Goose legs in red wine sauce
Time
Preparation time: 45 min.
Cooking or baking time: 2 hours 15 minutes
Total preparation time: 3 hours
The Christmas days are already over, but the recipe for my goose legs can of course also be used for the next Christmas dinner.
We traditionally eat the delicious clubs every year, always buying 4 of them, even though we eat only two people. The second serving is always on the 2nd holiday, the first we eat on Christmas Eve.
When buying the goose legs quality is very important to me, so I buy them only at the personally known poultry dealer at the weekly market. They are German and freely reared animals, although they have their corresponding price, but this is also the good meat worth. I can only recommend such fresh clubs.
But that's just incidental. I give you my recipe here. Maybe you have the next year for the festival feel like preparing the goose legs in my own way.
I wish you good appetite already!
ingredients
For 2 meals for 2 persons:
- 4 fresh goose legs (total weight around 2 kg)
- 2 tablespoons dried
- 2 tablespoons marjoram dried
- Pepper, salt, celery salt
- abundant root vegetables (carrots, celery, leeks, parsley root)
- 2 onions
- 1/2 L good red wine
- 1 glass of goose or poultry stock
- 1 glass of red cabbage
- 2 tablespoons cranberries
- 1 apple
- 1 - 2 bay leaves
- 1 Pckg. Original dumpling dough from fresh potatoes
- Gurnard for searing
preparation
- The goose legs are rinsed off briefly, dried and then rubbed with the mugwort and a tablespoon of marjoram. In a suitable large roasting pan, the clarified butter is melted and the legs are seared on the stove from all sides and then seasoned with pepper, salt and celery salt. Continue to fry briefly from all sides and remove from the frying fat.
- Now the onions and the root vegetables are seared vigorously in the frying fat. With the red wine, the vegetables are now extinguished and boiled again. The goose legs are put into the vegetable broth and it is infused with half of the goose or poultry fund. The oven is now preheated to about 160 degrees and the roasting pan is now closed with the lid and placed in the oven, where the lobes are now first braised for an hour. After this hour, the clubs are to be turned over, the remainder of the goose fund is poured and the roaster again sealed with the lid and the legs sizzle for another hour at now 140 to 150 degrees in the oven.
- In the meantime, I put the red cabbage on, it was a finished red cabbage from the glass, which I have refined with a little clarified butter, bay leaf, an apple and two tablespoons cranberries.
- The lump water I have now set up and salted.
- The lump mass, I kneaded well with the remaining marjoram and shaped the dumplings.
- The goose legs should now at the end of the next hour for 15 minutes in the open roasting pan and with the skin up - like using the grill in the oven - linger, so that the skin is still a bit crunchy.
- The dumplings are cooked in boiling and then boiling water for about 15 to 20 minutes. They are finished when they float up in the pot.
- The goose legs I take now from the vegetable-wine-bed, degrease the broth a bit and then I mash the root vegetables in the sauce, so this must not be thickened with flour or cornstarch. The pureed vegetables do this very well. If necessary, something can be spiced up.
Now you can prepare and eat.
Let it taste good!
