Oven-seared greylag geese

Ingredients for Oven-seared greylag geese

Instructions for Oven-seared greylag geese

To prepare the Oven-seared greylag geese recipe, please follow these instructions:

French bread cut into cubes and mix with the cream the day before, where the mixture "overnight" in the refrigerator.

Forcemeat is mixed with finely grated onion, roughly chopped walnuts and bread mixture, salt and pepper.

The goose is filled and closed with kødnåle, rubbed with salt, pepper, and margarine, at which point it out in a roast bag, which is closed and cut a small hole in the bag in a corner that is facing up.

The furnace is made of 150 ° c and the goose is made in.

Goose FRY now slowly in 3-4 hours, depending on age.

When the goose is tender taken it out of the bag and pour juices into a saucepan.

Goose split gently, so forcemeat can be taken out in one piece, and then the rest of the goose cut into appropriate pieces.

The meat is placed in a baking dish, with a little bit of stegesky at the bottom.

The cloud is brought to a boil and cream and about half of the vegetable water is added and a cooker easy for approx. 5 minutes.

Then smoothed over the sauce with corn flour and season with salt and pepper.

Put the goose in the oven before serving again at 150 ° c, where it is heated through.

Will be the sauce too thick before serving, add the vegetable water as needed.