Baked goose is National dish, which was prepared in ancient Russia for festive meals. Nowadays, it is becoming more and more difficult to catch a wild goose and few hunters can boast of such luck. Therefore, it is very important not to spoil the trophy during the preparation process.

Homemade goose dishes are a real decoration of the table. What could be tastier and more appetizing than rosy, crispy game served for a festive 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 good, but it is also very healthy, since 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 can be somewhat harsh. The older the game, the more likely it is to get dry meat, therefore, to make it juicy, the carcass should be kept in the marinade for some time.

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

How to marinate correctly?

1. Take honey and mustard in a 1: 2 ratio, mix the ingredients, grease the surface of the carcass thickly and leave to marinate overnight.
2. Another wild goose marinade recipe. Sliced ​​lemon, scald with boiling water. The carcass, previously washed and grated with spices, pour white dry wine and cover with lemon wedges. Cover the dishes cling film and put in the refrigerator for a day. 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. For housewives who want to cook deliciously wild goose in pieces, next recipe marinade. You need to take: eggs, mustard, finely chopped prunes, mayonnaise, oil, spices and salt. Mix all the ingredients, immerse the meat cut into pieces in the marinade. Leave in the refrigerator for 3-4 hours. Before cooking the goose in the oven, you can reuse any remaining marinade to process the carcass. To do this, you can use a culinary sleeve, in which you can gently place the marinade.

Secrets of delicious meals

A home-cooked wild goose will decorate any table. However, not every culinary specialist knows what can be prepared from this game. Cooking such a bird requires knowledge of some of the features and secrets of cooking.

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

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

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 until golden brown, turns out to be juicy and delicious, if you use one secret:

1. In order to make a delicious dish, you will need a saucepan with 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 part of the carcass, and then the tail.
3. The water that gets inside the bird is drained, and the carcass is thoroughly dried. Then you can rub it with salt, pepper, spices and leave for several days to soak.

Wild goose dishes

Wild goose meat is very tasty and at the same time it contains a lot nutrients necessary to maintain the normal functioning of the body. There are many ways to cook a goose deliciously: it can be grilled, boiled, baked in the oven, stewed.

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

Cooking method:

Salt and pepper the gutted and washed goose well outside and inside, put in a heated oven in a goose pan or deep baking sheet. While frying, pour over the separated juice.

When the goose is browned on all sides, drain some fat from the baking sheet, pour in wine, broth, cover with a lid. Fry the poultry until tender and cut into portions. Ready dish put on a large plate, pour over the juice left after stewing.

Goose royally cooked in a slow cooker

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

To prepare a wild goose in a slow cooker, you will need the following ingredients: 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.

Preparation:

Cut the processed and washed goose into medium-sized pieces. Rinse the apples and cut into slices. Pour into the multicooker bowl vegetable oil, turn on the "Baking" mode, put the pieces of goose into it. Add rosemary sprigs and cook for an hour.

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

The prepared dish is served with baked apples and sauce.

Wild goose baked with prunes

Some recipes suggest combining this bird with prunes and potatoes.

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

Grate the prepared carcass with salt, brush 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 wild goose carcass, 10-12 apples, 4 large onions, ginger, 1 teaspoon of caraway seeds and marjoram, salt to taste.

Cooking method:

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

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

This wild goose dish is often prepared for the festive table. It is very simple to prepare, and the taste is very exquisite.

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

Preparation:

Gutted washed carcass with separated wings, paws and head, rub it well with salt outside and inside. Put it back down in a roast pan, sprinkle with fat or melted butter. Fill the goose's abdominal cavity with shredded cabbage mixed with lemon (cut a small lemon into thick slices for one carcass).

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

Serve the game, cut into portions with apples or cabbage, garnish with herbs.

Goose cooked in tangerine sauce

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

Cooking process:

Cut the fried wild goose carcass 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 tangerine and cut it into thin strips. Boil in water for 2-3 minutes, put in a colander and add the resulting zest to the red sauce.

