Festive Goose

Most of us cook goose with apples more often. I suggest you retreat from the clay Ingredients:

• Goose - 2-3 Kilograms
• Minced beef - 200 Grams
• Veal stuffing - 300 Grams
• Liver turkey - 300 grams
• Apples - 2-3 pieces
• Prunes - 15 pieces
• cognac - 150 Grams
• Butter - 50 grams
• Olive oil - 2 items. spoons
• Egg of chicken - 2 pieces
• Cream 15% - 200 Grams
• Salt - 1,5-2 Teaspoons
• Black pepper powder - 2-3 Pinch

Instructions

Most of us cook goose with apples more often. I suggest you retreat from the classic recipe for a festive goose. To prepare a goose at home under this recipe, you will have to sweat a little. But the result is worth it! No doubt, your guests will pay homage to the tender and juicy dish. And it is this recipe for the celebration of the goose that will be handed down in your family by inheritance. Delicious holidays for you! So, the recipe for a festive goose: 1. My goose, remove excess fat and rub it on all sides with salt and pepper. 2. Soak prunes in brandy. 3. We clean the apples from the core and peel, cut into slices and stew until soft in butter. 4. Fry the ground beef in olive oil. As soon as he changes the color from pink to gray - we finish the roasting. 5. We cut the turkey liver, toast it. Pour a small amount of cognac from prunes and ignite. 6. Mix the liver, ground beef, veal ground meat, prunes. We add raw eggs and cream. 7. We fill the goose. Well sewn up. 8. We put the goose in a bowl for baking and send it to the oven, heated to 250 degrees. 9. Every 15-20 minutes we water the goose with fat, which is heated from it. During cooking, it is advisable to turn the carcass several times. Bake the goose for about 1.5-2 hours. The cooking time depends on the size of the bird. Check the readiness of the meat is very simple - pierce the thickest spot of the goose with a toothpick and look at the secret juice. If it is transparent, the goose is ready. If the juice is still cloudy, and the goose has already been roasted from all sides - cover it with a foil sheet and lower the temperature in the oven. Actually, that's all. We remove the prepared bird from the oven and serve it. Bon Appetit!

Servings: 6-8