Old Russian country-style goose recipe
Old Russian country-style goose, with rich mulled wine gravy and roasted cinnamon apples
For the stuffed goose:
1 goose10 cooking apples5 slices white breadCinnamon� cup cream 1tbsp salt
Wash the goose and rub with salt and pepper. For the stuffing, peel, core and dice the apples, then mix with your white bread soaked in the cream, and add the cinnamon and salt to taste. Fill the goose with the stuffing, then sew the bird up, butter it and put into the oven to roast for 30 minutes at 220C. Reduce the heat to 150C and then roast the goose until tender (approximately three hours). Drain the fat occasionally and keep aside for the gravy.
For the cinnamon apples:
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5 halved peeled cooking apples2tbsp flour2tbsp butter2tsp cinnamon2tsp lemon juice
Peel and halve the apples, then mix into the cinnamon and flour, and place in a buttered oven tray. Bake for 30 minutes at 200C. Before serving, sprinkle with lemon juice.
For the mulled wine gravy:
1tbsp plain flour1cup mulled wine1cup home-made chicken stock1tbsp of drained goose fat
Mix the flour with the drained goose fat in a saucepan and cook on a low heat for a couple of minutes. Remove from the heat and gradually pour in the wine and chicken stock, stirring constantly. Bring to the boil, and then simmer for 10 minutes until the gravy thickens. Serve with seasonal vegetables of your choice.
Rasputin Russian Restaurant’s menu is inspired by the palates of the country’s hungry leaders, from Ivan the Terrible to Catherine the Great.
Rasputin Russian restaurant, 23 Plowright Place, Swaffham, PE37 7LQ, 01760 724725.