Christmas Goose with Game Dried Plum Stuffing

Peel and finely dice 400 g onions. Cut unpeeled apples into quarters, remove seeds and cut into coarse cubes. Heat oil in a large frying pan, fry onions for 5 minutes. Add apples and fry for another 3 minutes. Chop marjoram finely and stir in. Season with salt and pepper, let cool.

Mix veal meat and minced meat with eggs, season with pepper and game spices. Finely dice the dried plums. Mix in the cold apple-onion-vegetables and the dried plums.

Rinse the goose inside and out, dry, season with salt and pepper and fill with the stuffing through the belly opening.

Cut the goose giblets and neck into coarse pieces. Coarsely dice 500 g of unpeeled onions. Coarsely chop goose fat and let it melt in a roasting pan. Brown onions, goose giblets and neck in it. Pour off excess fat, extinguish the mixture with red wine and place the goose in the roasting pan.

Cook in oven preheated to 150 °C top/bottom heat for 3 hours. Remove goose after 3 hours, pour sauce through a sieve. Return goose to roasting pan and cook for another 2 hours, brushing occasionally with rendered fat.

Degrease sauce, bring to a boil and season with salt, pepper, sugar and a few drops of balsamic vinegar. Bind with sauce thickener.

When the cooking time is over, heat the stove to 220 °C and roast the goose for another 10-15 minutes until golden brown.

Serve with the sauce.

Related Recipes:

Stuffed Goose – Low TemperatureRemove the giblets from the goose, which are usually packed. Wash the goose, season with salt. Clean the... Martinigansl with Apple-Must-CabbageReady to cook goose wash well inside and out, pat dry. Cut off neck and last limbs of wings, chop into pieces... St. Martin’s Goose with Fine Stuffing and Red Wine CabbagePrepare the red cabbage the day before so that it soaks well. To do this, sauté diced onion in lard and mix... Goose Gröstl From Roasted Goose LeftoversFor the goose gratin, peel onion and cut into small pieces. Steam cook potato, peel and cut into pieces. Cut... Martinigansl Stuffed with ChestnutsFor the Martinigansl cook the chestnuts in boiling water until soft (approx. 30 min), peel and quarter. Peel... Stuffed Goose #3Rub goose inside and out with mugwort, salt, pepper and juice of one lemon. Make potatoes al dente, cut into... Crispy Roasted Goose LegsDefrost frozen goose legs overnight in the refrigerator. Wash the legs, salt and pepper them, rub spices well... Stuffed Goose NeckCarefully remove the necks from the skin, boil with onion, leek and peppercorns in 2 liters of water. Season... Braised Pork Cheeks with ChestnutsThe day before, remove the peel from one carrot and the large onion and dice finely. Place in a suitable bowl... Stuffed Roast PorkFor the stuffed roast pork, first prepare the stuffing. Peel the young onion, wash and cut into fine rings...