Roast goose is a typical Christmas dish in the Veneto region. Carefully and lovingly prepared, the goose is oven-cooked with a delicious marinade of dry white wine and herbs, giving it a unique flavor. Served with thinly sliced red cabbage, this dish is a true delight for the whole family.
In 100 g of butter and 50 g of lard, brown a 1000 g goose seasoned with salt and pepper inside and out and tied
Moisten it with a small glass of brandy and a glass of dry white wine, let them evaporate, lower the heat to a minimum, and cover
Cook the goose for an hour, turning it and basting it with the cooking juices
Remove the goose from the pan, cut it, and keep it warm
In the cooking juices, stew 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
| Energy (kcal) | 303.53 |
| Carbohydrates (g) | 0.7 |
| of which Sugars (g) | 0.51 |
| Fat (g) | 27.89 |
| of which Saturates (g) | 8.32 |
| Protein (g) | 11.57 |
| Fiber (g) | 0.1 |
| Sale (g) | 0.09 |
