Preheat the oven to 200 degrees.
Wash the goose legs and cut them at the joint. Wash the onion and soup vegetables and cut them into pieces. Remove the parsley leaves from the stems, wash the mushrooms, separate the stems and set the heads aside.
Heat the grapeseed oil in a saucepan and fry the goose legs until golden brown on all sides. Season with salt and pepper. Add the chopped soup vegetables, parsley stems and mushroom stems and sauté for a while. Now stir in the tomato paste and fry briefly. Pour in the stock and white wine. The legs should not be more than two thirds in the broth.
Add the bay leaves and rosemary, close the pot and put it in the oven for about 2 hours. After an hour, reduce the heat to 180 degrees. Test cook in between, as cooking times may vary depending on the quality and size of the legs. The goose meat should be tender and pull away from the bone easily.
At the end of the cooking time, remove from the oven and separate the meat from the legs. Pour the broth through a sieve and put it back into the pot. Knead equal parts of flour and softened butter, then mix with the sauce in small portions until the desired consistency is reached. Stir in the fresh cream as well. Place the goose meat in the sauce and heat everything over a low heat.
Chop the mushroom heads. Wash the shallots, celery and onion and cut them into cubes and slices. Heat the olive oil in a pan and sauté the mushrooms. Add the rest of the prepared ingredients and saute. A little salt and sugar. After 2-3 minutes, add the mushrooms and vegetables to the meat in the saucepan. Let everything simmer for a few more minutes. Add a little more stock if needed. Wash and dry the parsley leaves and add to the ragout.
Second course recommendation:
Serve ragout with mashed potatoes. Boiled, drained and roughly chopped potatoes. Stir in the butter and season with salt, pepper and nutmeg. Finally, add a little olive oil.