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Recipe by
Roast goose is a typical dish of the Christmas season in the Veneto region. Prepared with care and love, the goose is cooked in the oven with a delicious marinade of dry white wine and herbs, which gives it a unique flavor. Served with thinly sliced red cabbage, this dish is a real delight for the whole family.
Step 1 of 5: Brown a goose weighing 1000 g in 100 g of butter and 50 g of lard, seasoned inside and out with salt and pepper and tied
Step 2 of 5: Moisten with a small glass of brandy and a glass of dry white wine, let them evaporate, lower the heat to minimum and cover
Step 3 of 5: Cook the goose for one hour, turning it and basting it with the cooking juices
Step 4 of 5: Remove the goose from the pan, carve it and keep it warm
Step 5 of 5: In the cooking juices, braise 800 g of thinly sliced red cabbage, adjust the salt and serve with the goose
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
