“If a large company gathers at the table, then they will eat,” that’s what my grandmother says. Well, what could be better for a hearty lunch for a large family than goose baked with buckwheat? The dish prepared according to this recipe turns out very tasty. Juicy, tender and very aromatic goose meat goes well with delicious buckwheat. Try it, the dish turns out incredibly tasty!

Ingredients

To prepare goose baked with buckwheat, you will need:

goose - 1 pc.;

buckwheat - 2 cups;

water - 4 glasses;

salt, spices - to taste;

rosemary - 2-3 sprigs.

Cooking steps

Prepare the necessary ingredients.

Pour cold water over buckwheat in a ratio of 1x2. Add a little salt.

Place the saucepan with buckwheat on medium heat, and after boiling, reduce the heat to a minimum, cover the saucepan with a lid. Cook until cooked (about 20 minutes), the cereal should become soft and crumbly.

Wash the goose well under running water, both outside and inside. Dry with paper towels and generously rub with salt and spices on all sides.

Place cooked buckwheat inside the goose.

Place the goose and rosemary sprigs in a baking sleeve, tie the edges of the sleeve tightly and place in a preheated oven.

At the end of cooking, carefully cut the sleeve and remove the goose baked with buckwheat.

Place aromatic and tasty buckwheat with tender and juicy goose meat on plates and serve warm.

Bon appetit! Cook with love!

It will become the main dish on your holiday table. Its taste and solemn appearance gives an extraordinary feeling of celebration.

Ingredients

• Goose, gutted and plucked - 3.5-4 kg.
• Buckwheat - 1/2 cup.
• Fresh champignons - 300g. (or frozen).
• Bow-1 pc.
• Quince-1 pc. (200g.)
  

Besides:Garlic - 3-4 cloves. Mustard-1 tbsp. Honey-2 tbsp. Freshly ground pepper. Vegetable oil. Vinegar 9%.

STAGE 1

Wash the goose, dry it with a paper towel, cut off excess fat, wing tips and neck.
From the ventricle, heart, liver, paws, head, neck and wing tips you can cook a delicious

STAGE 2

Let's prepare the coating for the goose: Pass the garlic through a garlic press and mix with salt, pepper, mustard and honey.

STAGE 3

Rub the goose first with vinegar and then with the prepared coating. Wrap the goose in a bag and put it in the refrigerator for 2-3 hours, or preferably overnight.

STAGE 4

Let's prepare the filling: Sort out the buckwheat, rinse it, put it in a saucepan and pour boiling water over it. Cook until half cooked.

STAGE 5

Peel the onion and chop finely. Then fry in vegetable oil or goose fat until soft.

STAGE 6

Wash the champignons and cut them into small pieces. If the champignons are small, then cut them into halves. Add the champignons to the onions and fry until the liquid has completely evaporated.
Season with salt and pepper to taste.

STAGE 7

Wash the quince, remove seeds and cut into cubes.

STAGE 8

Mix buckwheat with fried mushrooms and quince.

STAGE 9

Stuff the goose carcass with stuffing. Stuff it loosely. Sew up the goose's belly with thread or secure with toothpicks.

STAGE 10

Let's pack the goose in a baking sleeve. We will tie the ends of the sleeves. We will make 2-3 punctures in the top of the sleeve using a needle. Transfer the goose to a baking sheet.
Bake the goose in an oven preheated to 200 degrees for 2-2.5 hours.

STAGE 11

Carefully, so as not to get burned by the steam, cut the baking sleeve and, using a toothpick, pierce the goose in the thickest place, check for readiness. If clear juice comes out, the goose is ready.
Goose stuffed with buckwheat and mushrooms is ready. Transfer the goose to a plate with lettuce leaves, garnish with cherry tomatoes and rosemary sprigs. BON APPETIT!

Stuffed goose is a festive dish. Therefore, it is very important to follow each stage of preparation in order to please guests and family, and not spoil the bird. You should start preparing in advance, since you need to select and buy a fresh carcass, and then wash it and soak it in spices. Only after this can you start cooking.

Step 1. Prepare the goose carcass

Regardless of where you purchased the bird (in a supermarket or at the market), it must first be prepared:

1. Remove the giblets and rinse them thoroughly under high water pressure;
2. Trim off unnecessary fat on the bird’s body, cut off the end parts of the wings;
3. Wash the carcass well and dry with a paper towel;
4. If desired, remove the neck, or simply tuck the skin under, securing it with a toothpick.

Step 2. Rub the carcass with spices

Grind the juniper in a mortar, add a little ground pepper and coarse salt. Rub this mixture onto the outer surface of the carcass. Then rub the inside of the bird with chopped garlic and pepper. The skin can be sprinkled with lime, lemon or orange juice for aroma and unusual taste. Let the carcass soak in the spices and leave it in the refrigerator overnight.

Step 3. Prepare the stuffing for the goose

The filling is prepared before the poultry begins to cook. If the goose will be served at the festive evening table on Christmas, prepare it the day before baking the carcass. To make the filling perfect you need:

1. Boil broth using goose giblets and wings;
2. Boil buckwheat in the prepared broth;
3. Grate the peeled carrots, chop the onion;
4. Chop the celery root and mushrooms with a knife;
5. Cut the smoked brisket into small cubes;
6. Heat a frying pan with oil, lightly fry the brisket, then remove it with a spoon;
7. Fry the onion for a few minutes, add carrots and celery, cook for another 3 minutes;
8. Add chopped mushrooms, simmer for 5 minutes, add spices;
9. Combine the contents of the frying pan with the previously fried brisket and buckwheat, remove from the stove;
10. If desired, add chopped prunes and herbs to the finished filling.

Step 5. Stuff and “pack” the carcass

The bird must be tightly stuffed, after which it is sewn up with a special thread for baking or stabbed with toothpicks.

