Stuffed Goose Saxon Style

Pour the boiled whipping cream, seasoned with salt and nutmeg, over the white bread and let it swell. Turn the veal, free of fat and sinew, through the fine disk in the meat grinder and add to the cooled white bread. Stir in the eggs. In a hot frying pan sauté bacon, finely diced shallots, strips of pickled tongue, coarsely diced duck liver, finely chopped apple, mushroom slices and soaked mange tout mushrooms. Add marjoram, rosemary, garlic and salt. Extinguish with apple brandy and brandy.

Season the cleaned and washed goose with pepper, thyme, salt and rosemary inside and out and stuff. In a pan filled with beef broth two fingers high, place the goose breast down. After half the roasting time, turn to the other side. Roast over medium heat for two and a half to three hours. Baste frequently with its own juices toward the end, turning up the heat a tiny bit to get the goose nice and crispy. Apple red cabbage and potato dumplings are the ideal side dishes.

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

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