What can you cook from goose quickly? Goose dishes. Game soup

Not every housewife knows in pieces, because such a bird is not an everyday product, and most often it is used to create delicious dishes exclusively on holidays.

Today we will tell you how to cook a goose in pieces in the oven, simmer it on the stove and make it. Believe me, none of your household members will refuse such hearty and flavorful dishes.

Step by step pieces in the oven

This dish can be made not only for a holiday table, but also presented for a simple lunch along with some side dish. For this we need:

• small goose carcass - 1 pc.;
• fresh lemon - ½ fruit;
• Linden honey - an incomplete dessert spoon;
• fine salt, ground allspice, basil - use as desired;
• garlic cloves - 2 pcs.;
• low-fat mayonnaise - 2 dessert spoons.

Poultry processing

It should be well processed before being sliced. To do this, the meat product must be completely thawed, and then it must be washed, unnecessary elements removed and cut into medium pieces.

Preparing the sauce

In order for the baked goose pieces to be well browned in the oven, to turn out tender and very tasty, it must be coated with a specially prepared sauce. For it we need to mix with grated cloves of garlic, low-fat mayonnaise and freshly squeezed lemon juice. You also need to add salt, dried basil and allspice to the sauce.

Form and bake in the oven

How to cook goose in pieces? To do this, the entire meat product needs to be greased with a home-made sauce and placed in a cooking sleeve. Next, the filled bag should be tied, placed on a baking sheet and several punctures made in the upper part with a sharp knife. In this form, the dish must be baked at a temperature of 210 degrees for an hour. During this time, the goose will be completely cooked, become tender, juicy and covered with a golden brown crust.

Serve to the dinner table

Now you know how to cook goose in pieces. After the meat is baked in the oven, it should be removed and distributed among plates. It is recommended to serve it at the dinner table along with mashed potatoes, which can be additionally doused with aromatic broth that remains in the culinary sleeve. Enjoy your meal!

Goose in a slow cooker: a delicious roast recipe

As mentioned above, such a bird can be prepared in different ways. In this section of the article, we decided to tell you how to make a delicious roast from a goose. For this we need:

• small fresh goose carcass - ½ part;
• small potatoes - 5 pcs.;
• large carrot - 2 pcs.;
• fine salt, ground allspice, herbs - use as desired;
• garlic cloves - 2 pcs.;
• onions - 2 pcs.;
• vegetable oil - 45 ml;
• drinking water - 170 ml.

Preparing the Components

The recipe we are considering turns out to be very tender and tasty. To make the dish more filling, we suggest using additional vegetables such as carrots, potatoes and onions. They need to be peeled and cut into cubes. As for poultry meat, it should be rinsed, all unnecessary elements removed, and then cut into large pieces.

Cooking process in a slow cooker

After all the components are ready, pour oil into the container of the device, and then lay out the pieces of poultry and fry them in the baking mode until a slight blush appears. Next, you need to add carrots and onions to the meat product and continue cooking for about 10 minutes.

When all the ingredients are fried and dehydrated, add potatoes, salt and pepper to them, and then mix well (right from the bottom) and add a small amount of water. In this composition, products must be simmered on the same program for 50 minutes. During this time, the ingredients will be fully cooked, soft and very tasty.

Final stage

After the multicooker completes the stewing program, season the dish with grated garlic and leave in heating mode for 5 minutes. Next, the roast must be distributed among plates, sprinkled with green onions and presented to the household along with bread and pickles. Additionally, this dish can be flavored with horseradish or use tomato sauce (ketchup). Bon appetit!

Stew the goose on the stove

There are many options for preparing poultry such as goose. We talked above about how to bake it in the oven or fry in a slow cooker. If you want to make a simpler and healthier lunch, we suggest using the following recipe.

Stewed goose in pieces is an easy to prepare, but at the same time very tasty and satisfying dish. To please your loved ones and loved ones with it, you will need the following components:

We prepare products

Stewed goose in pieces is easy and simple to prepare. To do this, fresh and completely thawed poultry must be washed, all unnecessary elements removed from it, and then cut into medium pieces. Next you need to peel the vegetables and chop them into cubes. As for garlic, it should be grated.

