Goose meat is valued by all peoples of the world for its special taste and useful properties. Despite the fact that this is a fairly fatty bird, the fat is contained in the skin, and the meat itself remains low in calories. Goose pieces in a slow cooker are tender and soft. Therefore, girls who are watching their figure are not recommended to eat goose bumps. Meat contains vitamins B, C, PP, as well as phosphorus, copper, cobalt, sulfur, chromium and other useful trace elements. The constant use of it in food even affects life expectancy.
Often this bird is decorated with a festive table, baking it in the oven, stuffing it with fruits, berries, cereals, and vegetables. But no less tasty dish is stewed goose cooked in a slow cooker. When stewing, the meat becomes tender, soft and very juicy, and the onions and apples in this recipe give a special unique taste to the dish.
- a quarter of a goose;
- 2 green apples;
- 2 medium onions or 1 large;
- salt;
- ground black pepper.
Cooking goose pieces in a slow cooker
Divide the fourth part of the goose into portions.
Grate well with pepper, salt and let it soak for about 20 minutes. Then put it in the multicooker bowl and set the “Frying” or “Baking” program for 30 minutes.
Try to lay the pieces skin side down so more of the fat will melt. You don't need to add oil. While the goose is frying, cut green apples into small slices. They will give the finished dish a little sourness.
Onion cut into large cubes.
After the signal about the end of the program, add onions and apples to the goose, mix everything.
Every housewife dreams of cooking a goose for a holiday, but given the duration of its cooking, the desire to create immediately disappears or is reduced to a minimum. To avoid such contradictions, you can use a kitchen assistant - a slow cooker that will help you quickly and tasty cook a goose. Let's dwell on the recipe for a goose in a slow cooker in more detail.
Ingredients:
- goose - cut a large one into several pieces, and a small one can be cooked whole;
- 8 cloves of garlic;
- 150 grams of vegetable oil;
- half a glass of water;
- a pinch of black pepper;
- a glass of soy sauce.
Cooking goose in a slow cooker
Please note that if you are not very fond of salt, it is better not to salt the goose, soy sauce contains enough salt, so the dish will be moderately salted.
Wash the goose before cooking and pour boiling water over it. Remove the wing joints, they do not contain meat. Peel the entire volume of garlic, chop and combine with black pepper (you can use a mixture of peppers), rub the carcass. If the bird is large, then cut it into 4 pieces and rub them.
We make a marinade. We combine water, vegetable oil and soy sauce, mix (you can use your own marinade). We send the goose to the marinade for 5 hours, or even overnight (it will be even better). Do not forget to turn the goose over several times, if possible, during the marinating time, so that the meat is completely saturated with liquid.
As soon as the required amount of time has passed, we shift the goose into a slow cooker, pour in the rest of the marinade. We select the "baking" mode and cook the goose for 1.5 hours, after the specified time, make a small cut on the meat to make sure it is ready. According to this recipe, you can cook both a whole goose in a slow cooker, and in pieces.
Goose should be served hot with any side dish, including vegetable salads or cuts.
One of the most delicious holiday dishes is the baked goose. Cooked in a slow cooker, it turns out insanely delicious, just melting
in the mouth. This luxurious dish can be prepared using various recipes, but the meat of this bird is especially incomparable when stewed in its own juice with apples, prunes and spices. In this article, we will share with readers some great ways to roast goose in a slow cooker. Using a modern kitchen appliance will greatly facilitate your task and allow you to get deliciously tender, juicy and soft meat.If you want to please your loved ones with an unusual and very tasty dish, carefully read this recipe. Goose is a fairly high-calorie product containing a large amount of fat. Therefore, it takes at least 3 hours to render and cook poultry meat. Often in a conventional oven, due to excessively long frying, the goose turns out to be dryish and tasteless. Therefore, we suggest using a slow cooker to extinguish this bird. 
Be sure to try the goose with apples. After all, this meat, albeit high-calorie, contains valuable amino acids, as well as vitamins A, C, B. A goose in a Redmond slow cooker is cooked much faster and easier. So, for roasting a bird, you will need the following ingredients:
- goose carcass 2.5-3 kg;
- salt;
- marjoram;
- ground black pepper;
- olive oil;
- chicken broth 400 ml;
- sour apples 5 pcs.;
- prunes 200 g
To begin with, we will process the purchased carcass. If you purchased a whole goose, gut it. The entrails make an excellent strong broth, so never throw them away. Wash the carcass and remove excess fat from it. Tuck and secure with toothpicks the skin around the neck of the goose. So your finished bird will look more neat and appetizing.
