Goose with prunes
Description
The recipe won't take much time. Goose meat is quite delicious, and if prepared properly, it will be finger-licking good. Good results don't always depend on the cook. Sometimes, even when following the same recipe, different birds turn out differently. One goose is not like another. But still, we keep buying geese and cooking them. Serve hot.
Instructions
- 1
Step 1
Prepare the goose: cut off the tail, remove any remaining feathers, wash the goose, and trim off excess fat. You can also cut off the wings, as they tend to overcook and spoil the appearance of the goose. Pierce the goose in thick areas with a thick needle so it can marinate better. Then rub the goose inside and out with a mixture of salt and pepper, and let it marinate for at least 5 hours. Turn the goose several times to ensure the marinade spreads evenly.
- 2
Step 2
Rinse the prunes and soak them in brandy for at least half an hour. Place the brandy-soaked prunes into the cavity of the marinated bird.
- 3
Step 3
Then secure the belly with wooden skewers or sew it up with regular thread.
- 4
Step 4
Place the goose into a roasting bag, then either cut off the top corner or prick the top of the bag with a needle. Steam will escape through these openings. Put the bagged goose onto a baking tray and place it in a preheated oven at 220°C. After half an hour, reduce the temperature to 170°C and continue roasting for about 2.5 hours.