John Myers
Ingredients for 6 servings:
- 1 goose, ready to cook (approx. 3 kg)
- 1 kg apples
- 100 g almond(s), sticks
- 100 g raisins or sultanas
- salt and pepper
- marjoram
- possibly lemon juice
- 1 onion(s)
- 1 carrot(s)
- 20 g tomato paste
- 200 ml red wine
- 200 ml meat broth
- 1 bay leaf
- Marjoram and mugwort
- Sauce thickener
- salt and pepper
Instructions
Working time approx. 55 minutes; Total time approx. 55 minutes
Trim, wash, and dry the goose. Then season inside and out with salt, pepper, and marjoram. Peel, core, and quarter the apples and place them in a bowl (it’s best to drizzle with lemon juice to prevent them from browning) and mix with the raisins and almond slivers. Stuff the goose with the apple mixture and seal tightly. It’s best to pierce the goose several times to help the fat drain away. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), place the goose in a roasting pan, the bottom of which is covered with water. Cook for 2 to 3 hours. Turn it after a third of the cooking time, and baste it several times with the juices during the last third, turning it frequently. When the goose is nice and crispy brown, it’s done. When serving, be sure to collect the apple stuffing and serve it in a separate bowl, as it makes a delicious side dish. I prepare the following sauce for the goose: Sauté diced onion and carrot in a pan, add tomato paste, and roast. Then deglaze with red wine and pour in the meat broth. Season with marjoram, mugwort, and bay leaf. Let the sauce simmer for 10 minutes and then strain it through a sieve. Thicken with a sauce thickener and season with salt and pepper. Side dishes: dumplings, red cabbage, applesauce, cranberries, and a delicious red wine.
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