Roasted Wild Goose

For the roasted wild goose cut off the prepared goose head, neck, wings and feet. Pour boiling water over, dry, salt and pepper inside and out.

Wrap with slices of bacon. Fry in hot butter, adding a little water and basting frequently.

When the goose has browned nicely, pour whipped cream over it, season the juice with thyme and add the bay leaf.

Carve the roasted wild goose and pour the well-seasoned sauce over the pieces of meat.

Preparation Tip:

Serve the roasted wild goose with red cabbage and potato dumplings.

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