Martin's goose is traditionally served on November 11 in Germany and Austria. Here's a delicious traditional recipe Sint Maartens goose Martins goose. With a step-by-step description and printable, so that you have the recipe of the St. Martin's goose or as they say in Germany:Martin's goose, directly at hand while cooking.
November 11 was widely known as the day of great slaughter festivities. Not entirely coincidental, because this day was synonymous with the end of the harvest season, somewhat similar to the American celebration of Thanksgiving. Later this was integrated into the celebration of Saint Martin, which was accompanied by an exuberant feast. Geese in particular were eaten on St. Maarten, because of the following legend about St. Maarten:
When Sint Maarten was elected bishop, he hid in a goose pen. However, the geese protested strongly against this and made so much noise that Martin of Tours was betrayed and found.
The Saint Martin geese, however, have an even older origin, namely a pagan one. On November 11, the feast of the Roman god Mars was celebrated. Mars was not only the god of war, but also the god of the peasants. In honor of Mars, a goose was sacrificed on November 11, with the color of the sternum predicting winter weather (farmers wisdom). The bones of the St. Martin goose were later seen as protection against evil.
Are you curious where, for example, the lantern parades come from and why Sint Martin in Germany is comparable to the Dutch Sinterklaas? Then read on quickly and discover everything you need to know about 11 November Sint Maarten.
Print Traditional recipe Sint Maartensgans Martinsgans Preparation 15 min Baking/cooking time 2 hours Time 2 hours 15 min Dish:Main course Cuisine:German Servings:8 Author:anja Ingredients
Remove the fat from the goose, wash and dry (blot with kitchen paper and then let it dry)
Seasoning inside and out with salt, pepper and marjoram.
Peel the apples, remove the seeds and core, divide into 8 and place in a bowl. Drizzle some lemon juice on this to prevent discoloration.
Mix the apples with the raisins and almonds
Fill the goose with the apple-raisin filling and make sure that the goose is closed tightly, so that the filling does not run out (sewing is a good option)
Prick the goose all over with a fork so that excess fat can easily escape. Preheat the oven to 180˚C and place the goose in a roasting tray with a layer of water in it. Bake in the oven for 2-3 hours. After about ¾ hour turn the goose. Turn the goose back after 1.5 hours. During the last 45 minutes, keep 'sprinkling' the goose with the goose's meat liquor.
If the goose is evenly brown and crispy, the goose is cooked.
Before serving, remove the filling from the goose and serve as a side dish in separate bowls. Serve the goose as desired.
Sear the onion and carrot cut into cubes in a pan
Add tomato puree and let it fry a bit
Deglaze with the red wine and add the stock
Season with salt, pepper, majoran and the bay leaf.
Let it boil for 10 minutes and then strain. Return to the pan and bind with some cornflour
This traditional recipe Saint Martin's Goose Martin's goose is often eaten with dumplings in Germany. These are made from dried potato powder. As a substitute, you can of course just use potatoes that not only go perfectly with the goose, but also fit the season.
Are you also going to make this traditional recipe Sint Maarten's Goose Martin's Goose on 11 November Sint Maarten or is it an ordinary day for you? I'm curious.
