Stuffed Goose Roulades with Gravy
- 1 Goose (3-3.5 kg) (approximately 6-7 lbs)
- For the stuffing
- 400 grams mixed Ground meat
- 2 Apple
- 2 tablespoons lemon juice
- 400 grams kale
- 2 onions
- 1 teaspoon Mugwort (or other fresh herbs)
Rinse the goose, pat dry and remove debone (or have your butcher do this for your). Reserve bones for the gravy.
For the stuffing: Peel, quarter and core apples, then finely dice. Remove kale leaves from the thick stems, rinse and blanch in boiling salted water for about 5 minutes. Drain, squeeze well and chop. Peel the onions and finely dice.
Mix ground beef, apples, kale and onion. Season with salt, pepper and mugwort (or other herbs).
Cut the deboned goose in half lengthwise. Season both halves with salt and pepper. Spread stuffing over each, then roll up and tie with kitchen twine. Place in a roasting pan with 250 ml (approximately 1 cup) of water. Cook in a preheated oven at 180°C (approximately 350°F).
For the gravy: Peel and chop the onion. Rinse, trim and coarsely chop the soup vegetables.
After stuffed goose has cooked for about 1 hour, add the chopped bones, onion and soup vegetables and continue roasting.
While the goose is roasting, baste well with the pan drippings. If necessary, pour in some water. When the goose roulades are cooked through (after another 1 to 1 1/2 hours), remove from pan. Pour about 1 liter (approximately 4 cups) of water into pan. Add the cornstarch and cook, stirring, over medium heat until gravy has thickened.
Slice the goose roulade and divide among plates. Season the gravy, strain through a sieve and pour over the goose slices.
Serve with boiled potatoes and red cabbage, if desired.