Stew the dish

Having prepared the bird, place it in a saucepan, add vegetable oil, onion and carrots, and then fry a little. After the first blush forms on the products, they should be seasoned with spices, add water, cover with a lid and simmer over low heat for about 46 minutes. This time should be enough for the meat product to become completely soft.

Next, add tomato paste or sauce to the saucepan with the dish, and then continue heat treatment for another ¼ hour. Having received a delicious rich and thick goulash, season with fresh herbs, grated garlic cloves, boil for another 2 minutes, remove from the stove and leave under a tight-fitting lid for a while. As a result of these steps, you should get a very flavorful and satisfying goulash.

How should it be presented for dinner?

Let's sum it up

Cooking goose in pieces is as easy as shelling pears. It can be fried, boiled, stewed and even baked. In any case, a dish with such a bird will turn out to be very satisfying, aromatic and tasty. If you want to present this product to the holiday table, then it is better to cook it whole. So, a rather original lunch is in the form of a baked goose carcass, previously stuffed with apples or ripe pears. By the way, in order for a whole goose to brown evenly in the oven, it is recommended to first lubricate its skin with honey, mixed in equal proportions with lemon juice.

The goose is arrogant not only in its habits, but also in its preparation: thick skin, heavy bones and a lot of fat. The meat is sometimes not cooked, sometimes it turns out dry - you can’t chew it. And sometimes improperly cooked goose has a sickening, greasy aftertaste. This is the highest calorie of all farm birds: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

To bake in the oven, you should buy a young goose. A three month old one will bake much faster than a six month old one, but the latter will be more flavorful and better suited for stuffing.

The age of a goose can be determined by its legs (if they are not cut off during slaughter) and sternum. The feet of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like that of a goose. The old one's paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to tell if it is fresh. The freshness of a goose is determined in the same way as that of chicken. There are no stains on the skin or foreign odors, and the meat should return to its original shape after pressing.

The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume of the oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

A goose weighing 2–4 kilograms is optimal for roasting. The cooking time depends on this: 1 hour per kilogram.

How to prepare a goose for roasting

Any bird reaches store shelves already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is still better to carefully examine the carcass for remains of feathers and entrails.

A country goose or a goose purchased from a farm usually requires more careful preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and plunge into boiling water for one minute. Do the same thing again, but this time holding the goose by the paws.

When roasting a whole goose, there is no need to cut it. You just need to trim off excess fat on the neck, belly and tail. You can also trim the outer phalanges of the wings, since if they are not wrapped in foil, they will burn.

How to marinate and stuff a goose

To make the goose meat really soft and tender, chefs recommend marinating the meat first. This can be done in various ways. For example.

1. Rub the carcass with salt (1 teaspoon per kilogram of weight) outside and inside. If desired, you can also use Provençal herbs and other spices. Wrap in cling film and refrigerate for 8–10 hours.
2. Soak the carcass in warm water with apple cider vinegar or lemon juice (1 teaspoon per liter). Keep the goose in this solution in a cool place for 5-6 hours.
3. Rub the carcass with salt and pour white wine, cranberry or chokeberry juice. Keep in the refrigerator for 10–12 hours.

If the goose is without stuffing, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roasting pan.

The goose should be stuffed immediately before going into the oven. Stuff the carcass about two-thirds full (if you stuff it too tightly, the bird won’t cook well) and sew up the belly with thread or pin it with toothpicks.

There are many variations of the filling. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Let's look at three classic recipes: with apples, prunes and oranges.

dar19.30/Depositphotos.com

A great option for a festive table in the fall. In September-October, sour and sweet and sour varieties of apples ripen, and before frost, poultry is slaughtered.

Ingredients

• goose weighing 2–3 kg;
• 3 teaspoons salt;
• dried basil and thyme - to taste;
• 1 head of garlic;
• 50 ml olive oil;
• 3 large sour apples;
• ½ lemon;
• 2 tablespoons of honey.

Preparation

Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass thoroughly with them. After 8–10 hours, rub the goose with another mixture of garlic and olive oil passed through a press. Don't forget to treat the inside of the bird. Let the goose stand under this marinade for another 30 minutes.

