Braised Wild Goose with Dumplings as in Debrecen

Debreceni Párolt Vadliba Gombóccal


  • ¼ pound double-smoked bacon, chopped fine
  • ¼ pound lard
  • 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
  • 2 cups chicken broth
  • 1 small bay leaf
  • 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
  • ½ tablespoon sugar


  1. Preheat oven to 500°. In large roasting pan cook the bacon over low heat and then add the lard.
  2. Add onion, parsnip, carrot, knob celery and garlic. Cook over low heat for a few minutes.
  3. Wash and dry the goose and put it on top of the vegetables. Place the pan in the preheated oven for 20 minutes.
  4. Remove goose and sprinkle flour on the vegetables. Mix well, then add paprika and chicken broth. Bring broth to a boil and let it simmer slowly.
  5. Meantime, divide the goose, separating drumsticks and breasts. Add these together with the other parts to the vegetables and sauce. Add the bay leaf, marjoram, peppercorns and wine. Cover the pan and cook over very low heat on top of the stove till goose is done.
  6. Remove goose and force everything else through a sieve. Taste the purée and add half of the lemon juice, mustard and sugar; bring to a boil. Then taste it again and adjust salt, sugar, lemon juice and mustard. Sauce should be on the piquant side.
  7. Put goose back into the sauce and simmer for a few more minutes so goose will absorb the flavors of the sauce. Serve with White Bread Dumplings.