A properly cooked goose will retain its juiciness. The poultry has rather tough meat, therefore it requires marinating and prolonged heat treatment. You can shorten these steps by cutting the goose into pieces beforehand.
A goose will become a decoration of any festive table. It is not necessary to bake it whole in the oven - it often takes too much time, and it is not always possible to achieve the effect of soft and tender meat in this way.
Classic recipes
Stewed goose
Ingredients:
- 500 g of poultry meat;
- 3 pcs. onions;
- 4-5 pcs. lavrushka;
- salt and pepper to taste.
First, the carcass should be cut into pieces. Rinse and dry the required pieces. Fry them on all sides in any vegetable oil until golden brown. Transfer the meat to a saucepan, add a little water, put it to simmer.
While the meat is cooking, cut the onion into half rings, fry until soft and golden brown. When the water in the pan boils, add salt, pepper, bay leaves, and onions. Stir gently and leave on fire for 2 hours. A dish is considered cooked when the meat will easily come off the bones. Any porridge can be used as a side dish.
Stewed goose with cabbage
To prepare the dish, you will need thick-walled dishes. The roaster is perfect for these purposes.
Ingredients:
- 650 g goose;
- 700 g sauerkraut;
- 2 pcs. bulbs;
- 1-2 pcs. carrots;
- herbs and spices.
First you need to separate the meat from the bones and cut. Pour oil on the bottom of the rooster, heat and fry the pre-salted poultry. Chop onions and carrots, add to the meat, simmer until soft.
It remains to add your favorite spices, bay leaves, sauerkraut to the dish. Add some water and cook for another 45-50 minutes.
Original dishes
Goose meat can be used to prepare delicious dishes that will easily become staples on the festive table.
Roast
For its preparation, take 700 g of poultry cut into pieces, 5-6 pcs. potatoes, 2 onions, carrots, light beer.
Step by step recipe:
- Rub the meat with salt and spices, add light beer and leave for 2-3 hours.
- Cut the vegetables, while it is better to make the carrots in round slices, divide the card into 4-6 parts, and chop the onion in half rings.
- Place all the ingredients in a culinary sleeve, tie it tightly, make a few punctures at the top.
- When the dish is ready, immediately arrange on plates, decorating with herbs.
Goose lagman
Ingredients:
- 1 kg. goose;
- 400 g of cabbage;
- eggplant;
- 2 pcs. Luke;
- 100 g of noodles.
You will need additional carrots, peppers, tomatoes, garlic.
First, heat the vegetable oil in a cauldron or saucepan with a thick bottom, fry the pieces of meat. Add vegetables in sequence: cabbage, carrots, onions, peppers, eggplants, tomatoes. Put out 15 minutes. Add salt, pepper and garlic. When the vegetables are tender, pour over them with water and continue to simmer. Boil the noodles in a separate saucepan. Before serving on a plate, first put the noodles, on top of the mixture with meat.
New Year and Christmas dishes
Goose with apples in the oven
Ingredients:
- 1 kg. goose;
- 2-3 medium onions;
- two apples;
- 0.5 tsp dry rosemary;
- 2 pcs. bay leaf.
Cut the goose into portions, rinse and dry. Season with salt, pepper and leave for a quarter of an hour. When the time is up, fry in vegetable oil. Transfer to a heat-resistant form. Top with apples, onions, bay leaves and garlic. Pour water until the middle of the mold. Close with foil. Bake in a preheated oven for 1, 5-2 hours. The goose cooked according to this recipe turns out to be juicy and fragrant. Potatoes are suitable as a side dish.
Juicy and fragrant goose
For cooking, you can take, in addition to the main components, any spicy herbs.
Ingredients:
- 2 kg. goose;
- 3 apples;
- 1 head of garlic;
- 3 tbsp. l. lingonberry jam;
- ½ lemon juice;
- salt and pepper to taste.
Divide the bird into even pieces. If there is excess skin, it should be cut off. Grind salt, ground pepper and peas in a mortar. Combine with herbs. Grate each piece generously with the resulting mixture. While the pieces are soaking in the spices, prepare the marinade. For him you need to take a bowl, squeeze out half of the garlic, add a spoonful of salt and black pepper. Cover with olive oil. Let the marinade stand for about 10 minutes.
Grease the pieces with marinade, transfer to a bag for 30 minutes. At this time, peel and core the apples, cut into wedges, mix with the remaining chopped garlic. Pour with lemon juice. Stir with your hands. Put the meat and apples into the baking sleeve, put in the oven for 2 hours.
Quick cooking recipes
Goose in the oven
It is better to make the dish in a deep saucepan. Step-by-step process:
- Cut the carcass into pieces, salt and pepper.
- Make a marinade with a spoonful of lemon and honey.
- Put in a container, cover with foil on top.
- Bake at 180 degrees for 2.5 hours.
Fillet restaurant dish
Ingredients:
- 2 pieces of goose breast fillet;
- honey and mustard 1 tsp each;
- two cloves of garlic;
- salt, pepper, oil.
Cut the skin of the breast along the entire perimeter crosswise. Rub a mixture of pepper, salt and paprika into the pulp. Fry in hot oil on both sides, putting crushed garlic next to it. Transfer to a baking dish, brush with a mixture of honey and mustard, cover with foil. Cook for 30 minutes at 180 degrees.
Goose in wine
For this recipe, it is better to take ordinary dry white wine. Due to its acidity, it will soften goose meat well. The rest of the variety will give it a sweetish flavor. In addition, red wines do not go well with white meats.
Ingredients:
- 2.5 kg. meat;
- a bottle of dry white wine;
- 1 tbsp. water;
- 3-4 pcs. apples;
- 1 PC. lemon;
- salt pepper.
Cut the carcass, remove the fat, trim the thin phalanges of the wings. If the pieces are large, punctures should be made in them. Mix wine, water, seasonings, lemon juice in a container. Pour the meat so that it is all hidden in the liquid. Leave the goose to marinate overnight.
Before baking, cut the apples, mix with pieces of meat. Arrange on a baking sheet, pour the marinade on top. Leave in the oven under foil for a couple of hours. Periodically, the pieces should be turned over and watered with juice. Serve hot.
Several secrets and conditions
Cooking goose dishes often resembles duck recipes, but there are a few secrets. For example, before starting cutting, the bird can be “redeemed” in boiling water. First, lower the gooseneck down for a minute, then turn the carcass over and lower it with its tail down for the same time.
Whole carcasses are usually sold in stores. To make the dish tasty, you need to make the right choice. Look at the legs. In a young bird, they are yellow and soft, maybe they have a little fluff on them. In the old bird, they are hard and dark. It is better to choose a small carcass for cutting.
Many recipes are pre-roasted. The addition of this step allows the pieces to remain juicy during further cooking. If you want to skip this step, then it is better to marinate the bird in water with a spoonful of wine vinegar overnight. The last component can be replaced with dry white wine diluted with water. Some housewives rub each piece with black rowan pulp to add juiciness and piquancy.
To obtain portioned pieces, you first need to cut off the head in the region of the second vertebra. The wings are removed at the elbow bend, and the legs are removed at the joints. In these places, the carcass is easiest to cut. Then the esophagus and trachea are separated from the spine, the belly is cut. The latter must be started to cut in the area of the cloaca.
