Baked goose is a traditional festive dish of Slavic cuisine. In a large waterfowl with a rich layer of subcutaneous fat, the meat is rather dark and very high in calories. However, goose fat does not actually contain saturated cholesterol, so goose meat is considered a healthy and delicious food.

A large carcass of a goose is not always successfully cooked. It should be remembered that cooking a goose with apples in the oven without prior marinating does not make sense - the meat will remain tough and tasteless. To add spice to the dish and juiciness to the meat, it is recommended to keep the carcass in a special marinade for several hours.

Carefully rinse and dry the poultry carcass in advance.

Marinade options for making homemade goose

For pickling domestic goose you can choose one of the following types of marinades.

Spicy sauce

An extraordinary combination of seemingly incompatible ingredients saturates poultry meat with a special taste and a very pleasant aroma.

• 3-5 cloves of garlic;
• 1 teaspoon chopped ginger root
• 4 tablespoons of hot mustard;
• 200 ml of dry white wine;
• 50 ml of honey;
• zest of 1 orange;
• olive (sunflower oil) 3 teaspoons;
• salt to taste.

Finely grate the garlic, squeeze the juice from the orange peel. Combine all components in one container. Carefully grate the goose carcass with marinade, remembering to treat the area under the wings, as well as the inside of the bird. The pickled goose is wrapped in foil and placed in a cold place (balcony or refrigerator) for 6-8 hours.

After that, cooking a goose carcass with apples in the oven will take at least 3 hours at a temperature of 180-200 degrees in a sleeve or baking dish.

Classic marinade

An old Russian recipe that was used in the 14-15th century. Classic sauce makes the goose meat incredibly tender and juicy, and the aroma emanating from the dish will captivate all guests! For the marinade, you need to prepare:

• external vinegar 0.5-1 liter;
• coarse salt;
• black peppercorns;
• carrot;
• chopped fresh ginger;
• dill grains;
• Bay leaf.

Grind vegetables and ginger root. Dilute wine vinegar with 150 ml of water, add chopped vegetables and ginger to the resulting sauce. Put the sauce on low heat and boil for 10-15 minutes. The goose should be marinated with a marinade cooled to room temperature for at least 4-6 hours. Then bake in the traditional way until dark golden brown.

Quick sauce

The hostess does not always have time to marinate the goose for a long time. However, we know that meat can be dry and tough without marinade. In this case, we recommend using the recipe quick marinade, which will soften poultry meat in 1 hour, and the dish will have an incredibly appetizing appearance and thin refined taste and aroma.

The composition of the quick marinade:

• 300 ml mayonnaise;
• 1 large lemon
• black and white pepper;
• your favorite condiments and spices;
• salt.

In a bowl, beat the mayonnaise with sunflower oil adding the juice of one lemon there. Add spices and salt to the resulting lush mixture. Liberally coat the carcass with marinade and wrap in a bag or baking sleeve. Leave the bird in a cool place to marinate for at least 1 hour.

The longer the bird is marinated, the softer and juicier the dish will be.

Spicy marinade with ketchup

For lovers of dishes with peppercorns and a slight aroma of tomatoes, we recommend preparing a special goose for roasting. spicy marinade with ketchup.

This marinade contains:

• 200 grams hot ketchup;
• 100 ml sunflower / olive oil;
• 1 lemon;
• salt and spices to taste;
• dried herbs.

Whisk the ketchup with a whisk with sunflower oil and add the remaining ingredients and the juice of one lemon to the mixture. After rubbing the goose with marinade, the carcass should be wrapped in a bag for better pickling and leave in the refrigerator for 6-8 hours. Be sure to try this unusual recipe cooking goose with apples in the oven.

Honey sauce

Many chefs actively use honey when baking. meat dishes... To prepare a baked goose, you can also use a honey-spicy marinade, which will not only give the goose a beautiful golden crust, but also saturates the meat with thin spicy and spicy taste.

