Roast Goose is National dish, which was prepared in ancient Russia for festive meals. currently mine wild goose is becoming more and more difficult and few hunters can boast of such luck. Therefore, it is very important not to spoil the trophy during the cooking process.

Goose dishes prepared at home are a real decoration of the table. What could be tastier and more appetizing than ruddy, crispy game served for a gala dinner?

How to prepare a carcass?

To learn how to cook a wild goose, you need to familiarize yourself with the properties of meat. It not only tastes great, but is also very healthy because it does not contain harmful chemical compounds that are found in captive-bred birds.

Initially, the carcass is plucked and gutted, the remains of feathers are removed. After that, the bird should be in a cold place for several days. Cooked poultry may be somewhat harsh. The older the game, the more likely it is to get dryish meat, therefore, in order to give it juiciness, the carcass should be marinated for some time.

There are several ways to pickle a 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?

1. Take honey and mustard in a ratio of 1: 2, mix the ingredients, thickly coat the surface of the carcass and leave to marinate overnight.
2. Another wild goose marinade recipe. Sliced ​​lemon slices, scalded with boiling water. The carcass, previously washed and rubbed with spices, pour dry white wine and overlay with lemon slices. Cover the bowl with cling film and place in the refrigerator overnight. To completely fill the carcass with marinade, you need one bottle of wine. To marinate the carcass in this way, you will need a deep container.
3. Housewives who want to tasty cook wild goose in pieces will do next recipe marinade. You need to take: eggs, mustard, finely chopped prunes, mayonnaise, oil, spices and salt. Mix all the ingredients, dip 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 all the remaining marinade to process the carcass again. To do this, you can use a culinary sleeve, in 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 cooked from this game. Cooking such a bird requires knowledge of some features and secrets of cooking.

Whole baked poultry requires special skill - it can be dried out very quickly and the meat will lose its taste. But, fortunately, all the secrets of cooking are now 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 cook culinary delights from a goose. There are some secrets that will help you properly prepare a wild goose for the next heat treatment. This process is simple, but its application will require a lot of patience and time.

If this fresh product, you need to know how to pluck it correctly 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 golden brown, it turns out juicy and delicious, if you use one secret:

1. In order to make it happen tasty dish you will need a pot of boiling water.
2. Bring the 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 of the carcass first, and then the tail.
3. The water that has got inside the bird is drained, and the carcass is thoroughly dried. Then you can rub it with salt, pepper, spices and leave for a few days to soak.

Wild goose dishes

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

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

Cooking method:

The gutted and washed goose is well salted and peppered inside and out, put in a heated oven in a goose or a deep baking sheet. During frying, pour over the separated juice.

When the goose is reddened on all sides, drain a little fat from the pan, pour in the wine, broth, cover with a lid. Fry the bird until cooked and cut into portions. Put 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 to be very tender.

To cook a wild goose in a slow cooker, you will need the following ingredients: a goose - a carcass of 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.

Cooking:

Cut the processed and washed goose carcass into medium-sized pieces. Wash apples and cut into slices. Pour vegetable oil into the bowl of the multicooker, turn on the "Baking" mode, put the goose pieces into it. Add sprigs of rosemary 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 it with the prepared sauce, put apples on it, turn on the “Baking” mode and bake for 30 minutes.

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

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

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

Cooking method:

Free the prepared carcass from excess fat and rub inside and out with cumin mixed with salt. Stuff the carcass with small apples (Pepina, Tyrolka varieties) sprinkle salt mixed with marjoram into their cuts. Bake the goose in the oven with onions and butter, often pouring over the broth that separated during frying.

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

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

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

Cooking:

It is good to rub the gutted washed carcass with separated wings, paws and head with salt inside and out. Put it in the goose dish upside down, pour over with fat or melted butter. Fill the abdominal cavity of the goose with shredded cabbage mixed with lemon (for one carcass, cut a small lemon into thick slices).

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

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

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 carcass of a wild goose into portions, pour over the sauce with tangerine zest, simmer on small fire 10-15 minutes.

