{"id":3818,"date":"2026-07-27T21:45:35","date_gmt":"2026-07-27T21:45:35","guid":{"rendered":"https:\/\/travelshelper.com\/nemacki\/welt-der-kulinarik\/kroatische-nationalgerichte\/medimurje-gans-mit-buchweizen\/"},"modified":"2026-07-27T21:45:35","modified_gmt":"2026-07-27T21:45:35","slug":"medimurje-gans-mit-buchweizen","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/de\/welt-der-kulinarik\/kroatische-nationalgerichte\/medimurje-gans-mit-buchweizen\/","title":{"rendered":"Me\u0111imurje-Gans mit Buchweizen"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-de-hr-medjimurje-roast-goose-with-buckwheat{\n --tsh-page:#f8f5ef;--tsh-paper:#fff;--tsh-paper-warm:#fffdf9;--tsh-ink:#18201e;--tsh-copy:#46514e;--tsh-muted:#68726f;\n --tsh-line:#e7dfd4;--tsh-line-strong:#d8cbb9;--tsh-gold:#a36b12;--tsh-gold-deep:#6d4307;--tsh-gold-soft:#f8edda;\n 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.tsh-hero{display:none!important} #recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-masthead{display:block}\n #recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-card,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-masthead,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none} #recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-title-wrap,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-card-head,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-close{background:#fff!important;color:#000!important}\n #recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-close-kicker,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-close-quote,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-close-copy{color:#000!important} #recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-key,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-control,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-practical-card,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-ingredient-card,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-note,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-step,#recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-faq{box-shadow:none;break-inside:avoid}\n #recipe-de-hr-medjimurje-roast-goose-with-buckwheat details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important} #recipe-de-hr-medjimurje-roast-goose-with-buckwheat .tsh-faq-top::after{display:none}}\n\n<\/style>\n<section id=\"recipe-de-hr-medjimurje-roast-goose-with-buckwheat\" lang=\"de\" dir=\"ltr\" aria-labelledby=\"recipe-title-de-hr-medjimurje-roast-goose-with-buckwheat\" aria-describedby=\"recipe-summary-de-hr-medjimurje-roast-goose-with-buckwheat\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Trockensalzung \u00b7 Buchweizenf\u00fcllung \u00b7 Knusprige Haut<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-de-hr-medjimurje-roast-goose-with-buckwheat\"><span class=\"tsh-title-main\"><b>Me\u0111imurje-Gans<\/b> mit lockerer Buchweizen-Pilz-F\u00fcllung<\/span><span class=\"tsh-title-accent\">knuspriger Haut und sicher gegartem, saftigem Fleisch<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-de-hr-medjimurje-roast-goose-with-buckwheat\">\u00dcber Nacht gesalzene Gans gart langsam \u00fcber einer lockeren F\u00fcllung aus Buchweizen, Pilzen, Zwiebel und Speck. Abgegossenes Fett und eine kurze hei\u00dfe Schlussphase ergeben knusprige Haut, w\u00e4hrend Fleisch und F\u00fcllung 74 \u00b0C erreichen.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Rezeptklassifikation\"><li>Gefl\u00fcgelgericht<\/li><li>Kroatische K\u00fcche<\/li><li>Braten im Ofen<\/li><li>Anspruchsvoll<\/li><\/ul><\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Medimurje-Roast-Goose-with-Buckwheat-\u2014-Medimurska-Guska-s-Hajdinom-3.webp\" alt=\"Goldbraun gebratene Gans mit sichtbarer Buchweizenf\u00fcllung und einer aufgeschnittenen Brustscheibe auf ovaler Keramikplatte\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Die breite Aufnahme zeigt knusprige G\u00e4nsehaut, die locker aus der Bauchh\u00f6hle fallende Buchweizenf\u00fcllung und eine saftige Brustscheibe.