Basic Rules
Ideally, stew is made from fresh poultry; it can be domestic or wild goose. The bird must first be prepared - plucked, singed and gutted. If you bought a frozen carcass, then you need to give it time to thaw in the refrigerator, this will take more than a day.
The prepared carcass is cut into pieces about 5 cm in size. Large bones should be removed, small ones can be left. But you can also use clean fillets, after removing all the bones. The skin can be left on or removed – it’s a matter of taste preference. With skin, the stew turns out fattier, but also juicier.
Stewed goose cooked in the oven
Most often, homemade stew is prepared in the oven. For preparation, glass jars with a volume of 0.5-0.75 liters are used.
- prepared goose meat – 3 kg;
- pork lard – 100 g;
- salt – 25 g;
- laurel leaves – 6 pcs.;
- allspice – 6-8 pcs.
Cut the goose into small pieces approximately 5 cm in size. Trim off excess goose fat from the pieces. Chop lard without skin and goose fat separately very finely or mince. If the goose is fatty, then lard may not be added.
Place peppercorns, bay leaves and goose fat on the bottom of the jars. Salt the pieces of meat and sprinkle with ground pepper, mix well and place in jars. Spread tightly, but compact.
Goose baked in the oven with potatoes
Sprinkle the goose with salt and pepper, prepare a sauce of mustard and mayonnaise in proportions, add your favorite seasonings and coat the carcass inside and out, leave to marinate for hours.
You can treat the goose carcass with grill kits, poultry roasting sauces, soy sauce, honey sauce, etc. Wash the lemon and pour boiling water over it. First cut in half lengthwise, then into thin semicircles. Rub the goose inside and out with salt and pepper, place in a deep, wide pan, arrange with lemon slices, and pour in dry white wine. Cover with cling film and leave in a cool place for an hour. The same methods can be used for marinating turkey, duck or chicken.
Every minute you need to water the goose in the oven with the rendered fat, this will prevent it from drying out and burning. To prevent the fat on the baking sheet from burning and smoking, you should add a little water to it.
Every minute you should change the position of the goose in the oven, turning it on its back or on its breast. 40 minutes before it is ready, you should place apples around the goose, which can be replaced with potatoes if desired, in which case you will also have a side dish for the meat. To check the degree of readiness of the goose, its carcass must be pierced at the widest point.
If the juice flows out clear, the meat is ready; if the liquid is red or pinkish, let the goose sit in the oven. If the goose has to spend a long time in the oven so that it does not become dry, it is recommended to cover its carcass with foil, which will need to be removed thirty to forty minutes before the end of baking to form a beautiful crust.
When the baked goose is ready, transfer it to a platter and serve. The cooking time for goose in the oven depends on its fat content and the age of the bird. The older the bird, the longer it takes to bake. The carcass must be baked until all the fat has been rendered, but no more, otherwise the meat will not be juicy. The approximate cooking time for goose in the oven is 2 hours.
How to cook a goose baked in the oven recipe: Rinse the goose thoroughly. Mix salt and pepper, you can add other seasonings, and rub the mixture over the entire carcass inside and out. The bird must be left in the cold for at least three hours, or even overnight, so that the skin dries out and turns out crispy when baked. Cut the garlic into slices, lemon into half rings.
Pierce the skin over the entire surface and stuff with lemon slices and garlic slices. Place a bay leaf, a few pieces of garlic inside the belly and place the bottle. This is necessary for the carcass to keep its shape.
Still, problems have solutions if they are turned into tasks. And be sure to have a crunchy crust! The process of preparing a festive goose begins with the preparatory stage.
Connect the edges and sew up the hole. Grease a casserole dish, baking sheet or mold with vegetable oil and place the bird with its back up. Place in a cold oven and light the fire. Bake the goose carcass for about two to three hours, periodically basting with rendered fat. Let the finished goose stand for half an hour in the cooling oven, then you can take it out. Goose baked with prunes and apples a simple recipe goose - from three to five kilograms freshly ground black pepper - at your discretion grams of prunes, preferably pitted kilograms of yellow sweet and sour apples table salt - to your taste two large onions How to cook goose with prunes and apples: Goose prepared according to the recipe with fruit filling turns out incredibly appetizing and juicy.
How to cook a goose baked in the oven with apples and prunes recipe: First, soak the prunes in hot water and set aside. Mix salt, pepper and mustard. Coat the goose with this mixture. First outside, then inside. No oil or honey is needed here.
