Martinigansl Stuffed with Chestnuts

For the Martinigansl cook the chestnuts in boiling water until soft (approx. 30 min), peel and quarter. Peel the onions. Chop one finely, the other one a bit coarser.

Remove the brioche crust and cut into small cubes. Fry the finely chopped onion in a little butter until translucent, add the chestnuts and fry briefly. Season with salt, pepper, bay leaves, thyme, mugwort, marjoram and freshly grated nutmeg.

Mix the chestnut mixture with brioche. Allow to cool. Whisk the milk with the egg and pour over the cooled filling. Leave to soak for approx. 15 min. Season the goose well inside and out with salt and pepper, fill in the brioche mixture and seal with metal or wooden skewers.

For a particularly good hold, sew the opening shut with kitchen twine. Tie the legs and wings tightly to the body of the goose with kitchen twine. Place goose, breast side up, in an ovenproof pan.

Add a little water so that the bottom is filled about 0.5 cm. Add finely diced onion and finely diced soup vegetables. Season with marjoram and thyme. If the goose still has the giblets, these can also be added – this makes the stock spicier.

Roast in the preheated oven at 180 °C for about 2.5-3 hours, basting the goose several times with the liquid so that it does not dry out.

For the sauce, remove the giblets and strain the stock (including vegetables). Season to taste with salt and pepper if necessary.

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