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Goose stuffed with buckwheat porridge and mushrooms

Goose stuffed with buckwheat porridge and mushrooms, Prescriptions, Any category, Any kitchen, Main dishes, Russian cuisine

Ingredients portion 8

Goose 2.5kg

Buckwheat grits 1 cup

Dried mushrooms 70 g

Onions 2 heads

Carrots 1 piece

White dry wine 1 litre

Vegetable oil 3 tablespoons

Lemon 1 piece

Salt to taste

Ground black pepper to taste

Cooking instructions 2 hours + 12 hours

1 Gut the goose and wash it. Dry it. Cut off the gizzard and remove the fat. Wash the giblets. Remove the ribs and breastbone (you can easily do this with the poultry shears). Wash and dry the goose again. Rub the outside and inside with salt and ground pepper.

2 Cut the lemon into thin circles. Put the goose in a deep dish, top with the lemon and pour over the wine. Cover with clingfilm and leave in a cool place for 10-12 hours.

3 Put the buckwheat groats in a heated pan and cook for 4 minutes. Boil 300 ml of water in a saucepan and add the groats. Season with salt. Once the water is back on the boil, skim off the foam, reduce the heat and simmer for about 7 minutes. Drain the water.

4 Put the dried mushrooms (porcini is best) in boiling water for 20 minutes. Remove in a colander and dry. Roughly chop them. Chop the onion and carrot finely. Cut the goose liver and heart into medium slices, the stomach into smaller pieces.

5 Fry the giblets in the vegetable oil for about 10 minutes. Put them on a plate. Fry the vegetables and mushrooms in the same oil for 5 minutes. Mix the buckwheat, giblets and vegetables with the mushrooms. Season with salt and pepper to taste.

READ
Vegetable tartlets

6 Stuff the goose. Do not stuff too tightly, as the buckwheat will increase in size during cooking. Sew up the cut with frequent stitches and tie the goose with twine: in the middle, close to the neck. Tie up the legs as well. Wrap the goose in foil and place in preheated oven at 200 degrees for 2 hours. Half an hour before it is ready, remove the foil and let the goose get browned. Remove the twine and string before serving.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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