Hungarian Goose With II Fillings

Hungarian Goose With II Fillings

Ingredients:

1 whole medium goose of approximately 3 to 4 pounds

Spices:

2% of the weight of the meat of salt, or 1 tablespoon of salt for each kilo
1 pinch of nutmeg
1 teaspoon or grated fresh ginger (soup)
1 tablespoon of spicy paprika
2 twigs of rosemary
1 stick of mint
1 lemon, only the broth

Filling I:

½ kilo of boneless goose meat, and ground, or chicken
150 grs. Of moldy, wet and squeezed bread
150 grs. Of chicken or goose liver, ground
2 large whole eggs boiled
1 teaspoon salt
4 tablespoons (well) chopped parsley
2 tablespoons of oil
1 tablespoon full of oregano
1 cup chopped onion
1 cup chopped green olives
1 cup fresh green pea (tea) pre-cooked
1 glass of large heart of palm preserved, drained, washed and chopped

How to prepare the filling:

Pass the meat of the raw goose and the meat of the raw liver by the processor or meat grinder
In a large bowl, combine the goose meat with the milled liver, add the eggs, the wet and squeezed bread, the onion, the olives, the oregano, the salt, the nutmeg, the ginger, the paprika
The filling is a soft paste

Recheio II

Ingredients:

2 glasses of salted crackers or
A glass of corn flour and a glass of toasted cassava flour
200 grs. of butter
200 grs. Preserved black plums, without lumps and without syrup
500 grs. Portuguese chestnuts, cooked and crumbled
3 cooked egg yolks, passed through the juicer
Salt to taste
100 grs. Of white raisins without the seeds

Mix all the ingredients in the filling
Do not go to the fire.

How to Prepare the Goose:

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

Wash well the goose put in and put out
Release the skin from the chest and thighs
Put the seasonings under the skin and let it sit for an hour, inside the refrigerator
Care to tear or pierce the skin
Then put butter under the skin of the chest and thighs.
Place the filling without exaggeration, so as not to burst.
Sew the goose opening with cotton string or stick with a stick.
Bake in preheated oven medium 180 º C for 40 minutes for each pound of meat.
Note:
The goose greenhouse and gets fat, put this, can not put too much
filling

It can be served with whole small boiled potatoes, without peel, cooked carrots, heart of palm, cooked broccoli, passed in butter with salt.
Watercress salad with cherry tomatoes and chopped onion, or
Lettuce salad with grated carrot and cherry tomato