Martin Goose

The goose is washed clean, externally and internally coated with salt and pepper to taste, stuffed with peeled apples or quince and then sewn. Now set the goose in an oval frypot with about 1liter of boiling water and a stalk of mugwort too and keep the pot open - fry first with the breast side down, then up - in the oven under diligent basting until the skin is nicely browned and crisp.

During the final 15 minutes, brush cold salted water instead, which will give a fine crispiness.

Keep the cooked goose warm. To prepare the sauce, skim off the fat. Fry some flour in the gravy, add liquid and boil the sauce for a short moment. To serve, place the disassembled goose on a hot plate.

Serve with red cabbage and boiled potatoes.

Cooking time 2,5 - 3 hours at 190-210 °C in a preheated oven, the last 10 minutes at 240-250 degrees to brown crust.

Bon Appetit!
Butcher Pelgen
1 (Hohenlohe) goose,
500g apples or quinces,
1 ltr. of boiling water,
mugwort or marjoram

30 g flour,
3/8 liquid,
tomatoes eighth,
Metzgerei Partyservice Jürgen Pelgen

The recipe is from:
Metzgerei Partyservice Jürgen Pelgen
Kellereistraße 9
67433 Neustadt an der Weinstraße
[email protected]

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