Roast Goose with Side Dishes

Ingredients

• 1 medium goose
• 1 onion
• 2 carrots
• 1 parsley root
• 250 ml dry red wine
• 250 ml broth
• Salt
• pepper (ground)
• marjoram
• 1 kg potatoes
• 150 g flour
• 2 Eggs
• Salt
• 2 tbsp Cornstarch
• 1.5 kg red cabbage (1 head)
• 600 g chestnuts
• 50 g onions (1 onion)
• 1 sour apple
• 2 tbsp pork lard
• 100 ml red wine vinegar
• salt (pepper)
• a pinch of sugar
• 0.5 tsp ground cloves
• 2 Bay leaves

Instructions

1. 1.

   Wash the goose, pat dry and season inside and out with salt, pepper, and marjoram. Place in a roasting pan, add 1 cm water, and roast at 190°C for about 2½ hours.

2. 2.

   Peel the onion, carrots, and parsley root; cut into roughly equal small pieces. After about half the roasting time, add the vegetables and pour the resulting drippings over the goose.

3. 3.

   Remove the goose from the oven and keep warm.

4. 4.

   For the sauce, strain the drippings, then add wine and broth to the pan and simmer for a few minutes. Strain through a fine sieve and season with salt, pepper, and marjoram.

5. 5.

   Plate the goose with its cooking juices. Serve alongside chestnut-red cabbage and potato dumplings.

6. 6.

   Boil potatoes in salted water for about 20 minutes, drain, and press them while hot. Knead with flour, eggs, and salt into a dough. Boil plenty of salted water; dissolve cornstarch in cold water and add to the hot water. Shape dumplings from the dough with wet hands and cook in boiling water for about 20 minutes.

7. 7.

   Score chestnuts crosswise and roast at 220°C for about 30 minutes until shells brown and crack, then let cool slightly before peeling.

8. 8.

   Clean, wash, quarter, trim stems, and slice cabbage into fine strips. Peel, core, and dice the apple; finely dice the onion. Heat lard, sauté cabbage and onion, add vinegar and water, then apple and spices. Simmer covered for about 45 minutes. Ten minutes before finishing, add chestnuts to cook with the cabbage.

9. 9.

   Serve the roast goose with side dishes.