Roast goose is a typical Christmas dish in the Veneto region. Prepared with care and love, the goose is roasted with a delicious marinade of dry white wine and aromatics, which gives it a unique flavor. Served with thinly sliced red cabbage, this dish is a real delight for the whole family.
Brown a 1000 g goose, seasoned with salt and pepper inside and out and trussed, in 100 g butter and 50 g lard
Moisten it with a shot of brandy and a glass of dry white wine, let them evaporate, reduce 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 pan juices, braise 800 g of thinly sliced red cabbage, season with 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 |
