Goose Ragout with Dumplings
- 3 fresh Goose thighs (each around 400 grams) (approximately 14 ounces)
- 400 grams onions
- 4 tablespoons Goose fat
- 2 tablespoons sweet ground paprika
- 2 tablespoons Red wine vinegar
- 750 milliliters chicken stock
- 3 garlic
- 1 teaspoon Caraway
- 1 teaspoon dried marjoram
- ½ teaspoon sugar
- freshly ground peppers
- 1 bunch parsley
Remove the meat from the goose legs and dice, discarding the skin and bones. Peel the onions and chop finely.
Melt the goose fat in a roasting pan, sauté the onions over low heat. Sprinkle with paprika and stir in the vinegar. Add the goose meat and enough chicken stock to barely cover the meat.
Peel the garlic and mince. Stir the caraway, marjoram and sugar into the goose mixture, cover and simmer over low heat for about 1 hour. Remove the lid and boil until the sauce thickens over medium heat, around 5-8 minutes. Season the goose ragout with salt and pepper.
Rinse the parsley, shake dry, pluck the leaves, finely chop and sprinkle over the goose ragout before serving. Serve hot with the dumplings (recipe follows).
For the dumplings: Cut the bread into small cubes. Peel the onion and finely chop. Rinse the parsley, shake dry, pluck the leaves and finely chop. In a pan, melt 3 tablespoons butter and toast the bread cubes over medium heat until golden brown. Remove from the pan. Add the remaining butter and sauté the onion and parsley over medium heat. Remove from the heat and let cool.
In a bowl, mix together the flour, 1 pinch of salt, milk and eggs until smooth. Stir in croutons, onion and parsley. Cover and let rest for about 30 minutes.
Bring a large pot of salted water to a boil. Knead the dumpling dough, shape into 2 thick rolls, each about 8 cm (approximately 3 inches) diameter. Add to the boiling water, reduce the heat and cook, partially covered, for 30-45 minutes over low heat until cooked through.
Carefully remove the dumplings and slice.