Martinigansl - Austrian Roast Goose Recipe | Yummly
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Martinigansl - Austrian Roast Goose

VIENNA SUNDAY KITCHEN
28Ingredients
5Hours
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Ingredients

US|METRIC
6 SERVINGS
  • 1 goose (oven-ready, 3-3,5 kg, 6-7 lb)
  • 1 onion (for the stuffing)
  • 1 tablespoon butter
  • 4 bread cubes (US cups, dried buns, cut into small cubes, 1/3lb, 150g)
  • 1 chestnuts (US cup, precooked, 0.20lb, 80g)
  • 1 prunes (US cup, dried, 0.20lb, 80g)
  • 2 tablespoons spice mix (ready-made bread spices or: fennel seeds, caraway, anis, coriander)
  • 1 handful chopped parsley
  • 5/8 milk (US cup, 150ml)
  • 2 eggs
  • salt
  • pepper
  • 2 bunches onion (onion, carrot, turnip, parsnip, celery, leek, parsley)
  • 2 tablespoons butter (to spread on the goose)
  • 5 tablespoons oil (for the baking tray, frying pan)
  • 1 teaspoon rosemary (to rub on the goose)
  • 1 teaspoon thyme (to rub on the goose)
  • 1 teaspoon marjoram (to rub on the goose)
  • 1 tablespoon honey (to spread on the goose only at the end)
  • goose
  • 6 1/2 water (US cups, for the soup)
  • 1 bunch onion (onion, carrot, turnip, parsnip, celery, leek, parsley)
  • 2 pieces onions (for the soup and the gravy)
  • 6 cloves garlic (or more! for the soup and the gravy)
  • 2 tablespoons lovage (garden, for the soup)
  • 4 juniper berries (for the soup)
  • 5 pepper corns (for the soup)
  • 2 laurel leaves (for the soup)
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