Choose the best goose recipes up your sleeve with mushrooms, prunes, apples, liver or oranges. Stuffed with buckwheat or potatoes. An excellent result is guaranteed.

Goose is a luxurious dietary delicacy. It will add a solemn atmosphere to any table. It is a traditional winter food dish. It is also appropriate for any celebrations, and for large, fun feasts.

The five most commonly used ingredients in goose up your sleeve recipes are:

The simplest recipe:
1. Wash and dry the bird.
2. Wipe with a mixture of non-iodized salt and ground peppers.
3. Cut small apples into quarters, large ones into 6 pieces.
4. Lay tightly on the goose.
5. Transfer to the sleeve.
6. Send to bake.
7. At the final stage, open the sleeve.
8. Coat the dish with honey-mustard mixture.
9. Return to fry.

The five most nutritious goose recipes up your sleeve:

Tips for beginners:
... The fatter the bird, the more appetizing the food will look.
... It is recommended to give preference to village geese, not shop geese.
... Cereals and potatoes, if used in cooking, must be boiled before placing them in the poultry.
... Hard, unsweetened apples are preferred.
... The larger the bird, the longer the roast.

Prepare the required ingredients. Wash gutted goose well under running water. Dry. In a small bowl combine salt, ground paprika and ground black pepper, then add garlic squeezed through a press.

Pour vegetable oil into a bowl with spices and garlic, mix well.

Grate the goose inside and outside with the resulting gruel.

Place a whole goose in a roasting sleeve and tie on both sides. Directly in the sleeve, send the bird to the refrigerator for 1-2 hours so that the meat is saturated with spices (you can also leave it overnight, it will be even tastier).

The goose baked whole in the sleeve is ready. Transfer it to a dish and serve. In the process of baking the poultry, a lot of goose fat was released, do not rush to pour it out. Collect it carefully in a clean glass jar with a lid, cool and store in the refrigerator. On such fat, you can fry potatoes, meat, add it to various cereals.

The goose should be cut into portions and served hot. Due to the fact that the goose was baked in the sleeve, in fact in its own juice, the meat is very soft and juicy. In addition, this is a very simple way to cook a whole goose - put it in the oven and "forget" for the time of baking. Nothing burns and you do not need to follow the baking. If you have not yet cooked a goose in the oven in a sleeve, I recommend this simple recipe. You will be satisfied with the result!

Goose in the sleeve - general principles and methods of preparation

Baked goose is a classic poultry preparation. He always looks solemn and will decorate any table. Cooking a goose is quite simple and almost impossible to spoil. All kinds of new culinary technologies help in cooking. For example, thanks to the roasting sleeve, a golden crust is obtained, and the meat remains very soft and juicy.

It is recommended to bake the goose in this way: for the first 20 minutes, the temperature in the oven must be at least 250 degrees, then not exceed 180 degrees, and the last hour of baking should be at a temperature of about 200 degrees. To prevent the sleeve from breaking during baking, you need to make several punctures with a needle on top of the bag.

This dish goes well with cabbage, boiled potatoes, pickles, vegetable salad. Fresh vegetables and lettuce are also great. Of the drinks, one should give preference to red wine (cabernet, bordeaux, merlot, burgundy).

Goose in the sleeve - food preparation

In order not to dry the skin and make the meat baked, soft and juicy, it is very important to properly prepare the carcass for baking, as well as the filling. To soften the meat, rub it with a mixture of salt and pepper, let it stand for a day or two. You can pour the seasoned carcass with white wine, wrap in plastic and keep in a cold place for about 6-7 hours. This will allow the meat to soften and absorb the spice flavor.

The filling must be chosen so that it can absorb all the fat released during the baking process, and also marinate the meat from the inside. It can be rice with raisins, buckwheat with mushrooms, celery with lemons and onions, apples. After choosing the filling, they fill the goose with it, sew up the abdomen, tie the paws so that they do not come into contact with the walls of the oven, make cuts in the skin to remove fat. The skin is greased with mayonnaise or oil. The goose, ready for baking, is placed in a deep baking sheet (or a special goose pan), a little water is poured on the bottom and sent to the oven for three hours, periodically pouring fat during the baking process.

Goose up my sleeve - the best recipes

Recipe 1: Goose in the sleeve with apples

It is very easy to prepare. Lemon juice makes the meat pleasantly acidic and very soft. The sleeve helps to shorten the cooking time and makes the meat juicy. Practical advice: the smaller the goose, the tastier it turns out.