To prepare the sauce, you need to remove the zest from the mandarin 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, put the goose on a dish and pour over the sauce. Put mandarin circles (without peel) on top of the sauce. Serve the dish with fried potatoes.

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

Why carpaccio? But because it is thinly sliced ​​​​and raw in essence. Carpaccio was originally cut from raw beef and served with sauce olive oil with vinegar or lemon juice. It was invented by Giuseppe Cipriani (owner of Harry's Bar in Venice. Where Hemingway, Maugham, the Rothschilds, Onassis and Maria Callas, Charlie Chaplin, Prince Charles and Princess Diana went. In the 50s of the last century, one of the honored guests of the bar was Countess Amalia Nani Mocenigo The doctor advised the countess, who had anemia, to eat a lot raw meat. And Giuseppe Cipriani came up with a way for her to eat meat. At that time, an exhibition was held in Venice by the Venetian Renaissance artist Vittore Carpaccio. The paintings of this artist were distinguished by an abundance of red, and this food was named after him. Moreover, this term, or name - as you wish, is now used in relation to thinly sliced ​​\u200b\u200bfish and even vegetables with mushrooms. But still, strictly speaking, it's not quite it ... or "he"? Who knows Italian - correct. Still, our birds are not quite raw, but a little more ... marinated, as it were.

Goose cooked in the oven is a mandatory Christmas dish in many countries. The bird is baked whole or cut into pieces, and the best side dish baked apples, potatoes or rice are considered. To make the meat soft and juicy, you need to know how to cook the goose correctly. Otherwise, the pulp will remain hard and rough, and it will be very inconvenient to eat it.

A whole goose cooked in the oven looks beautiful and festive on the table. To make the meat soft, it is better to bake it in foil.

Required for work:

• bird carcass;
• 3 - 4 green apples;
• homemade sour cream;
• salt;
• ground pepper;
• dried herbs;
• seasonings for poultry;
• cooking foil.

How to cook goose with apples in the oven:

1. Wash the carcass and dry with paper towels.
2. Mix sour cream with salt, ground pepper, dried herbs and seasonings. Cut apples into slices.
3. With a small part of the resulting sauce, grease the goose from the inside, put it there apple filling and fasten the incision with threads or toothpicks.
4. Evenly distribute the remaining sauce over the surface of the carcass, and then wrap it with foil in several layers so that there are no holes left.
5. Put the bundle with valuable cargo on a baking sheet and bake for 3 hours. Half an hour before removing the dish, unfold the foil so that the goose is covered with a crust.

Attention! Roasting time depends on the weight of the goose. If the bird is small, 2.5 - 3 hours is enough, and a large individual can cook up to 4 hours.

Cooking in slices in a slow cooker

Delicious, juicy and very soft goose is obtained, cut into pieces and cooked according to the recipe below in a slow cooker.

To make such a dish, you will need the following products:

• 550 - 600 g of goose meat;
• 2 onions;
• 2 - 3 carrots;
• several fruits of sweet bell pepper;
• tomato paste;
• dried basil;
• salt and black pepper.

Goose pieces in a slow cooker are prepared as follows:

1. First, wash the meat, wipe it with a napkin and cut into small pieces. The bones will need to be removed.
2. Fry meat preparations in a multicooker bowl, and then remove. It is advisable to take goose rather than vegetable fat for cooking.
3. In the fat where the goose was fried, add the carrots cut into strips, the onions chopped into half rings and the fruits of the peppers.
4. Dilute tomato paste boiled water, put meat in a bowl, pour in the resulting sauce and simmer in stew mode for 1 hour.

On a note. If the bird is prepared only for adults, a quarter of an hour before turning off the device, you can pour a glass of dry wine into the container. Then the meat will turn out especially tender and fragrant.

We bake in the sleeve

In the culinary sleeve, products retain their taste qualities because they cook in their own juice.

