Christmas goose

For 6 people
  • 1 ready-to-cook goose
  • (about 3.5 kg)
  • Salt
  • pepper
  • 1 EL Oil
  • 5 large apples
  • 1 Bund Marjoram
  • 1 Bund Soup green
  • 1.4 kg Savoy cabbage
  • 3 EL Butter or margarine
  • 200 ml red wine
  • 100 g whipped cream
  • 2 EL dark sauce binder
  • Apple slices and marjoram
  • 75 g Walnuts
  • 1 Glass (370 g) Wild cranberries in its own juice
  • wooden skewers
  • kitchen yarn
165 minutes
Wash the goose and pat dry. Rub salt and pepper inside and out. For the filling, wash and dice the innards. Heat the oil. Fry the innards briefly. Wash, quarter, core and dice apples. Wash marjoram (put a bunch aside for garnish) and chop. Mix the prepared ingredients. Season with salt and pepper. Fill in the goose. Stick the opening with a wooden skewer and wrap it with kitchen twine. Clean the soup greens, wash and roughly dice. Place the goose and the prepared soup greens on the drip pan of the oven. Fry in a preheated oven (electric stove: 225 ° C / gas: level 4) for about 2 1/2 hours. After 30 minutes, pour 1/2 liter of water over it, then pour the resulting gravy at intervals. In the meantime, clean and wash the savoy cabbage and cut into wedges. Cook in boiling salted water for about 15 minutes. Swirl in the hot fat just before serving. Remove the goose from the drip pan and keep warm. Skim off the goose fat so that only the gravy remains. Pour through a sieve. Top up with red wine, cream and 1/8 liter of water. Bring to a boil. Stir in the sauce thickener. Season with salt and pepper. Serve the goose garnished with apple slices and marjoram. Chop the nuts, toast them in a dry pan. Add the cranberries and pour over the savoy cabbage. Suffice extra sauce
Cloth: Baier Nickel
1 person approx. :
  • 1210 kcal
  • 5080 kJ


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