How nice it is to serve an appetizing, ruddy goose on a holiday. This dish does not require any special cooking skills, so even an inexperienced hostess will be able to do it. In addition, goose meat is very nutritious and contains almost no cholesterol.
It is necessary
- - cut goose - 4-4, 5 kg;
- - flour - 250 g;
- - potatoes - 250 g;
- - minced veal - 250 g;
- - lemon - pcs.;
- - cream - 3 tbsp. l.;
- - wormwood - 1 tbsp. l.;
- - nutmeg, sage, ground black pepper - to taste.
Instructions
Step 1
Rinse the goose in running water and pat dry with a paper towel. Rub the goose inside and out with salt, pour over with lemon juice.
Step 2
Cut the peeled potatoes into cubes and immerse them in salted boiling water for 3-4 minutes, then drain the water and sprinkle the potatoes with pepper. Stew the peeled and finely chopped onion in hot cream for about 4 minutes.
Step 3
Mix the potatoes, onions and raw minced meat well and add nutmeg, wormwood, and sage to taste. Fill the belly of the bird with the resulting filling. In this case, care should be taken that the goose is not too tightly stuffed, because when frying, the filling expands slightly.
Step 4
Sew up the goose and put it in the goose pan, adding a little water. Bake the poultry in an oven preheated to 200 degrees for about 2, 5 hours, often turning over and pouring with melted fat.
After removing the goose from the oven, put it in a warm place.
Step 5
Drain the fat from the roaster, dilute with water, boil and serve as a sauce. Remove the threads from the goose and cut into portions. Serve the stuffed meat and Brussels sprouts.
Step 6
The latter is prepared as follows. Wash the cabbage heads well, put them in boiling salted water and cook for 10-15 minutes. Then discard in a colander and cool. Place the cabbage on a dish and pour over the melted butter.
