Roast goose is a typical dish of the Christmas season in the Veneto region. Prepared with care and love, the goose is oven-cooked with a delicious marinade of dry white wine and herbs, which gives it a unique flavor. To be served with finely sliced red cabbage, this dish is a real 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 up
Bathe it with a shot glass of brandy and a glass of dry white wine, let them evaporate, lower the flame 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, cut it and keep it warm
In the cooking juices, stew 800 g of finely sliced red cabbage, adjust with salt and serve with the goose
Oven
Pan
Cutting Board
Store leftovers in the refrigerator for a maximum of 3 days.
Traditional Christmas dish in the Veneto region.
Italy, Veneto
| Energy (kcal) | 243.14 |
| Carbohydrates (g) | 1.36 |
| of which Sugars (g) | 0.99 |
| Fat (g) | 22.22 |
| of which Saturates (g) | 7.43 |
| Protein (g) | 7.81 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.06 |
