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Goose offal

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Ingredients for 2 servings:

  • 1 stomach (goose stomach)
  • 1 liver(s) (goose liver)
  • 1 heart(s) (goose heart)
  • salt and pepper
  • 2 bay leaves
  • 6 juniper berries
  • 2 tbsp olive oil or garlic oil
  • Paprika powder, hot
  • 2 cloves garlic
  • 250 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Use of the innards of a (frozen) goose: stomach, heart, liver

Boil the stomach and heart in 1/4 liter of water with 1-2 bay leaves, 5-6 juniper berries, and 1 level teaspoon of salt for 10 minutes. Then cut into slices about a centimeter thick, season with salt, pepper, and hot paprika, and fry in olive oil with the 2 cloves of garlic (or garlic oil). Fry the liver, just like beef or pork liver. Serve with the leftover goose, the fried bread dumplings, and the red cabbage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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