Pomeranian baked Christmas goose (Gaensebraten Pommersch)

[Bavarian filling]

Pomeranian baked Christmas goose (Gaensebraten Pommersch)

Category: Meat dishes

Kitchen: german

Ingredients
Goose	from 2-4 kg
Pitted prunes	250 g
Apples (preferably 2-3 varieties)	500 g
Cognac	100 ml
Salt, black pepper.	taste
Thyme	half beam
Dried, grated black bread	3 tbsp. l.
For the sauce:
Starch	1 tsp
Cream	125 g
Goose juice

Cooking method

• This recipe for cooking a goose in our family ranking today ranks first, despite the fact that many recipes have been tried. It was by this method of cooking that we managed to get a thin crispy crust, tender juicy meat and an amazing taste filling of prunes, apples and crumbs of dried black bread. And all this was enriched by the aroma of cognac, in which prunes were soaked overnight according to the recipe. This is a typical goose cooking method adopted in Mecklenburg-Vorpommern.
• Here are some interesting facts about this not only tasty and useful bird in the household, but also about the goose as a character of numerous legends, fairy tales and stories.
• In northeastern Germany, home-grown village goose has always been considered a delicacy. "The Pomeranian stomach can handle anything," says the proverb, and the Mecklenburgers say, "The goose is a strange bird: too much for one, too little for two."
• Traditionally, geese are slaughtered on November 11th. According to Christian legend, the geese deserved such a fate themselves, betraying St. Martin, who hid in the goose-house from the elections to the bishops. But from a practical point of view, it is in November that geese are ready for slaughter, because their meat at this time is even better and leaner than for Christmas. In addition, it was on the day of St. Martin, agricultural work ended earlier, the animals could no longer graze in free grazing, and it was more economical to slaughter them than to spend the harvested feed on them.
• As part of peasant life, St. Martin was also important because the field and garden work was completed and preparations for winter began. The crops and livestock had already been sold, money was "started up" in the house, bills and taxes for the land were given away, a respite appeared in order to spend a few free days and have fun at fairs in honor of the feast of St. Martin. Wine-producing regions are famous for "Martin's Wine" - the first wine of the corresponding vintage. The booze was called "Martins".
• On November 11, they were engaged in predictions, and here it was not without a goose: if the brisket of the goose turned out to be reddish, then the winter was expected to be severe, and if it was whitish, then one could count on a mild winter. After that, the fast began, and at the end of the fast, the Christmas goose again became the main figure on the table.
• By the way, our bone was pink both times, so Muscovites should prepare fur coats and felt boots !!
• There are many traditional recipes for stuffing goose in German cuisine. Here are the most popular and traditional old German cuisine.
• Bavarian filling
• Cut 2 stale rolls into slices and soak in 200 ml hot milk. Combine pressed buns with 2 bunches of chopped parsley, 2 chopped onions, finely chopped giblets, 250 g minced meat, 3 eggs, wormwood, chervil and marjoram.
• Rhine filling
• Soak 500 g of pitted prunes in water, soak 100 g of raisins in rum. Peel 1 kg of sweet and sour apples and cut into cubes. Combine with marjoram, salt and pepper.
• Mushroom filling
• Cut 500 g mixed mushrooms into slices, mix with 100 g bacon cubes, 100 g chopped walnuts, 1 chopped onion. 4 tbsp. l. bread crumbs, 2 eggs, chopped parsley, salt, pepper and sweet paprika powder.
• Filling with chestnuts
• Saute 100 g of boiled and peeled edible chestnuts in butter with 4 finely chopped apples. Chop 150 g chicken liver and goose liver, add and sauté for 5 minutes. Season with salt, pepper, cinnamon and cognac.
• Apple and onion filling
• Cut 4 sweet and sour apples into cubes and sauté in butter with 250 g of shallots for 5 minutes. Season with marjoram leaves, wormwood, salt and pepper.
• After filling the goose, sew up the hole with kitchen thread. This is easier to do if you seal the hole with toothpicks before stitching.
• Preparation
• - Soak prunes in cognac overnight in a sealed container.
• - Gut the goose, dry it, salt and pepper both inside and out. Leave in the refrigerator overnight.
• - Take apples of 2-3 varieties, cut into slices, remove the core, mix with prunes and cognac, sprinkle with thyme and black bread crumbs.
• - Stuff the goose tightly with this mass. Use toothpicks to seal the holes or sew up with kitchen thread. It is necessary to make sure that the juice released from the filling does not flow out during the cooking process. Fix the legs of the goose, and fold the wings under the carcass.
• 
• 
• - Place the goose on the wire shelf, placing a baking sheet or container under the wire shelf to collect the fat, pour 1-2 glasses of water into the baking sheet, depending on the size of the goose.
• 
• - Put the goose to fry in a preheated 200 gr. oven. After about 30 minutes, pierce the skin of the goose under the legs to help the fat flow out. (If the goose is large and very fat, then you do not need to pierce.)
• Reduce the heat a little and continue cooking, spooning the juice and fat over the goose every 15-30 minutes. If the skin begins to brown heavily, then cover the top with foil.
• Cooking time depends on the size of the goose and whether it is broiler or home-grown. Domestic goose in size from 2.5-4 kg is cooked for at least 2.5-3 hours. The degree of doneness can be checked with a temperature probe. I advise you to cook longer, since we do not beat the goose, and in the area of ​​the joints and back the meat takes longer to cook.
• - According to the recipe for the sauce, it is suggested to take the juice that has been released, dilute it a little with water, bring to a boil and thicken the cream mixed with starch.
• The Germans often serve goose with red cabbage and potato dumplings.
• 