To make a goose in this way, you need the following components:

• bird carcass;
• 120 g of rice;
• 50 g raisins;
• 70 g dried apricots;
• mayonnaise;
• turmeric;
• dried herbs;
• seasonings for poultry;
• salt;
• culinary sleeve.

Operating procedure:

1. Sort the rice, put it in a capacious bowl and pour boiling water for a quarter of an hour to swell.
2. Soak dried apricots and raisins in cool water.
3. Wash the goose carcass and dry with napkins.
4. Drain the water from the rice grains and dried fruits, combine the ingredients and sprinkle with turmeric to give a pleasant golden color. Sprinkle salt and seasonings.
5. Lubricate the inside of the bird with mayonnaise, stuff with stuffing and secure the cut.
6. Coat the carcass with a mixture of mayonnaise, dried herbs and seasonings, put in a culinary sleeve and tie tightly.
7. Make a few cuts with a knife in the upper part of the sleeve so that air can escape, and put the bird to bake.

Attention! When stuffing the carcass, it is necessary to leave about a third of the space free, since during the baking process the rice will increase in volume.

How to cook wild goose deliciously

The wild goose is a more capricious bird in cooking. It can turn out to be quite tough, because in order to cook such a bird deliciously, it is better to pre-cut the carcass into pieces and hold it in the marinade.

For cooking you will need:

• carcass of a wild bird;
• Red wine;
• Cherry juice;
• apples;
• pears;
• powdered ginger;
• dried coriander;
• seasonings;
• salt.

Procedure:

1. Cut the bird, rub the pieces with a mixture of salt and spices, put in a saucepan, pour red wine and marinate in the cold for 7-9 hours.
2. Put the bird in a capacious dish, pour over the rest of the marinade, cover the container with foil and put to bake.
3. When the marinade has evaporated, spread the sliced ​​\u200b\u200bpears and apples between slices, pour in the cherry juice and bake until tender.

You can cook such a dish not only in the oven, but also on the stove, taking large dishes with thick walls.

christmas bird

This is a traditional English recipe for a real Christmas goose. The most important thing is to choose the right bird. She should be young and not particularly large.

For cooking you will need:

• goose carcass;
• 5 - 6 bulbs;
• a slice of white bread;
• milk;
• lemon;
• ground pepper;
• a pinch of dried sage;
• ground nutmeg;
• some fine salt.

Procedure:

1. Wash the bird, pat dry with paper towels and rub with a mixture of salt, pepper and sage. Marinate 2 - 3 hours.
2. Place the onions on a baking sheet without peeling them, and put in the oven for 40 - 45 minutes. Then take out, cool, remove the husk and chop finely.
3. Soak a slice of bread in milk, squeeze, chop, mix with onion, pepper, salt, sage and nutmeg.
4. Stuff the goose with the resulting mixture and fasten the incision with threads.
5. Pour the bird with citrus juice, place in a deep heat-resistant dish, add a little water and send to bake.

Attention! To form on the goose golden brown, and the meat was not overdried, it will take every 10 to 15 minutes to water the carcass with the released fat.

Recipe with oranges

The goose is a rather fatty bird, and oranges will give the meat a pleasant sourness. But it will take at least 8 hours to marinate it before baking.

For cooking you will need:

• goose;
• oranges;
• green onions;
• ginger root;
• 30 ml soy sauce;
• a little sugar;
• salt and suitable seasonings.

Procedure:

1. Wash the bird, dry with a towel and trim the ends of the wings.
2. Peel the oranges, chop the zest and mix with sugar, salt and seasonings. Then pour the mixture soy sauce, let it brew and rub the bird with the resulting composition.
3. Release the pulp of citrus from films and seeds, chop and combine with grated ginger, chopped onion and salt. After that, stuff the goose with the resulting mass and send it to the cold for 8 to 10 hours.
4. When the carcass is marinated, put it on a baking sheet lined with foil and bake until tender, pouring often with fat.

In order not to waste time preparing a side dish, 30-40 minutes before the bird is ready, you need to put sliced ​​\u200b\u200bpotatoes in a mold next to it.