Compound honey marinade:

• 2 glasses of liquid honey;
• 3-4 granular mustard;
• Ginger root 3 cm;
• Pepper and salt to taste;
• Dried greens.

While mixing honey with butter, 1 glass of water is gradually introduced into this mixture. Then grated ginger and spices are added. The goose carcass should be rubbed on both the outside and the inside. If you plan to bake the goose not whole, but in pieces, then carefully grease all the pieces with sauce. Leave the goose for marinating in the refrigerator for 6-8 hours, then bake in the oven at 200 degrees for at least 2.5-3 hours.

Exotic kefir marinade

Dairy products and meat? Yes, this is a very unusual combination, but the resulting taste will be remembered for its tenderness and juiciness.

To soften the meat fibers, prepare a kefir-based sauce.

For kefir marinade you will need:

• 1 liter of kefir (2.5% fat);
• Pepper and salt to taste;
• 2 onions.

Cut the onion into rings and pour over kefir, add spices. Place the goose in the resulting liquid so that it is completely drowned in kefir brine. Be sure to wrap the carcass with polyethylene and place in a cold place for 5-6 hours. Before baking, traces of kefir marinade must be removed from the goose with a spatula. Bake the bird in the oven at 180-200 degrees, turning the carcass over once.

Cooking and serving goose

Having decided on the marinade, many housewives necessarily fill the goose carcass with additional filling. You can use as a filling following products:

• Apples. It is better to choose unsweetened sour varieties of hard apples (for example, Antonovka). Before filling the goose, the apples should be washed, pitted and tipped, and cut into large slices. If the apples are still sweet, you can first sprinkle them with lemon juice.
• Oranges. The fruit is peeled and cut into slices.
• Mushrooms. Braised mushrooms with onions - an excellent filling for a baked goose.
• Dried fruits. For stuffed goose, you can use dried apricots, prunes and some raisins. Keep in mind that if there are a lot of raisins, the meat will acquire a sweetish taste.
• Buckwheat or rice. The porridge, pre-cooked almost until cooked, is placed inside the carcass and the hole is sewn up or chopped off with toothpicks so that the porridge does not crumble. The goose is served immediately with a side dish.

The finished marinated and stuffed carcass is placed in a roasting sleeve or bulk dish.

The goose is placed with its back down in an oven preheated to 200 degrees. The poultry is baked, depending on the size, from 2 to 3 hours. The bird in the sleeve should be turned over once, but if the goose is baked in a dish, then every half hour it should be watered with drained marinade.

15 minutes before the end of cooking, cut open the baking sleeve so that the goose crust becomes golden brown and crispy.

Ready dish traditionally takes center stage of the entire table. As an additional dish, baked potatoes go well with goose, vegetable salads, pickles.

The carcass of a young goose differs in that the color of the paws of a young bird is yellowish, and the carcass is covered with down. A mature goose has red legs, and there is practically no fluff on the carcass. Goose fat is located on the belly and should be white. The older the bird, the longer it should be marinated and baked.

Pure goose meat without skin contains:

• Proteins 22.75 g;
• Fat 7.13 g;
• Carbohydrates 0 g.

The exact calorie content of a baked bird can be calculated based on its filling and marinade.

Do not be afraid to experiment and try new recipes for cooking a goose carcass with apples in the oven, use unusual marinades. Via special sauces can be given new taste and flavor even to traditional dishes.

Cooking a goose in the oven is considered the highest culinary aerobatics - the meat should be moderately fat, soft and juicy. These indicators can be achieved with the help of a properly selected marinade and observing the baking technology. We present to your attention a recipe for a goose marinated in white wine.

Selection of ingredients. Frozen meat is also suitable, but it is better to take just chilled, preferably young poultry. The skin of a fresh carcass is dry, not slippery, the color is the same everywhere, and the fat is white and transparent. The legs of young birds are yellow and covered with thick down, while the legs of old geese are red and almost free of down.