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Menge, Zeiten und N\u00e4hrwertsch\u00e4tzung\"><div class=\"tsh-fact\"><dt>Menge<\/dt><dd>10 Portionen<\/dd><\/div><div class=\"tsh-fact\"><dt>Vorbereitung<\/dt><dd>45 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Garen<\/dt><dd>3 Std. 30 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Salzen und Ruhen<\/dt><dd>12 Std. 30 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Gesamt<\/dt><dd>16 Std. 45 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Pro Portion<\/dt><dd>\u2248 910 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Schnellnavigation durch das Rezept\"><a href=\"#ueberblick-de-hr-medjimurje-roast-goose-with-buckwheat\">\u00dcberblick<\/a><a href=\"#zutaten-de-hr-medjimurje-roast-goose-with-buckwheat\">Zutaten<\/a><a href=\"#zubereitung-de-hr-medjimurje-roast-goose-with-buckwheat\">Zubereitung<\/a><a href=\"#kontrolle-de-hr-medjimurje-roast-goose-with-buckwheat\">Kontrollpunkte<\/a><a href=\"#praxis-de-hr-medjimurje-roast-goose-with-buckwheat\">Praxis<\/a><a href=\"#faq-de-hr-medjimurje-roast-goose-with-buckwheat\">Fragen<\/a><a href=\"#naehrwerte-de-hr-medjimurje-roast-goose-with-buckwheat\">N\u00e4hrwerte<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"ueberblick-de-hr-medjimurje-roast-goose-with-buckwheat\" aria-labelledby=\"ueberblick-de-hr-medjimurje-roast-goose-with-buckwheat-title\">\n<div class=\"tsh-card-head tsh-tone-gold tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Festtagsbraten aus Me\u0111imurje<\/p><h3 id=\"ueberblick-de-hr-medjimurje-roast-goose-with-buckwheat-title\">Wie Buchweizenf\u00fcllung und G\u00e4nsefett einander ausgleichen<\/h3><p class=\"tsh-head-copy\">Eine gro\u00dfe Gans braucht weniger Aromaten als Kontrolle. Trocken gesalzene Haut, eine nicht zu dichte F\u00fcllung und stufenweise Hitze bestimmen das Ergebnis.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\">\n<div class=\"tsh-prose\"><p>Die <strong>Me\u0111imurje Gans mit Buchweizen<\/strong> geh\u00f6rt zu den kr\u00e4ftigen Braten der nordkroatischen Binnenk\u00fcche. Buchweizen, dort als hajdina oder heljda bekannt, nimmt austretenden Bratensaft auf und bleibt zugleich nussig. Die F\u00fcllung ist kein fein gebundener Fleischteig, sondern eine lockere Mischung aus vorgegartem Korn, Pilzen, Zwiebel und wenig Speck. Sie begleitet das Fleisch im selben Br\u00e4ter, ohne die Gans mit zus\u00e4tzlicher Schwere zu belasten. F\u00fcr zehn Portionen eignet sich ein Vogel von etwa 4,5 Kilogramm.<\/p><p>Die Vorbereitung beginnt am Vorabend. Salz wird au\u00dfen und in der Bauchh\u00f6hle gleichm\u00e4\u00dfig verteilt, danach liegt die Gans unbedeckt im K\u00fchlschrank. Die Salzung w\u00fcrzt das dicke Fleisch bis unter die Haut; die trockene K\u00fchlschrankluft entzieht der Oberfl\u00e4che Feuchtigkeit. Beides unterst\u00fctzt eine d\u00fcnne, knusprige Haut. Vor dem Braten werden sichtbare Federkiele entfernt, \u00fcbersch\u00fcssige Fettpolster an Hals und Bauch\u00f6ffnung abgeschnitten und sp\u00e4ter separat ausgelassen. Die Haut wird nur oberfl\u00e4chlich angestochen, nie bis ins Fleisch.<\/p><p>Buchweizen wird zun\u00e4chst kurz ger\u00f6stet und nur zu etwa zwei Dritteln gegart. Vollst\u00e4ndig weiches Korn w\u00fcrde w\u00e4hrend der langen Bratzeit zerfallen. Pilze und Zwiebeln verlieren in der Pfanne einen Teil ihrer Feuchtigkeit; erst danach verbinden sie sich mit Speck, Majoran und Buchweizen. Die Mischung muss abk\u00fchlen, bevor sie in den Vogel gelangt. Warme F\u00fcllung verl\u00e4ngert die Zeit im kritischen Temperaturbereich und erschwert eine verl\u00e4ssliche Garzeit.<\/p><p>Die Bauchh\u00f6hle wird h\u00f6chstens zu drei Vierteln gef\u00fcllt. Buchweizen quillt weiter, und hei\u00dfe Luft muss zwischen den K\u00f6rnern zirkulieren k\u00f6nnen. Der Rest der F\u00fcllung gart in einer kleinen gebutterten Form neben der Gans. Der Vogel liegt zun\u00e4chst mit der Brust nach unten auf einem Rost im Br\u00e4ter. So sch\u00fctzt das Fett die Brust w\u00e4hrend der ersten Garphase. Sp\u00e4ter wird gewendet. Das Fett im Br\u00e4ter wird regelm\u00e4\u00dfig abgesch\u00f6pft, damit es nicht raucht und die Unterseite nicht frittiert.