Goose in white wine

1 goose

200 g oils

1/2 glass white wine

1/2 glass broth

pepper

Salt to taste

For the garnish:

500 g cabbage

300 g meat

200 g bacon

1/2 glass breadcrumbs

Seared, eviscerated and washed goose pepper and salt inside and out, put in a roasting pan or baking dish and place in a well-heated oven to roast, basting frequently juice. When a goose browns on all sides, drain the fat, pour in broth and wine, cover and, often turning, dozharit goose. Finished the goose cut into chunks, put in the dish, giving it the shape of a goose, stuffed with small circle impose Kochnov cabbage, pour a little juice from the goose. The rest of the juice submitted separately in a gravy boat.

Garnish Preparation: cabbage with cut stalk put in a saucepan, cover with salted boiling water and cook for 20-25 minutes, remove, pour cold water and disassemble the head on a separate sheet. Hard parts to repel a wooden mallet or rolling pin. On each leaf put stuffing, molded round ball the size of an egg, each ball tightly tied in a piece of cheesecloth. All cooked kochanchiki put in one row in a deep pan, pour broth, cooked giblets from goose. Close the lid and cook until cooked stuffing.

Preparation of the stuffing: minced meat, cut into strips of bacon and biscuits and pepper, if necessary, salt and formed into balls and arrange them on the cabbage leaves.

How to choose a meat grinder. We will tell.