After processing the carcass, rub it with spices, marjoram and ground pepper, and season with salt. Cover the goose with cling film and place in the refrigerator for at least ten hours. During this time, the bird will be sufficiently soaked, and its meat will become fragrant. If you want the meat to become as tender and soft as possible, prepare the marinade and soak the carcass in it all night. It can be made from a mixture of honey and mustard (in a ratio of 1.2).
After keeping the goose under the marinade, the filling is prepared. Prunes and apples are washed, after which dried fruits are cut in half. Remove core and seeds from apples. Then the fruits are cut into slices and mixed with prunes. The bird is stuffed with this fruit filling, not filling the abdomen too tightly. Otherwise, it may burst. The belly is cut off with toothpicks, and the legs and wings of the goose are tied with a thread. The whole carcass is well coated with olive oil and placed in a multi-cooker container, pre-lubricated with vegetable oil. The device is closed with a lid and the "Frying" mode is turned on, while the timer is set for an hour and a half. That's all, now the goose is left alone - to bake. When the carcass is beautifully browned, you should add a little chicken broth and turn on the "Stew" mode for about an hour and a half. After the allotted time, it will be possible to get the finished bird out of the multicooker and serve it to the table, laying it beautifully on a large dish.
In addition to roasting the goose whole, you can cook it by cutting it into small pieces. So the meat will turn out tender, soft and very juicy. Goose in slices in a slow cooker is cooked faster and easier than in its entirety, since it does not require prior aging in the marinade. For the dish you will need the following products:
- goose carcass - 2.5 kg;
- potatoes - 8 pcs.;
- onion - 2 pcs.;
- garlic - 3 cloves;
- salt;
- seasoning for pilaf;
- sunflower oil.
The goose is prepared in a slow cooker in slices as follows. The carcass of the bird is washed and processed, and then cut into small pieces. The potatoes are peeled and cut into four pieces. The onion is chopped, the garlic is passed through the garlic maker. 
Goose pieces are placed in a multicooker container, lubricated with vegetable oil. The device is switched on to the "Extinguishing" mode, the timer is set for an hour. After that, prepared vegetables, salt and seasoning are added to the bird. The "Baking" mode is set, and the meat comes to readiness for about 40 minutes. After the set time, the goose with vegetables is removed from the multicooker bowl and served at the table. The meat is very flavorful. Be sure to try this dish. It will delight you with its delicious taste.
This recipe is for gourmets. If you want to surprise your loved ones with an unusual and original dish, be sure to cook the goose in red wine. This dish is easy to prepare, but it turns out excellent. You will need:
- goose carcass - 1.5 kg;
- onions - 2 pcs.;
- sunflower oil - 3 tbsp. l.;
- red wine - 200 ml;
- chicken broth - 200 ml;
- butter - 90 g;
- peppercorns - 7-8 pcs.;
- nutmeg - 0.5 tsp
So, in order to prepare this original dish, take care of the bird carcass. Gut it and rinse well. Then dry with a paper towel. Cut the goose into large pieces, rub them with salt. Pour a little vegetable oil into the bowl of the multicooker and put the pieces of the bird there. Set the "Baking" program and keep the goose almost until ready, until a beautiful crust forms. At this time, peel and cut the onion into rings. Place it in a multicooker bowl, pour wine and broth there. Do not forget to salt and flavor the dish with nutmeg and pepper. Set the "Extinguishing" mode on the multicooker panel and leave the dish to languish. After an hour, you can take the meat out of the appliance and serve it to the table. Such a stewed goose in a slow cooker turns out to be very fragrant, and it tastes a little spicy, with a barely noticeable sweet and sour aftertaste. Boiled potatoes and fresh vegetables are perfect for garnishing poultry. Enjoy your meal!
This dish can decorate any festive table. A goose stewed in a slow cooker in soy sauce turns out tasty, moderately salty and a little spicy. To prepare it, you should purchase the following ingredients:
- goose carcass weighing 2-2.5 kg;
- garlic - 7 cloves;
- soy sauce - 250 ml;
- ground black pepper;
- salt;
- vegetable oil 150 g.
You will also need some water to extinguish. First you need to take care of the goose: gut the carcass, cut off the wings. Rinse, rinse with boiling water and remove excess moisture with paper towels. Then you should take care of the garlic, peel it and press it in the garlic press. The resulting mass must be mixed with ground black pepper and rub the goose carcass with it. Marinade for poultry is prepared as follows: vegetable oil, water and soy sauce are poured into a deep bowl, all ingredients are mixed. A goose carcass is placed in the resulting spicy mixture and left for at least six hours, and preferably all night. During this time, the meat will soak, absorb the required amount of salt and acquire a spicy flavor. After pickling, the goose is transferred to a slow cooker, previously lubricated with vegetable oil and poured with a spicy mixture. On the instrument panel, the "Extinguishing" mode is selected, and the cooking time (1 hour) is also set. When the goose is ready, the multicooker will beep. That's all, your goose, stewed in soy sauce in a slow cooker, is ready. This dish can be served with fresh vegetables.