Ingredients: goose carcass (2.6-3 kg), onion. (1 piece), apples (5 pieces), garlic (1 full head), lemon (a little more than a whole), black pepper, a small carrot (1 piece), salt, bay leaf.

Cooking method

Grate the whole prepared goose with a mixture of salt, pepper and a head of garlic. Cut the onion into cubes, carrots and leftover garlic. Lash the meat on all sides, making cuts under the skin with a narrow knife. Pour lemon juice on the goose, try to get into the cuts. Let stand in a cold place for at least 3 hours, but it is better to leave it overnight.

Fill the inside of the goose with peeled and chopped apples and bay leaves (4 pcs), put in the sleeve. Fasten the edges of the sleeve, place on a baking sheet or rooster. Make three small holes at the top to prevent the sleeve from bursting. Bake in the oven at 200-220 degrees for about 1 hour 40 minutes. Cut the sleeve to form a crust 20 minutes before being ready. If the goose is large, over 3 kg, you need to increase the roasting time. Enjoy your meal!

Recipe 2: Marinated goose baked in the sleeve

Description: delicious juicy goose meat with apple filling in a bittersweet marinade. The goose turns out to be soft, with a fried crust.

Ingredients: goose (plucked, gutted) - 2.5-3 kg. Marinade: honey (1 tablespoon), mayonnaise (4-5 tablespoons), black pepper, medium-sharp mustard (1 teaspoon), table salt. Filling: lemon (0.5 pieces), prunes (100-150 grams), green apples (Antonovka) - 3-5 pieces.

Cooking method

Prepare the goose: wash it, remove the remaining feathers and excess fat. Then prepare the marinade: mix mustard, mayonnaise, salt, honey, pepper. Grate the goose with the resulting marinade, wrap in plastic and leave in a cold place (overnight). After that, sprinkle the carcass with lemon juice. Prepare the filling. Peel and cut the apples into large wedges. Mix in chopped or whole prunes.

Stuff the goose with the finished filling. Sew up the belly or stab with toothpicks, tie the legs of the bird and place it in the sleeve. Send the goose on a baking sheet to a preheated oven (200 degrees). Bake for about half an hour, then set the temperature to 180 degrees. Bake for about 2-2.5 hours. When the goose is done, drain the fat from the baking sheet. Cool the bird for about 15 minutes, then put the filling on the dish, and on top of the goose itself. Serve hot.

Recipe 3: Goose pieces in the sleeve

Unusual and tasty treat. The same baked goose, only already cut into pieces, in a marinade, turns out to be very juicy and soft.

Ingredients: eggs (2 pcs.), olive oil (30 gr.), prunes (50 gr.), mayonnaise (3-5 tbsp.), spices (better for poultry, 1/4 tsp.), carcass whole goose (2.5 kg.), salt, vegetable oil (30 gr.), mustard (1 tbsp.), pepper (1/2 tsp.).

Cooking method

Cut out pieces of goose. Soak them in salt water overnight. Remove the meat and rinse for further marinating. Marinade: combine mustard, eggs, butter, mayonnaise, spices, prunes, chopped into strips, salt, pepper. Immerse pieces of goose in this marinade and refrigerate for at least 2 hours. After that, fold the meat into a sleeve and fill with the rest of the marinade, leaving 4 spoons. Place the sleeve in a goose pan or tall dish and send it out of the oven at 180 degrees. Bake for about 2.5 hours. Cut the sleeve 15 minutes before cooking to get a golden crust.

Goose up your sleeve - useful tips from experienced chefs

When baking a goose, it is preferable to lay it back down so that juice does not flow out of it. Roasting time for goose depends on the size and weight of the bird. It is calculated as follows: for each kilogram of bird weight, it takes about 45 minutes. You also need to add 35-40 minutes to the total weight of the goose. Sleeve baking takes a little less time. Make sure to cut the sleeve about 15 minutes before the end of cooking so that the bird is covered with a golden crust.

Roasted goose can become the signature dish of any dinner party. The easiest way to cook a bird is in the oven. You just need to take care of the ingredients and pre-marinate the carcass. The oven will do the rest for you. While a hearty dish is being prepared, designed for an impressive company, you can start chopping ingredients for salads.

Roasted goose in the oven in the sleeve: recipe with apples

A few words about the selection of the carcass. It is, of course, tempting to buy a huge bird. In this case, your guests will definitely not leave the party hungry. However, the older the goose and the larger the carcass, the tougher the meat. Therefore, it is better to choose a medium-sized goose. If you purchase meat from a farmer, make sure that the carcass is completely gutted and plucked. In this case, you only need to rinse the meat before cooking. We don't need unnecessary manipulations.

