Sunday, December 20, 2015

Steikt gæs

Roasted goose

Icelanders mostly eat goose in autumn during hunting season, not just for Christmas. As a rule, only pinkfeet and greylags breed in Iceland. Other species of geese only passing through during migration in spring and autumn. The huntings seasons are very strictly controlled.
Greylags are the most popular because of their aromatic meat.


1 goose
salt and pepper 

350 g minced meat
20 g dried wild mushrooms 
1 tsp birch smoked salt
2 Tbsp brown sugar
1 tsp instant meat stock

2 hot dog buns



Soak the dried mushrooms in cold water for about one hour. Then drain.

In a large pan, sear the minced meat with mushrooms and smoked salt.
 Cut the hot dog buns into small pieces. Add them to the pan, together with brown sugar and instant meat stock. Simmer for a few minutes.

Rub the goose with salt and pepper. 

Stuff the filling into the goose. Compress the filling as much as possible, but take care that there is still some room left since the filling increases a bit in volume a bit during cooking.

Seal the opening with metal skewers or toothpicks. 

Preheat the oven to 200 ° C.
Put the stuffed goose into the oven on a baking tray and roast for 15 minutes at 200 °. 

Lower the heat to 140 ° C and roast for about further 90 minutes.

Sprinkle the goose with a teaspoon of brown sugar to make the skin is nice and crisp, and then roast for another 10 minutes.

Our Christmas dinner - roast goose with red cabbage

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