Capun with chesnut stuffing
1 capun (2,5 – 3,5 kg)
300 g cleaned chesnut
150 g capun liver
300 g wild mushrooms
150 g smoked bacon
1 medium onion
100 g flour
quarter of bread and flat bread
2 spoons of fat
3 cloves of garlic
minced black pepper, grated nutmeg, ginger, salt, fruit wines, raisins
Cleaned capun inside and outside rub with mix of salt, pepper and ginger. Before baking fill in with the prepared stuffing, sew the hole and let it bake under the baking bell.
With capun put the whole apples pierced with cloves and cleaned chesnuts. Bake for 2,5 hours. On leftout sauce add mushrooms, flour, raisins, boil gently and on the end add little fruity wine. Slice capun and serve it with stuffing and prepared gravy.
Bread or flat bread slice on cubes. On fat fry onion, add sliced bacon, capun or chicken liver, little bit of chesnut and seasonings. Simmer all together with occasionaly grouting with water. Prepared mixture add in pot, mix and let it cool slightly. Add eggs, chopped garlic, nutmeg and mix all together.