(*) 1 recipe is enough for vessels with a total capacity of 1.5 l.
Cut the goose into pieces with poultry shears. Remove bacon rind, cut bacon into 2 cm cubes. Place in a large roasting pan with the goose pieces, and roast heartily on all sides at a high temperature. Extinguish with soup. Peel the carrots and celery, cut away the root end and trim. Add to the meat along with the bay leaves and juniper berries. Put it in the 160 degree hot stove and simmer for four hours with the lid closed, i.e. until the meat falls off the bones or falls apart. Remove the bones.
Grind everything, but only in such a way that the meat fibers remain visible. Let the mixture boil again and season with salt and pepper. Fill into jars while still hot.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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