Roast Goose Stuffed with Pineapple in a Russian Oven. This is not the most traditional Russian recipe, but rather it belongs to the fusion style. But how beautifully she did it! Goose stuffed with pineapple, cooked in a Russian oven, is a dish that combines the traditions of Russian cuisine with exotic flavors. The Russian oven creates a unique cooking environment: even heat, tenderness, and juiciness of the meat. Here is the detailed recipe: Roast Pineapple Goose Ingredients: - Goose (whole) — 3–4 kg - Fresh pineapple — 1 (or canned) - Onion — 2–3 - Garlic — 4–5 cloves - Honey — 2–3 tbsp - Soy sauce — 3–4 tbsp - Salt, pepper, spices (rosemary, thyme, coriander) — to taste - Vegetable oil — 2 tbsp - Water or broth — for basting Roast Pineapple Goose cooking Instructions: 1. Prepare the goose: Rinse and dry the goose. Season inside and out with salt, pepper, garlic, and spices. 2. Prepare stuffing: Cut pineapple, apples, and onion into chunks. Mix together. 3. Stuff the goose: Fill the cavity with the whole pineapple. Secure with skewers or sew shut. 4. Marinate:Coat the goose with a mix of honey, soy sauce, and oil. Let marinate for 1–2 hours. 5. Preheat the oven: Heat the Russian oven (or regular oven) to 180–200°C. 6. Cook:Place the goose in a clay pot or roasting pan. Add water or broth. Roast for 2.5–3 hours, basting occasionally. Increase heat for the last 30 minutes to crisp the skin. 7. Serve: Rest the goose for 10–15 minutes. Serve with the stuffing alongside mashed potatoes, buckwheat, or fresh vegetables. --- The main trick of this dish is to choose a goose and pineapple suitable in size. If you have managed to shoot a large white-fronted goose, feel free to buy a regular pineapple. If you've been hunting grey or canada goose, baby pineapple is more likely to suit you. If you are not a hunter, you can buy a farm goose. And of course you can hardly do it without such a beautiful Russian woman. Enjoy your meal! Roast Goose Stuffed with Pineapple in a Russian Oven. So Russian and so exotic…