Holiday Grilled Goose Recipe

Holiday Grilled Goose Recipe

My good friend Sven over at Disturbed Cooking on YouTube sent me this traditional Holiday Goose recipe to try, a German holiday tradition. It was such a treat to make on the grill.

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Classic German Grilled Goose Recipe

1 goose
2 apple (sour)
2 onions
2 ts Kosher Salt o 2 ts Pepper
1 tb Mugwort
1 tb Marjoram
Giblets, throat, wing ends and fat of goose o 3 carrots
250 g Celery
1-2 onions
Tomato paste
8 juniper berries
2 bay leaves
1 tb brown sugar
2 cups dry red wine
4 cups goose stock (or chicken stock) o 1 tb cornstarch
Juice of an orange
1 tb honey
Depending on how you get the goose, you have to remove the fat and the giblets, the throat and cut off the wings on the second joints. Set all but the liver aside for the sauce. Before anything else, sprinkle the liver with salt and pepper, grill it for some and enjoy with some fresh bread.
Clean and dry the goose. Cut the onions and apples in quarters and mix with the other ingredients. Stuff the goose with the mixture. Use needles and a thread to sew up the opening. Rub the goose with salt, cross the legs and tie them together.
Set up the grill for indirect heat and put the goose breast down on a rack over a dripping pan. Fill the dripping pan with 1 cup of salt water. The grill should have a temperature of 180°C (360°F). After one hour, turn the goose around, reduce the grill temperature to 160°C (320°F) and from now on brush the goose every 30 minutes with the drippings. Grill it to a temperature of 74°C (165°F), measured at the thickest part of the thigh. If the skin is not brown enough, brown it for some minutes with direct heat. Remove the goose from the grill, cover with aluminum foil and let it rest for 20 minutes.

For the sauce wash the giblets and chop roughly. Chop the onions, carrots and celery roughly. Put the goose fat in a cold pan and turn on the heat. Wait until the rendered fat is covers the bottom of the pan then remove the rest of the fat. If you did not get the fat with the goose, use vegetable oil instead. Put the giblets and the vegetables in the pan and roast until dark. Add tomato paste, juniper berries and bay leaves, and sugar, season with salt and pepper. Add half of the wine and reduce until dry, add the rest of the wine, reduce again. Add the stock and let it cook for about 20 minutes. Strain (remove fat if necessary) and finish with a mixture of corn starch, orange juice and honey.
Serve with red cabbage and bread dumplings.
Chef’s Notes
The X-mas goose is usually prepared on Nov. 11th, the start of the fasting period and then again on Dec. 24th, the end of this time.
A legend tells that Queen Elizabeth I. was just eating a goose during x-mas time in the year 1588 when she received the message that the Spanish armada was beaten. It is said that in celebration of this victory and as a sign of good omen she declared the goose for Christmas dinner which then spread all of the European continent.
You can add dried plums and/or chestnuts to the stuffing if you like.

Recipe by Disturbed Cooking

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