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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. Ingredients 1 goose (about 3.5 kg/7.7 lb) salt 150 ml (5 fl oz) lard or oil For side dish: goose gizzard and liver 50 ml (1.7 fl oz) oil 1 onion 3-4 cloves garlic 1 teaspoon salt ½ teaspoon cloves powder 1 teaspoon sweet paprika black pepper 300 g (10.6 oz) corn grits Preparation Wash the goose and add salt on the inside and outside. Place it in a deeper and wider baking pan. Heat up the lard or 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. Serving Cut the goose to smaller pieces and shape the polenta with a round mould or a spoon. Preparation time 3 hours and 40 minutes
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Guska se uvijek priprema u svečanim prigodama. Najčešće dolazi na stolove prilikom proslave Božića, ali i Martinja kada se slavi dobar vinski urod odnosno “krštenje mošta u vino”. Ujedno je ova velika narodna svečanost i obilježje završetka jednog godišnjeg doba kada je ubran i pospremljen sav urod. Uz gusku se poslužuje prošlogodišnje vino i pokršteni mošt, a uživa se i u pečenim kestenima. Sastojci 1 guska (oko 3.5 kg) sol 150 ml svibnjske masti ili ulja Za prilog: želudac i jetrica guske 50 ml ulja 1 glavica luka 3-4 češnja češnjaka 1 žličica soli ½ žličice klinčića u prahu 1 žličica mljevene slatke paprike papar 300 g kukuruzne krupice Priprema Gusku operite i posolite iznutra i izvana. Stavite je u dublju i širu tepsiju. Zagrijte svinjsku mast ili ulje i pažljivo prelijte preko guske s obje strane. Stavite je u prethodno zagrijanu pećnicu na 220°C i pecite sat vremena uz povremeno zalijevanjem sokom od pečenja i okretanjem kako bi guska dobila ujednačenu boju. Zatim smanjite temperaturu na 200°C i pecite 30 minuta, a onda nastavite peći na 180°C još 90 minuta. U međuvremenu napravite prilog. Narežite jetricu i želudac guske na manje dijelove, a luk nasjeckajte. Na zagrijanom ulju kratko popecite luk i protisnuti češnjak. Zatim dodajte iznutrice i začine. Kratko popecite dok ne dobijete ujednačenu smećkastu boju. Skuhajte kukuruznu krupicu u omjeru 1:4 krupice i vode. Vodu prethodno blago posolite. U kuhanu krupicu umiješajte pirjane iznutrice sa začinima dok ne dobijete homogenu smjesu. Gusku izvadite na dasku 35 minuta prije kraja pečenja. Odlijte 2/3 masnoće i rasporedite palentu. Na nju vratite gusku i pecite do kraja. Posluživanje Pečenu gusku izrežite na manje komade, a palentu oblikujte okruglim kalupom ili žlicom. Vrijeme pripreme 3 sata i 40 minuta