potatoes into larger cubes. Dice the bacon too.
2. Fry the bacon in a tall saucepan, add the onion cubes and fry them until they turn a golden brown color. Now add the diced vegetables to the pot and fry for about 5 minutes, stirring constantly. Deglaze with vegetable stock and fill up. Wash the small goose well, pat dry and rub with salt and pepper, then add to the saucepan.
3. Now let everything simmer for about an hour over low to medium heat before adding the potato cubes. Gently stir everything once and simmer for another 20 to 30 minutes.
4. Then take the small goose out of the pot, cut it into bite-sized pieces and then add it to the dish again.
5. Season everything with salt, pepper, marjoram and sugar and sprinkle with chopped parsley before serving.
6. Note: depending on your taste, you can also cook a little lovage with the vegetables and / or refine the stew at the end with a burn-in made from flour and a little butter.