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Roast goose in the sleeve. Video recipe
Recipe for cooking goose stuffed with apples
In the meantime, prepare the filling. Core the apples and cut them into 4 pieces, rinse the prunes and dry a little with a towel. Stir the fruits.
Remove the pickled goose from the refrigerator. Remove the cling film and fill the goose with the prepared fruit mixture. Chip off the hole with toothpicks. Tie the legs and wings of the bird.
Place the roasting sleeve on a baking sheet and place the goose upside down in it. Secure the ends of the bag with the special clips included in the kit.
Preheat the oven to 200 ° C. Place the baking sheet and roast the goose in the sleeve for 30 minutes, then lower the temperature and leave the dish in the oven for another two and a half hours.
After three hours, remove the baked bird from the oven. Cut the sleeve on top with a knife and drain all the fat. Let the food stand for 10-15 minutes. Then, carefully transfer the stuffed goose baked in the sleeve onto a platter. Serve baked potatoes and sauerkraut as a side dish.
Goose stuffed with mushrooms and rice
The goose stuffed with other fillings, for example, rice and mushrooms, is very tasty. To prepare this filling, take: – 0,5 kg of any fresh or frozen mushrooms; – 1 medium onion; – 200 g of rice; – 50 g of shelled walnuts; – salt and pepper; – vegetable oil.
Cut the mushrooms and onions into small pieces. Fry them in a little vegetable oil. Boil rice. Crush the walnuts. Combine boiled rice, walnuts, fried mushrooms and onions. Season the mixture with salt and pepper to your liking. Stuff the goose with this filling and bake in the sleeve as described above.