Martini goose with bread dumplings and red cabbage . by Augarten Hotel Neustift

When November approaches, many a gourmet looks forward to a special culinary treat: the Martinigansl!
Numerous Austrian restaurants from Vorarlberg to Vienna, from simple inns to the noblest gourmet addresses keep the custom of the traditional “Martinigansl-Essen” alive and well.
What is the “Martinigansl” all about?
The story that is told about the origin of the custom goes back to the 4th century AD to the time of St. Martin. The people wanted to consecrate Martin as a bishop. The latter, however, was a modest man and did not want to take on the responsibility associated with the office. He was hiding in a goose coop. The geese, however, chattered so loudly and excitedly that the intruder was quickly found. In memory of this event, St. Martin is still commemorated today with the “Gansl meal”.
We from the Augarten . Berg Genuss Hotel Neustift may reveal to you today a particularly tasty recipe for your “Martinigansl with red cabbage and bread dumplings”.

 

 

The ingredients

for 4 servings

For the Martin goose:

• 1 goose ready for cooking (approx. 3-4 kg)
• 2 pieces each of onions, garlic cloves and apples
• 2 tsp each freshly chopped lovage and marjoram
• 1 tsp cornstarch

For the garnish:

• 3 apples
• 2 tablespoons cranberry compote
• Salt, pepper & cornstarch

For the garnish:

• 1 each cinnamon bark, bay leaf, apple
• 2 cloves
• 1 kg red cabbage
• 6 tablespoons red wine vinegar
• 125 ml apple juice
• 250 ml red wine
• 80 g cranberries
• 2 onions
• 1 tablespoon goose fat
• 1 tablespoon granulated sugar

 

For preparation

Preparation of the Martin goose:

• Wash the goose inside and out with cold water and pat dry. Chop the wings and neck into small pieces and place in a square roasting pan.
• Now peel and quarter the garlic cloves. Cut the peeled onions and apples into pieces of about 2-3 cm and mix with garlic, lovage and marjoram.
• Now salt and pepper the goose inside and out and stuff with the apple and onion mixture. Tie the opening with splits. Put the goose in the pan with the breast up, add about 1 liter of water. Roast in the oven preheated to 160 degrees on the lower rack for about 1 ½ hours. Keep dousing with frying fat, in case add a little more water.
• After the specified time, the oven temperature is now increased to 220 degrees and roast the goose for another 30 minutes.
• Continue with the garnish:
  Cut the apples in half and cut out the core. Now fry the apples briefly on both sides in frying fat and then fill with cranberry compote.
• When it is time to remove the goose from the oven, skim off the fat from the gravy and warm the goose in an empty pan for about another 10 minutes.
• The gravy is now reduced from about 400 ml to 300 ml and poured through a sieve. To thicken the gravy, the cornstarch is now stirred smooth with a little water and then added.
• Now it’s time: remove the splits, carve the goose and divide into portions. Serve with juice, stuffed apples and the garnishes.

Preparation of the side dish:

• Wrap salt, pepper, bay leaf, cloves and cinnamon in a piece of cloth and tie.
• Cut the cabbage head in half, remove the stalk and cut with a cabbage slicer. Now mix the cabbage with the peeled, cored, coarsely grated apples, apple juice, vinegar, red wine and the cranberries. Add the bag of spices and now let this marinade rest for about 10 hours.
• Last but not least, the peeled onions are cut into thin strips and sautéed in goose lard. Sprinkle in the sugar and let it caramelize until light brown. Now add the cabbage together with the marinade and let it steam for about 40 minutes. Before serving, remove the spice bag and season with salt and pepper.
• Other popular side dishes with the Martini goose include bread dumplings, potato dumplings, croquettes and caramelized chestnuts.

 

“We at the Hotel Augarten, your most beautiful mountain pleasure hotel Neustift wish you much pleasure in recreating the Martini goose and bon appétit!”