You will need
    • the carcass of a wild goose - 1 piece
    • apples - 1 kg
    • bacon - 100 g
    • sugar - 5 pieces
    • sour cream - 100 g
    • For the marinade:
    • water - 1 l
    • vinegar - 200 g
    • onion - 1 piece
    • various herbs
    • sugar
    • salt - to taste
First, you need to pluck the goose and get rid of small feathers and down. It's best to be singe a carcass of a goose.
To prepare the marinade you need to mix water with vinegar, add sliced onion, salt and sugar, herbs to taste. To lower the carcass of a goose in the marinade and leave for 12-24 hours. The duration of the pickling effect on the softness of the meat.
Pickled the carcass of a goose must be treated with salt and lard with slices of bacon.
The apples for the filling, peel and seeds and finely chop. It is necessary to fill a cavity of a carcass of a goose with apples, sugar cubes and a few slices of bacon.
The carcass of a wild goose to grease with sour cream and fry in Dutch oven until Golden brown, then place in the oven and bake for 2-3 hours at 180-200 degrees. For the meat remained juicy, you have to throw the carcass of a goose bacon juice.