John Myers
Meat: Braised Goose Wings
The perfect meat: braised goose wings recipe with a picture and simple step-by-step instructions.
- 2 Goose wings
- 50 g Onions
- Salt
- Black pepper from the mill
- Mugwort, ground
- 250 ml Chicken broth
- I recently had a fresh goose cut into individual portions. Today the wings are on. The two particles together weigh about 400 g. The front wing part had already landed in the soup, the tips weren’t there anyway.
- First, the meat is loosened from the thin side, pushed back a little and the bone is sawn off. It’s way too long for a small roasting pan. On the occasion the marrow is removed from the bone with a meat skewer. It also gives the sauce a good taste.
- Now season the wings vigorously with salt and a little pepper. Mugwort should not be missing either.
- Roughly chop the onion and place in the roaster. Place the wings on top and pour in about 150 ml of stock. Add the marrow.
- Stew in the closed roaster in the oven for approx. 1.5 hours at approx. 160 ° C. After 1 hour, add the rest of the broth.
- Uncover after 1.5 hours and fry for approx. 15 minutes at a higher temperature until crispy. Possibly with a grill.
- If necessary, add a little hot water and loosen the crusty meat juices from the wall of the roasting pan.
- Goes well with raw potato dumplings and mixed vegetables.
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