Viennese Christmas Goose

Name: Viennese Christmas Goose
Ingredients: 1 (11–13-lb.) fresh or thawed frozen goose, trimmed of excess skin and fat; 1 tbsp. dried marjoram; 1 tbsp. dried thyme; 2 apples; 2 medium yellow onions, peeled; 6 whole cloves; 1 tbsp. white wine; 3 cups chicken stock; 1 tbsp. vegetable oil; 6 tbsp. unsalted butter, melted; 6 cups cooked, peeled chestnuts; 1⁄3 cup heavy cream; 3 tbsp. honey; Kosher salt; freshly ground black pepper; 1 cup raisins; 3⁄4 cup rum; 8 McIntosh apples; 2 tbsp. unsalted butter, cut into 8 pieces; 1 small yellow onion, peeled and thinly sliced; 1 small red cabbage, quartered, cored, and thinly sliced; 1⁄2 apple, peeled, cored, and julienned; 2 1⁄2 cups red wine; 3⁄4 cup fresh orange juice; 1⁄2 cup fresh cranberries; 1 tsp. sugar; 1⁄4 tsp. ground cinnamon; 1 pinch ground cloves; 1 pinch ground nutmeg; Viennese Potato Dumplings, for serving

www.saveur.com

This decadent recipe for Christmas goose, a tradition in Vienna, is accompanied by braised red cabbage, potato dumplings, roasted apples and glazed chestnuts.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Cooking tools: