Braised Wild Goose with Dumplings as in Debrecen

Name: Braised Wild Goose with Dumplings as in Debrecen (Debreceni Párolt Vadliba Gombóccal)
Yield: about6 servings
Cuisine: Hungary
Ingredients: ¼ pound lard; ¼ pound double-smoked bacon, chopped fine; ½ tablespoon sugar; 2 cups chicken broth; 1 small bay leaf; 1 teaspoon fresh marjoram, or a pinch of dried marjoram; 1 teaspoon fresh marjoram, or a pinch of dried marjoram; 10 black peppercorns; ¾ cup Riesling wine; Juice of 1 lemon; 1 teaspoon prepared mustard; 1 medium-sized onion, sliced; 1 parsnip, peeled and sliced; 1 carrot, peeled and sliced; 1 knob celery, peeled and sliced; 1 garlic clove, mashed; 1 wild goose, 7 to 8 pounds; 2 tablespoons flour; 1 teaspoon paprika

Debreceni Párolt Vadliba Gombóccal

Preparation info

about
6
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

¼ pound double-smoked bacon, chopped fine
¼ pound lard
1 me

Europe
Hungary
Dinner
Eastern Europe
Spicy

Method

Preheat oven to 500°F. In large roasting pan cook the bacon over low heat and then add the lard.
Add onion, parsnip, carrot, knob celery and garlic. Cook over low hea