Wild Goose with Apples and Prunes
⏳ Time
2 hours 30 minutes
🥕 Ingredients
13
🍽️ Servings
5
Description
Instead of Antonovka apples, you can use any sour apples. Don't be alarmed by the strange taste of the sauce when you taste it during cooking; it will come together when you eat everything combined.
Ingredients
- Goose fat - 3 lbs
- Antonovka apples - 3 pieces
- Prunes - 10.6 oz
- Red Grape Juice - 8 fl oz
- White Vermouth - 8 fl oz
- Wheat Flour - 1 tablespoon
- Fat - 3 tablespoons
- Water - 12 fl oz
- Fermented Milk - 3 tablespoons
- White Pepper (whole) - 0.5 teaspoon
- Pasilla Pepper - 0.5 teaspoon
- Salt - to taste
- Vegetable Oil - 3 tablespoons
Step by Step guide
Step 1
Prepare the goose for roasting. Cut off the head and feet, gut it, pluck the feathers, and singe it; well, hunters know how. I had it already prepared.
Step 2
Finely chop the apples and marinate them in red wine for about two hours. Afterward, squeeze out the juice. Do not discard the wine.
Step 3
Chop the prunes and marinate them in white wine for about an hour. Afterward, squeeze out the juice. Discard or drink the wine.
Step 4
Mix the apples and prunes together.
Step 5
Mix three tablespoons of oil with salt, white, and pink pepper. Rub the bird inside and out. Place the stuffing in the belly.
Step 6
Sew up the bird and secure it with a couple of skewers in a zigzag pattern.
Step 7
Place it on a baking sheet and put it in a preheated oven at 392°F. Roast for about two to two and a half hours.
Step 8
During the roasting, turn the goose three to four times, basting the sides with the rendered fat and drizzling with the red wine left from the marinated apples.
Step 9
In a saucepan, heat three tablespoons of fat rendered from roasting the goose, add the flour, stirring constantly to lightly brown it, and gradually pour in the hot water. Cook, stirring and breaking up the flour for 10 minutes. Then add the sour milk and salt. Stir, remove from heat, and strain through a sieve to avoid lumps.
Step 10
Prepare a side dish to your liking.
Step 11
On a plate, place the side dish, top it with the goose stuffing, and carve the goose to place on top.
Step 12
On a fork, skewer some meat, a bit of stuffing, and some side dish, and drizzle with the sauce.
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