Oven baked goose with buckwheat and mushrooms
0
2443
Kitchen
World
Calorie content
122.9 kcal
Portions
6 port.
Cooking time
8 h.
Proteins *
6.5 gr.
Fats *
14.2 g
Carbohydrates*
6.6 gr.
Goose stuffed with buckwheat and mushrooms will be a delicious festive dish for you. The cooking technology of this dish is simple and even a young housewife can do it. To make the goose soft and juicy, the carcass must be pre-processed (peeled, washed and excess fat removed) and kept in a strong solution for 24 hours.
Ingredients
Cooking process
Rinse the salted goose with cold water and pat dry with a kitchen towel. Then rub thoroughly and on all sides with a mixture of black pepper, dry garlic and Dijon mustard. Place the carcass in a deep bowl, cover with a lid or a piece of foil and leave in a warm place for 3 hours so that the goose is saturated with the aroma of spices.
Chop the onion into cubes and fry until transparent in oil. Then transfer half of the mushrooms cut into thin slices to the onion and simmer until tender. Transfer the mushrooms and onions to the boiled buckwheat, pepper and stir. Try the filling. Then transfer it to the belly of the bird. Fasten the walls of the abdomen tightly with toothpicks. Fix the legs and wings of the bird with twine so that they do not come apart during baking.
Wrap the prepared carcass tightly in foil folded in several layers and transfer it to a baking sheet. Roast the goose in an oven preheated to 180 ° C for 4 hours. Then put the second half of the mushrooms on a piece of foil, placing the caps down. Sprinkle the mushrooms with salt and pepper, add butter and transfer them to a baking sheet next to the goose. Bake for another 30 minutes.
Bon Appetit!