The goose baked in sour cream and garlic sauce will appeal to any gourmet. The meat turns out very tasty, with a barely noticeable sourness. And its bright aroma is simply divine. This dish will take pride of place on any holiday table. So, you will need the following components:
- goose carcass 2.5 kg;
- ground black pepper;
- sour cream 3 tbsp. l.;
- mustard 2 tsp;
- salt;
- garlic - 4 cloves;
- onion;
- dill and parsley.
Cooking a goose in a slow cooker is carried out like this. First, the carcass is gutted, washed and dried, and then not small pieces are cut. Here you should work hard and remove all the bones. It is also necessary to remove the skin and fat. The prepared fillet is salted and peppered. Favorite herbs and spices are added to it. Then prepare the sour cream and garlic dressing. Mustard and sour cream are mixed, finely chopped garlic is added to them. Onions are peeled, cut into medium-sized half rings and added to mustard and sour cream. All ingredients are well mixed. Goose meat is laid out in a bowl with sauce, while all the meat should be covered with dressing. After that, the workpiece is removed in the refrigerator for 4 hours. After the allotted time, the poultry meat is transferred to the multicooker bowl, 250 ml of water is added to it. The "Extinguishing" mode is set, and the goose meat is cooked for 1.5 hours. A few minutes before readiness, finely chopped greens are added to it. That's all, you can enjoy deliciously tender meat that just melts in your mouth. Make this dish for your holiday table.
We hope that you liked the recipes for cooking goose in a slow cooker presented in our article. Enjoy your meal!
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Details
Goose meat contains a huge amount of vitamins and amino acids. Goose dishes cooked in a slow cooker are very tender and juicy. From a goose in a slow cooker, you can cook both festive dishes and dishes for every day. It's delicious and easy to prepare. And although goose meat is considered fatty, sometimes you can treat yourself and loved ones to a delicious dish from this bird.
Goose stewed in red wine in a slow cooker
Required Ingredients:
- goose - 1.5 kg;
- onions - 2 pcs.;
- butter - 90 gr.;
- nutmeg - 0.5 tsp;
- vegetable oil - 2 tablespoons;
- red wine - 0.5 l;
- chicken broth - 0.5 l;
- peppercorns - 7-8 pcs.
Cooking process:
Wash the goose, dry and divide into parts.
Put the butter in the slow cooker and turn on the “Baking” mode. Add nutmeg to butter.
When the butter is melted, put the goose pieces in the slow cooker. Fry the goose on both sides until it turns a beautiful golden color.
While the meat is cooking, peel the onion and chop finely. Add onion and peppercorns to the fried goose. Salt, pour meat with wine and broth.
Set the "Stew" mode and cook the meat for an hour.
Boiled rice is an excellent side dish for goose stew.
Goose with potatoes stewed in a slow cooker
Required Ingredients:
- goose - 1 pc.;
- potatoes - 6-8 pcs.;
- onions - 2 pcs.;
- garlic - 2-3 cloves;
- vegetable oil - 1-2 tablespoons;
- salt - to taste;
- seasoning for pilaf - 2 tsp
Cooking process:
Wash the goose well, and then divide into portions. Put the goose in a slow cooker, greased with oil. turn on the "Extinguishing" mode and cook the meat for one hour.
While the goose is stewing, peel the potatoes, onions and garlic. Onion cut into large cubes. Cut the potatoes into 4-6 pieces depending on the size of the potatoes. Mince the garlic with a knife. Add vegetables to meat. Salt and sprinkle with spices. Set the "Baking" mode and cook the goose with potatoes for another 30-40 minutes.
Serve this dish hot.
Goose in soy sauce, baked in a slow cooker
Required Ingredients:
- goose - 1 pc.;
- soy sauce - 1 tbsp.;
- garlic - 8 cloves;
- vegetable oil - 150 ml;
- water - 0.5 tbsp.;
- black pepper - a pinch.
Cooking process:
Divide the prepared and washed goose carcass into four parts.
Peel and mince the garlic with a garlic press. Mix minced garlic with black pepper. Black pepper can be replaced with a mixture of peppers.
Rub the mixture into each piece of goose. Salt in the preparation of this dish does not need to be used, as the soy sauce will give enough saltiness.
