Roasted Wild Goose

Description

Wild goose meat is delicious and lean, with the carcass weighing up to 5–6 kilograms. To prepare the bird for roasting, pour boiling water over the carcass, pluck the feathers, rub with flour, and singe over a flame. Then remove all the innards, including the lungs, as they are bitter. After evisceration, carefully rinse the carcass, dry it, and cut off the neck, legs at the knee joint, and wings at the first joint.

Instructions

1. 1

   Step 1

   Preheat the oven to 165 degrees. Grease the baking sheet with vegetable oil.

2. 2

   Step 2

   Peel all the vegetables, rinse them under cold running water, and slice them into rounds 1-1.5 cm thick.

3. 3

   Step 3

   Place the carrots, celery, and onion slices at the bottom of the baking dish.

4. 4

   Step 4

   Prick only the skin of the goose.

5. 5

   Step 5

   Mix fruit or berry jelly with cognac and brush the goose with this mixture.

6. 6

   Step 6

   Bake the wild goose for 2 hours, basting with a mixture of jelly and cognac every 15 minutes.

7. 7

   Step 7

   At the end of roasting, check for doneness with a meat thermometer: the internal temperature of the goose should reach 180 degrees.

8. 8

   Step 8

   Serve the baked goose with any side dish to your liking, for example, wild rice.

9. 9

   Step 9

   Can be served.