Martinmas Goose with Bread, Bacon, Eggs

– a approx. 3, 5 to 4 kg kitchen herbs, (parsley, ersilie, dill, – chives, ttlauch, mugwort),pepper from from the mill root vegetables, (carrots, arotten, – celery, ellerie, leek).

Wash the goose well and then dry it with a paper towel. Cut the bread rolls into small pieces and put them in a suitable bowl. Sauté the finely chopped onion and the finely chopped bacon in clarified butter until soft and add to the bread together with the eggs. Heat the milk and pour over the bread mixture. Season with iodized salt and pepper, sprinkle with chopped herbs and mix well. Briefly fry the chopped liver, heart and gizzard and add to the breadcrumb mixture, mixing well repeatedly. Fill this amount into the goose, just enough so that the stuffing does not swell out. Put the goose in a roasting pan, add a little bit of clear soup and roast it in the oven at 200 °C. Add the chopped root vegetables, the rest of the clear soup and continue roasting at 180 °C for about 1 to 1 1/2 hours. At the end of the cooking time, remove the goose from the stove, cut into quarters and arrange on plates together with potato dumplings and red cabbage. Baste with the roast stock.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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