Autumn time is goose time
Hearty enjoyment in autumn with roast goose and co.
From buying the right Martinigansl to a delicious meal - here you will find everything you need for your goose feast:
From October, it can be seen again on the menus of many of our restaurants & inns: the Martinigans. A seasonal and culinary highlight in our region. With red cabbage, dumplings, chestnuts and coleslaw etc., the crispy roast goose pampers all the senses and is a must for many in autumn.
Lunch break too short to enjoy at our restaurant? "Goose to go in the office"
with the classic side dishes such as red cabbage/bacon coleslaw and dumplings.
The Hotel Seegasthof Oberndorfer will roast the goose for you to pick up. (It is best to bring your own crockery in advance or a large warming box will be provided)
Please order in good time (by 12 noon the day before) by calling T 07666 7864 0
For Martini pick-up on Tuesday, 11 November please let us know by 12 noon on Friday, 7 November or for a casual Friday pick-up on Tuesday of the week by 12 noon so that we can prepare everything in good time.
WEIDEGANSL
the recipe of the Nöhmer family
The pasture goose inside and outside with
- salt
- pepper
- rosemary
- thyme
- possibly paprika
- marjoram
Rub well.
Peel a few apples and stuff the goose with them.
Place the goose on a baking tray or in a deep pan with the back facing forward and roast at 160°C, covered with aluminium foil. Roasting time depends on the weight, rule of thumb: one hour roasting time per kg of goose. Remove the foil after 3/4 of the roasting time.
Baste the goose generously with the resulting gravy and set some aside for the gravy. Shortly before the end of the roasting time, brush the goose with a mixture of honey and apple juice and increase the roasting temperature to 220°C for a crispy crust. Refine the gravy from before with water, red wine or cream to taste.
TIP: You can use the fat that runs out of your mould to spread the goose on bread
The origin of the name "Martinigansl"
According to legend, Martinigansl food has its origins in the story of St Martin. At the time, St Martin was to be ordained a bishop, but he considered himself unworthy of the office and therefore hid in a stable of geese. The geese cackled so loudly that St Martin was found and could be consecrated after all. This is why, as tradition dictates, a Martinigansl is eaten around St Martin's Day on 11 November. Due to the fact that St Martin is the patron saint of Burgenland, Martinigansl is at the top of the menu here.
However, this tradition is not only practised in Burgenland, but is also very popular here in the Attersee-Attergau region in the Salzkammergut. Numerous restaurants offer this speciality from October onwards.
Be careful when buying Martinigansl
Whether prepared at home or enjoyed in a restaurant, you should pay attention to the quality of the product. Not every Martinigansl comes from Austria. So if you want to celebrate tradition on St Martin's Day and cook a Martinigansl yourself, you should pay attention to the quality of the goose: origin, species-appropriate husbandry, production conditions, supplementary feeding, organic and the type of rearing are decisive factors. An Austrian pasture-raised goose has about three times as much time to grow up as a goose from intensive fattening. The slaughter age is higher and the animals enjoy a lot of outdoor exercise.
When buying a goose, you should therefore inform yourself well, pay attention to labels and, if you value the best quality, don't always go for the cheapest offer. Because good domestic quality has its price and naturally affects the flavour of the meat.