Fried with apples is baked simply, you just need to take the following ingredients:

• Goose carcass - 3 kilograms.
• Green apples - 3 pieces.
• Bulb onions - 1 piece.
• Head of garlic.
• Medium-sized carrots - 1 piece.
• One and a half lemon.

You will also need the usual spices for meat, black pepper, bay leaves and, of course, salt. If you've never cooked this dish before, don't worry. Roast goose in your sleeve is a win-win that cannot be spoiled.

Process preparation

Even if you take the juice of two lemons, there will be nothing wrong with that. Thus, the meat will be even more tender and tasty. After the carcass has dried a little, rub it with spices and salt both inside and out. For piquancy, this mixture can be supplemented with chopped half of a head of garlic. Now we cut vegetables. Chop the onions, carrots and leftover garlic with a knife in any way. Mix the chopped vegetables, and make punctures in the skin of the goose carcass.

The resulting holes must be stuffed with vegetables. Fried will not do without lemon juice. Water the carcass liberally. Make sure that the juice droplets enter your incisions. Otherwise, the meat may turn out to be slightly bland. Of course, before being sent to the oven, it is necessary that the carcass is completely saturated with spices. So put it in the refrigerator for at least three hours. And already before sending to the oven, it is necessary to stuff the insides of the bird with halves of apples.

Baking process

While the oven is preheating, grab a roasting sleeve and carefully pack the goose. Don't forget to add four bay leaves inside. To prevent the bag from puffing up during cooking, make three small cuts on top. Place the stuffed and wrapped carcass on a baking sheet and place in the oven. Baking temperature - 200 degrees, total cooking time - 1 hour 30 minutes. If you think your carcass is too large, increase the time in the broiler to two hours. Do not forget that the roasted goose should be golden brown. Therefore, 15 minutes before turning off the oven, remove the baking sheet with the carcass and cut the bag. This time is quite enough for a golden crisp crust to form.

Serving on the table

Place the carcass on a beautiful dish, remove the baked apples from the insides. These slices will be used for decoration. It is recommended to serve the dish whole to the table so as not to spoil the aesthetic perception. If you do not know how to butcher a fried goose, we will give you some small recommendations. You need to start with your feet. First, cut off the leg completely, then divide it along the joint. Do the same with the second limb. After that, it will be easier for you to deal with the breast.

Goose with honey and mustard

Roasted goose is a very popular dish. You can cook it in different variations. The day before the evening party, you can do the following manipulation. Prepare a small poultry carcass, rinse and dry slightly. In several places (the more often the better) pierce the carcass with toothpicks. This is necessary for the marinade to completely absorb. You will also need the following spices:

• Liquid mustard - 2 tablespoons.
• Honey - 2 tablespoons.
• Ground black pepper.
• Garlic - 1 head.
• Salt.

Combine salt, crushed garlic and pepper. Rub the inside and outside of the goose with this mixture. Let the bird soak at room temperature for half an hour. When the time is up, combine honey and mustard and rub the mixture over the surface of the carcass. It remains to wrap the goose in plastic wrap and put it in the refrigerator for a day. The next day, preheat the oven to 220 degrees, wrap the goose in a sleeve and send it to a baking sheet. The total cooking time is 2 hours. To keep the goose dry, lower the oven temperature by 20 degrees every half an hour after baking. As you can see, this is a very simple recipe for fried goose.

With apples and oranges

If you want delights, prepare a dish filled with apple and orange slices. To do this, you need the following products:

• Gutted goose - 5 kg carcass.
• Oranges - 2 or more
• Green apples - 4 or more.
• A mixture of mustard and honey.
• Salt.
• Ground red pepper.

In fact, the amount of fruit will depend on the size of the carcass. Cut the oranges and apples into wedges and fill the goose with them completely. This option does not require pre-marinating. However, the total cooking time is doubled. After you smear the skin of the poultry stuffed with fruit with spices and salt, you can pack it in a sleeve and send it to an oven preheated to 200 degrees.

The roasted goose will be fully cooked in four hours. Half an hour before cooking, remove the carcass from the oven, cut the sleeve and rub it with a mixture of honey and mustard. Then lower the temperature and wait for the rosy bird to come completely. A distinctive feature of this dish is its aromatic, crispy crust. Tip: Choose spicy mustard varieties over honey, oranges and apples.

