A goose dish is usually associated with a festive table, but delicious and satisfying goose can be prepared in different ways. Some simple recipes are fine for everyday use.
It is necessary
-
- Goose with apples:
- goose carcass (about 4 kg);
- 10-12 medium sized apples;
- 2-3 st. l. calvados or cognac;
- 1 onion;
- herbs to taste (sage
- rosemary
- marjoram).
- Goose with buckwheat porridge:
- goose carcass (about 4 kg);
- 200 g of buckwheat;
- 300 g of fresh mushrooms;
- 1 onion;
- vegetable oil;
- salt.
- Goose stew with vegetables:
- 4 kg of goose meat;
- 3 medium carrots;
- 10 potatoes;
- 2-3 onions;
- 1 tbsp red wine;
- salt and pepper;
- vegetable oil.
Instructions
Step 1
Cook the whole goose. In this case, the poultry carcass is usually stuffed. Wash the apples, cut them into wedges, removing the core. Drizzle over the fruits with calvados or cognac and sprinkle with salt. Let the apples steep a little and mix them with finely chopped onions and herbs - sage, rosemary and others.
Step 2
Prepare the goose carcass. Gut the bird and rinse it thoroughly. Fill the goose with a mixture of apples and onions through the incision in the belly. Sew up the goose with regular cotton thread so that the filling does not fall out. Grease a baking sheet with a little vegetable oil and place the carcass on it. Spread butter on it for a crispy crust.
Step 3
Place the sheet in an oven preheated to 200 degrees. Roast poultry for at least 2 hours, depending on size. Remove the baking sheet from the oven about every half hour and pour the goose fat over the meat. Determine the readiness of the meat by piercing it with a fork. The juice flowing from the bird should be clear. Serve boiled or fried potatoes as a side dish for the stuffed goose.
Step 4
Try to cook a popular festive Russian dish. To do this, instead of apples, stuff the bird with buckwheat porridge. Boil the cereals, chop the onion and mushrooms. Heat some oil in a frying pan, put onions and mushrooms, and then buckwheat. Fry the mixture for 5-7 minutes. Season with salt and pepper. After that, fill the goose with the resulting filling and bake as indicated in the previous recipe.
Step 5
If you don't have a whole bird, but parts of a carcass, make a delicious stew. Fry the pieces of goose in a pan. Then add salt and wine. Simmer the meat in wine for about half an hour until half cooked. After that, transfer the pieces of goose to a deep baking dish and pour over the resulting sauce. Chop the onion finely, coarsely chop the potatoes and carrots. Fry the vegetables in a skillet, then add them to the goose. Place the goose with vegetables in the oven and bake for an hour at 200 degrees.