<\/p>\n<\/div>\n<div class=\"tsh-prose\"><p>Garzeiten pro Kilogramm sind nur eine Planungshilfe. Entscheidend ist eine Kerntemperatur von mindestens 74 \u00b0C an der dicksten Stelle des Schenkels, ohne den Knochen zu ber\u00fchren, und ebenfalls 74 \u00b0C im Zentrum der F\u00fcllung. Wird das Fleisch fr\u00fcher gar als die Haut knusprig, folgt eine kurze Phase bei 220 \u00b0C. Die Oberfl\u00e4che bleibt dabei st\u00e4ndig im Blick. Zuckerhaltige Glasuren sind nicht n\u00f6tig; trockene Haut und hohe Schlussw\u00e4rme reichen f\u00fcr eine tiefe goldbraune Farbe.<\/p><p>Nach dem Ofen ruht die Gans 30 Minuten unbedeckt oder nur sehr locker mit Folie gesch\u00fctzt. Festes Einwickeln w\u00fcrde Dampf fangen und die Haut erweichen. Die F\u00fcllung wird vollst\u00e4ndig herausgenommen, bevor der Vogel tranchiert wird. Keulen und Brust werden getrennt, die Brust quer zur Faser in Scheiben geschnitten. Ein s\u00e4uerlicher Krautsalat oder geschmortes Rotkraut passt besser als eine zus\u00e4tzliche schwere Sauce. Der entfettete Bratensaft kann knapp reduziert und sparsam gereicht werden.<\/p><p>Beim Tranchieren werden Brust und Keulen getrennt behandelt. Die Brust wird quer zur Faser in nicht zu d\u00fcnne Scheiben geschnitten, damit sie saftig bleibt; Keulenfleisch kann in gr\u00f6\u00dfere St\u00fccke geteilt werden. Buchweizen und Bratensaft kommen nicht als schwere F\u00fcllung in den Vogel, sondern separat auf die Platte. Dadurch gart die Gans gleichm\u00e4\u00dfiger und die K\u00f6rner behalten Struktur. Ein Teil des klaren G\u00e4nsefettes kann f\u00fcr sp\u00e4tere Kartoffelgerichte gek\u00fchlt werden, doch tr\u00fcber Bratensaft wird getrennt aufbewahrt und rasch verbraucht.<\/p>\n<div class=\"tsh-callout\" role=\"note\">Das abgesch\u00f6pfte klare G\u00e4nsefett wird durch ein feines Sieb gegossen, rasch gek\u00fchlt und separat aufbewahrt. Es eignet sich sp\u00e4ter f\u00fcr Bratkartoffeln; dunkler Bratensatz geh\u00f6rt nicht in das Vorratsglas.<\/div>\n<\/div>\n<\/div>\n<div class=\"tsh-key-grid\" aria-label=\"Entscheidende Erfolgsfaktoren\">\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Unbedeckt trockensalzen<\/h4><\/div><p>Zw\u00f6lf Stunden K\u00fchlschrankzeit w\u00fcrzen das Fleisch und trocknen die Haut f\u00fcr eine bessere Br\u00e4unung.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>F\u00fcllung nur locker einbringen<\/h4><\/div><p>Buchweizen quillt weiter. Freier Raum l\u00e4sst Hitze bis in das Zentrum gelangen.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Zwei Temperaturen messen<\/h4><\/div><p>Sowohl der dickste Schenkelbereich als auch die Mitte der F\u00fcllung m\u00fcssen mindestens 74 \u00b0C erreichen.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">04<\/span><h4>Fett regelm\u00e4\u00dfig abgie\u00dfen<\/h4><\/div><p>Ein flacher Fettspiegel br\u00e4unt, ein tiefer Fettsee frittiert die Unterseite und kann im Ofen rauchen.<\/p><\/section>\n<\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"zutaten-de-hr-medjimurje-roast-goose-with-buckwheat\" aria-labelledby=\"zutaten-de-hr-medjimurje-roast-goose-with-buckwheat-title\">\n<div class=\"tsh-card-head tsh-tone-sage tsh-card-head--split\"><p class=\"tsh-kicker\">02 \u00b7 Vogel, F\u00fcllung und Bratensaft<\/p><h3 id=\"zutaten-de-hr-medjimurje-roast-goose-with-buckwheat-title\">Zutaten f\u00fcr eine Gans von etwa 4,5 kg<\/h3><p class=\"tsh-head-copy\">Der Br\u00e4ter muss einen Rost aufnehmen und rund um den Vogel mindestens zwei Fingerbreit Platz lassen.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\">\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-1-de-hr-medjimurje-roast-goose-with-buckwheat\"><h4 id=\"ingredient-1-de-hr-medjimurje-roast-goose-with-buckwheat\">F\u00fcr die Gans<\/h4><ul>\n<li><span class=\"tsh-amount\">1<\/span><span>k\u00fcchenfertige Gans, etwa 4,5 kg<small>Innereien entfernen; Vogel vollst\u00e4ndig im K\u00fchlschrank auftauen.