What is required is dry white wine, which, due to its high acidity, softens goose meat well. Other types (semi-dry, semi-sweet, etc.) are not suitable, as they give a characteristic sweetish aftertaste. The quality of the drink should be at least average. Red wines do not go well with white meat, so they are not used in this recipe either.

Ingredients:

• goose carcass - 1 piece (2.5-3 kg);
• white dry wine- 0.7 liters;
• water - 1-2 glasses;
• apples - 3-4 pieces;
• lemon - 1 piece;
• salt, pepper, other herbs and spices - to taste.

White wine goose recipe

1. Singe the gutted carcass, rinse with water, remove excess internal fat. Trim the thin parts of the wings (outer phalanxes) so that they do not burn when baking. Cut off the neck, and tuck the skin inside the mascara. Wrap the wings behind your back.

2. Make longitudinal punctures under the skin with a thin knife, being careful not to touch the meat. Pierce the breast several times, then the legs at their junctions with the body. Fat will be melted through the punctures, as a result, the meat will be soft and juicy, but not greasy.

3. Mix in a deep container wine, water, salt, pepper, other spices and juice squeezed from one lemon. Pour the carcass with the resulting mixture (must be completely covered with liquid). If the marinade is not enough, add more water or wine (preferred).

Attention! To avoid oxidation, use stainless steel or food-grade plastic containers; regular metal pickling bowls are not suitable.

4. Leave the goose to marinate in wine for 8-12 hours in the refrigerator.

5. Before baking, cut the apples into 4-6 pieces, remove the core and seeds. You do not need to peel the skin.

6. Stuff the goose with apples (fill the inside by about 2/3), fasten the skin on the belly with toothpicks. For reliability, you can skip through toothpicks culinary thread or just sew up the hole.

The easiest option is to close the hole

7. Preheat oven to 180 ° C. Put the carcass on a baking sheet with its back on top, pour over the marinade. Bake the goose in the oven for 2-2.5 hours until tender (the meat is easily pierced with a fork, and the juice released in the thickest part is transparent). Every 30-40 minutes, water the carcass with the fat accumulated on the bottom of the baking sheet and turn over: first on one side, then on the second, then on the back, and at the end - on the breast. If the breast reddens too quickly, cover it with foil or reduce the temperature by several tens of degrees.

Goose marinated in wine and baked in the oven

Cooking a goose in the oven is considered the highest culinary aerobatics - the meat should be moderately fat, soft and juicy. These indicators can be achieved with the help of a properly selected marinade and observing the baking technology. We present to your attention a recipe for a goose marinated in white wine.

Selection of ingredients. Frozen meat is also suitable, but it is better to take just chilled, preferably young poultry. The skin of a fresh carcass is dry, not slippery, the color is the same everywhere, and the fat is white and transparent. The legs of young birds are yellow and covered with thick down, while the legs of old geese are red and almost free of down.

What is required is dry white wine, which, due to its high acidity, softens goose meat well. Other types (semi-dry, semi-sweet, etc.) are not suitable, as they give a characteristic sweetish aftertaste. The quality of the drink should be at least average. Red wines do not go well with white meat, so they are not used in this recipe either.

Ingredients:

• goose carcass - 1 piece (2.5-3 kg);
• dry white wine - 0.7 liters;
• water - 1-2 glasses;
• apples - 3-4 pieces;
• lemon - 1 piece;
• salt, pepper, other herbs and spices - to taste.

White wine goose recipe

1. Singe the gutted carcass, rinse with water, remove excess internal fat. Trim the thin parts of the wings (outer phalanxes) so that they do not burn when baking. Cut off the neck, and tuck the skin inside the mascara. Wrap the wings behind your back.

2. Make longitudinal punctures under the skin with a thin knife, being careful not to touch the meat. Pierce the breast several times, then the legs at their junctions with the body. Fat will be melted through the punctures, as a result, the meat will be soft and juicy, but not greasy.