Goose baked with rice and liver

To stuff a goose with offal, it is better to take chicken liver. The variety of rice does not matter, you can use both round and long-grain.

For cooking you will need:

• bird carcass;
• 250 g of liver;
• 120 g of rice;
• bulb;
• White wine;
• olive oil;
• salt and seasonings.

Sequencing:

1. Mix salt and seasonings with oil, rub the washed and dried bird with the resulting composition, send it to the refrigerator for 8-10 hours.
2. Pass the liver through a meat grinder and fry in a pan with chopped onions.
3. Add washed and dried rice, white wine, salt and seasonings to the offal. Simmer until the cereal is soft and the liquid has evaporated.
4. Fill the bird with stuffing, fasten the cut and send the carcass to bake.

A goose cooked according to this recipe will turn out rosy, beautiful and tasty.

How to stew with sauerkraut

To prepare this dish, you need a large dish with thick walls. Better take a duck.

You will need the following products:

• 650 g goose;
• 700 g of sauerkraut;
• 2 onions;
• carrot;
• bay leaves;
• greenery;
• salt and seasonings.

Work sequence:

1. Separate the goose meat from the bones and cut it into small slices.
2. Pour oil into the bottom of the dish, heat and fry the bird, seasoning with salt and spices.
3. Chop the onions and carrots, transfer to the meat and simmer until soft.
4. Put in a dish sauerkraut and Bay leaf, add water and cook, tightly closing the lid, 45 - 50 minutes.

Serve ready meal need hot, sprinkled with chopped fresh herbs.

Goose feet in honey sauce

Goose legs baked with spices honey sauce, will take place of honor on the holiday table.

For cooking you will need:

• goose legs;
• liquid honey;
• lemon juice;
• ground paprika;
• oregano;
• black or red pepper;
• salt.

Cooking order:

1. Wash goose feet and dry with a towel.
2. Grate the blanks with a mixture of salt and spices, and then put them in a deep bowl.
3. Mix honey with lemon juice, pour goose legs with the resulting sauce, mix and leave to marinate for 5-6 hours.
4. Line a baking dish with foil, lay out the meat and cook until tender, pouring over the juices that stand out.

Advice. To give the goose a unique flavor, 40 minutes before you get the dish, you will need to spread apple slices sprinkled with cinnamon on a baking sheet.

Roast with potatoes

Goose meat can be made into an amazingly tasty roast if you hold the meat in beer for several hours before baking.

For cooking you will need:

• 700 g goose;
• 5 - 6 potatoes;
• 2 onions;
• 3 carrots;
• light beer;
• seasonings for potatoes and poultry;
• ground pepper and salt.

Procedure:

1. Cut the goose meat into pieces, rub with salt and seasonings, pour beer over and refrigerate for 2-3 hours.
2. Peel vegetables and cut: potatoes large pieces, carrots - in round thin slices, and chop the onion in half rings.
3. Sprinkle the potatoes with salt and spices, mix with onions and carrots, drain the marinade from the meat.
4. Place the prepared ingredients in the culinary sleeve, tie tightly and make a few punctures in the upper part. Lay the sleeve on a baking sheet and send it to the oven.

After baking, you can immediately lay out the hot dish on plates, decorating with sprigs of fresh herbs.

Step by step cooking with quince

Quince and kiwi will help make fatty goose meat especially soft and tender.

To prepare such a dish, you will need the following products:

• goose carcass;
• 2 - 3 quinces;
• several kiwi fruits;
• sour cream;
• a little mustard;
• salt and suitable seasonings.

Cooking order:

1. Wash the goose carcass and dry with a towel.
2. Mix sour cream, mustard, salt and spices until smooth.





For cooking you will need:

• bird carcass;
• prunes;
• walnuts;
• flour;
• purified water;
• salt and seasonings.

