St. Martin’s Goose with Fine Stuffing and Red Wine Cabbage

Prepare the red cabbage the day before so that it soaks well. To do this, sauté diced onion in lard and mix in the finely sliced red cabbage. Add cloves and juniper berries, season with salt and season with pepper. Pour the red wine, let it boil briefly and simmer with the lid on for an hour at a low temperature.

For the filling, fry the bacon and onion cubes and the chopped mushrooms in a little clarified butter, cool. Cut all bread rolls into 1 cm cubes, put them into a sufficiently large bowl and fold in all other ingredients of the filling. Season strongly with salt and freshly ground pepper. Let this mixture rest for a few minutes, then fill it into the goose. Close the goose with a skewer. Season with salt and pepper on the outside, then place in a roasting pan. Add half a liter of water and cook the goose for 3 hours at 180 °C in the oven. Pour a little gravy from time to time.

Cut the goose into portions, cut the stuffing into slices. Pour the poultry broth to the gravy, stir with a whisk. Add the cornflour mixed with two tablespoons of water, bring to the boil. Season with salt, pepper and a squeeze of juice from a lemon to taste.

Serving: Pour a sauce level in the center of the plate, place a unit of roast goose and a slice of the stuffing on top. Decorate with fresh herbs

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