At this time, wash the apples, remove the core and cut into quarters. If desired, you can remove the peel. Sprinkle the apples with lemon juice and stuff the goose with them. Sew up the carcass with large stitches, wrap the wings in foil, and then the whole carcass.

Place the goose on a baking sheet and place in the oven, preheated to 200°C. You should not put the goose in a cold oven: due to slow heating, there will be a lot of fat and the meat will turn out dry.

Bake the goose at high temperature for an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully unwrap the foil. Lubricate the carcass with the released fat and honey.

Return the pan to the oven, reduce the temperature by 20 and cook for another 25-30 minutes.

How to bake a goose with prunes

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Using a roasting bag can speed up the cooking process. In a plastic sleeve, the goose will be better saturated with its own juice, and prunes will add a sweet and sour aftertaste.

Ingredients

• goose weighing 3 kg;
• 3 tablespoons apple cider vinegar;
• 3 teaspoons salt;
• 3 teaspoons ground black pepper;
• 300 g pitted prunes;
• 1 tablespoon of vegetable oil.

Preparation

Place the prepared carcass in a large saucepan and fill with water. Add three tablespoons of apple cider vinegar and marinate in the refrigerator for several hours.

After removing the goose from the marinade, pat it dry with paper towels and rub with a mixture of salt and pepper. Let stand for 10–15 minutes.

At this time, rinse the prunes. If the berries are hard, soak them in hot water for a few minutes. Then stuff the goose with them. Sew the carcass with thread and, so that it fits easily into the bag, tie the legs together.

Lubricate the inside of the sleeve with vegetable oil. Put the goose down. Tie the bag and make 2-3 punctures in it with a toothpick so that it does not burst during baking.

Bake for the first hour at 200°C. The next hour and a half - at 180 ° C.

How to cook Christmas goose with oranges

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Whole baked goose is a decoration for any feast. This dish will look especially impressive on the New Year's table. For Christmas or New Year, you can bake a goose with oranges and tangerines. Also symbols of the winter holiday.

Ingredients

• goose weighing 3 kg;
• 5 large oranges;
• 3 tablespoons soy sauce;
• 2 tablespoons honey;
• ½ teaspoons salt;
• ½ teaspoons paprika.

Preparation

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. If desired, you can also add ½ teaspoon of garlic powder. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5–6 hours, or better yet, overnight. Do not discard the remaining marinade.

Peel the remaining oranges and cut into large pieces. Stuff the marinated goose with them. Wrap the legs and wings in foil. Place the bird on a baking sheet with a rack, back side down. Fill the bottom of the baking sheet with water.

Place the goose in the oven, preheated to 200°C. After an hour, reduce the heat to 180 °C, turn the bird over onto the breast and brush with the remaining marinade. Bake in this position for another two hours. From time to time you can open the oven and sprinkle the goose with honey diluted in water.

Are you having a holiday dinner and don't know what to offer your guests? On this occasion, I offer tender goose meat soaked in apple marinade. Goose pieces baked in the oven with apples and prunes are so tasty, your hand will reach out for more. Marinated meat in apples has a pleasant flavor.

Preparation time: 2 hours.
Cooking time: 2-3 hours.

Goose pieces with apples and prunes in the oven

You can also cook duck or chicken with this recipe.

Ingredients:

• goose 1800 g
• apples up to 7-10 pcs.
• prunes 5-8 pcs.
• shallots 2 pcs.
• ginger root 20 gr.
• garlic 3 cloves
• soy sauce 50 ml
• honey 1 tbsp. l.
• apple jam 1 tbsp. l.
• vegetable oil 30 ml
• salt 1 tbsp. l.
• black pepper 1 tsp.
• a pinch of cumin
• pinch of coriander
• pinch of cinnamon
• apple cider or semi-sweet wine 200 ml

Cooking process:

First of all, you have to wash the bird carcass well and dry it with a paper towel.

Now cut the goose into portions, starting with the breast. It is important here that the knife is well sharpened. Cut out all the fat in the belly area; it is not needed and can only make your dish too fatty. The tail part can generally be removed; it only gives an unpleasant aroma to the goose.

Place the fillets in a deep container. I usually use the bone casing for making broths; I didn’t add it to this dish this time.