Operating procedure:

1. Wash the goose, rub with salt and seasonings, and then send it to the refrigerator for a couple of hours.
2. Soak the prunes in water, then drain the liquid, dry the dried fruits and mix with chopped walnut kernels.
3. Prepare a dough from flour and water by adding a few tablespoons of salt.
4. Stuff the goose with stuffing, sew up the incision with threads, and then wrap the carcass with dough so that not a single hole remains. Send the workpiece to bake in the oven.

The goose is arrogant not only in habits, but also in cooking: thick skin, heavy bones and a lot of fat. The meat is either not baked, or it turns out dry - you won’t chew it. And sometimes improperly cooked goose has a sickly greasy taste. This is the most high-calorie of all poultry: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

For baking in the oven, you should buy a young goose. A three-month-old will bake much faster than a six-month one, but the latter will turn out to be more fragrant and better suited for stuffing.

The age of a goose can be determined by the legs (if they are not cut off at slaughter) and the sternum. The paws of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like in. The old 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 know if it is fresh. Goose freshness is determined in the same way as chicken. There are no spots on the skin and foreign odors, and the meat should return to its previous 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 oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

For roasting, a goose weighing 2-4 kilograms is optimal. Cooking time depends on this: 1 hour for each kilogram.

How to prepare a goose for roasting

On the shelves of shops, any bird gets already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is better to carefully examine the carcass for the remains of feathers and entrails.

A country goose or a goose bought from a farm usually requires more thorough preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and dip in boiling water for one minute. Do the same again, but already holding the goose by the paws.

When roasting the whole goose does not need to be cut. It is only necessary to cut off excess fat on the neck, abdomen and tail. You can also cut off the extreme phalanxes 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 pre-marinating the meat. It can be done different ways. For instance.

1. Rub the carcass with salt (1 teaspoon per kilogram of weight) inside and out. If desired, you can also use Provence herbs and other spices. Wrap 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 juice or chokeberry. Keep 10-12 hours in the refrigerator.

If the goose is without filling, 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 roaster.

The goose should be stuffed immediately before being sent to the oven. Stuff the carcass about two-thirds (if stuffed too tightly, the bird will not bake well) and sew the belly with thread or stab with toothpicks.

Lots of filling options. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Consider three classic recipe: with apples, prunes and oranges.

dar19.30/Depositphotos.com

Great option for holiday table autumn. In September-October, sour and sour-sweet varieties of apples ripen, and poultry is slaughtered before frosts.

Ingredients

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

Cooking

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

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

Put the goose on a baking sheet and send it to the oven, heated to 200 ° C. You should not put the goose in a cold oven: due to the 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 unfold the foil. Lubricate the carcass with the released fat and honey.

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

How to bake a goose with prunes

zhenskoe-opinion.ru

Using a baking bag can speed up the cooking process. In a polyethylene sleeve, the goose is better soaked own juice and prunes add a sweet and sour aftertaste.

Ingredients

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

Cooking

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

Remove the goose from the marinade, pat dry with paper towels and rub with the salt and pepper mixture. Let stand 10-15 minutes.

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

Lubricate the inside of the sleeve vegetable oil. Put down the goose. Tie up 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

SergeBertasiusPhotography/Depositphotos.com

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

Ingredients

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

Cooking

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. You can also add ½ teaspoon of garlic powder if you like. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5-6 hours, and preferably all night. Do not discard any remaining marinade.

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

Send the goose to the oven, heated to 200 ° C. After an hour, reduce the heat to 180 ° C, turn the bird over on the breast and brush with the rest of the marinade. In this position, bake for another two hours. From time to time, you can open the oven and sprinkle the goose with honey diluted in water.

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How to cook goose?

There is a special category of products - symbolic products, the preparation and use of which unites the whole family, friends, colleagues and acquaintances at a common table. As a rule, most often these are meat dishes, they are prepared for quite a long time and laboriously. Goose is just a product from that category.

Cooked whole, the goose is insanely tasty and fragrant, looks very festive, solemn and impressive. The smell of a roasted goose will immediately make a homemade dinner especially cozy, expected and festive. Roasting carcasses domestic goose- centuries-old culinary traditions of the main holidays in Russia. How to cook goose, secrets of marinades, as well as video recipe goose in prune sauce read on.

