I really love preparing geese and ducks for the holiday table.
But how to serve the finished bird? Whole or cut into pieces in the kitchen? And there are these bones, the frame - what to do? After all, the dish is amazingly beautiful, but it turns into something unintelligible.
And I decided... to take the bones out of the goose. Yes! The whole frame! Watch the video carefully to understand how this can be done.
Well, here we go. Let's say there is a goose skin with meat inside in front of you on the table. How to cook? What to fill with? There's so much space there now!
Do you know why people need language? I mean beef tongue?
So, pickle it with crushed garlic in advance, at least a week in advance, let it sit in the refrigerator, just sometimes turn it from side to side, and then rinse and boil it. You won't find a tastier tongue!
So there you go! A boiled and peeled tongue fits inside a goose. And there is even a place left, it dangles inside the carcass freed from bones. And what to fill this space with?
Do you know what mushroom caviar is? Pass the champignons through a meat grinder, and more of them, then the onions, add oil, place in a frying pan under the lid and on the fire. Sometimes you need to stir, of course, add salt and pepper, this and that, then open the lid, evaporate the excess moisture and you will have amazing mushroom caviar - even spread it on bread and eat it. What if you add dried whites? Grind them into powder and go there?
In general, take your time with the sandwiches, let the caviar cool and mix it with raw eggs. This would be a great stuffing for a goose!
Is everything clear then? Place the tongue in the goose, fill the free space with caviar, sew up the bird carcass or with toothpicks and bake!
It is best to bake in a casserole dish. In the video I explain the principles in detail.
Now read carefully. I made up a recipe on the fly and cooked this for the first time. Of course, I made some mistakes. It’s only the commentators who are never wrong - as soon as they are born, they already know everything!
Error 1: you need to add a lot more eggs to mushroom caviar, not five. After all, it should have been something like an omelette inside, you know?
Mistake 2: This kind of goose should be served cold. When hot, the caviar crumbled, resulting in goose and tongue separately, and caviar separately. This is not good! But it cooled down and we started cutting it the next day - it turned out great. But the film crew had already left and all I had to do was take pictures. Photos can be seen in my culinary group on Odnoklassniki ok.ru/stalic
Error 3: Well, language and language! Why is it needed entirely inside the goose? It should have been cut into cubes - that would have been the case!
All that's left to think about is this. The frame I removed from the bird is also a great product. How to use it in this recipe? After all, from it, and from the heads-paws, an amazing broth could be made, even jellied meat! A? Here's a task for you - think!