Goose with Meat Filling

Ingredients

• 1 goose (3-3.5 kg)
• 400 g mixed ground meat
• 2 Apples
• 2 tbsp lemon juice
• 400 g kale
• 2 onions
• 1 tsp mugwort
• Salt
• ground pepper
• 1 small onion
• 1 bundle mirepoix
• 50 g starch flour
• small chopped bones
• sections of the goose

Instructions

1. 1.

   Wash the goose, cut it open along the back and remove all bones (or have a butcher do this).

2. 2.

   Peel, quarter, core, and dice the apples. Strip the kale from its ribs, wash, blanch in boiling salted water for about 5 minutes, drain, shock, dry well, squeeze out excess liquid, and chop finely. Peel and finely dice the onions.

3. 3.

   Combine ground meat, apples, kale, and onion; season with salt, pepper, and mugwort.

4. 4.

   Split the boneless goose lengthwise into halves. Season both halves with salt and pepper, spread the filling on them, roll up, and tie with kitchen twine. Heat a roasting pan or skillet with 250 ml water, place both goose rolls in it, and brown them well in a preheated oven at 180°C.

5. 5.

   For the sauce peel and dice an onion. Wash, clean, and cube mirepoix.

6. 6.

   After about 1 hour add the chopped bones, onion, and mirepoix; continue to cook thoroughly.

7. 7.

   During cooking baste the goose rolls with the pan juices. If needed, deglaze with a little water. When the rolls are cooked (after another 1 to 1½ hours), pour in about 1 liter of water, bring to a boil, and thicken with the prepared starch slurry.

8. 8.

   Taste the sauce, strain it, and pour over the sliced goose rolls.

9. 9.

   Serve the goose with meat filling alongside potato dumplings and red cabbage.