Goose with buckwheat, mushrooms, and liver in a baking bag
Description
The recipe won't take much time. I'll explain and show you. Serve hot.
Instructions
- 1
Step 1
First, lay out and prepare all the necessary ingredients. I have a nice fatty country goose. If you don't have one, use a store-bought goose. Rinse the bird. Cut off the tail and remove the excess fat. Then wash it again and dry thoroughly. Regarding mushrooms: you can use any kind. I recommend using goose liver, but chicken liver can also be used.
- 2
Step 2
Take an apple, grate it on a grater or blend it using a blender. Now take the bird and rub it inside and out with salt and the apple mixture (in order). Place the goose in the refrigerator for 1 to 3 hours to marinate thoroughly.
- 3
Step 3
Then we'll cook the buckwheat. Meanwhile, chop the onion, liver, and mushrooms.
- 4
Step 4
Fry the onion.
- 5
Step 5
Add the sliced liver with mushrooms to it. Continue frying everything together for several minutes.
- 6
Step 6
Then take the second apple. Cut it into small pieces and add to the container together with the onion, liver, and mushrooms. Mix. Season with salt to taste (be sure to taste it).
- 7
Step 7
Fill the bird with this mixture.
- 8
Step 8
Don't forget to sew up the skin; otherwise, you'll end up collecting the stuffing separately from the goose.
- 9
Step 9
Transfer the bird into a roasting bag. Be sure to prick the bag several times with a needle or toothpick. Roast at 180-200 degrees Celsius in the oven for approximately 2-3 hours. My goose is fatty, so during roasting the fat renders out and collects at the bottom of the bag. This way the bird braises in its own fat while roasting. About half an hour before the end of cooking, cut open the bag. This is necessary to allow the goose to brown nicely. Be careful when cutting the bag, as hot steam inside can cause burns. Once the goose has browned, turn it over so that the other side has time to brown as well. Handle carefully to prevent the fat from spilling out of the bag.