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➠ Goose with apples, buckwheat and prunes in the oven

Goose with apples, buckwheat and prunes in the oven

1595

Kitchen World

Calorie content 202.3 kcal

Portions 6 port.

Cooking time 180 minutes

Proteins * 5.4 gr.

Fats * 15.9 gr.

Carbohydrates* 27.5 g

Goose with apples, buckwheat and prunes in the oven

Content

A large ruddy goose baked in the oven with a filling will undoubtedly become a table nail and delight all eaters. It turns out to be very tasty with buckwheat, apples and prunes filling. Sweet and sour fruits perfectly refresh fatty goose meat and add juiciness to it. And buckwheat is saturated with all juices and aromas and acts as a side dish.

Ingredients

goose 3 - 3.5 kg Buckwheat 300 gr. Apples 3 pcs. Prunes 250 g Onion 2 pcs. Ground black pepper taste Salt taste Adjika 3 - 4 tablespoons Vegetable oil for frying

Cooking process

We thoroughly wash the poultry carcass. If there are leftover feathers, be sure to remove them or even singe the skin over a flame so that it becomes completely clean. Cut off excess fat. Then dry the bird with paper towels outside and inside.

Cooking the filling. Wash buckwheat, put in a saucepan, fill with water, add some salt and boil until tender. After cooking, put the cereal in a colander and let the broth drain.

Rub the prepared goose carcass on all sides with salt, black pepper and adjika.

We wash the apples, dry them, cut them into pieces and cut out the central part with the seeds. Cut the pulp into thin slices.

Heat a small amount of vegetable oil in a frying pan. Peel and cut onions into thin half rings. Pour the onion into the pan and fry it until transparent. Then add buckwheat, apple scraps and washed prunes. Stir and cook over medium heat for a couple of minutes so that the ingredients are saturated with each other's aromas. Then remove from the stove and cool slightly - the filling is ready.

We fill the inner cavity of the prepared goose with the resulting filling.

Sew the abdomen with a thick thread or simply chop it off with a wooden skewer.

Place the stuffed goose in a roasting sleeve. Tie the edges on both sides tightly. In the central upper part we make a couple of small punctures for steam to escape. Preheat the oven to a temperature of 175 degrees and place the goose in it on the middle-lower level. We bake for two and a half hours.

After the specified time has elapsed, we cut the sleeve, open it and let the surface of the bird turn brown. Pour the fat that has been released and stack to the bottom. By the way, after baking, this fat can be drained into a separate bowl and used for frying. We take the finished goose out of the oven, transfer it to a serving dish and serve it hot.

Bon Appetit!