Roast Goose Recipe – Christmas or Special Occasion Dinner

Oven-roasted goose recipe, this recipe is for Christmas or special occasions. Roasted goose recipe with pilaf recipe. I guess you have never tasted such a delicious goose before. Besides the roasted goose, there is also a very special pilaf recipe.

Prepare the ingredients inside and cook just by watching the video. Oven Roasted Goose recipe for Christmas and different special occasions.

Ingredients: 1 goose, 1 teaspoon salt, 1 teaspoon ground red pepper, 1 teaspoon oil.

Roast Goose Recipe

1. Pour 1 teaspoon of salt, 1 teaspoon of ground red pepper, 1 teaspoon of oil into a bowl. Stir well. Rub it all over the goose, both inside and outside.
2. Bake for 3 hours at 165 degrees Celsius / 329 degrees Fahrenheit. (If you are not sure whether it is cooked, extend the time)

Ingredients for the Filling

450 g of rice, 600 ml of boiling water, 1 bunch of finely chopped parsley, 100 g of butter, 60 ml of oil, 1 teaspoon of cinnamon, 1 teaspoon of allspice, 1 teaspoon of black pepper, 2 tablespoons of cashew, 2 tablespoons of walnut kernels, 2 tablespoons peeled almonds, 2 tablespoons peeled hazelnuts, 2 tablespoons pine nuts, 2 tablespoons currants, 1.5 tablespoons salt.

Recipe for the Filling

1. Let 450 grams of rice stand for half an hour in salty (1 tablespoon of salt) hot water. Strain, after half an hour.
2. Soak 2 tablespoons of currants in hot water for half an hour and strain.
3. Add the oil and butter to a saucepan. Pour the pine nuts and roast for 1 minute.
4. Add the hazelnuts and almonds and fry for 1 minute.
5. Add the cashews and roast until they are all brown.
6. Add the walnuts.
7. Then pour the rice and fry for 2 minutes. Add the currants and cook a little more. Add allspice and cinnamon and fry a little more.
8. Add the black pepper and salt and fry for a little more.
9. Finally, add the hot water and cook over low heat until the water is absorbed.
10. After the rice is cooked, add the finely chopped parsley.
11. Stir a little and close the lid. Serve it after a little rest.