Note

The recipe is truly incomparable! I praise not myself, but the recipe! Of course, it depends on the quality of the goose itself and the cognac. It is difficult to spoil only if you do not fry or overcook.
Remove toothpicks warm, otherwise it is difficult to pull out, and you can spoil the appearance.
The bread combined with the juice in the filling and was not felt at all. The apples have preserved their integrity, the prunes have absorbed the aroma of cognac. Alcohol was not felt.
Can be repeated with duck and chicken!

I just want to take a piece! Very appetizing. Bookmarks for the New Year's menu, I will definitely cook it.

Thanks for the recipe. Just by the way. By the new year.

It's just some kind of holiday! Thank you for the master class and such beauty!

[Painting]

Painting, I sincerely advise, I will repeat myself, and have already done it twice! I am very glad that I liked the recipe! Thank you!

[tumanofaaaa]

tumanofaaaa, Ira! This time we cooked for the guests - everything went around the oven! they weren't allowed to take pictures at all !! All 10 people appreciated it! I used to stew it in apples and did it in a cartoon - it was delicious. But in a festive way only now! Well, the freshness and quality of the bird played a role! so take it on board! And thank you for your attention to the recipes that I exhibit.

Well, how can you spread this at night looking? Olya, this looks very tempting. Such pieces are juicy

Great goose !!!!

Well, how can you spread this at night looking? Olya, this looks very tempting. Such pieces are juicy

Lyudochka! no, of course! : girl_red: What to do! I can do something good, I just can't stand it - I want to share with the whole world !!
And this recipe is very good!
I hope there is someone who likes it enough that they cook it! Moreover, there are so many holidays on the nose, and the chickens are already fed up with everyone.
Thank you for supporting the goose !!!

[tumanofaaaa]

tumanofaaaa, yes, Ira! For this goose I am not ashamed !!! and thank you for such good words !!

[Olya]

Mom dear !!!!!
Olya!!!!!!
My! My!!!!
It's good that I'm lying around!
And then from some pictures you can faint !!!!
That's who has gold pens !!!!!!

The goose is great! I usually cook for the New Year. There is not much more to wait.