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

Dishes made from this bird have long been considered a sign of the wealth of the house and the luck of the owner. In order to surprise and delight your home and guests with your skill, you can use these simple tips... Properly cooked game will help create a festive and cozy atmosphere in your home.

The baked goose has always been a symbol of prosperity, home comfort and well-established family traditions, and cooking goose meat is a whole ritual with its own subtleties and secrets. The goose is served for Christmas and big holidays, and in order for the dish to turn out delicious, you should find out in advance how to cook the goose correctly, and practice a little

Cooking goose: how to make the meat tender?

Cooking a goose deliciously is both simple and difficult at the same time, since the goose is very often tough. but experienced housewives say that spoiling this bird is difficult, the main thing is to properly process the carcass, and then the goose will cook itself.

If you want to get soft and tender meat, the purchased goose should be plucked, gutted and kept in the refrigerator for a couple of days. Another way to make the goose softer is to grate it with a mixture of salt, lingonberries or cranberries, ground Provencal herbs or fresh herbs after gutting, and then leave to soak for 6 to 48 hours. The goose is simmered in the cold for one more purpose - to get a crispy and golden brown crust, which is formed as a result of "drying" the meat in the air.

There are several alternative ways to soften the goose: you can marinate the carcass overnight in water mixed with a little apple cider vinegar; pour white wine over the goose and leave in the refrigerator until morning; pierce the meat in several places with a sharp fork and grate with juice chokeberry.

How to cook a goose in the oven and sleeve: secrets from the pros

Before being sent to the oven, the goose should settle in the refrigerator, soaked in salt, spices and herbs. It is recommended to coat the carcass with a sauce made of honey, mustard, wine, grated ginger, garlic and ground before baking. fresh rosemary... Cooking a whole goose requires a mandatory filling, since the taste of goose meat is most vividly revealed when stuffed.

Suitable for the filling are apples, quince, cherries, prunes, vegetarian rice, buckwheat with mushrooms, sauerkraut with cranberries, celery with lemons and onions, liver pate, white bread and onions. An important point: fill the carcass with filling no more than two-thirds of its volume. Next, you need to sew up the goose's abdomen with strong threads, securing the seam with wooden skewers, and it is better to tie the crossed legs so that the goose fits in the oven.

It is recommended to bake poultry in a large and deep ceramic dish, after pouring water into it with a layer of 2 cm. How do you know how much to cook a goose? Pierce it with a knitting needle - if a clear liquid flows out of the hole, the meat is ready, and this process usually takes from 1.5 to 3 hours. You can start baking at the maximum temperature, gradually lowering it to 180 degrees. If we cook goose in the sleeve, the tips and tricks remain the same, except for the cooking time, because the poultry is cooked faster in the sleeve and the meat is more tender and juicy.

How to cook a goose in slices

After cutting the carcass into pieces, soak the meat overnight in cold salted water to soften, and then pour marinade for two hours and refrigerate. For the marinade, they usually take olive oil, eggs, mustard, prunes, garlic, salt, spices and aromatic herbs.

Next, pieces of meat are fried in vegetable oil until golden brown, mixed with sautéed vegetables and roots, poured with broth or beer and stewed until tender for 1.5 hours. You can bake the goose in chunks in a sleeve or in a goose bowl along with the marinade, after having stuffed each piece with garlic and pieces of fruit.

Before serving, the goose is poured with sour cream, mushroom or vegetable sauce, decorate with fresh herbs, berries and apples. Goose is served with red Burgundy wine, Bordeaux, Cabernet Sauvignon or Merlot. When you feel the delicate aroma spreading throughout the house, see an appetizing crust, feel the taste of meat melting in your mouth and start savoring the first sip of thick and tart wine, you will immediately understand - the goose was a success! Bon Appetit!

Baked goose is a national dish that 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 how to cook goose meat for subsequent heat treatment so that it is 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 in cling film and sent to the refrigerator overnight.
• 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 a wild goose, in which it is kept for the prescribed 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 slices, the following marinade recipe is suitable.