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">36 g<\/span><span>feines Salz<\/span><\/li>\n<li><span class=\"tsh-amount\">2 TL<\/span><span>schwarzer Pfeffer, grob gemahlen<\/span><\/li>\n<li><span class=\"tsh-amount\">2<\/span><span>\u00c4pfel, geviertelt<\/span><\/li>\n<li><span class=\"tsh-amount\">4 Zweige<\/span><span>Majoran oder Thymian<\/span><\/li>\n<li><span class=\"tsh-amount\">250 ml<\/span><span>Wasser f\u00fcr den Br\u00e4ter<\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-2-de-hr-medjimurje-roast-goose-with-buckwheat\"><h4 id=\"ingredient-2-de-hr-medjimurje-roast-goose-with-buckwheat\">F\u00fcr die Buchweizenf\u00fcllung<\/h4><ul>\n<li><span class=\"tsh-amount\">450 g<\/span><span>ger\u00f6stete Buchweizengr\u00fctze<\/span><\/li>\n<li><span class=\"tsh-amount\">600 ml<\/span><span>ungesalzene Gefl\u00fcgelbr\u00fche<\/span><\/li>\n<li><span class=\"tsh-amount\">100 g<\/span><span>ger\u00e4ucherter Speck, fein gew\u00fcrfelt<\/span><\/li>\n<li><span class=\"tsh-amount\">250 g<\/span><span>braune Champignons, gew\u00fcrfelt<\/span><\/li>\n<li><span class=\"tsh-amount\">200 g<\/span><span>Zwiebeln, fein gew\u00fcrfelt<\/span><\/li>\n<li><span class=\"tsh-amount\">20 g<\/span><span>G\u00e4nsefett oder Butter<\/span><\/li>\n<li><span class=\"tsh-amount\">2 TL<\/span><span>getrockneter Majoran<\/span><\/li>\n<li><span class=\"tsh-amount\">8 g<\/span><span>feines Salz<\/span><\/li>\n<li><span class=\"tsh-amount\">1 TL<\/span><span>schwarzer Pfeffer<\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-3-de-hr-medjimurje-roast-goose-with-buckwheat\"><h4 id=\"ingredient-3-de-hr-medjimurje-roast-goose-with-buckwheat\">F\u00fcr den Bratensaft<\/h4><ul>\n<li><span class=\"tsh-amount\">400 ml<\/span><span>entfetteter Bratensaft und Gefl\u00fcgelbr\u00fche<\/span><\/li>\n<li><span class=\"tsh-amount\">10 g<\/span><span>kalte Butter<small>Optional zum Abrunden.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">1 TL<\/span><span>Apfelessig<\/span><\/li>\n<\/ul><\/section>\n<\/div><div class=\"tsh-note-grid\">\n<aside class=\"tsh-note\" role=\"note\"><strong>Allergene.<\/strong> Enth\u00e4lt bei Verwendung von Butter Milch. Br\u00fche und Speck k\u00f6nnen je nach Produkt Sellerie oder weitere deklarationspflichtige Zutaten enthalten.<\/aside>\n<aside class=\"tsh-note\" role=\"note\"><strong>Lebensmittelsicherheit.<\/strong> Rohe Gans nicht absp\u00fclen. H\u00e4nde, Brett und Messer nach Kontakt reinigen. F\u00fcllung und dickster Schenkelbereich m\u00fcssen jeweils mindestens 74 \u00b0C erreichen.<\/aside>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"zubereitung-de-hr-medjimurje-roast-goose-with-buckwheat\" aria-labelledby=\"zubereitung-de-hr-medjimurje-roast-goose-with-buckwheat-title\">\n<div class=\"tsh-card-head tsh-tone-blue tsh-card-head--split\"><p class=\"tsh-kicker\">03 \u00b7 Vier Phasen vom Vorabend bis zur Tranchierung<\/p><h3 id=\"zubereitung-de-hr-medjimurje-roast-goose-with-buckwheat-title\">Trockensalzen, f\u00fcllen, langsam braten und knusprig vollenden<\/h3><p class=\"tsh-head-copy\">Die Gans wird \u00fcber Nacht vorbereitet. Am Brattag folgt zuerst die abgek\u00fchlte F\u00fcllung, dann eine lange Garphase und zuletzt starke Oberhitze.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-stages\">\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-de-hr-medjimurje-roast-goose-with-buckwheat\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"stage-1-de-hr-medjimurje-roast-goose-with-buckwheat\">Gans trockensalzen<\/h4><span class=\"tsh-stage-time\">12 Std.<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Vogel vorbereiten und salzen<\/h4><p>Gans innen und au\u00dfen trocken tupfen. \u00dcbersch\u00fcssige Fettpolster an Hals und Bauch\u00f6ffnung abschneiden. Haut an besonders fetten Stellen mit einer Metallspitze flach einstechen, ohne ins Fleisch zu stechen. Salz und Pfeffer gleichm\u00e4\u00dfig verteilen.<\/p><span class=\"tsh-cue\">Die Haut ist trocken, unverletzt und ohne sichtbare Wassertropfen.