Gebratene Weidegans

Homemade, Christmas Eve 2009 in Vienna, Austria

Can’t say it’s typical, goose is our choice of “Festessen” (festive food in German, i.e. banquet or Christmas dinner) this year.

Stuffed with apples and marrons glacés (candied chestnuts) and grilled in oven, this traditional Austrian dish is served with Rotkraut, and instead of Serviettenknödel (dumpling) we made Kartoffelknödel (potato dumpling).

*Rotkraut is red cabbage prepared with sugar, onions, red wine, apples, and lingonberry jam

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