Goose baked with apples is a delicious Slavic dish that will certainly become a decoration of the festive table. And the original sauce and beer dressing will add a rich taste and juiciness to the dish. Try to cook a goose in this way for your friends and loved ones, and they will surely be delighted with the feast.
It is necessary
- - Goose - on average 2.5 kg;
- - Apples of medium size - 4 pcs.;
- - Any beer - 1 eggplant (1.5 l);
- - Mayonnaise - 200 g;
- - Garlic - 6-7 cloves;
- - Adjika (it is better to take a homemade one) - 3 tsp;
- - Ground black pepper;
- - Red hot pepper;
- - Salt;
- - Foil;
- - Deep baking dish with lid or roaster.
Instructions
Step 1
It is best to start cooking the dish the night before or a few hours before baking. First you need to make the goose sauce. Peel the garlic cloves and crush them through a press, grate or simply chop with a knife. In a separate small bowl, combine adjika, mayonnaise and garlic.
Step 2
Rinse the goose carcass under running water and pat dry with paper towels. In a bowl, mix black and red peppers with salt and rub the carcass inside and out with the resulting mixture. The amount of spices is taken according to individual taste.
Step 3
Peel the apples, cut them into slices and place them in the belly of the bird. And grease the top and sides with sauce. After that, wrap the prepared carcass in foil and refrigerate overnight or for several hours.
Step 4
Before cooking, remove the pickled goose from the foil and transfer it to a deep baking dish or rooster. Pour beer on top of the bird, cover with a lid or foil. After that, send the workpiece to the cold oven, set the temperature to 200 degrees and bake for 2 hours.
Step 5
After the time has elapsed, remove the form with the goose from the oven, remove the lid or foil, pour the resulting juice over the bird. After that, send the dish back to the oven and bake until a beautiful golden brown crust is formed.
Step 6
When the goose is completely ready, transfer it to a large holiday platter, remembering to pour the juice out of the mold again. Then remove the apples from the belly, arrange them around the carcass and serve.