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Unbedeckt k\u00fchlen<\/h4><p>Gans auf ein Gitter \u00fcber ein Blech setzen und 12 Stunden unbedeckt im K\u00fchlschrank lagern. Vor dem F\u00fcllen 30 Minuten bei k\u00fchler Raumtemperatur stehen lassen; l\u00e4nger nicht ungek\u00fchlt lassen.<\/p><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-de-hr-medjimurje-roast-goose-with-buckwheat\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"stage-2-de-hr-medjimurje-roast-goose-with-buckwheat\">Buchweizenf\u00fcllung vorbereiten<\/h4><span class=\"tsh-stage-time\">etwa 35 Min.<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Buchweizen vorgaren<\/h4><p>Buchweizen trocken 3 Minuten r\u00f6sten. Br\u00fche zugeben, aufkochen und zugedeckt 10\u201312 Minuten leise garen, bis die K\u00f6rner au\u00dfen weich, innen noch fest sind. Auf einem Blech ausbreiten und rasch abk\u00fchlen lassen.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Pilze, Speck und Zwiebeln braten<\/h4><p>G\u00e4nsefett erhitzen, Speck 3 Minuten auslassen. Zwiebeln und Pilze 8\u201310 Minuten braten, bis keine freie Fl\u00fcssigkeit mehr sichtbar ist. Majoran, Salz und Pfeffer zugeben, dann mit dem Buchweizen vermischen.<\/p><span class=\"tsh-cue\">Die F\u00fcllung ist locker, feucht gl\u00e4nzend und vollst\u00e4ndig auf Raumtemperatur abgek\u00fchlt.<\/span><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-3-de-hr-medjimurje-roast-goose-with-buckwheat\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"stage-3-de-hr-medjimurje-roast-goose-with-buckwheat\">F\u00fcllen und langsam braten<\/h4><span class=\"tsh-stage-time\">etwa 3 Std. 10 Min.<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Gans locker f\u00fcllen<\/h4><p>\u00c4pfel und Kr\u00e4uter in die Bauchh\u00f6hle legen, danach so viel Buchweizenf\u00fcllung einbringen, dass h\u00f6chstens drei Viertel des Raums belegt sind. \u00d6ffnung mit Spie\u00dfen locker schlie\u00dfen. Restliche F\u00fcllung in eine gebutterte Form geben und k\u00fchlen.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Mit der Brust nach unten anbraten<\/h4><p>Backofen auf 160 \u00b0C Ober-\/Unterhitze vorheizen. Gans mit der Brust nach unten auf den Rost im Br\u00e4ter legen, Wasser angie\u00dfen und 70 Minuten braten. Alle 30 Minuten Fett absch\u00f6pfen, ohne die Haut mit Bratensaft zu \u00fcbergie\u00dfen.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Wenden und fertig garen<\/h4><p>Gans vorsichtig auf den R\u00fccken drehen und weitere 90\u2013110 Minuten braten. Die separate F\u00fcllung w\u00e4hrend der letzten 35 Minuten abgedeckt mit in den Ofen stellen. Temperaturen im Schenkel und in der F\u00fcllungsmitte pr\u00fcfen.<\/p><span class=\"tsh-cue\">Schenkel und F\u00fcllung erreichen jeweils mindestens 74 \u00b0C; austretender Saft ist klar.<\/span><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-4-de-hr-medjimurje-roast-goose-with-buckwheat\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">IV<\/span><h4 id=\"stage-4-de-hr-medjimurje-roast-goose-with-buckwheat\">Haut knuspern und Fleisch ruhen lassen<\/h4><span class=\"tsh-stage-time\">20 Min. plus 30 Min.<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Bei hoher Hitze br\u00e4unen<\/h4><p>Backofentemperatur auf 220 \u00b0C erh\u00f6hen. Gans 8\u201315 Minuten br\u00e4unen und dabei st\u00e4ndig beobachten. Bei ungleichm\u00e4\u00dfiger Farbe den Br\u00e4ter einmal drehen.<\/p><span class=\"tsh-cue\">Die Haut ist tief goldbraun, trocken und knistert bei leichtem Antippen.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Ruhen, F\u00fcllung entnehmen und tranchieren<\/h4><p>Gans auf ein Brett heben und 30 Minuten ruhen lassen. F\u00fcllung vollst\u00e4ndig in eine Serviersch\u00fcssel geben. Keulen abtrennen, Brust vom Brustbein l\u00f6sen und quer zur Faser schneiden. Bratensaft entfetten, auf 400 ml reduzieren, mit Essig und optional Butter abschmecken.