EntranceGoose stuffed with buckwheat and mushrooms. Traditional goose recipe
Details
What could be the best decoration holiday table, how not stuffed and baked goose? Undoubtedly, all the eyes of the guests will be focused on this delicious beauty. Roast goose is much tastier when there is some stuffing inside it. The filling can be different, vegetables, fruits, mushrooms and so on. But the most popular stuffing 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 tablespoons;
- champignons - 300 gr.;
- onion - 1 pc.;
- spices - to taste;
- salt - to taste.
Cooking process:
Wash the goose carcass thoroughly and clean of any contaminants. Remove the offal and set aside. Then rub the goose with salt and spices on all sides, as well as from the inside.
Clean the offal and chop coarsely. Do the same with mushrooms. Peel the onion, wash and cut into large cubes or half rings.
Send everything to the pan and fry until cooked. Then add salt and spices, and also pour in the cream and simmer the filling for several minutes.
Peel the apple from seeds and peel and cut into medium cubes. Send the apple to the prepared filling and cover for 10 minutes so that the filling smells of apple flavor.
Put the filling into the prepared goose and sew it up. Pin the wings to the carcass with toothpicks. The legs and wings can be wrapped in foil so that they do not burn.
Send 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 out the goose and pour over the juice that stands out.
To test the goose for readiness, pierce it with a knife. The goose juice should be clear.
Separately, you can prepare a fruit and berry sauce that will emphasize 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 contamination. 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 spread it with mayonnaise, sour cream or mustard and leave it overnight.
Boil 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 pan to fry. When the onion turns golden, 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 stuffing. Bake the goose in the oven for 1.5-2.5 hours, pouring fat from time to time, which will be rendered from the goose. To make the fat flow out of the goose better, make a few punctures before sending it to 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 clear juice flows out, then the goose is ready. You can take it out of the oven and serve it on the table.
Goose with vegetables, buckwheat and mushrooms, baked in the oven
Required Ingredients:
- goose - 1 pc.;
- onions - 2 pcs.;
- carrot - 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:
Take care of the preparation of the goose carcass first. To do this, rinse the goose well under running water. Carefully trim excess fat from poultry. In addition, it is important to dry the goose well.
Peel and cut the onion. Cut goose fat and melt in a pan. Then send the onion to the 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 weld buckwheat porridge. And grate or chop the peeled vegetables and fry, then add the chopped mushrooms to them. And fry everything until done. Mix fried mushrooms with vegetables with boiled porridge.
Crush juniper berries in a mortar, add turmeric or other spices to your taste, as well as salt and pepper. With the resulting mixture, rub the goose well on all sides. For cooking goose, you can use both fresh and dried juniper berries.
Stuff the goose tightly with stuffing and sew. 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 water the goose with fat that follows from it.
Guests asked for it, or just want a delicious and hearty lunch? Bake a goose in the oven stuffed with buckwheat. This is easy to do, and plus you get two in one - baked juicy and tender bird and delicious, fragrant garnish. If you have the strength and desire, you can cook more vegetable salad Or just serve vegetables. Everything! Your success is guaranteed! Lunch will be hearty and delicious.
Prepare the ingredients for the stuffed goose.
Wash the goose thoroughly both outside and inside. If necessary, pluck the remnants of feathers or pads. The bird must be perfectly clean, without any entrails. Carefully check inside so that there is no liver, lungs and other organs. Wipe everything dry with a tissue.
Then carefully rub salt and spices with massage movements. You need to rub both inside and out, paying attention to all parts: wings, neck, legs.
Set aside the goose and take time for buckwheat. It must be cooked until cooked: it is better to undercook than to overcook. She will come inside the goose. Add salt to taste while cooking. It will not be necessary to flavor boiled buckwheat with oil or something else, since during cooking it will take as much goose rendered fat for itself as needed. At the end, it will remain crumbly, tender, fragrant, satisfying and very tasty.
Fill the goose belly with it, while pressing firmly with a spoon, filling the entire space.
Stitch the belly with thread.
Then lay the bird in a roasting sleeve and tie the edges tightly.
Bake the goose for 2 hours at a temperature of 170 degrees.
