John Myers
Contents
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Ingredients
- 1 Fresh goose
- Salt
- Pepper
- Mugwort
- Marjoram
- 500 ml Poultry stock
- 100 ml Cider
Filling:
- 100 g White bread
- 100 ml Chicken broth
- 500 g Sweet chestnuts freshly cooked
- 100 g Mushrooms
- 3 Shallots chopped
- 500 g Roast veal
- 3 tbsp Chopped parsley
- Salt
- Pepper
- Nutmeg
Instructions
- Rinse the goose, pat dry and rub salt, pepper, mugwort and marjoram inside and out. Cover with foil and let stand in the refrigerator for about an hour.
- In the meantime, prepare the filling. Cut white bread into pieces and soak in the stock. Chop the chestnuts. Cut the mushrooms into small cubes.
- Let the shallots soak in the butter, add the mushrooms and sauté briefly. Let cool down. Squeeze out the bread well and mix with the chestnuts, roast veal, shallot and mushroom mixture and parsley. Season with salt, pepper and nutmeg.
- Stuff the stuffing into the goose's belly. Sew up the opening with kitchen thread or close it with a wooden skewer. Tie the goose with kitchen thread. Place in a large saucepan that is about 2 cm high with water. Put in the preheated oven (hot air 180 ° C).
- Cover and let simmer for about 1 1/2 hours, turning and scooping. Take the goose out of the casserole and place it on the oven shelf so that the skin becomes crispy. (I don't want to mention what the oven looked like afterwards * grin *)
- Skim off the leaked fat in the saucepan. Top up with the stock. Boil the roasting mixture, add the cider and reduce by half. If necessary, degrease the sauce and season with salt and pepper.
- There was also red cabbage and snowballs.
Nutrition
Serving: 100gCalories: 154kcalCarbohydrates: 13.5gProtein: 6gFat: 8.3g