<\/p><\/div><\/li>\n<\/ol><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrolle-de-hr-medjimurje-roast-goose-with-buckwheat\" aria-labelledby=\"kontrolle-de-hr-medjimurje-roast-goose-with-buckwheat-title\">\n<div class=\"tsh-card-head tsh-tone-rose tsh-card-head--split\"><p class=\"tsh-kicker\">04 \u00b7 Temperatur und Fettmanagement<\/p><h3 id=\"kontrolle-de-hr-medjimurje-roast-goose-with-buckwheat-title\">Sichere Garung ohne trockene Brust<\/h3><p class=\"tsh-head-copy\">Ein gro\u00dfer Vogel gart nicht \u00fcberall gleich. Zwei Messstellen und der Zustand der Haut sind verl\u00e4sslicher als eine starre Minutenangabe.<\/p><\/div>\n<div class=\"tsh-card-body\">\n<div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Schenkelkern<\/p><strong>mind. 74 \u00b0C<\/strong><p>In der dicksten Stelle messen, ohne Knochenkontakt.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">F\u00fcllungszentrum<\/p><strong>mind. 74 \u00b0C<\/strong><p>Die Sonde bis in die Mitte der Bauchf\u00fcllung f\u00fchren.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Schlussphase<\/p><strong>220 \u00b0C<\/strong><p>Nur 8\u201315 Minuten, bis die Haut trocken und tief goldbraun ist.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Ruhezeit<\/p><strong>30 Min.<\/strong><p>Die S\u00e4fte verteilen sich; die Haut bleibt bei lockerer Abdeckung knusprig.<\/p><\/section><\/div>\n<div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Probleme bei Haut, F\u00fcllung und Gargrad<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Wahrscheinliche Ursache<\/th><th scope=\"col\">Korrektur<\/th><\/tr><\/thead><tbody>\n<tr><td data-label=\"Problem\">Haut bleibt weich<\/td><td data-label=\"Wahrscheinliche Ursache\">Oberfl\u00e4che war feucht oder die Gans wurde mit Bratensaft \u00fcbergossen.<\/td><td data-label=\"Korrektur\">Unbedeckt salzen, Fett abgie\u00dfen und am Ende kurz bei 220 \u00b0C br\u00e4unen.<\/td><\/tr>\n<tr><td data-label=\"Problem\">F\u00fcllung erreicht 74 \u00b0C zu sp\u00e4t<\/td><td data-label=\"Wahrscheinliche Ursache\">Bauchh\u00f6hle wurde zu dicht oder mit warmer Masse gef\u00fcllt.<\/td><td data-label=\"Korrektur\">Nur zu drei Vierteln f\u00fcllen und die Mischung vor dem Einbringen vollst\u00e4ndig abk\u00fchlen.<\/td><\/tr>\n<tr><td data-label=\"Problem\">Brust wird trocken<\/td><td data-label=\"Wahrscheinliche Ursache\">Der Vogel lag die gesamte Zeit mit der Brust nach oben oder wurde zu lange gegart.<\/td><td data-label=\"Korrektur\">Erste Phase brustseitig nach unten garen und ab 70 \u00b0C engmaschig messen.<\/td><\/tr>\n<\/tbody><\/table><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"praxis-de-hr-medjimurje-roast-goose-with-buckwheat\" aria-labelledby=\"praxis-de-hr-medjimurje-roast-goose-with-buckwheat-title\">\n<div class=\"tsh-card-head tsh-tone-violet tsh-card-head--split\"><p class=\"tsh-kicker\">05 \u00b7 Servieren, Fett und Reste<\/p><h3 id=\"praxis-de-hr-medjimurje-roast-goose-with-buckwheat-title\">Den gro\u00dfen Braten sinnvoll portionieren<\/h3><p class=\"tsh-head-copy\">Gans und F\u00fcllung werden getrennt angerichtet. Reste m\u00fcssen rasch gek\u00fchlt und vor dem Servieren vollst\u00e4ndig erhitzt werden.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n<section class=\"tsh-practical-card\"><h4>Beilagen<\/h4>\n<p>Buchweizenf\u00fcllung mit Rotkraut, Sauerkraut oder einem s\u00e4uerlichen Blattsalat servieren. Eine schwere Mehlsauce ist neben G\u00e4nsefett und Korn nicht n\u00f6tig.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Reste k\u00fchlen<\/h4>\n<p>Fleisch innerhalb von 2 Stunden vom Knochen l\u00f6sen, in flache Beh\u00e4lter geben und bis zu 3 Tage bei h\u00f6chstens 4 \u00b0C lagern. F\u00fcllung separat k\u00fchlen.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Wiedererw\u00e4rmen<\/h4>\n<p>Fleisch abgedeckt mit wenig Br\u00fche bei 160 \u00b0C erhitzen und zuletzt kurz offen knuspern. Reste und F\u00fcllung im Kern auf 74 \u00b0C bringen.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>G\u00e4nsefett verwenden<\/h4>\n<p>Klares Fett durch ein feines Sieb gie\u00dfen, rasch k\u00fchlen und bis zu 1 Woche im K\u00fchlschrank oder 3 Monate gefroren aufbewahren.