After the time has elapsed, remove the stuffed goose from the oven, carefully cut the sleeve, and then remove it altogether.
Combine in a bowl soy sauce and honey, mix well.
Brush the goose stuffed with buckwheat and return to the oven.
Continue baking for another 15 minutes at 180 degrees.
Juicy, tender goose meat, along with crumbly and fragrant buckwheat, is a wonderful hearty lunch.
Enjoy your meal. Cook with love.
27.03.2018
Not every culinary specialist undertakes to cook a goose. There are many nuances and tricks, the knowledge of which will allow you to bake an excellent-tasting bird. In today's article, we will discuss how a goose is cooked in the oven with buckwheat and mushrooms. You are ready and delicious side dish, and baked meat. Everyone will want to try this yummy!
Note to food lovers
Goose baked with buckwheat and mushrooms is a real gourmet treat, the taste of which will be appreciated by everyone without exception. It is recommended to pre-soak the goose carcass in water, and then keep it in the marinade for another 10-12 hours to eliminate the unpleasant odor. If you follow the recipe step by step, you will have the perfect goose stuffed with buckwheat and mushrooms.
Ingredients:
- goose carcass - 1 piece;
- onion - 1 piece;
- carrots - 1 root crop;
- fresh champignons - 300 g;
- buckwheat - ½ cup;
- salt and a mixture of ground peppers.
Cooking:
- Defrost goose carcass. First we need to perform all hygiene procedures. We pluck the remaining feathers, if any, singe the skin over an open fire.
- We wash the goose carcass, cut off the tail, the extreme parts of the wings. Dry the goose thoroughly with paper towels.
- We sort out buckwheat.
- Transfer the buckwheat to a bowl and rinse. Then fill it with water in a ratio of 1: 2 and boil until tender.
- Buckwheat porridge should turn out crumbly.
- Chop the peeled onion into small cubes.
- We wash the peeled carrot root, dry it and rub it on a medium grater.
- Heat up some refined vegetable oil in a frying pan. We spread the vegetables and fry them until golden and softened.
- In a separate frying pan butter fry chopped mushrooms.
- We combine the fried vegetables with buckwheat. Mix well.
- Here we add fried champignons. For flavor, you can add chopped herbs to the filling.
- We rub the goose carcass both inside and out with coarse salt and a mixture of ground peppers.
- We connect the goose skin with culinary twine or toothpicks.
- We shift the stuffed goose carcass into a mold greased with oil.
- We put in the oven, already warmed up to a temperature of 200 °.
- We will bake for at least an hour and a half. Periodically pour the goose with fat, which drains into a baking sheet.
- We serve the chopped carcass to the table, adding a buckwheat garnish with mushrooms.
Many hostesses complain that as a result of baking, the goose turns out to be dry. To prevent this annoyance, you can cook the bird in the sleeve. It turns out delicious and very juicy.
Ingredients:
- goose carcass weighing 2.5-3 kg;
- buckwheat - 1 cup;
- fresh mushrooms - 0.2 kg;
- sweet and sour apples - 2 pieces;
- chilled goose liver - 0.2 kg;
- bulbs - 2 pieces;
- salt and spices.
Cooking:
- We start, as usual, with the preparation of the products indicated in the recipe. You can choose absolutely any mushrooms at your discretion. You can even use a frozen product.
- As for the goose carcass, it must be cut, removing the tail, the extreme parts of the wings and excess fat.
- We wash the cut goose carcass under running water and dry it thoroughly with a towel.
- Thoroughly rub the goose carcass with coarse salt.
- Take one medium sized apple. We clean it from the skin, remove the core.
- We rub on a small grater or beat with a blender until the consistency of mashed potatoes.
- We rub the goose carcass with applesauce on all sides, including the inside.
- We shift the goose into a bowl and put it in the refrigerator for three hours.
- In the meantime let's cook buckwheat. You can take buckwheat in a bag, it will turn out crumbly and tasty.
- We defrost the goose liver, wash it so that there is no blood left. Cut it into small pieces.
- Cut the peeled onion heads into small cubes with a knife.
- First on refined vegetable oil fry chopped onion.