And then you will need fresh apples, they will add a delicate taste to the goose. Grate 3 apples or squeeze the juice out of them and add to the goose pieces. The acid contained in apples helps soften tough meat. If you want to use apple juice, then grate the apples on a fine grater and squeeze the juice through cheesecloth.

Also add vegetable oil and soy sauce to the goose. Add a tablespoon of pepper, cumin and coriander, cinnamon, chopped ginger. To sweeten the meat, you can add a spoonful of honey, apple jam or preserves.

Using your hands, thoroughly rub all the juices and spices into the pieces of meat. Cover the goose with a flat plate and place a weight on top, such as a jar of water. We will marinate the goose for about one hour.

Now each piece of fillet or meat on the bone needs to be blotted with a paper towel.

In a hot frying pan, fry all the pieces over medium heat until crusted and golden brown. By the way, excess fat will melt away during this process. You can drain the goose fat and use it later for other dishes.

Fry the goose in several stages. There is no need to bring it to readiness.

Meanwhile, heat the oven to 180 degrees, cut the remaining apples and prunes into slices.

Half the apples are placed on the bottom of a duckling pan or deep baking dish, and the fried goose is placed on them in pieces. On top they are sprinkled with slices of apples and prunes.

Combine the remaining marinade with a glass of cider or semi-sweet wine and pour over the goose.

Cover the duckling with a lid and place it in the oven for 1.5 hours. Then the stewed goose is baked in the oven for another 30-40 minutes without a lid until a crust forms.

Place the finished dish on a plate with apple slices and serve. Mashed potatoes, buckwheat or rice are good for a side dish.

Olga Bondas told how to cook goose in pieces with apples in the oven, recipe and photo by the author.

The goose is a large bird, so it is served at the table at weddings and during major celebrations. Cooking a goose for Christmas or for the arrival of relatives is considered a mandatory rule among Americans and Europeans. Dishes made from it are popular among country residents, but require a lot of time and skill. In the city, people are constantly in a hurry and prefer chicken and duck, which are quick to bake or boil.

All the more reason there is to surprise guests with an extraordinary dish. Baked goose looks beautiful on the table and is a hearty, hot meal for at least eight people. How to cook a goose so that you like the dish and remember it? There are many options, but you should start by going to a store or market and buying a bird.

The best weight for a goose is 3.5-4 kg, otherwise it will have too much fat on it or it will be old and tough. In the store, goose is often sold in opaque packaging, so it is impossible to see the carcass. If it is without a bag or in transparent cellophane, you should pay attention to the pink frost on the skin. Its presence means that the goose has been defrosted more than once, and because of this, the meat loses its juiciness and becomes dry and tasteless.

It's easier to select a bird at a farmers' market because you can carefully inspect it to check for freshness and find a younger goose. He has soft yellow paws without calluses.

You should also check the skin of an unfrozen carcass. Sticky and slippery occurs in meat that is not fresh or has been treated with a special compound to hide the unpleasant odor. Fresh meat does not smell of chemicals, and the skin has a slightly pinkish tint.

Secrets of preparing a dish

The goose is baked in the oven for several hours, usually the cooking time is calculated based on weight: it will take 1 hour for each kilogram. Despite the presence of a sufficient amount of fat, it is better to stuff this bird with sour apples or citrus fruits. This way the meat will acquire a refined taste and become more juicy.

How to cut a carcass?

First, you need to cut off the goose's head and neck, tail, tips of the wings and webbed feet. After this, the carcass is washed inside and out, and the remaining feathers are removed with tweezers. If there is fluff left on the skin here and there, it must be scorched with a gas burner.

There may be pieces of fat at the bottom of the carcass. They are removed with a sharp knife so as not to damage the skin.

It is more impressive to serve the goose baked whole, but the bird cut into pieces will also retain its juiciness.

How to marinate a goose?

How to cook a goose if the housewife suspects that it is old? The solution will be a special marinade that softens the meat. Regardless of whether the bird is young or not, it should be kept in the marinade for 5-6 hours.

The cooking method is as follows.

1. Mix 200 g of mayonnaise, 50 ml of vegetable oil, juice of one lemon, salt, white and black peppercorns, marjoram in a deep large bowl.
2. Place the goose in the marinade and coat it with the mixture inside and out.

