VIDEO: Goose sauce

Roast goose is a true classic among the festive dishes. The fatty, but no less tasty poultry is often served with red cabbage, dumplings or croquettes. the goose even tastes very good when it is filled with apples, dates or chestnuts. Of course, a delicious goose sauce shouldn't be missing. Red wine sauce in particular ideally complements the typical taste of the goose.

How to make a delicious goose sauce

1. You can use the neck and wings of the goose for the red wine sauce with the goose. Cut these pieces into pieces and fry the goose meat in a pan.
2. Then give that too vegetables in the pan. Leave the celery, garlic, carrot and onion on the stove until the soup vegetables are nice and brown.
3. Now comes the red wine for the goose sauce. Drain the goose meat and vegetables in the pan with a bottle of red wine. Also give half a liter water added.
4. Patience is now required: You can now let the red wine sauce simmer for about two hours over light to medium heat. If too much red wine has evaporated during the cooking process, you can also add a little more. Up to 500 ml of liquid can be left in the pan after it has simmered.
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5. Now take a sieve and pour off the red wine sauce. In this way, you remove the boiled goose meat and vegetables.
6. Pour the sauce into a saucepan and let it continue to cook. The goose sauce should stay on the stove until only about a third of the red wine sauce is left.
7. You can now taste the sauce as you like. Thyme, orange juice or a touch of ginger are particularly suitable for this. Bon Appetit!