Martin Goose with Rose Hips

Cut the goose along the backbone, then always along the rib bone, separate the meat from the bone with the kitchen knife.

Remove the bones from the legs.

Soak the autumn trumpets in cold water for 15 minutes. Boil the milk and soak the white bread. Sauté shallots and bacon in butter. Chop mushrooms and mix with parsley, walnuts and bread. Season with pepper, salt and nutmeg. Stuff the boneless goose with it.

Steam the goose for 2 hours with diced root vegetables, garlic and onions in the stove heated to 180 degrees. Always extinguish with a little bit of water. Towards the end of stewing degrease the sauce, add ginger, vinegar and sherry. Strain the sauce.

Halve the rosehips, remove the seeds, cut into thin strips and stir into the sauce. Leave open for 10 min. Cut the meat at the table.

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