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Goose with buckwheat in foil in the oven

0
2710
Kitchen World
Calorie content 157.5 kcal
Portions 8 port.
Cooking time 4 hours
Proteins * 9.5 g
Fats * 19.2 g
Carbohydrates* 13.2 gr.
* per 100 gr. product
Goose with buckwheat in foil in the oven
Content

If you want to cook a hearty dinner or feed your guests something unusual and tasty, bake a goose in the oven, stuffing it with buckwheat. Groats will take away excess fat. You will have both a meat dish and a side dish at the same time. Select a young bird for roasting.

Ingredients

Cooking process

step 1 out of 7
Cook buckwheat until half cooked in a ratio of 1: 1.5 to water. Prepare the goose carcass for roasting. Cut off excess fat and wing phalanges from the carcass.
step 2 out of 7
Peel the onions, chop into thin rings and fry in goose fat only until transparent.
step 3 out of 7
Hard boil eggs, cool, peel and cut into cubes. Transfer the boiled buckwheat, fried onions and chopped eggs to a separate bowl.
step 4 out of 7
Then add salt and mix to the filling.
step 5 out of 7
Rub the prepared goose carcass with salt and black pepper. Then fill the belly of the bird with the prepared filling and fasten its walls with toothpicks or sew up with a strong thread. Lubricate the surface of the goose with a mixture of honey and mustard. Place the carcass on a wire rack above the baking sheet. Then pour dark beer onto a baking sheet. It should only be up to the grill level or slightly lower.
step 6 out of 7
Preheat the oven to 200 ° C. Cover the poultry carcass tightly with a foil cap. Bake the goose with buckwheat for 2.5 hours. Then remove the foil, pour fat on the goose (the beer has already evaporated) from the baking sheet and hold in the oven until golden brown.
step 7 out of 7
Your dish is ready. Gently transfer the goose to a large platter and serve. If the goose is not very handsome in appearance, it does not matter. He will delight you with his taste. Pour the fat from the baking sheet into a jar, it will be for another dish.

Bon Appetit!

 

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