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🍽️ Goose Ragout with Dumplings

1630 kcal · 30 min · 4 servings

Ingredients

• 1200 g fresh goose leg (3 fresh goose legs)
• 400 g onions
• 4 tbsp goose fat
• 2 tbsp paprika powder (mild sweet)
• 2 tbsp red wine vinegar
• 750 ml poultry stock
• 3 garlic cloves
• 1 tsp caraway seeds
• 1 tsp dried marjoram
• 0.5 tsp sugar
• salt
• pepper (from the mill)
• 1 bunch parsley
• 350 g day-old rolls; (6 rolls)
• 1 onion
• 1 bunch parsley
• 5 tbsp clarified butter
• 200 g flour
• salt
• 125 ml milk
• 3 eggs
• flour (for the work surface)

Instructions

1. 1. Remove the skin from the goose legs.
2. 2. Separate the meat from the bones.
3. 3. Cut the goose meat into small cubes.
4. 4. Peel the onions.
5. 5. Finely chop the onions.
6. 6. Heat the goose fat in a large pot.
7. 7. Sauté the onions over low heat.
8. 8. Dust the vegetables with paprika powder.
9. 9. Stir the vinegar into the onions.
10. 10. Add the goose meat to the pot.
11. 11. Pour in enough poultry broth to barely cover the meat.
12. 12. Peel the garlic.
13. 13. Press the garlic into the pot using a garlic press.
14. 14. Stir in cumin, marjoram, and sugar.
15. 15. Cover the pot.
16. 16. Simmer the ragout over low heat for about 1 hour.
17. 17. Remove the lid.
18. 18. Thicken the sauce over medium heat for 5 to 8 minutes.
19. 19. Season the goose ragout with salt and pepper.
20. 20. Wash the parsley.
21. 21. Shake the parsley dry.
22. 22. Pluck the parsley leaves from the stems.
23. 23. Finely chop the parsley.
24. 24. Cut the bread rolls into small cubes.
25. 25. Peel another onion.
26. 26. Finely chop this onion.
27. 27. Wash the parsley for the dumplings.
28. 28. Shake the parsley dry.
29. 29. Pluck the parsley leaves.
30. 30. Finely chop the parsley.
31. 31. Heat 3 tablespoons of clarified butter in a frying pan.
32. 32. Toast the bread cubes until golden brown over medium heat.
33. 33. Remove the bread cubes from the pan.
34. 34. Add the remaining clarified butter to the pan.
35. 35. Sauté the onion and parsley over medium heat.
36. 36. Remove the pan from the heat.
37. 37. Let the onion and parsley mixture cool down.
38. 38. Mix flour, a pinch of salt, milk, and eggs in a bowl.
39. 39. Stir until you have a smooth batter.
40. 40. Fold the bread cubes into the batter.
41. 41. Fold in the cooled onion and parsley mixture.
42. 42. Cover the bowl.
43. 43. Let the batter rest for about 30 minutes.
44. 44. Fill a large oval pot with plenty of salted water.
45. 45. Bring the water to a boil over high heat.
46. 46. Knead the dumpling batter well.
47. 47. Flour your work surface.
48. 48. Shape two thick, elongated rolls with a diameter of about 8 cm.
49. 49. Place the rolls into the boiling pot.
50. 50. Let the dumplings come back to a boil briefly.
51. 51. Reduce the heat.
52. 52. Keep the pot lid half open.
53. 53. Poach the dumplings over low heat for 30 to 45 minutes.
54. 54. Remove the cooked dumplings from the pot.
55. 55. Let them drain on a sieve.
56. 56. Slice the dumplings into finger-thick pieces.
57. 57. Warm a serving plate.
58. 58. Arrange the Bohemian dumplings on the plate.
59. 59. Sprinkle the chopped parsley over the goose ragout.
60. 60. Serve the ragout hot together with the dumplings.

Nutrition per serving

• kcal: 1630
• Protein: 75 g · Fett/Fat: 104 g · Carbs: 100 g