The tradition of roasting a goose for Christmas has its origins in mediaeval Europe, where geese were commonly raised on farms. In Bavaria and other German regions, roast goose became a popular choice for festivities, especially on Christmas Eve. The ingredients and cooking methods have evolved over time, giving rise to the characteristic recipe we know today.
Roast goose is considered a festive and celebratory choice in Bavaria, and its preparation is imbued with cultural significance. The goose is commonly associated with special celebrations and is valued for its juicy and flavorful meat. The choice of accompaniments such as dumplings and red cabbage also reflects the richness of local ingredients and culinary traditions.
Equipment Needed
Ingredients:
For the Goose:
For the Red Cabbage:
Procedure:
- Preheat the oven to 180°C.
- Season the goose with salt and pepper and stuff it with apples, onions, rosemary, and thyme.
- Roast the goose for about 3 hours until the skin is crispy and the meat is tender.
- For the dumplings, soak bread rolls in warm milk, squeeze out excess liquid, and mix with eggs, salt, nutmeg, and parsley. Form dumplings and cook until they float.
- Sauté onions in lard for the red cabbage. Add shredded cabbage and grated apples. Cook until tender, then add apple cider vinegar, sugar, salt, and cinnamon. Simmer until well blended.
- Use the roasted goose juices for gravy. If needed, add broth, red wine, or water. Reduce the sauce over low heat and season to taste.
- Serve the roast goose with dumplings, red cabbage, and gravy.
