Buy goose if frozen, leave to defrost, but in any case, in hot water, just leave for the night. Here in Canada, young frozen gyuszi 4 kg costs $ 50 - that is not cheap, but I decided to treat the family once watched a gorgeous presentation and recipe options. So defrost the goose, prepare the spices - I'm cumin, oregano, sea salt and black pepper milled and covered with goose, leaving for a few hours to soak. Previously well washing and removing the insides.

Fat (guziki very greasy) take out possible, and put on the bottom gusyatnitsy. Also clipped his wings, leaving the shoulder.

Well rubs spices gusto and put it in a baking dish in cabbage leaf, to avoid burning.

While the gusto is powered by the spices, prepare the filling. For this, I have dried cranberries, green apples ( Ah, in Canada do not get Antonovka, this most excellent varieties of apples, how I miss Antonov apples, from memories of their divine taste salivating already running..) but what to do.. just buy green apples, cut, pears, apricots, all fruit I soaked in brandy for flavor.

Gorge on gusika fruit mixture and secured with skewers or sew up, just tie the legs gusika. Put in the oven at 220 and cover, oven gusika about 3 hours, basting with juice.

After 2 hours of cooking add sauerkraut, and after 30 minutes add whole apples and pears, pinhole them with a fork.

Well it's obviously not apples Antonovka and very quickly they fall apart... so I science that apples need to add when the goose is almost ready. Well, nothing, but the taste is not affected, sprinkle goose with white wine and leave for another stew... the flavors... crazy...

Fat with spices, merge, and I find that there are no potatoes ( because potatoes in goose fat with spices it would be a great addition)... cooked rice, adding the fruits of abdomen gusika and red hot pepper pod, and podgoloski garlic and Bay leaf... Well what can I say... my came down and I couldn't EVEN make the final photo on the dish... all swept away...

Askraba some leftover meat and serwerowe it with rice and braised cabbage and apples and pears... still got the dish for presentation.