Goose Leg Ragout

Preparation:

1. Preheat the oven to 180 ° O / bottom heat. Place the grill of the oven on the baking sheet and pour the goose stock into the baking sheet. Wash and dry the goose legs, pepper and salt all around and place on the grid. Then cover everything tightly with aluminum foil, press firmly all around, seal airtight and slide it into the oven on the 2nd rail from below. The cooking time is 2 – 2.5 hours and the core temperature of the meat should be around 82 °. When the cooking time is over, let everything cool down in the oven. You can cook the legs a day in advance or if there are leftovers from the roast goose, use them for the ragout as well. Then pour the boiling water over the dried mushrooms and soak in it for a long time and let the water take on the taste.

Preparation:

1. Remove the foil from the baking sheet, remove the legs from the grid and pour the brew into a bowl. Skim off the top film of fat with a spoon, except for a thin layer, place in a separate container and store in the refrigerator. It can be used for cooking and frying. Then put the stock in the refrigerator, let the remaining, thin layer of fat set, then scrape it off with a spoon and put 1 tablespoon of it in a pan to sweat the vegetables later. The brew should then yield 300 ml.
2. Peel the carrots and cut into small cubes. Peel the onion, quarter it and cut into thick slices. Brush off the mushrooms and cut into large pieces. Thirds the prunes. Remove the swollen porcini mushrooms from the stock, cut them into small pieces, add the mushroom stock to the meat stock and have it ready. Peel the skin off the legs and loosen the meat from the bones. Remove tendons and fat. Cut the meat into large pieces.
3. First sweat the onions and diced carrots in the pan in the goose fat. Then add the mushrooms and prunes, season with pepper and salt and fry in them for approx. 2 minutes. Deglaze everything with the meat and mushroom stock and let the liquid simmer halfway over a medium temperature. Stir in the lingonberries, pour the cream on top and bring everything to a boil again. If the sauce seems too runny, use a little starch mixed with water to thicken. But gradually in small amounts so that it does not thicken too much.
4. The dish is again well suited for recycling leftovers, but even if you have to cook the legs first, it is done quickly. The legs make themselves in the oven … ;-))) Red cabbage and dumplings go well as a side dish, but you can decide that according to your own taste. Good Appetite…………..