Goose in Šoulet

Instructions

• 1
  Rinse the barley and peas and soak them separately overnight in 1.5 liters of cold water. The next day, salt both waters with a level teaspoon of salt and cook them separately under a lid until soft. Drain and save the pea broth.
• 2
  Preheat the oven to 150 °C. Thoroughly salt the goose legs, sprinkle with caraway seeds, place in a roasting pan, and roast in the preheated oven for 1.5 hours or until tender. If you have a whole goose, cut it into pieces, use the legs and breasts with bones for this recipe, and use the remaining parts of the goose to prepare broth. Remove the roasting pan from the oven and increase the oven temperature to 200 °C.
• 3
  Finely chop the onion and crush the garlic. In a pot over medium heat, melt the lard, add the onion, and sauté until golden brown, stirring frequently. Stir in the crushed caraway seeds. Add the peas and barley, mix, add the garlic, marjoram, lightly salt, and pepper. Pour in 100 ml of the pea broth, bring to a boil, and cook for 5 minutes over medium heat.
• 4
  Remove the roasted meat from the roasting pan and add the pea and barley mixture to it. Mix everything thoroughly. Place the meat on top and bake in the preheated oven for 10 minutes.