3. Mix in a deep container wine, water, salt, pepper, other spices and juice squeezed from one lemon. Pour the carcass with the resulting mixture (must be completely covered with liquid). If the marinade is not enough, add more water or wine (preferred).

Attention! To avoid oxidation, use stainless steel or food-grade plastic containers; regular metal pickling bowls are not suitable.

4. Leave the goose to marinate in wine for 8-12 hours in the refrigerator.

5. Before baking, cut the apples into 4-6 pieces, remove the core and seeds. You do not need to peel the skin.

6. Stuff the goose with apples (fill the inside by about 2/3), fasten the skin on the belly with toothpicks. For reliability, you can pass culinary thread through the toothpicks or just sew up the hole.

The easiest option is to close the hole

7. Preheat oven to 180 ° C. Put the carcass on a baking sheet with its back on top, pour over the marinade. Bake the goose in the oven for 2-2.5 hours until tender (the meat is easily pierced with a fork, and the juice released in the thickest part is transparent). Every 30-40 minutes, water the carcass with the fat accumulated on the bottom of the baking sheet and turn over: first on one side, then on the second, then on the back, and at the end - on the breast. If the breast reddens too quickly, cover it with foil or reduce the temperature by several tens of degrees.

Baked goose - National dish, which was prepared for festive meals in ancient Russia. Nowadays, the hostesses also delight guests with this wonderful treat. What could be more appetizing and delicious than a rosy, crispy poultry served for a festive dinner?

Home-cooked wild goose will decorate any table. However, not every culinary specialist is familiar with the peculiarities and secrets of baking it. Whole baked poultry requires a special approach. But, fortunately, these secrets are now available to anyone interested and, using them, you can amaze your home and guests with your skill.

How to prepare a carcass

To learn how to properly cook a goose, you first need to familiarize yourself with the properties of meat. Poultry may be slightly harsh when cooked. To give it softness, the carcass should be kept for some time. The carcass is subjected to plucking and gutting, the remains of feathers are carefully removed. To do this, you can use a flame of fire. Then, the bird should rest in the refrigerator for several days.

There are other ways to cook goose meat for the next heat treatment to keep it soft and juicy. For instance:

• Soaking the carcass in a weak vinegar solution. Apple cider vinegar is preferable, and you need to soak for at least 8 hours. However, you can leave it in the refrigerator overnight.
• Thorough salting and rubbing with herbs after washing. You also need to keep the carcass for 6-8 hours.
• The cut bird is carefully rubbed with salt and pepper, poured over with white wine, wrapped cling film and goes to the refrigerator for the night.
• Rubbing the carcass with a mixture of salt, herbs and a mass of crushed cranberry berries.
• Piercing the bird with a fork and rubbing it with chokeberry juice.

Poultry meat can also be quite fatty, so in many cases, before cooking the goose in the oven, you need to cut off all excess fat.

The older the game, the more likely it is to get dry meat. To prevent this from happening, you need to prepare a marinade for wild goose, in which it is kept for the allotted time.

How to pickle properly

Method number 1

We take mustard and honey in a 2: 1 ratio, mix the ingredients and coat the surface of the bird with this mixture.

Method number 2

Goose marinade for the night can be prepared in the following way. Scald the lemon and cut it into slices. Cover the carcass, previously grated with spices, with lemon slices and fill it with dry white wine. To submerge the carcass in our marinade, you need an appropriate deep container. It will take one bottle of wine to completely fill the bird. We cover the dishes with cling film and send them to the refrigerator.

Method number 3

For housewives who want to learn how to cook a goose deliciously in pieces, next recipe marinade.

For this we take:

• mustard,
• eggs,
• butter,
• mayonnaise,
• spices,
• salt,
• pepper,
• finely chopped prunes.