How to cook roasted goose in a sleeve in pieces?

This dish is suitable for a small company. Agree that it is not always possible to gather at a large family table, but you want to taste your favorite dish. It is for such cases that our next recipe is provided, designed for two or three people. To do this, you need to purchase only 1 kilogram of goose meat in the supermarket. You will also need the following ingredients to prepare the dish:

• Mayonnaise - 100-150 grams.
• Mustard and soy sauce (two tablespoons each).
• Vegetable oil - 100 grams.
• Salt, pepper, or poultry seasoning.

Don't forget the sleeve. Baking the goose in the sleeve will save the oven from unnecessary greasy splashes, and the hostess from painstaking work. Also, the dish prepared in this way has unsurpassed juiciness and thick aroma.

Poultry preparation

Cut the goose straight into portions. We advise you to choose both legs and breast for cooking. It will be better if you marinate the pieces in 24 hours. Some housewives dare to leave the prepared meat for full saturation with marinade for two days. To begin with, portioned pieces are salted and pepper. Can be grated with common chicken spices. Then you need to mix together all the liquid ingredients (mayonnaise, soy sauce, mustard and vegetable oil). Thoroughly coat the goose pieces with the resulting composition. Place this in a small saucepan, cover and refrigerate. Remember that the right marinade is the basis for a successful meal.

Cooking method

There seems to be nothing easier to prepare than roasted goose. The recipes presented in our article will be mastered even by novice cooks. Remove the meat from the refrigerator and randomly fold the pieces into the sleeve. Since the goose has already been cut, the total time spent in the oven will not exceed one hour. The oven must be preheated to 180 degrees. Tip: if you are sorry to part with the marinade, you can pour the leftovers onto the pieces folded into the sleeve.

This will make the dish even more juicy. If you don't like the skin, you can remove it first. Roasted goose cooked in this way is served with any side dish. You can eat this dish even cold. If you want to cook the poultry for future use, just double the amount of ingredients. In this case, the residence time of meat in the oven does not need to be increased.

Roasted goose baked in foil in the oven

This recipe is suitable for those who have a very large goose carcass in the freezer for the holiday. Cooking a goose off the sleeve is problematic. In this case, the edges of the carcass may burn too much, and the middle may not be baked. However, even in this situation there is a way out. Divide the carcass into four parts. This will make your life easier. Immediately, you can make small cuts under the skin in the area of \u200b\u200b\\ u200b \\ u200bthe ribs and fill them with chopped garlic. Thus, you neutralize the smell of game. A large goose has too tough meat, so you can fill the slots with goose fat along with the garlic. You will also need:

• Potatoes - 4 medium pieces.
• Two green apples.
• Dried apricots and prunes to taste.
• Baking foil.
• Salt.

First, place the pieces of goose on a baking sheet lined with foil, skin side down. Wrap the foil and place the baking sheet in the preheated oven for an hour and a half. However, the readiness of the meat can be determined with a skewer. By the time the game is almost there, you will need to peel the potatoes and cut them into wedges. Cut the apples in half and core. If you have a large baking sheet, you can increase the amount of additional ingredients. Small apples can be baked whole. Remember to lightly salt the potatoes. Place the oven in a baking sheet for another half hour. Roasted goose (photo provided as a visual illustration) is served in portions.

Goose in Kabardian style

For a less festive occasion, you can cook the goose in a non-stick skillet. Here is a recipe that doesn't require a lot of ingredients. Rinse the carcass and cut into pieces. Place the meat in a saucepan and cover with water. Then, cook the goose until half cooked. Further, a frying pan comes to the fore. It is necessary to fry the pieces in a mixture of vegetable oil and goose lard. Here is a complete list of ingredients:

• The goose is small.
• Tomato paste - 150 grams.
• Bulb onions - 3 pieces.
• Frying fat - 200 ml.
• Salt to taste.

Season the meat pieces with salt on both sides and place in a preheated pan. Finely chop the onion, send to the pan. Then add the tomato paste. Send the skillet to the preheated oven. Determine readiness visually.

Roast

Fried goose in a pan is also very tasty. To prepare the dish, you will need the following products:

• Goose legs and wings - 600 grams.
• Two medium carrots.
• Turnip onions - two pieces.
• Allspice peas - to taste,
• A mixture of ground spices.
• 1 liter of broth
• Potatoes - 1 kilogram.
• Basil.
• Greens.
• Bay leaf.
• Salt.

Grease the pan with a little vegetable oil or goose lard. If you don't have time to prepare the broth, you can add water.

