Christmas goose


  • 1 goose(5 kg)
  • 1 kilogram minced meat
  • 250 grams smoked bacon
  • 2 apples
  • 1 small can of chestnuts
  • 200 grams walnuts
  • 200 grams raisins
  • 0,5 sprigs of rosemary
  • 2 sprigs of tarragon
  • 2 sprigs of wormwood
  • 3 eggs
  • 2 teaspoons salt
  • the goose giblets (heart, liver, stomach)

Preparation method (receipt)

Gut the goose, wash, sew up the neck. Dice the goose heart, liver, stomach and bacon. Peel apples, core and slice finely. Chop the rosemary, wormwood and tarragon. Mix all together in a bowl, add minced beef, eggs and raisins, salt. Fill tightly the goose with this mixture, sew up the hole.Place the goose into the oiled roaster, grease the meat with oil. Bake under a cover in the oven at 70-80 degrees Celsius for 8 hours. Remove the excess fat from the roaster, rub the goose with the remaining fat. Increase the heat to 180 degrees Celsius and bake for another hour, greasing with fat and cold water regularly. Bone the cooked goose and remove all the threads. Slice into portions and serve.

goose minced meat smoked fat apple chestnuts hazelnut raisin rosemary tarragon wormwood egg salt giblets