Phot.Food.Goose.Roasted.01.100725.0072.jpg

Germany, Wedel, stuffed & slow roasted free-range goose from the North Sea marshland.

Traditional in Germany eaten/served on the evening of St. Martin’s feast day, November 11th & on X-Mas holidays,

…however, a goose golden-brown roasted with a crunchy skin, juicy tender meat & a tasty stuffing its always a great delight on any autumn / winter day.

 

The meat stuffing enriched with goose liver, chestnuts, apples, prunes, shallots & fresh herbs.

Accompanied with home-made "half & half" potato dumplings,

braised Burgundy red cabbage with cranberries & ginger,

oven baked marzipan-raisins & rum butter filled russet apple, glazed chestnuts, served with its own natural goose Juice.

 

👉 One World one Dream,

...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over

10 million visits in my photostream with countless motivating comments

Done