Stuffed goose

Stuffed goose

ingredients:

1 medium whole goose 3 pounds
2 spoons (soup) of butter, not margarine serves

seasonings:

2% by weight of salt beef - 1 tablespoon (soup)

1 teaspoon (tsp) ginger
1 teaspoon (tsp) paprika spice
1 small branches of rosemary
1 sprig of mint
1 lemon, juice only
1 pinch of nutmeg

filling:


½ pound of goose meat boneless and ground
150 grs. the moldy, wet and squeezed
150 grs. chicken liver or goose, ground
2 large whole eggs raw
1 teaspoon (tsp) salt shallow
4 tablespoons (soup) and full of chopped parsley
2 spoons (soup) of oil
1 spoon (soup) full of oregano
1 cup (tea) of chopped onion
1 cup (tea) of chopped green olives





How to Prepare the Filling:

Passing goose meat and liver by the processor or meat grinder machine.

In a large bowl mix the meat with goose liver ground, add the eggs, wet and squeezed bread, onion, olives, oregano, salt, nutmeg, the ginger, paprika

The filling is a soft paste.


How to Prepare

Cut the feet, remove debris from inside, remove the curanchim

Rinse the goose inside and out
Loosen the skin from the breast and thighs

Put the spices put under the skin and let it sit for an hour in the refrigerator.
Care to tear or pierce the skin.

Then remove the spices

Place the butter under the skin of the breast and thighs, without exaggeration, not to burst.

After you put the stuffing, sew the opening geese, with thread or fasten with toothpick.

Bake in preheated oven 180 º C average

Note:

Do not put too much stuffing the goose emissions and get fat.

You can serve with boiled small potatoes whole, shelled, cooked carrots, pickled cabbage, rinsed and drained. Broccoli cooked in butter with salt past.
Place alongside a salad of dark leafy greens