Recipe: Goose Rouladen

posted on December 26, 2023
Goose Rouladen Lede

Rouladen is a traditional German dish made with beef rounds cut thin to form sheets of meat. The meat is stuffed with mustard, onions, bacon and dill pickles, then rolled into roulades. In some regions of Germany, diced boiled eggs can also be added. Each piece of meat is rolled together with the ingredients and browned in a pan. The roulad is then slowly braised to make them tender and flavorful. Gravy is made from cooking liquids and fond.

Rouladen ball

Goose breasts are dark, dense meat that braises like beef and makes outstanding rouladen. This recipe works with any waterfowl, and the breasts can be tenderized and pounded with a meat mallet or run through a tenderizer or cutlet machine. If you have been looking for a great way to use big honkers or snow goose breasts, this recipe will make you covet the birds harvested on a waterfowl adventure.

Goose Rouladen ingredients


  • 6 skinless, boneless goose breasts
  • 6 slices of bacon, diced
  • 1 medium red onion, diced
  • 3 large dill pickles, halved
  • 3 tablespoon of whole-grain mustard
  • 2 tablespoons of unsalted butter
  • 2 cups of beef stock, ½ cup reserved
  • 2 tablespoons of cornstarch
  • Salt and pepper to taste

Goose Rouladen on cutting board.


  1. Place each goose breast on a cutting board covered with plastic wrap. Fold the wrap in half to cover the breast. Pound the breast to ¼-inches thick with a meat mallet.
  2. Spread the mustard on half of the breast. Add diced onion and bacon to cover the entire breast. Place a half-pickle in the middle of the breast and roll it tight. Use a toothpick to weave through the meat to hold it in a roulade.
  3. Heat a Camp Chef cast-iron Dutch oven and melt the butter. Place each roulade in the hot butter and brown on all sides—season with salt and pepper to taste.
  4. Add the beef broth to cover the roulades and simmer for 45 minutes.
  5. Whisk the cornstarch into the reserved beef broth and slowly add it to the roulades. Bring to a simmer and allow the gravy to thicken.
  6. Serve the rouladen over mashed potatoes with extra gravy.

Plated Rouladen


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