Martinigansl

For the Martin goose, first completely bone the goose except for the wing and leg bones. To do this, you need an appropriately short, sharp knife.

Start at the belly opening and work your way up to the wing joints, cutting through the joints. Then start at the breast opening and work through the rest.

It is important not to damage the skin!

For the stuffing, break up the bread rolls and soak them in water. In the meantime, fry the bread cubes in oil until golden.

After removing the bread cubes from the oil, fry the finely diced onion also until golden brown.

Then fry the diced goose liver very briefly and deglaze with a dash of cognac. Mix the squeezed out bread rolls with the roasted bread cubes, onion, salt, pepper, marjoram, the eggs and the liver and add breadcrumbs if necessary to make a loose filling.

Rub the goose inside and out with salt, pepper, marjoram and mugwort, stuff with the stuffing and sew up. The knuckles and wings must be fixed with kitchen twine, because the carcass is missing!

Place the goose in the oven at 220 °C with the breast facing down. After half an hour, reduce the heat to 170 °C. After about 2½ hours, turn the goose and roast for another 2½ hours.

If it gets too dark, you can cover it with aluminum foil. In between, keep basting with hot vegetable soup. Pour off most of the escaping

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