Mix all the ingredients, immerse the pieces of meat in the marinade and leave everything for 2 hours in a cool place. Before you cook the goose in chunks in the oven, any remaining marinade is reused to process the carcass. You can use a sleeve into which the marinade is carefully poured.

Secrets of delicious meals

In order to get really tasty and appetizing dish, every housewife should know not only what can be prepared from the goose, but also some secrets that will help to properly prepare the meat for subsequent heat treatment. The process is simple, but it will take a lot of time and patience.

If this fresh product, then you need to know how to pluck a goose at home and, if necessary, gut it. Well, if it's frozen, then you will have to wait about 2 days, leaving the meat to defrost on the bottom shelf of the refrigerator.

To cook a goose, you need to carefully examine it for the presence of feather remnants. If there are few of them, they are carefully removed with tweezers. Well, if there are too many of them, you can use special devices that quickly clean the surface. The wings are usually cut off, and we do the same with excess fat. For this we use a sharp knife.

Wild goose, baked until golden brown, turns out to be delicious, if you use another secret. To do this, you need a saucepan with boiling water, in which the carcass would fit. Bring water to a boil and lower it for 1 minute. If it does not fit entirely, then the front part of the bird goes down in turn, then the tail. The water that gets inside is drained, and the carcass is thoroughly dried. Next, you can rub it with a mixture of pepper, salt and spices and leave it for a couple of days to soak.

Experienced chefs know how to salt a goose, but what to do for novice cooks or housewives who have never cooked it. You should focus on the weight of the carcass, for each kilogram of it you need to use about one teaspoon of salt for rubbing.

How best to cook a goose will be advised by the chefs who recommend seasoning the dish the most suitable spices... These are: oregano, rosemary, sage, cumin and black pepper.

How to stuff a goose properly

One way to cook a whole goose in the oven is to stuff it.

The filling can be very different, but in order to get an excellent result, you need to familiarize yourself with some of the features of the process.

• It is necessary to fill the inner cavity with the filling only by two-thirds, since it increases in volume during the baking process.
• The filling must be compacted without leaving it loosened.
• After filling, the hole is tightly closed. You can use regular toothpicks. Well, it is preferable to sew it up with strong threads. The stitches should be large so that you can easily get rid of the threads later. The hole must be closed securely, not only so that the minced meat does not fall out, but also to preserve the juice and aroma inside the bird.
• To give the bird an aesthetic appearance, the legs are tied up before sending it to the oven.

How long does it take to cook meat?

Usually a wild goose is cooked for about 2-3 hours. Moreover, you should adhere to the following sequence temperature regimes... Poultry is placed in an oven preheated to 250 degrees, baked for about 20 minutes. Further, the temperature is reduced to 180 degrees and baked until full readiness about 2 hours.

How much to bake a goose in the oven depends on the model of the oven, so each housewife must determine the nominal temperature. The lower it is, the better the meat is baked, but you will need large quantity time for cooking.

How much goose is prepared depends on the size of the carcass. You can check readiness in the following way. We press gently on it, if colorless juice stands out, it can be removed from the oven.

So that the baking process does not turn into a real torment, you need to take care of the following conditions. The baking sheet in which the bird is placed should have high edges so that dripping fat does not fall on the inside of the oven. The burning smell that will appear as a result of this will not please anyone. You can add some water to the baking sheet. Well, before you cook a goose with apples, you need to wait until the carcass is baked. Apples are added half an hour before the dish is ready.

Cooking a goose in the oven will require close attention, since every half hour you will need to turn the carcass over. This will ensure an even crunchy crust. To begin with, the bird is laid with its breast up, then turns its back upside down. Periodically, it is also poured with juice flowing into a baking sheet. And so - until complete readiness. After that, all the threads are removed, the carcass is transferred to a wide dish. Well, the remaining fat can be used for cooking other dishes.

Oven goose dishes are very popular. They are delicious, mouth-watering, and healthy. There are many recipes, for the preparation of which both basic ingredients and original, exotic products are used.

