Goose with lingonberries
10 servings
360 minutes
Goose with lingonberry is a refined dish of Russian cuisine that combines the rich flavor of goose meat with the refreshing tartness of lingonberries. In ancient times, it was prepared for festive feasts and dinner parties. Marinated in red wine and aromatic herbs, the goose acquires a special tenderness and rich aroma, while baking with lingonberry puree makes it juicy and flavorful. Onions add a sweet note, and fresh mint provides a light freshness. Lingonberries not only enhance the meat's flavor but also aid in its easy digestion. The dish is perfect for formal dinners, family celebrations, or festive gatherings, impressing guests with its depth of flavor and sophisticated aroma.
1
You can use fresh or frozen lingonberries. If using frozen berries, they need to be thawed.
2
Rub the bird with pepper and a mixture of 'Provençal herbs' spices. Pour with red wine and let marinate for 2-3 hours.
- Ground black pepper: to taste
- Provencal herbs: 1 tablespoon
- Red dry wine: 1 glass
3
Transfer the goose fillet to a large ovenproof pot or Dutch oven.
- Goose breast: 2.5 kg
4
Add chopped onion.
- Onion: 200 g
5
Crush the lingonberries and spread the resulting puree over the fillet.
- Cowberry: 200 g
6
Bake for 2 hours at 180 degrees to prevent the meat from drying out, taking the bird out of the oven every 30 minutes and basting it with the melted fat.
7
Cut into serving pieces and serve with the sauce in which the bird was cooked.
8
The dish can be decorated with mint leaves.
- Fresh mint: 1 sprig