Recipe for cutting a goose, preparing minced meat for the filling, stewing, serving the finished dish.
It is necessary
-
- Goose
- For minced meat:
- 300-400g buckwheat
- 2 eggs
- 1 protein
- 30g dried mushrooms
- bouillon
- giblets
- Onion
- carrot
- Parsley and dill
Instructions
Step 1
Rinse the goose thoroughly, cut off the neck and wings. Use a knife to cut the skin on the back from neck to tail and carefully separate the skin and meat from the bones. Break off the wings under the skin in the shoulder joint, the legs - under the skin in the hip joint. Remove the skeleton separated from the meat. Salt the skin with meat, legs and wings two hours before cooking.
Step 2
Put the washed mushrooms and offal in boiling salted water and cook under the lid. Put the vegetables 30 minutes before cooking, cook, strain the broth. Mix buckwheat with protein and fill with broth, on which boil porridge and cool. Finely chop the boiled offal and mushrooms. Cut the onion into rings and fry, mash with two yolks. Add onion, offal and mushrooms, chopped greens, beaten egg whites to the finished chilled porridge. Season the mixture with salt and pepper.
Step 3
Stuff the goose with the resulting mass, sew it with threads. Grease with oil or grease, sprinkle with water. Bake the goose at a low temperature, 2-3 hours, make sure that the skin along the edges does not burst,.
Take out the finished goose, put it on a large dish. Cut off the legs and wings, carefully cut the whole goose across into slices 3 cm thick. Pour with fat from the stewing, it can also be poured into a gravy boat and served. Garnish with parsley.