Stuffed

Goose stuffed with apples and oranges

Cut all the fruits into pieces, removing the seeds and all inedible elements. Mix everything with chopped nuts and scalded prunes.

We process the prepared carcass with spices both outside and inside. Rub the inner cavity with a clove of garlic. We start the carcass and fasten with threads. We transfer the bird to a baking dish and grease it with vegetable oil. Place the remaining apples and a peeled onion next to it. We cover everything with a lid and periodically water the bird with the resulting juice. So you can cook a goose in about three hours. But 15 minutes before the poultry is ready, remove the lid to form a crispy crust, and excess liquid is also drained. You can sprinkle the carcass with orange juice on top. It will add piquancy and aroma to the dish. Great recipe cooking goose in the oven!

Before serving, the securing threads are removed, the dish is decorated with herbs and fresh apple and orange slices.

Goose stuffed with liver and rice

Ingredients:

• Carcass up to 2 kg;
• Chicken liver - 200 g;
• Onions - 1 pc.;
• Dry white wine - 100 g;
• Cashew nuts - 100 g;
• Rice - 300 g;
• Olive oil;
• Spices - 1 teaspoon.

Carefully rub the plucked bird with salt, spices and olive oil, we send to the refrigerator for the night. Then, cook the rice in salted water. Cut the liver and onion into cubes. Fry the onions in a frying pan, then add the liver and wine, simmer everything under a closed lid for about 15 minutes. Mix rice, nuts and the resulting liver consistency, add spices and stuff the carcass. We fix the belly and bake in the oven for about 3 hours.
Braised bird

Fatty voluminous poultry after cooking turns out to be smooth, ruddy and beautiful. However, what to do if the carcass turned out to be small, how to cook a goose deliciously? In this case, it is better to cut it into pieces and stew it in a cast iron.

Stewed goose pieces

Cooking the goose in pieces is easier and faster, which is why many housewives resort to this method. What you can cook from a goose in pieces depends on the personal preference of the culinary specialist. You can add various spices to the dish, and serve potatoes as a side dish, baked vegetables, broccoli or rice.

We will need:

• pieces of poultry;
• onions - 5-6 pcs.;
• garlic - 3 cloves;
• salt;
• Bay leaf;
• pepper.

Recipes for cooking goose are varied, but this dish will take a lot of time, since it is cooked over low heat.

How much to stew a goose depends on the intensity of the fire, the size of the pieces of meat. In general, the process takes at least 3 hours.

Pour a small amount of vegetable oil into a deep container. We heat it on high fire... Lower the pieces of meat and mix vigorously until a crust forms. The process lasts no more than 2 minutes, then reduce the heat and pour in the finely chopped onion, salt, add pepper and bay leaf to taste.

Cover everything with a lid and simmer, stirring occasionally. There should be a lot of bow, it is he who gives delicate taste meat. It is important to ensure that the onion is not fried, but “melted”. A few minutes before complete readiness, add finely chopped garlic to the container.

How to cook a wild goose so that it turns out to be tender and appetizing? You just need to know how to properly pre-prepare the carcass.

Goose cutlets are made using the same ingredients. Moreover, they can either be baked in the oven, or fried in a pan.

Fried

Every housewife knows how to fry a goose, but the following ingredients will help to add spice to the dish:

• oranges;
• Red wine;
• bouillon;
• starch;
• spices;
• salt.

Any recipe for a goose in the oven is incredibly useful, but if you first fry the pieces of poultry in a pan, you can get an appetizing, golden crust. This is what we do.

In another container, heat the wine, add peppercorns and broth. We lower the fried meat pieces and bring to full readiness. We take out the meat and put it on a wide dish. At this time, we prepare the sauce. We dilute the starch in water and add to the wine mixture. Fry the orange slices and dip them in the sauce. We water the meat with it before serving, you can also learn how to cook a goose with potatoes, which goes well as a side dish with meat.

