International readers will most likely not be familiar with what I’m going to show you today. It’s the Martinigansl, a goose traditionally eaten at Martinmas (Which is St.Martin’s Day – read all about it here).
As most of the more intricate dishes lately, it was something served up by my parents.
It’s basically roasted goose with a bread-stuffing, cooked red cabbage and dumplings, again made of white bread.
I’m in no way inclined to go into the details of the recipe, so just have a look at the pictures and enjoy.
