Stuffed goose
Description
The dish is prepared without unnecessary complications. Here is a classic recipe that will tell you. The finished dish can be served at the table.
Instructions
- 1
Step 1
Pre-process the goose carcass by removing all excess fat from the neck area. Wash the carcass and dry it thoroughly. Mix half a tablespoon each of sugar, salt, and pepper. Rub this mixture all over the goose and let it sit for 1 day.
- 2
Step 2
Cook the buckwheat until done, then drain the water. Next, fry the buckwheat in a dry skillet for 5–7 minutes. Finely chop the onion and mushrooms.
- 3
Step 3
Sauté the mushrooms with the onion in butter for 10-15 minutes, stirring occasionally.
- 4
Step 4
Pour wine into a saucepan and bring to a boil over low heat. Then add the cream and cook for another 5 minutes. Add buckwheat, onion, and mushrooms. Season with salt and pepper to taste. Cook for 10 minutes. Let the filling steep for a while, then begin stuffing the goose. Sew up the cavity with thread to prevent the filling from spilling out. Place a bed of apple quarters on a baking tray. Put the goose on top.
- 5
Step 5
Cover the goose with foil and place it in a preheated oven at 200°C for 30 minutes. Reduce the temperature to 150°C and continue cooking for another 2 hours. To check for doneness, pierce the goose with a toothpick; no blood should come out from the meat.
- 6
Step 6
Serve at the table.