Up my sleeve

There are many recipes for cooking goose up your sleeve. The baking sleeve is very popular with modern housewives, as it can be used to cook game deliciously without additional grease.

Game with cherry sauce

We need:

• Carcass - up to 3 kg;
• Pitted cherries - 300 g;
• Red wine - 1 glass;
• Cinnamon - 3 teaspoons;
• Salt;
• Pepper.

We prepare in the classic way carcass: how to pluck a goose at home, remove entrails and process with spices, see above. We make several punctures in the carcass and send to the oven. At this time, we prepare the sauce.

Pour wine into a container, add cherries and spices, put on fire. Bring the resulting mass to a boil, remove it from the stove. Half an hour before the dish is completely ready, carefully pour the cherry sauce into the bag.

How to cook a wild goose in a sauce to keep your guests happy? It remains only to prepare the side dish for the dish. Potatoes go well with this mouth-watering delicacy.

Goose baked with prunes

What to prepare:

• Carcass weighing up to 4 kg;
• Prunes - 300 g;
• Cognac;
• Pepper, salt.

Experienced chefs will tell you how to bake a goose correctly. The carcass is prepared, washed, dried, excess fat is cut off. The outer and inner surfaces are rubbed with a mixture of salt and pepper. The prunes are poured with brandy until they swell, after that, they fit into the belly of the cooked carcass, the hole is sewn up. The bird is placed in a baking bag with several small holes for steam to escape.

Boiled

Terski goose

In order to cook a Terski goose, you will need the following ingredients:

• Poultry carcass;
• Onions - 1 pc.;
• Corn or wheat flour - 0.5 kg;
• Egg - 1 pc.;
• Salt.

Boil the plucked bird, adding an onion and a pinch of salt to the water. We take out and rub each piece again with salt, set aside so that they are infused and soaked. Let's make dough for dumplings from water, eggs, flour and salt. You can add crushed garlic to it. We select the upper, fattest part of the broth in which the meat was cooked, place the dumplings there, cook them until tender. To prepare the sauce, use 2 cups of the fatty part of the broth, also add crushed garlic to it. The goose is served in Terski as follows: put the dumplings on a dish, then pieces of chopped meat, pour over everything with sauce.

Culinary experiments have not yet been canceled, so you can create unique dishes by combining game meat with homemade sauerkraut, potatoes, tangerines, lemons, buckwheat, quince, cereals, cranberries. Guests and family will surely enjoy such a delicious dinner!

Video

In the video you will find original recipe stuffed goose.

One of our favorites festive dishes- this is a baked goose. This dish is very tasty, quite original and noble. The goose on the table symbolizes prosperity in the family and comfort in the house. Goose meat is quite tough, but it takes a long time to bake. Therefore, to give the meat a delicate consistency, first the whole bird is marinated. It is very common for a goose marinade recipe from a variety of ingredients: wine, mustard, kefir, apple cider or wine vinegar. Our grandmothers prepared lingonberry or cranberry marinade. Another old recipe involves the use sauerkraut with apples.

Classic marinade

This recipe was widely used in the old days in Russia for pickling a goose. It can be used if we have a lot of time to prepare the bird for baking. The result is a very tender and aromatic meat. We need the following ingredients:

wine vinegar - 1 l;

medium carrots;

bulb;

ginger root;

Bay leaf;

dried herbs;

Dill seeds;

peppercorns;

boiled water - 3-4 glasses;

salt - 100 g

Cooking the marinade

We wash and clean vegetables thoroughly. Finely grind the carrots, chop the onions. Put it in a bowl. Grind the greens, cover them on top. We also send grated ginger, bay leaf, pepper, salt there. Mix well, pour in vinegar and water. We put on fire. Bring to a boil, simmer for about 10-15 minutes on the lowest heat. Turn it off, let it brew. Marinate the goose after the liquid has cooled to room temperature.

