1 ea small piglet drawn
1 kg buckwheat kasha crumbly cooked
300 g field mushrooms
200 g onion
100 g oil
salt to taste
1. Wash mushrooms, chop finely and fry in oil. Fry finely chopped onion in oil separately. Stir mushrooms and onion into buckwheat kasha, salt to taste. Wash piglet very carefully, rub inside with salt. Fill in with the filling through the stomach cut, but not very tight. Sew up the cut. Brush the piglet with oil and place on the baking sheet back up, legs bent under.
2. Cover pig`s snout and ears with a piece of dough or foil. Put in a heated oven 190-200 C. Bake until light brown. Pour meat juice over the piglet regularly. Serve the piglet, decorated with greens, on a large dish with pickled vegetables and fruits.