St. Martin's Goose, or Martinsgans, is a time-honored dish served on November 11 in Germany and Austria. As a culinary expert familiar with European festive traditions, I've refined this classic recipe with clear, step-by-step instructions and a printable format for effortless preparation at home.
November 11 marked the traditional slaughter day, coinciding with the harvest's end—much like American Thanksgiving. This evolved into St. Martin celebrations featuring lavish feasts, with geese as stars due to a legend: When St. Martin hid in a goose pen to avoid becoming bishop, the noisy geese gave him away.
The tradition has pagan roots too, tied to the Roman god Mars, god of war and agriculture. Geese were sacrificed on this day, their breastbone colors foretelling winter (an old farmers' lore). Later, these bones were thought to ward off evil.
Curious about lantern parades or how German St. Martin resembles Dutch Sinterklaas? Dive deeper into November 11 traditions.
Prep time: 15 min | Cook time: 2 hours | Total time: 2 hours 15 min
Serves: 8 | Cuisine: German | Author: Anja
Remove excess fat from the goose, rinse, pat dry with paper towels, and air-dry.
Season inside and out with salt, pepper, and marjoram.
Peel apples, remove cores, quarter, and toss with lemon juice to prevent browning.
Mix apples with raisins and almonds.
Stuff the goose with the apple mixture and sew closed to secure.
Pierce the skin all over with a fork to release fat. Preheat oven to 180°C. Place goose in a roasting pan with a layer of water. Roast 2-3 hours, turning after 45 minutes and 1.5 hours. Baste with pan juices during the last 45 minutes.
Goose is done when evenly browned and crispy.
Remove stuffing before serving; present separately. Carve and serve the goose.
Sauté diced onion and carrot in a pan.
Add tomato paste and fry briefly.
Deglaze with red wine, add broth.
Season with salt, pepper, marjoram, and bay leaf.
Simmer 10 minutes, strain, then thicken with cornstarch slurry.
In Germany, this pairs traditionally with potato dumplings made from dried flakes. For simplicity, boiled potatoes complement the rich goose perfectly and suit the season.