There are also ways to marinate a goose with a lack of time for long cooking.

Quick marinade

This marinade is well suited if we have about 5-6 hours to marinate the goose. You will need the following ingredients:

mayonnaise - 270 g;

1 large lemon;

black pepper;

white pepper;

spices to taste;

salt

Pour the mayonnaise and butter into a suitable container. Squeeze lemon juice there. Beat with a whisk. Add spices and salt. Mix thoroughly. We coat the goose and leave for 5-6 hours.

In recent years, the method of baking products through a pastry sleeve has become widespread. The meat cooks very quickly, but it turns out very juicy and tender. The method is very convenient and does not require cleaning the dishes and oven from grease. Almost any kind of marinade can be used to cook the goose in the sleeve. If you need to cook everything during the day, and the family loves spicy, a recipe with ketchup will be very appropriate.

Marinade with ketchup

This recipe has a distinctive feature - the goose will be cooked in tomato sauce, and the meat will turn out to be very aromatic with a piquant taste. Ingredients:

Ketchup and vegetable oil you need to mix, gradually add lemon juice, then spices and seasonings. Everything is mixed again, and you can rub the goose with this marinade. To make the meat better saturated, it must be wrapped in plastic and stored in a cool place for 5 or 6 hours. Then we start baking.

hot ketchup (like kebab) - 200 g;

vegetable oil - 4 tbsp. l .;

large lemon;

dried greens;

black and white pepper;

salt

Stir the ketchup and butter, squeeze the lemon juice. While stirring, add the spices and seasonings. We mix everything thoroughly. We rub the goose with the composition. We wrap it in plastic and put it away on5-6 hours in the cold. Then we bake.

Everywhere has its own national recipes marinades from locally specific products. For Russia, honey has always been such a product. Therefore, marinades were also made on the basis of honey for cooking poultry.

Spicy marinade with honey

To prepare a spicy honey marinade, we take the following ingredients:

liquid honey - 2 glasses;

mustard (like Dijon) - 3 tbsp. l .;

ginger root - 3 cm piece;

pepper;

dried herbs;

salt

Mix honey with mustard. Add a glass of water. We mix. Add the grated ginger, then the spices. Mix again. We coat the goose with the resulting composition from all sides. Wrap in plastic, put in the cold for 3 hours. Then we bake.

The recipes above are good for marinating a goose that will be roasted whole. But you can cook the poultry in separate pieces. It will be faster and easier. Adherents healthy eating marinade on kefir is suitable.

Kefir marinade

To prepare a goose cut into pieces, you can take a different marinade. Let's describe the recipe based on kefir. We will need:

kefir - 1 l;

grated ginger;

mustard - Art. l .;

onions - 2 pcs;

dried herbs;

white pepper;

salt

Pour kefir into a container, add spices. Cut the onion into half rings, add. We mix kefir with other ingredients. Then we coat the pieces of goose with the mixture. You can marinate directly in a container with kefir, if all the meat fits in it. If it does not fit, we coat each piece separately. Then we wrap it with foil and put it in the cold for 5-6 hours. Before frying, remove the marinade from the pieces of goose.

Another recipe that has survived from the old times is a marinade on sauerkraut with cranberries.

Marinade on sauerkraut with cranberries

Any acidic foods are great for the marinade. Previously, they often took just what was at hand. And sauerkraut with berries in the old days was in any hut. Therefore, such a marinade came out inexpensive and effective. You will need the following ingredients:

sauerkraut pickle - 1 l;

cranberries - 1/2 cup;

large onion;

vegetable oil - 2 tbsp. l .;

Dill seeds;

Bay leaf;

peppercorns;

salt

We take a spacious container. Pour in the brine. We sort out the cranberries, wash, crush. Add to the brine. Pour in the oil. Add spices. We mix. Chop the onion, add. We knead everything well. Place the whole goose directly in the bowl of brine overnight. Then we take out and bake.