The following marinade will make the meat of a young goose aromatic and incredibly tasty.

The cooking method is as follows.

1. Mix 100 g of honey, 100 g of dry white wine and 50 g of Varietal Sauvignon in a bowl.
2. Finely chop a bunch of cilantro and add to the mixture.
3. Place the goose in a bowl and coat the carcass with marinade.

How to stuff a bird?

The marinade will saturate the meat, and it will become juicy and soft, but the goose is a little bland. Filling with sour apples, oranges or tangerines will help give it richer shades of taste.

Citrus fruits are peeled, and apples are peeled. Then they are cut into large pieces and placed inside the goose to fill it 2/3 for better baking. The skin should be sewn up with thick thread or secured with toothpicks to prevent fruit juice from leaking out during cooking.

When the bird is browned and it is time to serve it, the stuffing is removed and served in another plate or placed around the goose.

Baked fruits soaked in fat are an excellent delicacy in themselves, and their juice gives the meat the necessary sourness and turns it into a delicacy.

Housewives come up with their own ways of baking goose, but there are also recipes that have been tested over the years that will not let you down: goose in the oven, shish kebab and soup made from its meat.

In any case, remember that the process of marinating and cooking large birds will take about 10 hours. If time is running out and relatives or friends are about to arrive, it is better to prefer chicken or veal. So, what to cook with goose?

The classic, well-known recipe for goose with apples also has tricks and a strict order of execution. If desired, in addition to potatoes, you can add tangerine slices to the apples. Step-by-step instructions with photos will allow you to prepare a delicious and satisfying hot dish.

Filling ingredients:

• 1 kg apples;
• 1 kg of potatoes;
• salt;
• pepper and spices to taste.

The dish is prepared in this way.

1. Thaw the goose completely, rinse and coat with marinade. After 5 hours, start preparing the filling.
2. Peel the potatoes and cut into small pieces (each potato into about 8 pieces).
3. Core the apples and cut them into slightly larger pieces than potatoes.
4. Mix the potatoes with apples, put the filling inside the goose, after coating it inside and out with salt and spices.
5. Secure the skin of the goose with string or toothpicks and place it in a roasting pan with a lid or wrap it in several layers of foil.
6. Bake the bird for 3-3.5 hours depending on weight at 180 °C. Turn over once during cooking so that the goose breast is on top most of the time.

Goose with oranges

Oranges, like apples, can also be combined with potatoes. It becomes very tasty when soaked in fat, and the side dish with it has more calories.

Filling ingredients:

• 2 oranges;
• a bunch of green onions;
• piece of ginger (2 cm);
• 5 cloves of garlic;
• 1 tbsp. sherry;
• 2 tsp granulated sugar;
• 1 tbsp. soy sauce;
• salt, peppercorns and spices to taste.

1. Coat the cut goose carcass with a mixture of salt and chopped garlic.
2. Remove a thin layer of peel from the oranges, without damaging the white layer, cut each into 4 slices.
3. Keep the goose in a marinade of mayonnaise or honey. Another option is to make a marinade from cut orange peel by chopping it and mixing it with salt, sugar, pepper, spices, wine and soy sauce.
4. Mix the filling from onions cut into long pieces, orange slices and pieces of ginger.
5. Place it inside the goose and seal the skin.
6. Bake in the oven in a roasting pan or foil at 220°C.

Baked berries melt in your mouth. The filling with prunes is one of the most delicate and delicious. Dried fruit is combined with apples to complement the taste of goose meat with sourness.

Guests must be warned that prunes contain pits. If they are removed, the berries will turn into mush.

Filling ingredients:

• 200 g prunes;
• 3 apples;
• 2 tbsp. orange juice;
• 1.5 tbsp. dark rum;
• salt, ground black pepper, coriander to taste.

The cooking procedure is as follows.

1. Peel the apples from the core and cut into pieces, wash the prunes and pat dry with a napkin.
2. Mix apples and prunes and add rum and orange juice.
3. Mix salt, pepper and coriander, spread the marinated goose with spices on the outside and inside.
4. Place the stuffing inside the carcass and seal the skin.
5. Bake at 170°C.

