ГУСИНЫЕ ПОТРОХА СО СПЕЦИЯМИ
После удачной зорьки, чтобы не мучить друзей долгим ожиданием, готовим оставшиеся при разделке гусиные потроха.
Для этого разрезаем желудочки и вычищаем песок, камушки и другую требуху, тщательно промываем и очищаем ножом стенки желудка.
Каждую половинку режем на три части.
На раскаленную сковороду выливаем растительное масло, так чтобы оно закрыло дно.
Добавляем треть пачки сливочного масла.
Пару-тройку долек чеснока давим ножом и бросаем в шипящее масло.
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Высыпаем порезанные желудочки и обжариваем в течение пяти-семи минут. В это время режем пару луковиц полукольцами. Убираем обжаренный чеснок, чтобы не давал горечь. Добавляем сердца, нарезанные пополам и промытые от сгустков крови.
Перемешиваем желудочки и сердца, обжаривая еще пару минут, после чего кладем печень и жарим все минуту. Высыпаем лук, солим, перчим по вкусу. Осталось потерпеть немного, пока пряности отдадут свой аромат. При желании можно добавить сметаны или сливок — хуже не будет!
ДИЧЬ, ФАРШИРОВАННАЯ ФРУКТАМИ
Подготовленную тушку гуся фаршируем смесью из чернослива, моченых яблок и нарезанной на куски груши. Натираем тушку любимыми специями и помещаем в рукав для запекания.
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Укладываем в форму или на противень. Прокалываем пакет вилкой и запекаем в заранее прогретой до 200° духовке 2,5 часа.
КОТЛЕТЫ РУБЛЕНЫЕ
Срезанное с костей гусиное мясо мелко рубим до подобия фарша. Добавляем сало в соотношении 1:3. Шинкуем две средних луковицы и пару зубчиков чеснока, добавляем их в фарш и все перемешиваем.
ФОТО BISO/WIKIMEDIA.ORG (CC BY 3.0)
В молоке минут на десять замачиваем треть батона белого хлеба без корки, смешиваем все ингредиенты в миске до однородного состояния, добавляем одно яйцо, перчим и солим. Слепленные котлеты обжариваем с двух сторон в растительном масле до румяной корочки.
ЖАРКОЕ С ОВОЩАМИ
Порезанную на порционные куски тушку гуся обжариваем в казане на раскаленном растительном масле до образования румяной корочки. Пока дичь обжаривается, делим средний качан капусты на восемь долек вместе с кочерыжкой. Очищенную картошку (из расчета две-три штуки на человека) разрезаем на четыре части.
Две-три крупных луковицы шинкуем полукольцами. Две моркови нарезаем крупными брусочками. Для этого блюда понадобятся также четыре помидора (свежие можно заменить консервированными) и два болгарских перца. Их мы нарезаем тоже крупными дольками.
К подрумяненному мясу добавляем капусту, располагая ее между кусков гуся, и остальные овощи. Накрываем крышкой и на углях или минимальном огне плитки тушим три часа. За тридцать минут до готовности солим, перчим по вкусу, добавляем очищенную головку чеснока, лавровый лист.
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