Gänseritschert

For the goose ritschert cut off legs at the joint, wash, dry, salt and pepper. Fry in hot fat on both sides and place in an ovenproof dish.

Fry the finely chopped onions in fat until golden, sprinkle with a pinch of paprika. Add tomato puree and finely crushed garlic.

Drain and add the pre-softened pearl barley and peeled peas. Season with salt. Stir in plenty of finely chopped parsley.

Spread the whole mixture over the goose legs and pour in the stock. Cover and braise in the oven without stirring.

1 hour 15 minutes before done, add the sliced mushrooms and green peas and finish steaming. Serve the goose stew.

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