Roast preparation method

Cut the goose into portions, rub with spices and salt. Leave at room temperature for half an hour. Then fry the meat until golden brown in a pan. Now take the rooster and send the bay leaf and allspice to the bottom. Cut the carrots into quarters, and the onions into half rings. We also put vegetables in a rooster. Then ruddy pieces of meat are sent there. It remains to pour the salted broth. As we agreed, water can be used for these purposes. If you have time, boil the goose back first. Use the resulting broth for roasts.

The diced potatoes should completely cover the pieces of meat. But the broth should not completely hide the potatoes. Decorate all this splendor with basil on top. And in this case, again, we cannot do without an oven. We send the filled gosper into the oven, preheated to 190 degrees, for one hour. Let the dish simmer for another 20 minutes at a moderate temperature. Garnish with herbs when serving.

Enjoy your meal!

Baked goose is a classic poultry preparation. Agree, there is no more universal dish on the festive table than a goose up your sleeve. It will delight guests with its beautiful view and will not leave even a large company hungry. Cooking a goose is quite simple and almost impossible to spoil. All kinds of new culinary technologies help in cooking. For example, thanks to the roasting sleeve, the crust is golden and the meat remains very soft and juicy.

Goose in the oven: bake in the sleeve

You are provided with the classic way of roasting a goose for a festive table. A feature of the recipe is the use of minced mushrooms with rice and a short time for marinating poultry. Nevertheless, the goose will turn out to be juicy and tasty.

Cooking time - 2.5 hours.

Servings - 6-7.

2 hours 30 min.Printing

Enjoy your meal!

Goose slices in the sleeve with potatoes

According to this recipe, you are invited to cook a baked goose in a faster way due to the fact that you just need to cut the bird into pieces. A special marinade made from a mixture of minced garlic with dried Provencal herbs and bay leaves will give it a unique taste. And this option is also very suitable if you need to set the table for a large company.

Ingredients:

• Goose - 1 pc.
• Potatoes - 6-8 pcs.
• Carrots - 1 pc.
• Apples - 3-4 pcs.
• Salt to taste.
• Provencal herbs - 1 tbsp. l.
• Bay leaf - 2 pcs.
• Spices - 2 tbsp. l.

Cooking process:

1. Before starting cooking, the poultry carcass is well inspected outside and inside. We remove the remains of feathers and fluff, internal organs and blood clots. We rinse the goose under running water and dry it with a paper towel. We cut the carcass into six identical pieces. Sprinkle each piece with salt and rub with the spices indicated in the recipe. Peel the garlic, grind it in a garlic and spread all the pieces with this gruel.
2. We wash the apples and carrots and chop them into small slices.
3. Put the pieces of goose, chopped apples and carrots into the baking sleeve. We fasten the sleeve tightly with clips on both sides. We bake the bird for one hour in an oven preheated to 180 degrees.
4. After this time, remove the baked pieces from the sleeve or remove the entire sleeve altogether.
5. We clean and wash the potatoes and cut them into large cubes. Sprinkle the potatoes with salt and pepper, add the bay leaf and place the potatoes over the goose.
6. We continue to extinguish everything for another hour.
7. Put the finished goose with potatoes on a serving dish and serve.

You did it quickly and very tasty. Enjoy your meal!

Goose with potatoes in the sleeve in the oven

This recipe is for those who do not like the greasy taste of goose combined with the sour taste of apples. And yet, its main point is long-term marinating of the goose: from 6 to 12 hours. Pick any marinade, but time-tested onion. The carcass can be cut into pieces as this is more practical. And for the festive table, bake the whole goose.

Ingredients:

• Goose - 1 pc.
• Potatoes - 800 g.
• Large onions - 2-3 pcs.
• Rosemary - 1 sprig.
• The paprika is red to taste.
• Salt to taste.
• Ground black pepper to taste.

Cooking process:

1. Clean the goose carcass from the remaining feathers, wash and dry with a paper towel. Cut the goose into pieces weighing about 1,200 g.
2. Peel the onions and chop one onion into pieces, and chop the second on a fine grater. Onions can be taken even more than the specified amount.
3. Sprinkle each piece of poultry with salt and preferably freshly ground pepper.
4. Add red paprika to the onion gruel to taste and mix everything. Spread the pieces of goose with onion gruel, wrap tightly in foil and place in the refrigerator for marinating for 6-24 hours (at your discretion).
5. Peel and wash potatoes and cut into large pieces. Sprinkle potatoes with spiced salt and mix everything.
6. Place the pickled pieces of poultry in a roasting sleeve. Pour the onion marinade into the sleeve, put the spiced potatoes, add the rosemary (one sprig). Fasten the ends of the sleeve tightly with clips or tie it with a strong thread and make punctures in the upper part of the sleeve to remove hot steam.
7. Preheat the oven to 180 degrees and bake the goose for 1 hour and 20 minutes, at the rate of one hour for one kg of meat.

