How to make Martini Goose (Martinigansl)

VIENNA FOODTRIP - Martini Goose (Martinigansl). In the autumn, the Martinigansl, a goose dish served around St. Martin's Day, can traditionally be found on the menus of Vienna's restaurants. But it's quite easy to prepare the Martinigansl yourself at home. We have the recipe. #Vienna #VienneseRecipes #MartiniGansl #MartiniGoose #VienneseKitchen Ingredients: Ingredients for the red cabbage 130g sugar 5 cloves 1 cinnamon stick 1 bay leaf 5 juniper berries 250ml apple juice 250ml red wine 250ml orange juice 1 level tsp salt 100g lingonberries Pepper 1 head of red cabbage Ingredients for the filling 1 onion 1 orange 2 apples 1 garlic clove Marjoram Salt Pepper Water Ingredients for the potato dumplings 1kg floury potatoes Nutmeg 1 tbsp semolina 300 g potato starch For the red cabbage, caramelize the sugar together with the cloves, cinnamon stick, bay leaf and juniper berries. Then deglaze with apple juice, red wine and orange juice. Add the salt, lingonberries and pepper and bring to a boil. For the goose, cut up an onion, an apple and an orange into course chunks, and finely chop the garlic. Mix everything with the marjoram, salt and pepper. Place the goose into a baking dish, season with salt and pepper, and stuff. Now turn the goose and season the bottom side with salt and pepper. Add the remaining stuffing and pour water on top. Roast in the oven at 140° for about 45 minutes. Now chop up a head of red cabbage and transfer to a pot. Strain the marinade through a sieve and pour this over the red cabbage. Allow to cook for about 45 minutes while covered with a lid. Remove the goose from the oven, turn and drain off the excess liquid. Roast at 160° for approx. 1.5 hours until done. For the potato dumplings, cook and peel the potatoes. Then mash them in a bowl. Mix the mashed potatoes with nutmeg, semolina and potato starch and knead thoroughly. Form into dumplings and cook gently for about 15 minutes. To finish off the red cabbage, grate an apple into the red cabbage and allow it to cook a little while. Serve the goose with potato dumplings and red cabbage, and pour the juice on top! //// More recipes: http://recipes.vienna.info //// Credits: Idea & Concept: Vienna Touristboard Director: Christian Gstöttner Camera: Georg Weiss / David Moser Editing, Animation: Matthias Kohlhuber / Bernd Schmid Set Styling: Miriam Eberhard Produced by OBSCURA / Die Kreativwerkstatt //// To be sure not to miss anything subscribe to our channel    / vienna   Find all info about Vienna at http://www.vienna.info Vienna's Facebook Account:   / viennatouristboard   Vienna twitters at:   / viennainfob2b   Vienna's Instagram Account:   / viennatouristboard