<\/p>\n<\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-de-hr-medjimurje-roast-goose-with-buckwheat\" aria-labelledby=\"faq-de-hr-medjimurje-roast-goose-with-buckwheat-title\">\n<div class=\"tsh-card-head tsh-tone-gold tsh-card-head--split\"><p class=\"tsh-kicker\">06 \u00b7 Fragen zum gro\u00dfen Gefl\u00fcgelbraten<\/p><h3 id=\"faq-de-hr-medjimurje-roast-goose-with-buckwheat-title\">Fragen zur Me\u0111imurje-Gans<\/h3><p class=\"tsh-head-copy\">Gr\u00f6\u00dfe, F\u00fcllmenge und Temperatur bestimmen die Planung.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\">\n<details class=\"tsh-faq\" name=\"faq-de-hr-medjimurje-roast-goose-with-buckwheat\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Kann die Gans gefroren gekauft werden?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ja. Ein 4,5-kg-Vogel taut im K\u00fchlschrank meist 2\u20133 Tage. Er muss vor dem Salzen vollst\u00e4ndig aufgetaut und innen trocken sein.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-de-hr-medjimurje-roast-goose-with-buckwheat\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Warum wird die F\u00fcllung nicht vollst\u00e4ndig in die Gans gegeben?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Buchweizen quillt und bremst dicht gepackt die W\u00e4rmeleitung. Eine kleine externe Form ist sicherer und liefert lockere K\u00f6rner.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-de-hr-medjimurje-roast-goose-with-buckwheat\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Ist \u00dcbergie\u00dfen mit Bratensaft n\u00f6tig?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Nein. Es befeuchtet die Haut und verz\u00f6gert das Knuspern. Regelm\u00e4\u00dfiges Absch\u00f6pfen des Fetts ist wichtiger.<\/p><\/div><\/details>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"naehrwerte-de-hr-medjimurje-roast-goose-with-buckwheat\" aria-labelledby=\"naehrwerte-de-hr-medjimurje-roast-goose-with-buckwheat-title\">\n<div class=\"tsh-card-head tsh-tone-sage tsh-card-head--split\"><p class=\"tsh-kicker\">07 \u00b7 N\u00e4herungswert pro Portion<\/p><h3 id=\"naehrwerte-de-hr-medjimurje-roast-goose-with-buckwheat-title\">N\u00e4hrwerte<\/h3><p class=\"tsh-head-copy\">Berechnet f\u00fcr zehn Portionen mit Haut, Buchweizenf\u00fcllung und wenig reduziertem Bratensaft.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorien<\/dt><dd>\u2248 910 kcal<\/dd><\/div><div><dt>Kohlenhydrate<\/dt><dd>\u2248 43 g<\/dd><\/div><div><dt>Protein<\/dt><dd>\u2248 56 g<\/dd><\/div><div><dt>Fett<\/dt><dd>\u2248 63 g<\/dd><\/div><div><dt>Ballaststoffe<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 630 mg<\/dd><\/div><\/dl>\n<p class=\"tsh-nutrition-note\"><strong>Portion:<\/strong> 1 Portion mit etwa 200 g Fleisch und 150 g F\u00fcllung. <strong>Wichtige Allergene:<\/strong> Milch bei Butterverwendung; m\u00f6gliche Bestandteile in Br\u00fche und Speck beachten. N\u00e4herungswerte auf Basis \u00fcblicher Referenzdaten; Marken, Zuschnitt, Fettverlust und Portionierung ver\u00e4ndern das Ergebnis.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Das Ziel<\/p><p class=\"tsh-close-quote\">Knusprige, trockene Haut \u00fcber saftigem G\u00e4nsefleisch und lockerem Buchweizen, der Bratensaft aufnimmt statt zu verkleben.<\/p><p class=\"tsh-close-copy\">Die Gr\u00f6\u00dfe des Vogels verlangt Planung, nicht komplizierte W\u00fcrzung. Trockensalzung, lockere F\u00fcllung, regelm\u00e4\u00dfiges Entfetten und zwei sichere Temperaturmessungen f\u00fchren zu einem klaren Festtagsbraten.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-de-hr-medjimurje-roast-goose-with-buckwheat\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Me\u0111imurje-Gans mit lockerer Buchweizen-Pilz-F\u00fcllung knuspriger Haut und sicher gegartem, saftigem Fleisch\",\n  \"description\": \"\u00dcber Nacht gesalzene Gans gart langsam \u00fcber einer lockeren F\u00fcllung aus Buchweizen, Pilzen, Zwiebel und Speck. Abgegossenes Fett und eine kurze hei\u00dfe Schlussphase ergeben knusprige Haut, w\u00e4hrend Fleisch und F\u00fcllung 74 \u00b0C erreichen.