Wild goose with apples and prunes
5 servings
150 minutes
Wild goose with apples and prunes is a traditional dish of Russian cuisine that embodies the spirit of hunting feasts and family celebrations. The roasted goose becomes aromatic and juicy thanks to the marinated fruits, while the tartness of red wine highlights its rich flavor. Antonovka apples add a slight sourness, and prunes provide a soft sweetness. Frying in its own fat ensures a crispy golden crust. This dish is perfect for festive gatherings, bringing loved ones together at the table and filling the home with warmth. The flavor of the goose is fully revealed by a carefully prepared sauce based on buttermilk that adds tenderness and completes the harmony of tastes. Such a goose will be a true decoration for any table and an occasion for leisurely conversations about traditions and flavors of the past.
1
Prepare the goose for roasting. Cut off the head, feet, gut it, pluck the feathers, singe it, well, hunters know. I had one already prepared.
- Goose: 1.5 kg
2
Chop the apples finely and marinate in red wine for about two hours. After that, squeeze them out. Do not discard the wine.
- Antonovka apples: 3 pieces
- Dry red wine: 1 glass
3
Chop the prunes and marinate in white wine for about an hour. Afterward, squeeze them out. Discard or drink the wine.
- Prunes: 300 g
- Dry white wine: 1 glass
4
Mix apples and prunes.
5
Mix three tablespoons of oil with salt, white, and pink pepper. Rub the bird inside and out. Place the stuffing in the belly.
- Vegetable oil: 3 tablespoons
- Salt: to taste
- Ground white pepper: 0.5 teaspoon
- Pink peppercorns: 0.5 teaspoon
6
Sew and pin the bird with a zigzag using a couple of skewers.
7
Place on a baking sheet and put in a preheated oven at 200 degrees. Bake for 2 to 2.5 hours.
8
During roasting the goose, turn it three to four times, basting the sides with melted fat and sprinkling with red wine leftover from the marinated apples.
- Dry red wine: 1 glass
9
In a saucepan, heat three tablespoons of fat rendered from roasting the goose, add flour, lightly fry while constantly stirring, and gradually pour in hot water. Cook while stirring and breaking up the flour for 10 minutes. Then add buttermilk and salt. Stir, remove from heat, and strain through a sieve to avoid lumps.
- Fat: 3 tablespoons
- Wheat flour: 1 tablespoon
- Water: 1.5 glass
- Clabbered milk (prostokvasha): 3 tablespoons
- Salt: to taste
10
Prepare a side dish to your taste.
11
Place the garnish on the plate, put the goose filling on top, and carve the goose to place it on top.
12
On a fork, place meat, a bit of filling, a bit of garnish, and drizzle with sauce.
