90 g Goiserer Gansl spice mix
1 onion, diced
200 ml cream
50 ml white wine
10 slices of raisin bread
100 g chestnuts, peeled and chopped
4.5-5 kg pasture goose
Sauté the onions in a little butter without getting this colour. Deglaze with white wine.
Cut the raisin bread into cubes about 1 cm thick. Mix the eggs with salt, pepper and nutmeg, then add the cream. Stir in the bread cubes and the chestnuts and let the filling stand for half an hour.
Wash and dry the goose inside and out. Remove the goose's wings and prick the skin underneath several times. Now season the goose inside and out with the Goiserer Gansl spice mixture, fill with the prepared filling and seal.
Prepare the grill for indirect, medium heat (140-160°C). To do this, remove the grates from the grill and fill a casserole dish with a little water and place it on the aroma rail. Put the goose on the rotisserie. Attach this to the grill so that the goose is centered over the bowl. Grill the goose over indirect, medium heat with the lid closed for approx. 2 ¾ hours until a core temperature of around 84 °C is reached. Then let the goose rest for about 10 minutes.