\",\n  \"inLanguage\": \"de\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Medimurje-Roast-Goose-with-Buckwheat-\u2014-Medimurska-Guska-s-Hajdinom-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Medimurje-Roast-Goose-with-Buckwheat-\u2014-Medimurska-Guska-s-Hajdinom-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Medimurje-Roast-Goose-with-Buckwheat-\u2014-Medimurska-Guska-s-Hajdinom-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Kroatische K\u00fcche\",\n  \"recipeCategory\": \"Gefl\u00fcgelgericht\",\n  \"cookingMethod\": \"Braten im Ofen\",\n  \"keywords\": \"Me\u0111imurje Gans mit Buchweizen, kroatische Gans mit Buchweizenf\u00fcllung, Me\u0111imurska guska s hajdinom, G\u00e4nsebraten mit Buchweizen, Gans sicher braten\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT3H30M\",\n  \"totalTime\": \"PT16H45M\",\n  \"recipeYield\": \"10 Portionen\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"910 kcal\",\n    \"carbohydrateContent\": \"43 g\",\n    \"proteinContent\": \"56 g\",\n    \"fatContent\": \"63 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"630 mg\",\n    \"servingSize\": \"1 Portion mit etwa 200 g Fleisch und 150 g F\u00fcllung\"\n  },\n  \"recipeIngredient\": [\n    \"1 k\u00fcchenfertige Gans, etwa 4,5 kg\",\n    \"36 g feines Salz\",\n    \"2 TL schwarzer Pfeffer, grob gemahlen\",\n    \"2 \u00c4pfel, geviertelt\",\n    \"4 Zweige Majoran oder Thymian\",\n    \"250 ml Wasser f\u00fcr den Br\u00e4ter\",\n    \"450 g ger\u00f6stete Buchweizengr\u00fctze\",\n    \"600 ml ungesalzene Gefl\u00fcgelbr\u00fche\",\n    \"100 g ger\u00e4ucherter Speck, fein gew\u00fcrfelt\",\n    \"250 g braune Champignons, gew\u00fcrfelt\",\n    \"200 g Zwiebeln, fein gew\u00fcrfelt\",\n    \"20 g G\u00e4nsefett oder Butter\",\n    \"2 TL getrockneter Majoran\",\n    \"8 g feines Salz\",\n    \"1 TL schwarzer Pfeffer\",\n    \"400 ml entfetteter Bratensaft und Gefl\u00fcgelbr\u00fche\",\n    \"10 g kalte Butter\",\n    \"1 TL Apfelessig\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Gans trockensalzen\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Vogel vorbereiten und salzen\",\n          \"text\": \"Gans innen und au\u00dfen trocken tupfen. \u00dcbersch\u00fcssige Fettpolster an Hals und Bauch\u00f6ffnung abschneiden. Haut an besonders fetten Stellen mit einer Metallspitze flach einstechen, ohne ins Fleisch zu stechen. Salz und Pfeffer gleichm\u00e4\u00dfig verteilen. Die Haut ist trocken, unverletzt und ohne sichtbare Wassertropfen.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Unbedeckt k\u00fchlen\",\n          \"text\": \"Gans auf ein Gitter \u00fcber ein Blech setzen und 12 Stunden unbedeckt im K\u00fchlschrank lagern. Vor dem F\u00fcllen 30 Minuten bei k\u00fchler Raumtemperatur stehen lassen; l\u00e4nger nicht ungek\u00fchlt lassen.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Buchweizenf\u00fcllung vorbereiten\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Buchweizen vorgaren\",\n          \"text\": \"Buchweizen trocken 3 Minuten r\u00f6sten. 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Alle 30 Minuten Fett absch\u00f6pfen, ohne die Haut mit Bratensaft zu \u00fcbergie\u00dfen.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Wenden und fertig garen\",\n          \"text\": \"Gans vorsichtig auf den R\u00fccken drehen und weitere 90\u2013110 Minuten braten. Die separate F\u00fcllung w\u00e4hrend der letzten 35 Minuten abgedeckt mit in den Ofen stellen. Temperaturen im Schenkel und in der F\u00fcllungsmitte pr\u00fcfen. Schenkel und F\u00fcllung erreichen jeweils mindestens 74 \u00b0C; austretender Saft ist klar.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Haut knuspern und Fleisch ruhen lassen\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Bei hoher Hitze br\u00e4unen\",\n          \"text\": \"Backofentemperatur auf 220 \u00b0C erh\u00f6hen. Gans 8\u201315 Minuten br\u00e4unen und dabei st\u00e4ndig beobachten. 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