Goose stuffed with apples, lingonberries and prunes
6 servings
230 minutes
Goose stuffed with apples, lingonberries, and prunes is a true festive dish of Russian cuisine rooted in traditions and passed down through generations. Marinated in pomegranate juice with mustard and aromatic spices, it acquires a rich flavor and tenderness. The combination of sour apples, tart lingonberries, and sweet prunes creates a rich palette of tastes where sweetness and acidity are perfectly balanced. Baked to a golden crust, it becomes fragrant and juicy, pleasing the eye and awakening the appetite. This dish is served on special occasions like Christmas or family celebrations, decorating the table and bringing together loved ones and friends. The goose is not only delicious but also symbolizes the warmth and coziness of home.
1
Wash the goose carcass, rub it with mustard, and soak it in pomegranate juice, adding a couple of bay leaves (rub it in your hand to release the aroma), some black peppercorns, and garlic. Leave the goose overnight. The goose should be fully submerged in the marinade. For this, I add water.
- Goose: 3 kg
- Pomegranate juice: 1 l
- Salt: to taste
- Ground black pepper: to taste
- Garlic: to taste
2
Then dry the goose with a paper towel, rub it with garlic, salt, and pepper inside and out. Let it sit for at least 2 hours.
- Goose: 3 kg
- Garlic: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Cut the apples into quarters, combine with lingonberries and chopped prunes.
- Sour apples: 1 kg
- Cowberry: 320 g
- Prunes: 130 g
4
Stuff the goose and sew it with thread.
- Goose: 3 kg
5
Mix sour cream, honey, and garlic.
- Sour cream: 2 tablespoons
- Honey: 1 tablespoon
- Garlic: to taste
6
Grease the goose with the obtained mixture.
- Goose: 3 kg
7
Roast the goose at 180 degrees for about 3-3.5 hours.
- Goose: 3 kg