Goose grate with salt and pepper, rub garlic through a press.
Finely chop the raw liver and heart for the filling. Add the egg, mix well, salt and pepper to taste.
Add finely chopped onion and flour to the filling. Stir until smooth.
Chop the goose with the filling and put in the preheated oven up to 180 degrees for 2 hours, periodically pouring fat from the meat.
Then increase the temperature to 200 degrees and cook for another 20 minutes.