Goose is always prepared in festive occasions. It comes to tables mostly during celebrating Christmas, but also on st. Martin’s day, when good grape harvest is celebrated, and when stum is baptised into wine. This grand folk festivity also marks an ending of a season, when all the crops have been harvested and stored. Last year’s wine and baptised stum is served along the goose, and roasted chestnuts.
1 goose (about 3.5 kg/7.7 lb)
150 ml (5 fl oz) oil
goose gizzard and liver
50 ml (1.7 fl oz) oil
3-4 cloves garlic
1 teaspoon salt
½ teaspoon cloves powder
1 teaspoon sweet paprika
300 g (10.6 oz) corn grits
Wash the goose and add salt on the inside and outside. Place it in a deeper and wider baking pan. Heat up the oil and carefully pour it over the goose on both sides. Place in an oven previously heated to 220 °C (428°F) and roast for an hour, occasionally pouring with gravy and turning so the goose would get an even colour. Then reduce the temperature to 200°C (392°F) and roast for 30 minutes, and then continue to roast at 180 °C (356°F) for another 90 minutes.
In the meantime prepare the side dish. Cut the gizzard and liver to smaller pieces, and chop the onions. Briefly bake the onion and pressed garlic on heated oil. Then add gizzards and seasonings. Briefly fry until you get an even brownish colour.
Boil corn grits in 1:4 ratio of grits and water. Salt the water mildly previously. Stir sauteed mixture of gizzard and spices into boiled grits until you get a homogenous mixture.
Remove the goose to a cutting board 35 minutes before the end of baking. Pour out 2/3 of the grease and distribute the polenta. Return the goose onto the polenta and continue to bake until finished.
Cut the goose to smaller pieces and shape the polenta with a round mould or a spoon.
3 hours and 40 minutes