How to cook a goose and what can be cooked from a goose?

So, now a long-awaited, but rather unusual guest in modern kitchen tastes has appeared in your kitchen - common goose. I so want to cook something “something” from this wonderful bird, so much so that both family and guests simply gasp from it appearance and taste. You should not rummage through mom's notebooks and old notebooks, those recipes are suitable for a natural country goose. Unfortunately, you will not be able to get such a goose.

For the cultivation of geese, rural producers have long used hormonal feed and additives. So the bird gets sick less, gets fatter and, as a result, grows faster. Normally, the country goose grows from 6 months to a year. And with additives, the birds grow in 3-5 months. You can still buy a goose both in the store and in the market from the "village" seller. This goose in cooking is very different from those that were cooked by grandmothers and mothers. Don't worry, it's not hard to fry any bird. Do you want to know how? Then this article is for you.

Goose is both difficult and easy to cook at the same time. The difficulty lies in the fact that the goose is quite large, it may not be finished, even if you cook it for 3.5 hours, and the ease of cooking is that in fact the goose cooks itself, it needs only a little help and does not spoil anything . The main assistants in cooking the goose will be a sense of taste and proportion, the availability of free time, the right tools, fresh ingredients, good large oven with a baking sheet or better goose, and most importantly, of course - a goose. Goose - a bird, although tasty, but quite large.

Choosing a goose for a festive dinner, imagine how it will fit in your oven. There should be enough space for him so that the walls and ceiling of the oven do not touch the carcass. Approximately 5-7 cm on each side should be free. If your eye is not very good, first measure the oven, and only then proceed to buy a goose. The margin of space in the oven is important for the operations that will be needed during the cooking process, because it will be very difficult to turn a very hot bird that has barely entered the oven.

Quite often, a fresh goose when cooked can be harsh. If this is not very critical, you can brag to the guests that “he just ran, and now you are eating him,” but if you want softness, then you will have to try and withstand the caterpillar in advance.

To make the goose softer, you need, oddly enough, to buy it and hold it in the refrigerator. It is better to keep it not in the freezer, but in the compartment where you usually store food. It is not clear why, but after such a lying on the shelf of the refrigerator, the goose simply melts in your mouth. This is very convenient when the goose is bought in advance for the New Year, Christmas or any other holiday. Then the goose is washed, rubbed with salt, pepper and the belly is stuffed. Bake for 3 to 5 hours in a moderately hot oven. But if suddenly you don’t have time to wait two days, but you want to try goose meat, then there are alternative ways to soften goose meat.

Tenderness of goose meat. Method One - Cheap

• Apple cider vinegar and water. Dissolve Apple vinegar in water to form a weak solution. There should be enough solution so that the goose is completely covered. Soak the bird overnight.

Tenderness of goose meat. Method two - Expensive

• Grate the gutted goose with pepper and salt, pour generously with white wine (semi-sweet, good quality), wrap in a plastic bag, tie in a knot and leave in the refrigerator for 6-8 hours.

Tenderness of goose meat. Method three - Rustic

• Grate the gutted chilled goose and stuff with cranberries, viburnum, mountain ash or other sour berries according to the season. Salt and spices only to taste.

Whichever method you choose, you can put the goose in the oven only after 5-7 hours. Marinating is the basis of a proper goose dish. Don't forget about it.

Remember that in the first hour of baking, the goose must be covered with a lid or foil so that the skin does not burn. Then the foil is removed and the goose is cooked until tender, pouring over the secreted fat and juice. Suitable for ready goose as a side dish boiled potatoes, salad from fresh vegetables, sauerkraut, greens and pickled cucumbers. Red tart wine is traditionally served with goose. Pick up dry wine rich in tannins, quite strong and thick as blood.

Recipes with goose or goose, see our website .

A festive evening with the main treat - a goose - will be remembered by everyone for a long time! Happy and delicious holidays!