Bird with potatoes

In addition to adding potatoes to the poultry stuffing, the vegetable is used to make a simple but very tasty side dish.

The cooking procedure is as follows.

1. Peel 3 kg of potatoes, cut small potatoes in half, and large ones into 4 parts.
2. After the goose is baked, remove it from the roasting pan and place it on a dish, and dip the potatoes in the fat remaining at the bottom and put them in the oven for half an hour.
3. Place the finished side dish on a platter around the goose and decorate it with green leaves.

Roast goose Berlin style

German cuisine before the French Huguenots moved to the country in the 16th century was quite primitive. The main dishes were prepared from pork, poultry, potatoes and cabbage. These components still form the basis of German cooking. The side dish for goose roasted Berlin style also includes red cabbage.

Ingredients for the dish:

• 6 apples;
• 250 ml apple juice;
• 1 kg cabbage;
• 200 ml chicken broth;
• 1 tbsp. corn flour;
• 1 tsp vegetable oil;
• 1 tsp starch;
• 2 tsp apple cider vinegar;
• ½ tsp. granulated sugar;
• salt, pepper, marjoram to taste.

The cooking procedure is as follows.

1. Coat the cut up goose carcass outside and inside with a mixture of salt and spices.
2. Core the apples, cut into pieces and place inside the goose, sealing the skin.
3. Bake the goose in the oven on a baking sheet greased with vegetable oil at a temperature of 220 °C.
4. Mix shredded cabbage with apple juice, salt and sugar, put in a saucepan and simmer for 20 minutes. Pour in the starch diluted in water and remove from heat after 10 minutes.
5. Place the cooked goose on a dish and pour the fat into a ladle. Add broth to it and simmer over low heat, at the end add corn flour to the sauce.
6. Pour the sauce over the goose and serve.

Goose in foil

Poultry baked in foil or a sleeve should be fried without it for the last half hour before it is ready to form a golden brown crust. The foil needs to be unrolled and the sleeve cut, doing this extremely carefully so that fat does not leak onto the baking sheet and start to burn.

Usually, the filling for a goose in foil is prepared from 5 apples, the juice of one lemon and 1 tbsp. white wine. In terms of time, a bird baked in foil is approximately the same as on a wire rack or in a roasting pan.

Poultry shish kebab

Taking the marinade from mayonnaise as a basis, you should supplement it with rings of 2-3 onions. The meat, cut into portions, is placed in the marinade and covered with onion rings. After 5 hours, you can string it onto skewers and start frying the kebab.

Game soup

Wild bird meat is very healthy and has a unique bitter taste. Even though the goose is not game, but raised on a farm, the soup from it will also turn out to be delicious.

Ingredients:

• 6 potatoes;
• 2 carrots;
• 2 onions;
• 2 bay leaves;
• half a head of cabbage;
• 3 stalks of celery;
• 1 tbsp. vegetable oil;
• salt, peppercorns to taste.

The cooking procedure is as follows.

1. Rinse the goose and put it in a large saucepan, add water so that it covers the carcass by 2 fingers.
2. Add the onion, bay leaf and peppercorns to the broth. Cook for 1.5-2 hours, covered.
3. Grate the carrots, mix with chopped onions and fry in a pan greased with vegetable oil.
4. Chop the cabbage, celery stalks and potatoes.
5. Remove the finished goose from the broth along with the onion and bay leaf. Discard seasonings.
6. Add fried carrots and onions, potato pieces to the broth and cook until the potatoes are half cooked, then add celery and cabbage and add salt.
7. In 5 min. Before removing the broth from the stove, put the goose or boned meat into the pan.

You need to bake the goose for several hours, and even if blood does not ooze after piercing the breast or leg, keep it in the oven for some more time. Each time you take out the baking sheet, pour the fat that has melted out of it over the bird. This will make the meat soft and juicy.

Otherwise, its structure will be hard fibers, which is a shame, because if you waited an extra half hour, you would have been able to treat yourself to a perfect goose.

The skin will turn out crispier and golden if you immerse the carcass in boiling water for 1 minute before marinating. Then it should be dried by blotting with several paper towels.

Before putting the goose in the oven, you should pierce the skin with a toothpick in many places without damaging the meat. This will allow the melted fat to flow freely into the roasting pan. It should be covered with a lid so that you do not have to clean the entire oven and so that the goose does not burn.

