Stuffed Suckling Pig
* 4-5 kg suckling pig
* 400 mL dried white wine and beef broth
* 2 cloves garlic
* 250 grams chicken and beef liver
* 1 cup buckwheat
* 50 grams dried porcini mushrooms
* 2 onions
* 70 grams vegetable oil and butter
* 2 eggs
* 100 mL brandy
1) Wash and dry the pig. Remove all bones except the leg bones, starting with the ribs and cutting carefully. Rub with ground black pepper and salt on the inside, then sew the stomach with a thick thread (leave an opening). Place in a pan, rub with brandy and refrigerate for 10 hours.
2) Stuffing: soak the mushrooms in 2 cups of hot water for 20-25 minutes, bring to boil and strain.
3) Cut the mushrooms into large pieces. Fry the buckwheat in oil. Cook the buckwheat with the mushroom broth. Dice the liver. Mince garlic and onions.
4) Dice the bacon and fry in butter 4-5 minutes. Add liver and cook for 5 minutes, stirring continuously. Use a skimming spoon to take out the liver and place on a dish. Fry the onions until golden (use the same pan, cook about 10 minutes), then add the mushrooms and garlic and cook another 3 minutes.
5) Add 100 mL wine and cook until it evaporates completely. Add the beef broth, bring to a boil and cooked on high heat 5-6 minutes. Put the liver in the pan, bring to a boil, remove from heat and let it cool. Add slightly whipped eggs, cooked buckwheat, salt and pepper. Mix well.
6) Stuff the pig with the stuffing and sew the opening to the end. Place the pig in a baking pan with the steam on the bottom, rub with butter, cover with foil and cook for 1 ½ hours in an oven pre-heated to 200 degrees Celsius.
7) Remove the foil, use pieces of foil to cover the ears and snout, cover the pig with remaining white wine and cook for 1 more hour. Remove the thread from the pig when done. Serve the pig on a large dish. Roasted potatoes or fried apple slices work well as a side dish.