Place the goose in a bowl or saucepan. Make a marinade from vegetable oil, soy sauce and water. Pour the marinade over the goose meat.
Leave the goose to marinate for five hours. Turn the goose from time to time so that it marinates well on all sides.
Put the goose pieces in the slow cooker. Also pour the rest of the marinade into the slow cooker. Turn on the “Baking” mode and cook the goose in soy sauce for 1.5 hours. It is best to serve the goose with some side dish. As a side dish, there can be boiled potatoes or mashed potatoes, as well as boiled rice or buckwheat porridge. Separately, you can serve fresh vegetables or a light salad.
18.12.2018
Do you think that goose meat is too tough and troublesome to cook? Forget those stereotypes! A goose in a slow cooker will be perfectly stewed and will reveal to you all the luxury of taste if you master simple recipes. The meat of this bird can be stewed whole - carcass, and pieces, and with a side dish, and without additives - as soon as your heart desires! Cooking a goose in a slow cooker is a real pleasure!
A goose stewed in this way surprises with its delicate texture and rich aroma. The addition of sauerkraut and mushrooms gives the meat a piquant taste, “playing” with sourness, making such a seemingly simple dish unique, and the sour cream and cumin sauce emphasizes how tasty goose meat is if it is cooked correctly. You don't need to be a chef to create this culinary wonder, you just need to follow a few simple steps and send the handsome goose to the slow cooker!
Ingredients:
- small goose carcass - 1 piece;
- sauerkraut - 0.6 kg;
- cumin - 10 g;
- onion - 400 g;
- sunflower oil - 30 ml;
- carrots - 2 pieces;
- mushrooms (champignons, oyster mushrooms, porcini mushrooms are suitable) - 200 g;
- sour cream 20% fat - 100 ml;
- cumin - 5 g;
- salt - to taste.
Cooking:
Stuffings for goose: classic and unexpected
In the recipe, we considered only one of the options for stuffing a goose. But after all, the fillings are very different - from Antonov apples, which are used to fill the "Christmas bird" in films, to exotic fruits. What is the best way to stuff a whole goose?
One of the interesting tips is to stuff the bird with ... stuffed apples. If apples stuffed with prunes are baked inside the carcass, the taste of meat will become incredibly rich. Do not disappoint and oranges, quince, plums, berries, greens in the middle of the baked "handsome".
A festive goose can be filled with half-cooked buckwheat with mushrooms, also lean pilaf boiled half-cooked with carrots and onions, a mixture of white bread crumb and finely chopped liver and onions (this is the most delicate type of filling).
Whatever you decide to put in the bird's carcass, remember the main rule - the filling should be two-thirds less than the total volume. When stuffing, do not compact the composition, lay it out so as to maintain friability. During cooking, the filling will become larger, in addition, it will absorb fat, making the goose even more juicy.
Remember that every rule has an exception? And this one too. If you are a connoisseur of cheese flavor, you decide to experiment and fill the carcass with this product, or even several of its varieties, you should stuff the goose from the inside as tightly as possible - the cheese will melt and saturate the entire thickness of the meat with a “caressing” flavor.
When there is no filling at hand or you like the strict taste of goose, feel free to stew a bird in a slow cooker, as they say, without anything. This recipe also has a lot of fans.
How to fasten a stuffed goose?
It is best to sew the goose well with a harsh thread, and with a “margin”, so that you can easily remove the threads from the finished dish. But in the absence of a spool of harsh thread, you will have to get out of the situation using wooden toothpicks or matches with tips previously sharpened with a knife (without traces of sulfur). Carefully fix the stuffed bird with these mini skewers - and the problem is solved!
What to do if the goose does not fit in the slow cooker?
If you didn’t guess with the size of the goose carcass or don’t consider yourself to be a connoisseur of roasting the whole bird, ask how the goose is cooked in slices in a slow cooker. To do this, cut the meat into two-centimeter cubes - anyone can handle this task.
Then the meat is fried in the “Stew” mode on melted lard, then it is the turn of vegetables - onions and carrots also need to be fried and sprinkled with your favorite spices, preferably allspice and rosemary. After this stage, there is nothing to do at all - it remains to combine the goose with vegetables, salt, pour a glass of tomato juice and simmer for about an hour with the lid closed.
10 minutes before the end of the Stew program, you can open the lid and pour 100 ml of wine into the dish. If there are children at the table, replace the wine with dark grape juice. This will give the meat an unforgettable "zest"!
Almost any side dish is suitable for juicy pieces of goose in tomato, but the most popular combination is still potatoes with goose meat or buckwheat porridge. Sometimes a goose is served with two side dishes - this original solution will help give everyone a little variety and saturate the body with a large list of useful substances.