Conclusion

Goose recipes are not those that are prepared quickly and tasty. You will have to tinker with this bird and carefully follow the step-by-step instructions. If you start cutting and marinating the carcass in the morning, the dish can be served to guests for dinner.

Goose is good for a family reunion or a celebration with friends. The bird with browned skin looks festive and elegant. Its massiveness will make a proper impression and whet your appetite.

For the sake of the surprise and joy of family and friends in anticipation of an unusual dish, it is worth studying the procedure for preparing it and decorating a dish with goose with circles of oranges or figuratively cut slices of apples. Significant events do not happen very often, and it is nice to celebrate them widely and cheerfully.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

Baked goose is a national dish that was prepared in ancient Rus' for festive meals. Currently, it is becoming increasingly difficult to catch a wild goose and few hunters can boast of such luck. Therefore, it is very important not to spoil the trophy during the cooking process.

Home-cooked goose dishes are a true table decoration. What could be tastier and more appetizing than golden-brown, crispy-skinned game served for a festive dinner?

How to prepare a carcass?

To learn how to cook wild goose, you need to familiarize yourself with the properties of the meat. Not only does it taste great, but it is also very healthy because it does not contain harmful chemicals found in captive-bred birds.

Initially, the carcass is plucked and gutted, and the remaining feathers are removed. After which the bird should be kept in a cold place for several days. Cooked poultry may be a little tough. The older the game, the more likely it is to get dry meat, so to give it juiciness, the carcass should be kept in the marinade for some time.

There are several ways to marinate wild goose, each of them is good in its own way. The choice of the most suitable method depends solely on taste preferences.

How to marinate correctly?

1. Take honey and mustard in a 1:2 ratio, mix the ingredients, thickly coat the surface of the carcass and leave to marinate overnight.
2. Another marinade recipe for wild goose. Scald lemon cut into slices with boiling water. The carcass, previously washed and rubbed with spices, is poured with dry white wine and covered with lemon slices. Cover the dishes with cling film and place in the refrigerator for a day. To completely cover the carcass with marinade, you will need one bottle of wine. To marinate a carcass in this way, you will need a deep container.
3. For housewives who want to deliciously cook wild goose in pieces, the following marinade recipe is suitable. You need to take: eggs, mustard, finely chopped prunes, mayonnaise, butter, spices and salt. Mix all ingredients, immerse the meat cut into pieces into the marinade. Leave for 3-4 hours in the refrigerator. Before cooking the goose in the oven, you can use any remaining marinade to re-process the goose. To do this, you can use a culinary sleeve into which you can carefully place the marinade.

Secrets of delicious dishes

Wild goose cooked at home will decorate any table. However, not every cook knows what can be prepared from this game. Cooking such a bird requires knowledge of some features and cooking secrets.

Whole roasted poultry requires special skill - it can dry out very quickly and the meat will lose its taste. But, fortunately, now all the cooking secrets are available and every housewife can use them.

In order to get a tasty and appetizing dish, it is not enough to know a lot of recipes that will help you prepare culinary delights from goose. There are some secrets that will help you properly prepare a wild goose for subsequent heat treatment. This process is simple, but it will require a lot of patience and time.

If it is a fresh product, you need to know how to properly pluck it and, if necessary, gut it. If it is frozen, then you will have to wait at least two days and only then process it.

Wild goose baked in the oven until golden brown turns out juicy and delicious if you use one secret:

1. To make a tasty dish you will need a pan of boiling water.
2. Bring water to a boil, place the carcass in it for 1 minute. If it does not fit entirely, you need to alternately lower the front part of the carcass, and then the tail.
3. Any water that gets inside the bird is drained, and the carcass is thoroughly dried. After which you can rub it with salt, pepper, spices and leave for several days to soak.

Wild goose dishes

Wild goose meat is very tasty and at the same time it contains many useful substances necessary to maintain normal functioning of the body. There are many ways to deliciously cook a goose: you can grill it, boil it, bake it in the oven, or stew it.

In order to prepare this dish you will need: goose - 1 carcass, ½ glass of white wine, 200 g butter, ½ glass of broth, salt.