Because of the honey, the goose will turn black, there will be too much oil, because the goose is already extremely fatty. They put the goose aside. Peel and core the apples and cut into large pieces. On average there were 12 pieces. Sprinkle them with lemon juice and sprinkle with cinnamon. Drain the prunes and mix with the apples.
Place apples and prunes into the goose. If suddenly there are not enough apples and prunes, cut more, the main thing is to stuff our bird tightly and completely. Sew the goose tightly.
After which there are two ways of development of events. If you have a goose cage that will easily fit your goose, use it. If there is no goose pan, then you need to make a sealed house out of foil, into which we pour a glass of liquid, milk, water, broth, or even better wine, and then place the goose on a baking sheet.
Pinch the walls so as to seal the house as much as possible. Place the goose in the oven for 2 hours and 30 minutes. For the first hour we cook at a temperature of degrees, then reduce it to After this time we remove the foil. By that time the liquid will all have evaporated, but an incredible amount of fat will take its place.
Pour this fat over the goose carcass and send it already opened to the oven.
Main menu
We have a long two hours ahead of us. Every 15 minutes we need to baste the duck with the fat that has been rendered from it. Alain, I have a question for you, how much are your walnuts? You asked me about honey in a mirror glaze, I don’t recommend it, it’s difficult to achieve the desired fluidity. Regarding quince, my mother was an excellent cook, and she always had a secret in cabbage rolls, and I will share it with him, she put about 10 pieces of prunes and 1 small quince in pieces between the cabbage rolls, there was a smell!!!!
It gives a little bit of a smoky flavor, like the smokiness of the cabbage rolls themselves. Well, now I want to eat. My love, how good it is to be with you! It’s warm and familiar, just like chatting with my mother! Your presented salad really dug into my stomach! I'll go look for pink salmon tomorrow. Today I still prepared a salad for my friends, but I only had enough for Olivier salad. Prepared in a springform pan.
New decoration and eaten in no time! Oh, your celebration of the soul turned out great, I also love such treats. I'd like to keep you company! So, walnuts are expensive here, two or even three times more expensive than peanuts.
They are different: many are sold in an unrefined form, these are cheaper. But for peeled ones they ask for 80 lei per kg. This is approximately rubles. Marin, what do you need it for? It is clear that they are useful, but still? What price do you have for these nuts? This year I stocked up on walnuts, went after the rain and picked them like mushrooms, butt up Marin, write in what form you need the nuts.
So, I understand about honey, I won’t risk it, but what about homemade invert syrup, will I be able to do it? And thank you very much about quince! Live and learn! I cook cabbage rolls for a long time, but I’ve never heard of such a secret. I'll definitely cook it. And just to clarify, my mother made cabbage rolls from salted or fresh cabbage, or maybe from grape leaves!
I didn’t prepare them Marinochka, I’m waiting for an answer! It's reported missing! I couldn’t help but react to your goose with prunes. I myself once kept geese and had to cook them more than once, if I may, a couple of clarifications. In this composition for stuffing, it would be good to add quince, that is, the mixture will be from quince, apples and prunes, who If she tries it this way at least once, I’m sure she won’t want to cook it any other way!
And yet, cuts on the goose skin are not desirable, the skin helps keep the meat as juicy as possible, cuts are needed for quick frying, when you need to fry the goose fillet separately in a frying pan.
Alyonushka, don’t be offended by my clarifications, otherwise I didn’t have time to show up, Marish immediately came up with comments, hello, hello! Marin, what kind of grievances can there be, what are you talking about! I am incredibly glad for your additions and tips! Quince is now on the market. You can cook. It’s true that I don’t have a whole goose, but I do have parts for baking.
Stewed goose cooked in a slow cooker
It is convenient to cook stew in a slow cooker.
- goose meat without skin and excess fat – 1 kg;
- goose fat – 100 g;
- water – 200 ml;
- salt – 10-12 g;
- spices to taste.
Cut the goose meat, freed from skin, excess fat and bones into small pieces. Place chopped goose fat on the bottom of the bowl, then add the meat. Pour in water, salt and add spices. Turn on the “Extinguishing” mode for 3 hours. Then place the prepared stew into clean jars.
Wash the multicooker bowl and wipe away any moisture. Place the jars in a clean bowl and pour warm water up to the hangers of the jars. Turn on the device to the “Extinguishing” mode for another 1 hour. Then roll up the jars.
