- Goose - 5 Kilograms
- Smoked pork breast - 300 Grams
- Fresh mushrooms - 1 Kilogram
- Rice - 300 Grams
- Garlic - 4-5 Zubchikov
- Walnuts - 0.5 Glass
- Lemon - 1 piece
- Black pepper powder - 1 teaspoon (half a pepper for marinating a bird, half for a filling)
- Salt - 2 items. spoonfuls (half of the salt - for the goose marinade, half for the filling)
- Honey - 2 Art. spoons
- Mustard - 2 Art. spoons
- Cumin - 1 teaspoon
- Onions - 2-3 pieces
- Vegetable oil - 100 Milliliters
Prepare all the necessary ingredients. Prepared goose natrem a mixture of garlic, salt and pepper. We'll make punctures all over the goose and stuff it with finely chopped bacon. While the goose is marinating, let's deal with the filling. Cut the mushrooms into pieces, crumble the onions and fry it all with a little oil. We weld Fig. We mix it with prepared mushrooms, pounded walnuts. Solim, pepper. We stuff the goose with stuffing. Sew up or pin all holes and put the goose in the sleeve for baking. Do not forget to make several small punctures in the upper part of the sleeve. We bake a goose at 180 degrees for 3-4 hours. When our goose is almost ready, we release it from the sleeve. Lubricate the "glaze". To do this, we mix honey, mustard, lemon juice, cumin. We put the goose on for another 15-20 minutes.
Servings: 8-10