Cooking method:

Salt and pepper the gutted and washed goose well outside and inside, place in a heated oven in a casserole dish or deep baking tray. While frying, pour over the separated juice.

When the goose is browned on all sides, drain a little fat from the baking sheet, pour in wine and broth, and cover with a lid. Fry the bird until done and cut into portions. Place the finished dish on a large plate, pour over the juice remaining after stewing.

Royal goose cooked in a slow cooker

The fastest way to cook this game is in a slow cooker. When cooked, it is soaked in sauce, saturated with aromas and turns out very tender.

To prepare a wild goose in a slow cooker, you will need the following ingredients: goose carcass about 2 kg, 3 apples, 50 ml of balsamic vinegar, a glass of hot water, 3 teaspoons of sugar, 3 sprigs of rosemary, 50 ml of vegetable oil.

Preparation:

Cut the processed and washed goose carcass into medium-sized pieces. Wash the apples and cut into slices. Add vegetable oil to the multicooker bowl, turn on the “Baking” mode, and place the goose pieces into it. Add the rosemary sprigs and leave to cook for an hour.

Next you need to prepare the sauce. Pour sugar into a small cup, pour balsamic vinegar and add hot water. An hour after cooking the goose in a slow cooker, pour the prepared sauce over it, add apples to it, turn on the “Baking” mode and bake for 30 minutes.

The prepared dish is served with baked apples and sauce.

Wild goose baked with prunes

Some recipes suggest combining this bird with prunes and potatoes.

To prepare this dish you will need: a wild goose carcass, a handful of prunes, 2-3 pcs. kiwi, 3 cloves of garlic, salt to taste.

Rub the prepared carcass with salt and grease with marinade. To prepare the marinade, you need to mix peeled kiwi in a blender with prunes and garlic. Coat the carcass thickly with the resulting mixture and leave to marinate for 3-4 hours.

To cook a wild goose in the oven you will need: 1 wild goose carcass, 10-12 apples, 4 large onions, ginger, 1 teaspoon each of cumin and marjoram, salt to taste.

Cooking method:

Free the prepared carcass from excess fat and rub inside and outside with caraway seeds mixed with salt. Stuff the carcass with small apples (Pepina, Tirolka varieties) and sprinkle salt mixed with marjoram into their cuts. Bake the goose in the oven with onions and butter, often basting with the broth that separated during frying.

Separately, bake 6-8 large apples with ginger, cover the goose with them, and pour the sauce over them.

This wild goose dish is often prepared for the holiday table. It is prepared very simply, and the taste is very refined.

To prepare this dish you will need: 1 wild goose carcass, fat (oil) for frying, for stuffing small cabbage forks, 1 lemon, herbs, pepper, salt to taste.

Preparation:

Rub the gutted, washed carcass with separated wings, paws and head well with salt inside and out. Place it in the casserole with its back down, pour in fat or melted butter. Fill the goose's abdominal cavity with shredded cabbage mixed with lemon (cut a small lemon into thick slices for one carcass).

Sew up the carcass with threads and simmer in the oven for 2 hours until cooked, turning occasionally to bake a uniform golden brown crust.

Serve the game to the table, cut into portions with apples or cabbage, garnished with herbs.

Goose cooked in tangerine sauce

The recipe for this dish will not leave indifferent even gourmets. To prepare it you will need the following ingredients: wild goose carcass, 30 g poultry fat, 300 g (5-6 pieces) tangerines, 350 g red sauce, 30 sugar, 500 g garnish, salt taste.

Cooking process:

Cut the fried wild goose carcass into portions, pour in the sauce with tangerine zest, and simmer over low heat for 10-15 minutes.

To prepare the sauce, you need to remove the zest from the tangerine and cut it into thin strips. Boil in water for 2-3 minutes, drain in a colander and add the resulting zest to the red sauce.

When serving, place the goose on a platter and pour the sauce over it. Place tangerine slices (without peel) on top of the sauce. Garnish the dish with fried potatoes.

Dishes prepared from this bird have long been considered a sign of wealth at home and the owner’s luck. In order to surprise and delight your home and guests with your skills, you can use these simple tips. Properly cooked game will help create an atmosphere of celebration and comfort in your home.