Holiday Goose with Buckwheat, Mushrooms, and Liver

The main dish of the holiday table with a crispy crust. For the New Year and Christmas table. very tasty baked goose stuffed with buckwheat, liver, mushrooms and apples!. We have been making this recipe for several years. The goose is juicy, soft, and the filling is incomparable. Try it, you wonʼt regret it!
cook time: 4h
Ava Prescott
Holiday Goose with Buckwheat, Mushrooms, and Liver

Nutrition Facts (per serving)

211
Calories
11g
Fat
3g
Carbs
25g
Protein

Ingredients (6 portions)

Basic:

Apples (sour, you can take another 6-8 small apples to decorate the dish) 2 pc
Bulb onions 2 pc
Buckwheat 1 cup
Mushrooms (any, but preferably wild ones, you can use a mixture of mushrooms) 200 g
Liver (goose is best, but chicken and beef will also work) 300 g
Goose (2.5-4kg) 1 pc

Recipe instructions

Step 1

Step 1
How to bake a whole Goose with buckwheat in the oven? All the ingredients we need. It is better to take a rustic, fat goose. But the store-bought version is also very tasty. Wash the goose. Cut off the tail and remove the fat. Rinse and dry again. You can take any mushrooms: honey mushrooms, white mushrooms, champignons, etc. It is best to use goose liver, but chicken liver will also work.

Step 2

Step 2
Grate the apple or chop in a blender. Rub the goose inside and out with salt and then with the apple. Place in the refrigerator to marinate for 1-3 hours.

Step 3

Step 3
Boil the buckwheat. While the buckwheat is cooking, chop the onions, mushrooms and liver.

Step 4

Step 4
Fry the onion.

Step 5

Step 5
Add mushrooms and liver to the onions. Fry for a few minutes.

Step 6

Step 6
Slice the second apple. Mix with prepared filling. Salt and pepper to taste.

Step 7

Step 7
Stuff the goose with the prepared filling.

Step 8

Step 8
To prevent the filling from spilling out of the goose, sew it up.

Step 9

Step 9
Place the goose in the sleeve. Then use a toothpick to pierce the sleeve in several places. Bake in the oven for 2-3 hours at approximately 180-200 degrees. If the goose is fat, then during cooking the fat will melt and fill the lower part of the sleeve. The goose will simmer in fat on the bottom and bake on top. Half an hour before cooking, cut the sleeve so that the goose browns. Once itʼs browned, flip it over so it browns on the other side.

Additional rubrics

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