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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.






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
Moisten with a small glass of brandy and a glass of dry white wine, let them evaporate, lower the heat to minimum and cover
Cook the goose for one hour, turning it and basting it with the cooking juices
Remove the goose from the pan, carve it and keep it warm
In the cooking juices, braise 800 g of thinly sliced red cabbage, adjust the salt and serve with the goose
Oven
Pan
Cutting board
Store leftovers in the refrigerator for up to 3 days.
Traditional Christmas dish in the Veneto region.
Italia, Veneto

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