Stuffed Goose With Braised Red Cabbage

18 ingredients
6 steps

Ingredients

  • 8 None onions
  • 1/2 cup soft prunes, diced
  • 6 tbsp chopped fresh oregano
  • 5 None apples, peeled and chopped
  • 11 lb oven-ready goose
  • 2 None carrots, peeled and roughly chopped
  • 1 2/3 cups chicken stock
  • 3 1/2 tbsp honey
  • 2-3 tbsp sunflower oil
  • 1 None red cabbage, trimmed and thinly sliced
  • 1 tbsp sugar
  • 3/4 cup red wine
  • 1/4 cup white wine vinegar
  • 3-4 None bay leaves
  • 8-10 None juniper berries
  • 3-4 None cloves
  • 2 tbsp cranberry sauce
  • 1 1/2 tbsp cornstarch

Directions

  1. 1
    Preheat the oven to 300 °F. Finely dice 2 onions. Mix the onions, plums, oregano and apples together and season. Season the goose all over. Tie the wings using kitchen twine. Stuff the goose with the apple filling and seal the cavity with wooden skewers. Tie the legs with kitchen twine.
  2. 2
    Place the goose in a roasting pan and place the carrots and 4 onions cut in half around it and season. Roast for 2 hours. Pour the stock and 2 cups of water over the goose and place back in the oven for another 2 hours.
  3. 3
    Turn up the oven to 325°F. Roast for another 2 hours. Dissolve the honey into 1/2 a cup of boiling water. Drizzle this mixture over the goose in the final hour of baking.
  4. 4
    Finely chop the remaining 2 onions. Heat the oil in a large saucepan, add the onions and saute for 2-3 mins. Stir in the sugar and caramelize for 1-2 mins. Deglaze the pan with red wine, vinegar and 2/3 cup of water. Add the cabbage, bay leaves, juniper, cloves and 2 tbsp cranberry sauce. Season and simmer for 45-50 mins.
  5. 5
    Remove the goose from the roasting pan, wrap in foil and keep warm. Remove the roasted onions. Pour the contents of the roasting pan through a sieve, using the back of a spoon to push through any solids. Pour the gravy into a measuring cup and remove the goose fat, save it for another use.
  6. 6
    Pour the remaining gravy into a saucepan. Mix the cornstarch with 4-5 tbsp water until smooth then add into the gravy. Bring to a boil, stirring, until the gravy thickens. Season. Unwrap the goose and slice into portions. Serve with the braised cabbage and gravy.

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