Roast goose is a typical dish of the Christmas period in the Veneto region. Prepared with care and love, the goose is roasted in the oven with a delicious marinade of dry white wine and herbs, giving it a unique flavor. To be served with finely 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 with a shot of aquavit and a glass of dry white wine let it evaporate lower the flame to minimum and cover
Cook the goose for an hour turning it and basting it with the cooking juices
Remove the goose from the pan slice 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) | 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 |