- Fresh mushrooms of any variety are washed, dried and cut into cubes.
- Add the mushrooms to the onion, stir and fry until the excess moisture has evaporated.
- Then add chopped goose liver.
- Mix everything well, season with salt and a mixture of ground peppers. Simmer for a few minutes until almost done.
- We have one more apple left. We wash it well, dry it.
- Cut in half, remove the stem and core.
- Cut the apple pulp into cubes of approximately the same size.
- Adding apple slices into the prepared filling and mix well.
- We stuff the goose carcass with the filling. It is not necessary to stuff the bird too tightly, be sure to leave free space.
- Be sure to fix the skin with culinary twine or toothpicks. Otherwise, the filling at the end of cooking will be far from goose.
- We shift the stuffed goose carcass into a baking sleeve. We carefully fasten the edges with clips or tie with threads.
- We spread the bird in the sleeve on a baking sheet and put it in the oven.
- Install temperature regime 200°. We will bake the bird for about three hours.
- About half an hour before the end of cooking, carefully cut the roasting sleeve and continue to simmer the goose. It is necessary to cut the sleeve so that the skin is fried to an amber color.
- Before serving, the bird should be slightly cooled, and the released fat can be poured into a glass container and used to prepare other dishes.
stuffed goose is festive dish. Therefore, it is very important to follow each stage of preparation in order to please guests and relatives, and not spoil the bird. Preparation should begin in advance, as it is necessary to select and buy a fresh carcass, and then rinse it and soak it in spices. Only after that you can start cooking.
Step 1. Prepare the goose carcass
Regardless of where you purchased the bird (in a supermarket or in the market), it must first be prepared:
- Remove the giblets and rinse them thoroughly under the pressure of water;
- Cut off unnecessary fat on the body of the bird, cut off the end parts of the wings;
- Wash the carcass well and dry with a paper towel;
- If desired, remove the neck, or simply tuck the skin, 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 the outer surface of the carcass with this mixture. 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 an unusual aftertaste. Let the carcass soak in spices - leave it overnight in the refrigerator.
Step 3. Cooking the stuffing for the goose
The filling is prepared before the poultry is cooked. If the goose will be served at the festive evening table at Christmas, cook it the day before roasting the carcass. In order for the filling to be perfect, you must:
- Boil the broth on goose giblets and wings;
- Boil buckwheat in the prepared broth;
- Grate the peeled carrots, chop the onion;
- Grind the celery root and mushrooms with a knife;
- cut into small cubes smoked brisket;
- Heat a frying pan with oil, lightly fry the brisket, then remove it with a spoon;
- Fry the onion for a few minutes, add the carrots and celery, cook for another 3 minutes;
- Pour chopped mushrooms, simmer for 5 minutes, add spices;
- Combine the contents of the pan with the previously fried brisket and buckwheat, remove from the stove;
- AT ready stuffing optionally add chopped prunes and herbs.
Step 5. Stuff and "pack" the carcass
The bird must be stuffed tightly, after which it is sewn up with a special thread for baking or stabbed with toothpicks.
Step 6. Bake the goose in the sleeve
- First, we make several punctures with a knife in the carcass of the goose: on the breast and legs, to render excess fat.
- We place the goose carcass in a cellophane sleeve for baking, tie the ends, and put them in a deep container.
- We pierce the baking sleeve with a needle in several places to let air out so that the polyethylene does not burst.
- Preheat the oven to 180-190 degrees Celsius.
- We place the goose in a container in the oven and cook the dish for 2 hours.
Step 7. Check the readiness of the bird
To check if the bird is well prepared, 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 a little pinkish).
Step 8. Staple the excess fat from the goose
We spread the goose on a wire rack over a baking sheet to drain excess fat, cover with foil, and keep in warm oven within 15 minutes.
Step 9. Cooking the decoration of the dish
Peel apples from seeds, cut into slices and bake over low heat in goose fat for 15 minutes.
When the bird is completely ready, it remains to properly serve it on the table: the goose is laid out on a dish, decorated with apples and pomegranate seeds. The carcass is carefully cut into pieces and the filling is removed.