Goose Stuffed with Buckwheat and Mushrooms

Main Dishes | Russian cuisine

⏳ Time

2 hours + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Goose stuffed with buckwheat and mushrooms

Ingredients

Goose fat - 5 lbs
Buckwheat Groats - 1 cup
Dried Chinese mushrooms - 2.5 oz
Onion - 2 heads
Carrot - 1 piece
Dry White Wine - 1 qt
Vegetable Oil - 3 tablespoons
Lemon - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Gut and wash the goose. Pat dry. Cut off the tail and remove the fat. Rinse the entrails. Remove the ribs along with the breastbone (this can be easily done with special poultry shears). Rinse and pat dry the goose again. Rub the outside and inside with salt and ground pepper.

Step 2

Slice the lemon into thin rounds. Place the goose in a deep dish, top with lemon, and pour over the wine. Cover with plastic wrap and leave in a cool place for 10-12 hours.

Step 3

In a preheated skillet, toast the buckwheat for 4 minutes. In a pot, bring 300 ml of water to a boil and add the buckwheat. Add salt. Once the water boils again, skim off the foam, reduce the heat, and cook for about 7 minutes. Drain the water.

Step 4

Soak the dried mushrooms (preferably porcini) in boiling water for 20 minutes. Drain and pat dry. Chop coarsely. Finely chop the onion and carrot. Cut the goose liver and heart into medium pieces, and the stomach into smaller pieces.

Step 5

Sauté the entrails in vegetable oil for about 10 minutes. Transfer to a plate. In the same oil, sauté the vegetables and mushrooms for 5 minutes. Mix the buckwheat, entrails, and the vegetable-mushroom mixture. Season with salt and pepper to taste.

Step 6

Stuff the goose. Do not pack the filling too tightly, as the buckwheat will expand during cooking. Sew up the opening with frequent stitches and tie the goose with kitchen twine: in the middle, closer to the neck. Also tie the legs. Wrap the goose in foil and place it in a preheated oven at 392°F for 2 hours. Half an hour before it is done, remove the foil and allow the goose to brown. Before serving, remove the twine and threads.