Serving a baked goose on the festive table has long become a good tradition in many families. Goose goes well with fruits and mushrooms. You can experiment and fill it with buckwheat and mushrooms. The result is a very satisfying and unusual dish!
It is necessary
- - goose about 3 kg 1 piece;
- - buckwheat 1 glass;
- - dried mushrooms 70 g;
- - onions 2 pcs.;
- - carrots 1 pc.;
- - vegetable oil 3 tbsp. spoons;
- - dry white wine 1 l;
- - lemon 1 pc.;
- - salt;
- - spices for poultry;
- - ground black pepper.
Instructions
Step 1
Gut the goose carcass, rinse very well under water, dry with a paper towel. Rub the inside and outside of the goose with poultry spices, salt and black pepper. Place lemon slices on the goose and cover with wine. Leave to marinate in the refrigerator for 12 hours.
Step 2
Fry the buckwheat in a dry frying pan for 4 minutes, stirring continuously. Then transfer it to a saucepan, pour 300 ml of water and salt. Bring the cereal to a boil, remove the foam, cook for 7 minutes. When cooking, buckwheat should not be interfered with. When the buckwheat is ready, leave it to infuse under the lid.
Step 3
Pour dry mushrooms with water and leave for 20 minutes. Take the giblets from the goose, cut them into small pieces and fry in vegetable oil for 10 minutes. Peel and finely chop the carrots and onions. Cut the dried mushrooms into small pieces. In the oil in which the giblets were fried, fry the mushrooms, onions and carrots for 5 minutes.
Step 4
Combine buckwheat porridge, mushrooms and fried offal. Season with salt, pepper and stir. Stuff the pickled goose. Please note that the carcass should be only 2/3 full. Pin the hole of the goose with toothpicks, and tie the legs with culinary thread.
Step 5
Wrap the goose completely in foil, bake for 20 minutes at 200 degrees. Then lower the temperature to 160 degrees and bake for 2 hours. Next, remove the foil and bake for another 40 minutes.
