Goose stuffed with buckwheat porridge and mushrooms
10 servings
120 minutes
Goose stuffed with buckwheat and mushrooms is a traditional dish of Russian cuisine, valued for its depth of flavor and festive splendor. Historically, stuffed geese adorned royal feasts and peasant celebrations, symbolizing abundance and family unity. The aroma of roasted meat infused with wine and lemon blends with the delicate texture of buckwheat enriched by the scent of forest mushrooms. The juiciness and richness of the filling perfectly complement the crispy, golden crust of the goose, making the dish truly royal. It is ideal for festive lunches and family evenings, providing warmth and comfort. The secret to success is slow roasting that allows all flavors to fully develop. Each serving is a journey into the ancient culinary traditions of Russia, full of coziness and grandeur.
1
Gut and wash the goose. Dry it. 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 dry the goose again. Rub it inside and out with salt and ground pepper.
- Goose: 2.5 kg
- Salt: to taste
- Ground black pepper: to taste
2
Slice the lemon into thin rounds. Place the goose in a deep dish, put the lemon on top, and pour wine over it. Cover with plastic wrap and leave in a cool place for 10-12 hours.
- Lemon: 1 piece
- Dry white wine: 1 l
3
Pour buckwheat into a heated pan and roast for 4 minutes. Boil 300 ml of water in a pot and add the buckwheat. Salt it. After the water boils again, skim off the foam, reduce the heat, and cook for about 7 minutes. Drain the water.
- Buckwheat groats: 1 glass
- Salt: to taste
4
Soak dried mushrooms (preferably white) in boiling water for 20 minutes. Drain and dry. Cut into large pieces. Finely chop the onion and carrot. Cut the goose liver and heart into medium pieces, and the stomach into smaller pieces.
- Dried mushrooms: 70 g
5
Fry the offal in vegetable oil for about 10 minutes. Transfer to a plate. In the same oil, fry the vegetables and mushrooms for 5 minutes. Mix the buckwheat, offal, and vegetables with mushrooms. Season with salt and pepper to taste.
- Vegetable oil: 3 tablespoons
- Onion: 2 heads
- Carrot: 1 piece
- Goose: 2.5 kg
- Salt: to taste
- Ground black pepper: to taste
6
Stuff the goose. Place the filling not too tightly, as the buckwheat will expand during cooking. Sew the incision with frequent stitches, tie the goose with string: in the middle, closer to the neck. Also tie the legs. Wrap the goose in foil and place it in a preheated oven at 200 degrees for 2 hours. Half an hour before it's done, remove the foil and let the goose brown. Before serving, remove the string and threads.