Goose Ragout with Servietten Knödel

Ingredients

• 1200 g fresh goose leg quarter (3 fresh goose legs)
• 400 g onions
• 4 tbsp goose fat
• 2 tbsp sweet paprika powder
• 2 tbsp Red wine vinegar
• 750 ml poultry stock
• 3 Garlic cloves
• 1 tsp Caraway seeds
• 1 tsp dried marjoram
• 0.5 tsp Sugar
• Salt
• black pepper (freshly ground)
• 1 bunch parsley
• 350 g day‑old rolls (6 rolls)
• 1 onion
• 1 bunch parsley
• 5 tbsp clarified butter
• 200 g Flour
• Salt
• 125 ml milk
• 3 eggs
• flour (for the work surface)

Instructions

1. 1.

   Peel the goose legs, separate the meat from the bones and cut into cubes. Peel and finely chop the onions.

2. 2.

   Heat the goose fat in a pot, sauté the onions over low heat. Sprinkle with paprika and stir in the vinegar. Add the goose meat and pour enough poultry stock to almost cover it.

3. 3.

   Press the garlic through a press and add to the pot. Stir in caraway, marjoram, and sugar. Cover and simmer on low for about 1 hour. Remove the lid and reduce the sauce over medium heat until thickened in 5–8 minutes. Season with salt and pepper.

4. 4.

   Wash, dry, shake off excess water from parsley, pluck leaves, finely chop and sprinkle over the ragout before serving hot with Bohemian knödel.

5. 5.

   Cut the rolls into small cubes. Peel and finely chop an onion. Wash and dry parsley, pluck leaves and finely chop. Heat 3 tbsp clarified butter in a pan. Toast the roll cubes until golden yellow, remove. Add remaining butter to the pan, sauté onion and parsley over medium heat, then remove from heat and let cool.

6. 6.

   In a bowl whisk together flour, a pinch of salt, milk, and eggs to make a dough. Fold in the roll cubes and onion‑parsley mixture, cover and rest for about 30 minutes.

7. 7.

   Bring a large, preferably oval pot of salted water to a boil over high heat. Knead the knödel dough well, then shape two thick elongated rolls about 8 cm in diameter on a floured surface. Place them in the pot, bring to a brief boil, lower the temperature and let the knödel cook uncovered for 30–45 minutes over low heat.

8. 8.

   Remove with a slotted spoon, drain, cut into finger‑thick slices using kitchen twine or a knife, and arrange on a preheated platter. Bohemian knödel are a perfect side for roasts, ragouts, and game.