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
Instruction
1
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.
2
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.
3
Pickled the carcass of a goose must be treated with salt and lard with slices of bacon.
4
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.
5
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.
Note
Cooking time wild goose may vary depending on the age of the bird and size. Readiness can be defined pierced the crust with a fork, if the juice is not pink, then the goose is ready.
Useful advice
1. Before singe the carcass, it should be rubbed with flour, then remaining small feathers and down dry, and rise on end.
2. To impart a tart taste of the goose in the marinade, you can add juniper berries.
3. To keep the stuffing from falling out, the carcass is sewn up with thick thread, or zaspiewac a thin, sharp splinters.
4. Below the crust is not cracked in the oven you can put a Cup of water.
2. To impart a tart taste of the goose in the marinade, you can add juniper berries.
3. To keep the stuffing from falling out, the carcass is sewn up with thick thread, or zaspiewac a thin, sharp splinters.
4. Below the crust is not cracked in the oven you can put a Cup of water.