Step 6. Bake the goose in the sleeve

1. First, we make several punctures with a knife in the goose carcass: on the breast and legs, to render out excess fat.
2. We place the goose carcass in a cellophane baking sleeve, tie the ends, and place it in a deep container.
3. We pierce the baking sleeve with a needle in several places to allow air to escape so that the polyethylene does not burst.
4. Preheat the oven to 180-190 degrees Celsius.
5. Place the goose in containers in the oven and cook the dish for 2 hours.

Step 7. Checking the bird's readiness

To check whether the bird is well cooked, open the sleeve and pierce the breast in the thickest place. Clear juice should flow from the puncture site (at first, with light pressure, it may be slightly pinkish in color).

Step 8. Remove excess fat from the goose

Place the goose on a rack over a baking sheet to drain excess fat, cover with foil, and keep in a warm oven for 15 minutes.

Step 9. Prepare the decoration of the dish

Peel the apples from seeds, cut into slices and bake over low heat in goose fat for 15 minutes.

When the bird is completely ready, all that remains is to serve it correctly: the goose is placed on a dish, garnished with apples and pomegranate seeds. The carcass is carefully cut into pieces and the filling is removed.

Details

What could be a better decoration for a holiday table than a stuffed and baked goose? Undoubtedly, all the guests' eyes will focus on this delicious beauty. Baked goose is much tastier when there is some kind of filling inside it. The filling can be various vegetables, fruits, mushrooms and so on. But the most popular filling for goose is buckwheat porridge.

Goose stuffed with buckwheat and mushrooms in the oven

Required ingredients:

• goose - 1 pc.;
• apple – 1 pc.;
• buckwheat – 1 tbsp.;
• cream – 2 tbsp;
• champignons – 300 gr.;
• onion – 1 pc.;
• spices - to taste;
• salt - to taste.

Cooking process:

Wash the goose carcass thoroughly and clean it of any dirt. Remove the giblets and set aside. Then rub the goose with salt and spices on all sides, as well as on the inside.

Clean the giblets and chop coarsely. Do the same with mushrooms. Peel the onion, wash it and cut it into large cubes or half rings.

Place everything in a frying pan and fry until done. Then add salt and spices, as well as pour in the cream and simmer the filling for a few minutes.

Peel the apple from seeds and peel and cut into medium cubes. Place the apple into the prepared filling and cover with a lid for 10 minutes so that the filling smells of the apple aroma.

Place the stuffing into the prepared goose and sew it up. Pin the wings to the carcass using toothpicks. The legs and wings can be wrapped in foil to prevent them from burning.

Place the goose on a baking sheet in the oven for 2-3 hours, depending on the size of the goose. Every 2-30 minutes, take the goose out and water it with the juice that comes out.

To test the goose for doneness, pierce it with a knife. The juice from the goose should be clear.

Separately, you can prepare a fruit and berry sauce that will highlight the taste of the baked goose.

Goose stuffed with buckwheat and apples baked in the oven

Required ingredients:

• goose carcass – 1 pc.;
• apples – 2 pcs.;
• vegetable oil – 50 ml;
• buckwheat – 300 gr.;
• onion – 1 pc.;
• garlic - to taste;
• salt and spices - to taste.

Cooking process:

Wash the goose thoroughly, remove all existing dirt. Then dry the goose and rub it on all sides with salt and spices. Don't forget to rub the inside of the goose with salt and spices.

If you want the goose to be more juicy and tasty, then coat it with mayonnaise, sour cream or mustard and leave it overnight.

Boil the buckwheat porridge until half cooked.

Cut the washed and peeled apples into slices.

Peel the onion. Cut it as you wish and send it to the frying pan to fry. When the onion turns golden brown, add boiled porridge to it. Fry everything together for 5 minutes, constantly stirring the contents of the pan.

Mix buckwheat porridge with onions with chopped apples.

Stuff the goose carcass with the prepared filling. Bake the goose in the oven for 1.5-2.5 hours, basting from time to time with the fat that will render from the goose. To help the fat flow out of the goose better, make several punctures before putting it in the oven.

The readiness of the goose must be determined by making a puncture with a knife in the thickest part of the bird. If the juice flows out clear, then the goose is ready. You can take it out of the oven and serve it.

Goose with vegetables, buckwheat and mushrooms, baked in the oven

Required ingredients:

• goose - 1 pc.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• buckwheat – 300 gr.;
• celery root – 100 gr.;
• mushrooms – 300 gr.;
• juniper berries – 8-10 pcs.;
• turmeric - to taste;
• salt, pepper - to taste.

Cooking process:

Start by preparing the goose carcass first. To do this, rinse the goose well under running water. Carefully trim excess fat from the bird. In addition, it is important to dry the goose well.

Peel and chop the onion. Chop the goose fat and melt in a frying pan. Then add the onion to the frying pan. Fry the onion for a few minutes, and then add the washed buckwheat to the onion. Fry everything together for 4 minutes, then pour 1.5 cups of water into the pan and cook the buckwheat until tender.

You can also prepare a slightly different filling. Separately cook buckwheat porridge. Grate or chop the peeled vegetables and fry them, then add chopped mushrooms to them. And fry everything until done. Mix fried mushrooms and vegetables with boiled porridge.

Crush the juniper berries in a mortar, add turmeric or other spices to your taste, as well as salt and pepper. Rub the mixture well on all sides of the goose. To prepare goose, you can use both fresh and dried juniper berries.

Stuff the goose tightly with the filling and sew it up. Poke a few holes with a fork or toothpick and place in the oven. Bake the goose in the oven for about two hours at 200 degrees. Do not forget to periodically baste the goose with the fat that flows out of it.