Stuffed geese

First of all, let's have a little trouble preparing the goose. It's not all about how you cut off the head and remove the backbone. Carefully and carefully cut off the head and tail, and then carefully remove the backbone, leaving the neck intact.

Prepare the filling. Mince the game sausage - this type of minced meat is a good choice because it makes the dish much tastier. Mix the minced meat with the chopped onion, crushed garlic, eggs, apricots and a pinch of salt and pepper.

Fill the goose pies with the meat mixture. It's important not to overcrowd them, as the filling will swell during cooking.

Use a meat needle or kitchen twine to sew the goose fillings into the meat so that the filling does not fall out.

Place the stuffed geese in a baking pan and pour a little water underneath. Bake in a preheated oven at 200°C for about 2½ hours.

Meanwhile, baste several times with the juices from the oven to prevent drying out.