A wonderful recipe with red wine!
Remove the goose: Score at the back, cut meat from the bones, separate wings and legs from the rump at the joints.
Gently roll the oats and flaxseed in enough water for about 5 min. Rinse with cold water, drain well.
Coat meat with grainy mustard. Put a small handful of sauerkraut on each half, cover with slices of milk bread the thickness of a small finger. Put oats and flaxseed on the milk bread. Fold the goose, sew it up and press it into the bread. Rub the goose with pepper, salt, marjoram and caraway seeds and place in an ovenproof dish. Roast at 200 °C, turning several times, for 2 ½ hours; halfway through roasting, skim off half of the fat that escapes, reduce temperature to 180 °C.
Lift goose out of dishes, pour off fat, sprinkle drippings with a tiny bit of flour, roast flour a tiny bit. Add beer, wine, a little bit of soy sauce and vinegar. Slightly bubble the juice, pass it through a sieve, thicken it by stirring in cold butter.
Cut goose into pieces, put on plates, bring to table with sauce.
Drink: Eveline Eselböck’s addition (wine language: pleasant taste, smell, color)
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