Goose (approx. 4-5kg)

Bioland-reared, freshly slaughtered, With liver and heart

As we only receive fresh geese one day a week, the shelf life isn’t always the same.
When the geese arrive, they have a shelf life of 5–6 days.
Depending on when we deliver to you and when you’ve planned to prepare the meat,
it’s advisable to freeze it briefly.
You won’t notice any difference in the flavour or the quality of the meat.

At Christmas, we also receive fresh geese shortly before Christmas Eve

Recipe tip: stuffed farmer’s goose
For the stuffing: 3 onions, 2 apples, 2 slices of dry Weck bread or toast, 200g cooked chestnuts, 1 tbsp oil, 2 eggs, finely chopped parsley, the giblets, salt, pepper, 1 tbsp dried marjoram,
Also: 1 large onion, 2 carrots, ¼ celery root
Peel and dice the onions; cut the apples into thin slices. Roughly dice the bread. Cut the giblets (heart and liver) into small pieces.
Gently fry the diced onions and offal in a little oil. Add the apples and fry briefly.

Transfer the contents of the pan to a bowl and leave to cool. Add the remaining ingredients for the stuffing and mix everything together to form a smooth mixture. If it is too dry, add a little cold milk or port.

Preheat the oven to around 175–180 °C (fan oven).

Wash the goose thoroughly and pat it dry. Season the inside lightly with salt, then secure the top of the goose’s throat with a toothpick or sew it shut with cotton thread. Stuff the goose’s cavity with the filling. Then sew the opening of the stuffed goose securely shut with cotton thread. Now rub the outside of the goose with salt and a little pepper. Tie the wings and legs of the goose securely with cotton thread so that they do not stick out during roasting (trimming). Finally, prick the skin of the goose in several places with a sharp shish kebab skewer to allow the fat to drain off more easily.

Place the prepared goose breast-side down in a large roasting tin and pour about 400 ml of water into the bottom of the tin.
Roast for a good hour, basting with the roasting juices from time to time. Then turn the goose over. Place an onion cut into strips, chopped carrots and celery around the goose on the base of the dish. Top up with a little more water as required and continue roasting in the same way for a further 60 minutes.
From time to time, skim off the fat that has rendered and set it aside. This can be used as goose fat for vegetables, hearty stews or as a spread on bread.

Check the goose is cooked by inserting a skewer into the crook of the thigh. If no red or pink juices run out of the goose, it is cooked through inside as well.

Mix the salt and honey together in a cup of water. Remove the stuffed goose from the oven. Pour the roasting juices, along with the vegetables, from the dripping pan into a saucepan. Place the oven rack in the lower third of the oven, and slide the baking tray, filled with a little water, underneath it.
Brush the goose all over with the honey and salt water mixture. Place it on the rack and, depending on how brown and crispy you want it, roast at around 200 °C for a further 30–50 minutes until crispy, brushing the goose several times with the honey mixture and turning it over once, keeping a close eye on it at all times.
Finally, turn the temperature up to 225 °C and roast the goose for a further 15–20 minutes on each side until crisp and golden brown.
For the sauce, strain the roasting juices through a sieve or purée them with a hand blender, including the vegetables. Then chill briefly and skim off the fat again.
Dilute the sauce with a little water, or if there is too much liquid, allow it to reduce slightly. Season generously to taste with a dry red wine, salt and pepper, and thicken with a little cornflour mixed with water.