Christmas goose with apples and prunes in foil
Ingredients:
- goose carcass – 2-3 kg;
- salt;
- pepper;
- marjoram;
- honey – 3-4 spoons;
- mustard – 4 tablespoons;
- meat broth – 400 ml;
- vegetable oil;
- apples – 4 pcs.;
- prunes - a handful.
Preparation:
Wash the goose carcass, dry it and rub it inside and out with salt, pepper and marjoram. Coat with a mixture of honey and mustard, wrap in cling film. Leave the bird in the refrigerator for 10-12 hours.
Preparing the stuffing for stuffed goose in the oven
Cut the apples into slices. Wash pitted prunes and mix with apples. Stuff the marinated goose with this filling, sew up the belly with thread or pin it together with toothpicks. Coat the carcass with oil and pierce it with a toothpick in several places. Place on a baking sheet, pour in the broth, then cover with foil and place in the oven for 30-40 minutes to bake at 200 degrees.
Then reduce the heat to 180 degrees and continue baking for up to 2.5 - 4 hours (this depends on the weight of the bird). During this time, every 20-30 minutes the goose needs to be watered with the fat that formed during baking. The foil is removed 40 minutes before cooking.
Then, drain off all the fat and juice, let the goose stand in the turned off oven, and then you can serve it.
Feeding Christmas goose
The goose can be served whole on a platter with stuffing around it, or you can divide the carcass into pieces and stuffing on top.
Stewed goose with vegetables, cooked in a saucepan
You can cook goose stew in a saucepan; in this recipe, vegetables are added to the goose meat.
- prepared goose meat – 2 kg;
- onion – 200 g;
- carrots – 100 g;
- bell pepper – 200 g;
- bay leaf – 5 pcs.;
- salt, pepper to taste.
Place the goose pieces into the pan. Peel the onion, cut into quarters, and add to the meat. Coarsely chop the peeled onions and carrots and combine with the rest of the ingredients. Pour water into the pan so that it is level with the food. Simmer over low heat for 2-3 hours until the meat begins to easily come away from the bones. Cool.
New Year's goose with honey and oranges
Everyone always associates a holiday like New Year with tangerines and oranges. Therefore, this time we will stuff the bird carcass with oranges. It will be interesting, stunningly beautiful and very tasty. This dish is also suitable for Christmas.
We will need:
- goose - 2 kg
- mustard - 3 tsp
- honey - 3 tsp
- chicken seasonings - 2 tsp
- salt - 2 tbsp
- garlic - 5-6 cloves
- apples - 2 pcs.
- oranges - 2 pcs.
Cooking method:
1. Prepare the carcass and rub it with salt and seasonings. Then make a marinade of honey and mustard. Pour this mixture over the goose, wrap it in a bag and let it marinate for a couple of hours in a warm place.
Make holes on the carcass with a knife and stick a clove of garlic and so on over the entire surface.
2. Take small apples and remove the core from them, cut the oranges into pieces of any size, put the fruit in the belly. Sew it with thread or insert toothpicks so that there is no hole in the belly.
Don’t forget to secure the legs and wings with twine so that the goose doesn’t fly away))).
3. Place the finished carcass in a baking bag or sleeve, tie the ends on both sides and place on a sheet or baking sheet. Bake in a preheated oven for 2-3 hours at 175 degrees. 10 minutes before cooking, cut the bag to allow the crust to crisp up. And then serve hot to the table. Bon appetit!
Stewed goose with garlic, cooked in an autoclave
If you plan to prepare canned food for the winter, it is better to use an autoclave for preparation. Then canned food can be stored even at room temperature.
- goose meat – 1.6 kg;
- water (you can use broth) – 400 ml;
- flour – 40 g;
- onion – 60 g;
- garlic – 4 cloves;
- salt, pepper to taste;
- butter – 50 g.
Cut the goose meat, freed from skin, excess fat and bones, into pieces weighing about 50 grams. Peel the onion and garlic, cut the onion into small cubes, garlic into slices.
Melt the butter, fry the onion and garlic, sprinkle the vegetables with sifted flour and stir. Pour in water or broth, stir, bring to a boil and remove from heat.
Salt and pepper the goose meat, put it in jars, and pour the prepared sauce over it. You need to leave about 1.5 cm of free space on top. Seal the jars airtight. Load the jars into the autoclave, cook at a temperature of 110 degrees and a pressure of 1.5 atmospheres for 40 minutes. Then let the jars cool in the autoclave.
Goose pieces in a sleeve with potatoes
To speed up the process, you can bake the goose not whole, but in pieces. After all, in fact, cutting up a hot whole goose is not very convenient. Although, if you look purely from the outside, then of course it looks much more beautiful and impressive than a bird in pieces.
