Stuffed Schmorgans

Ingredients for 6 servings:

• 1 goose, approx. 3 kg
• 4 slices of toast bread, diced
• 1 egg(s), beaten with
• 4 tbsp milk
• 100 g smoked bacon, diced
• 1 medium-sized onion(s), diced
• 1 apple, sour, peeled & diced
• 50 g raisins, soaked in
• 20 ml brandy
• 175 g mixed nuts
• 3 tbsp parsley, freshly chopped
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Trim the fat from the goose, wash it, pat it dry, and season it with salt. Soak the toast cubes in the egg wash and the raisins in the brandy. Fry the smoked bacon in a small pan and brown the diced onions in it. Chop the nuts and finely chop the goose giblets. Squeeze out the raisins, mix all ingredients in a bowl, add the parsley, and season to taste. Stuff the goose with the mixture, tie it shut, rub the outside with the remaining brandy, and season with salt and pepper. Place the bird on a roasting pan on the lowest rack in a preheated oven at 220°C (428°F) and roast for 1 hour. Then reduce the temperature to 80°C (176°F) and braise the goose for about 7 hours, or overnight if necessary. Reheat at 180°C (350°F) for about 30 minutes before serving. Of course, the usual, faster method is also possible, but once you’ve prepared it this way, you’ll stick with it. I’ve rarely eaten a more tender goose. Side dishes: bread or potato dumplings, brown gravy, red cabbage, and a green salad. Drink: full-bodied red wine followed by an “Underberg”!