Stary Cherdak’s head chef, Michael Galeyev, shares a recipe for baked goose stuffed with meat and white mushrooms and served with cranberry sauce
The Moscow Times
1 whole goose, 3.5 kg-4 kg
Marinade:
700 ml dry white wine
50 g garlic
70 g fresh carrots
20 g lemon juice
10 g sugar
2 g whole peppercorns
Stuffing:
400 g goose meat
400 g pork
400 g chicken
200 g porcini or frozen mushrooms fried with onions
Cranberry sauce:
100 g sugar
200 g cranberries
70 g butter
honey
salt
Mince together the 400 g each of goose meat, pork and chicken. Cut mushrooms into small pieces, mix with the ground meats. Add salt and pepper to taste.
Remove all bones from the goose except leg bones, to help preserve the original shape — the goose is to be served whole. Combine the marinade-sauce ingredients and soak the goose in the mixture.
Fill the goose with the meat and mushroom stuffing.
Bake at a low temperature for six hours, or until ready.
Garnish with canned apples.
Serve with cranberry sauce: Mix sugar and cranberries in a blender to a uniform texture and strain out the liquid. Remove the cranberry skins, add 800ml of water to them and boil, evaporating off up to half the volume. Add a little honey and salt. Remove from heat and pour in the remaining mixture from the blender. Add butter and warm.