This option is completely different, because the marinade in it will be quite aromatic due to the bay leaf, Provençal herbs and garlic. The potatoes will languish in fat, which will give them a beautiful aesthetic golden color.
Moreover, if you are counting on a large company, then you will really like this option and you will definitely take note of it.
We will need:
- Goose – 1 pc.
- Potatoes – 6-8 pcs.
- Carrots - 1 pc.
- Apples – 3-4 pcs.
- Salt - to taste
- Provençal herbs – 1 tbsp
- Bay leaf – 2 pcs.
- Spices – 2 tbsp
Cooking method:
1. We continue to cook, and here is secret number 2, before marinating the bird you need to check it. Check carefully to see if there are any remaining feathers, remove them with tweezers if necessary, then wash and dry the goose with a paper towel. There should be no blood clots, liver, heart or lungs inside.
Cut the goose into two parts or you can cut it into 5-6 parts. Coat thoroughly with spices and rub with salt. Pass the garlic cloves through a press, and also coat parts of the carcass with them. You need to do this all with massage movements.
2. Then cut fresh apples and carrots into small pieces.
3. Afterwards, place all prepared products in a baking bag. Tie the bag well on both sides and bake in the oven for 1 hour at 180 degrees.
The sleeve gives a great advantage; it will cook in its own juice.
4. After an hour, take out the dish, cut the sleeve or remove it altogether and lay out the potatoes. After cleaning it first, cut it into large cubes, add salt and pepper, and add bay leaf.
5. Thus, simmer the potatoes along with the goose and apples for 1 hour. And then serve this dish at your discretion. Good culinary success to you!
Wild goose stew
Usually, wild goose stew is prepared if there is a hunter in the family. But you can also buy carcasses at the market. As a rule, the bird is sold already plucked, but if this is not the case, you will have to first remove the feathers and singe the carcass. In addition, the bird must be gutted.
To prepare the stew you need:
- goose carcass – 1 pc.;
- salt - at the rate of 1 teaspoon per 1 kg of meat;
- bay leaf - 1 per jar;
- black peppercorns – 3 pcs. on the jar.
The wild goose carcass must be cut into pieces. In this case, it is better to remove the peel. Giblets can also be used for canning, with the exception of the liver. It is better to use liver fresh.
The pieces of poultry should not be large; they should easily fit into the neck of the jar. Remove large bones when cutting (they can be used to prepare broth). Trim the fat from the poultry and cut into small pieces. Prepare the goose meat and cut into pieces of fat for stewing, add salt and sprinkle with ground pepper, mix well and leave for 1 hour.
Place peppercorns and bay leaves in jars. Fill the container approximately 3/4 full with meat. Make lids on foil jars by folding the sheets into 3-4 layers. Make a hole in each foil lid to allow steam to escape.
Place a layer of salt on a baking sheet, place the jars on the salt and place in a cold oven. Turn on the oven at 150 degrees, cook the stew for 1 hour. Then raise the temperature to 180 degrees and continue cooking for another 3 hours. Then take out the jars one at a time and immediately roll them up.
Recipe 2: Goose in marinade, baked in a sleeve
Description: delicious juicy goose meat with apple filling in a bittersweet marinade. The goose turns out soft, with a fried crust.
Ingredients: goose (plucked, gutted) - 2.5-3 kg. Marinade: honey (1 tablespoon), mayonnaise (4-5 tablespoons), black pepper, medium hot mustard (1 teaspoon), table salt. Filling: lemon (0.5 pieces), prunes (100-150 grams), green apples (Antonovka) - 3-5 pieces.
Cooking method
Prepare the goose: wash it, remove any remaining feathers and excess fat. Then prepare the marinade: mix mustard, mayonnaise, salt, honey, pepper. Rub the goose with the resulting marinade, wrap in film and leave in a cool place (overnight). After this, sprinkle the carcass with lemon juice. Prepare the filling. Peel and cut the apples into large slices. Mix with chopped or whole prunes.
Stuff the goose with the prepared stuffing. Sew up the belly or pin it with toothpicks, tie the bird's legs and place it in the sleeve. Place the goose on a baking sheet in a preheated oven (200 degrees). Bake for about half an hour, then set the temperature to 180 degrees. Bake for about 2-2.5 hours. When the goose is ready, drain the fat from the pan. Cool the bird for about 15 minutes, then place the filling on a dish and the goose itself on top. Serve hot.