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 is a 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 cooked depends on the size of the carcass. You can check readiness in the following way. We press gently on it, if colorless juice is released, it can be removed from 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 for 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.

Everyone remembers how Panikovsky hunted for the goose. It's safe to say that he knew exactly how to cook a goose deliciously. Baked goose in the oven, baked goose with apples, goose in the oven with potatoes, stewed goose with potatoes, goose in the sleeve, goose with buckwheat in the oven, goose in the oven in foil, goose pieces in pieces, fried goose - there are goose recipes for every taste.

Perhaps the two most common ways to cook goose are roasted goose in the oven and baked goose in the sleeve. It's time for you to learn how to cook a goose in the oven. The recipe for cooking a goose in the oven will require diligence and care from you. Cooking a goose in the oven is simple, but if you want to get a tasty result of your activity, you should think in advance about how it will be prepared. goose in the oven... The recipe for goose in the oven in the sleeve is good because the goose turns out golden brown and the meat is tender. You will need a roasting sleeve, goose, spices, and goose filling. It can be just apples, as in the recipe for a goose with apples in its sleeve or a goose in the oven with apples, buckwheat porridge, rice. My goose, rub with salt and spices, wine and put in the refrigerator. If you have planned stuffed goose in the oven, then you need to prepare the filling. We load the finished filling into the goose, sew it up and place it in the sleeve. First, set the temperature to about 250, then lower it to 180. Do not forget to water the goose with fat, or remove it if you do not want to get fatty meat. And if you're cooking a goose in the sleeve, don't forget to make a few holes in the sleeve. There are also other little secrets on how to cook delicious goose with apples. You can inject the cream or sauce into the goose meat with a syringe before sending it to the oven. So you get guaranteed very juicy goose... Cooking recipes with photos will reveal all the secrets of cooking a delicious goose.

The wild goose is cooked in a similar way, the recipes for its preparation are similar, only it should be borne in mind that it can be harder, so you will have to cook it a little longer. The filling can be traditional for a goose: a wild goose with apples is prepared, there is also a recipe with potatoes and porridge. And hunters probably know how to cook a wild goose so that it does not give off slime. To do this, the fat is cut off from the wild goose.

With the advent of a new kitchen appliances everyone became interested in the question of how to cook a goose in a slow cooker. For example, how a goose is cooked with potatoes in a slow cooker, a goose with apples, with cabbage. 60 minutes in Baking mode and your goose will be ready in the multicooker. Goose recipes allow you to cook more than a whole goose. Often the question arises of what to cook in pieces from a goose. This can be goose roast, goose gravy, goose stew in pieces.

The national dish in ancient Russia for the holidays was the baked goose. What can make you more appetite-hungry than crispy fried poultry on festive table... A wild goose roasted at home will be an adornment of any holiday. However, not every chef knows how to cook a goose deliciously, and knows all the secrets of cooking. A goose baked with a whole carcass requires a serious attitude. However, today such secrets are available to many interested people, and using them correctly, you can conquer guests and family members with your skill in cooking.

To know how to cook a goose correctly, you must first study all the properties of goose meat. Baked goose can be tough if not cooked properly and not followed by all the rules. To make it soft, it is pre-prepared and kept in the refrigerator. First, the carcass is plucked and gutted, all remnants of feathers are removed. Open fire will help you with this. After that, the goose is placed in a cold place for several days.

There are other ways to prepare goose meat for roasting to make it juicy and tender. Here are some guidelines on this matter:

1. Soaking the whole carcass in a low concentration vinegar solution. It is recommended to take apple cider vinegar and soak it for at least 8 hours, for example, in the refrigerator.
2. Rinse the carcass thoroughly, then salt well and grate with herbs, then stand for 8 hours in a cold place.
3. The gutted bird is rubbed with pepper and salt, poured over with wine, then wrapped in cling film and placed overnight in a cold place.
4. The carcass is rubbed with a mixture of crushed cranberries, herbs and salt.
5. The carcass is pierced with a fork in several places, then the chokeberry juice is squeezed out and the meat is rubbed with it.