You have a very tasty dish. The onion marinade did the trick. Enjoy your meal!

Goose, whole baked in a sleeve in the oven

In this recipe, you are invited to prepare a gorgeous dish for the festive table. Roasting a goose with a whole carcass requires a lot of time, work and patience. Guests will appreciate your culinary skills.

Ingredients:

• Whole goose - 1 pc. (weight - 2.5 kg).
• Salt - 1 tbsp l.
• Ground sweet paprika - 1 tsp
• Ground black pepper - 1 tsp.
• Garlic - 2 cloves.
• Vegetable oil - 1.5 tbsp. l.

Cooking process:

1. Prepare all the required food before cooking. Wash the goose carcass thoroughly and pat dry with a paper towel.
2. In a separate small container, place the salt and the mixture of ground peppers. Peel the garlic, chop it in a garlic and put it with salt and pepper.
3. Add the indicated amount of vegetable oil to the resulting mixture and mix everything well.
4. Rub this garlic mixture well on the outside and inside of the goose.
5. Place the prepared goose in the sleeve. Fasten the ends of the sleeves on both sides of the canvas. Place the goose in a cool place for a few hours, preferably overnight, to marinate.
6. Now you can bake the goose. Preheat oven to 180 degrees. Place the goose on a baking sheet without removing it from the sleeve and bake in the oven for 1.5-2 hours. The baking time is also determined by the weight and age of the bird.
7. Shortly before the end of baking, 10-15 minutes before, cut the sleeve on top and pour the hot fat over the carcass well. This is necessary to obtain a beautiful golden crust.

Your festive meal is ready. Transfer the goose to a large plate and cut into pieces and serve.

Advice: After roasting the poultry, pour the melted fat into a separate container and store in the refrigerator. You can then use it to prepare other dishes.

Stuffed goose up my sleeve

The presence of a whole baked goose on the table has always been and is a symbol and sign of the wealth and hospitality of the owners. In this recipe, you are invited to cook such a goose with a delicious filling of buckwheat and mushrooms.

Ingredients:

• A whole goose.
• Buckwheat - 150 g.
• Onions - 2 pcs.
• Salt - 4 tsp
• Fresh champignons - 250 g.
• Oregano, dried ginger to taste.
• Black pepper - 10 g.

Cooking process:

1. Burn the carcass of the bird with a gas burner and carefully remove the remaining feathers with tweezers. Gut the goose, cut off the tips of the wings, neck, fat and sebaceous gland at the base of the tail. Place the poultry in the refrigerator for one day to ripen the meat. You do not need to wrap it in foil.
2. Place salt and black pepper in a separate bowl and combine. Salt is taken at the rate of 10 g per kg of poultry.
3. With the resulting mixture, rub the goose well from the outside and from the inside and place it in a cold place for one or two days, also without wrapping it with foil.
4. For the filling, cook the buckwheat until half cooked.
5. Peel and wash onions and fresh mushrooms. Chop the onion in the form of half rings, the champignons - in large slices.
6. Saute the onions over medium heat until golden brown.
7. Add chopped mushrooms to fried onions, sprinkle with salt and pepper.
8. Fry the mushrooms until cooked through without closing the lid to evaporate all the liquid.
9. Mix boiled buckwheat with fried mushrooms and onions and be sure to taste it.
10. Stuff the bird with the resulting filling, just not very densely.
11. Sew up the walls of the abdomen with a strong thread and secure it with wooden sticks.
12. Place the stuffed goose in the sleeve and secure the ends of the sleeve tightly with the clips. Make several punctures in the sleeve to remove the hot steam. Place the goose on a baking sheet. Preheat the oven to 180 degrees and bake the bird for 3 hours. If hot fat leaks onto the baking sheet and burns, pour clean water into it.
13. By the end of the cooking process, in 15–20 minutes, cut the sleeve and pour the melted fat over the poultry to obtain a golden brown crust.
14. Remove the cooked goose from the sleeve, remove the thread and toothpicks. You can serve the dish on the table, decorate it with baked apples.

Eat to your health!