Goose meat is usually very fatty, so cut off the fattest parts before baking. The older goose has a little dry meat. Therefore, a marinade is prepared in advance, in which the carcass is kept for a certain time.

There are several popular ways to marinate goose. Today we'll look at three common pickling options.

1. Take honey and mustard in a ratio of 1: 2. Mix everything thoroughly and coat the carcass with this mixture.
2. The marinade for keeping the carcass in it overnight is prepared in this way. Scald the lemon and cut into circles. Grate the goose carcass with spices, overlay lemon wedges, and pour over with dry white wine. To completely immerse the goose in such a marinade, a deep container is required. For the marinade, you need one bottle of wine. Cover the container with cling film and place in a cold place.
3. For culinary specialists who want to learn how to make the goose tasty, how to cook it in pieces, you need to master the following option for marinating a goose. You need to take mayonnaise, butter, eggs, mustard, finely chopped prunes, pepper, salt and spices. Mix all the products, and place the pieces of goose in the resulting marinade and keep in a cold place for at least two hours. Before cooking the goose in chunks in the oven, the remaining marinade can be used a second time to hold another carcass. Sometimes a sleeve is used, marinade is poured into it, and a goose is put.

Secrets of delicious cooking

For appetizing and delicious dishes, the chef should not only know what dishes are prepared from the goose, but also the secrets of the correct preparation of meat for heat treatment. The process is simple, but it takes patience and time.

If the goose meat is fresh, then it is necessary to master the skills of plucking the bird, as well as gutting the carcass. If the goose is frozen, then you need to take it out of the freezer and put it in the usual section of the refrigerator, with a positive temperature. To prepare a goose dish, you must carefully remove the remnants of the feathers. They can be removed with tweezers. If there are a lot of leftovers, then you can use different existing devices for plucking. The wings need to be cut off, as well as too fatty parts of the carcass with a sharp knife.

Game goose baked until crisp is delicious with the following secret. You need to take a saucepan, pour water into it and boil it. Dip the goose carcass in boiling water for one minute. If it does not completely fit into the pan, you can lower the front first, then the tail. The water from the carcass must be drained, and the meat must be thoroughly dried. Then grate the carcass with spices, salt and pepper, leave for two days, so that the meat is saturated with this mixture.

Experienced cooks know how to salt a goose properly, but novice housewives and young cooks do not know this. In such a matter, you need to focus on the weight of the carcass, use 1 teaspoon salt per kilogram. Experienced chefs advise seasoning the wild goose dish with special seasonings including black pepper, cumin, sage, rosemary and oregano.

In a popular way correct preparation a whole goose in the oven is stuffing. You can start the carcass different products... However, for the best result, you need to know some of the secrets of this operation.

1. The inside of the goose should not be completely filled, but two-thirds. This is due to the fact that when heated, the filling increases in size.
2. Minced meat should not be made loose, it is better to compact it.
3. After filling the cavity of the carcass with minced meat, it is closed and fixed with toothpicks, or sewn with threads, making large stitches. After preparation, the threads should be easy to remove. The opening must be closed securely to preserve the escaping juice and aromatic odor.
4. To give aesthetics to goose meat, the legs must be tied before placing it in the oven.

Most often, a wild goose has to be baked for about three hours. In this case, you need to follow a certain order and temperature regimes. In the oven, heated to 250 degrees, the goose is placed on a baking sheet, and baked for 20 minutes. Then the temperature is lowered to 180 degrees, and baked until complete cooking two more hours.

The time for roasting goose in the oven depends on the type of oven. Therefore, the culinary specialist must set the correct temperature. Do not bake the goose at very high temperatures, but this will take longer to bake. The cooking time depends on the size of the goose. The readiness of the meat is checked in this way: gently press on the carcass, if a clear liquid is squeezed out, the goose is cooked.

So that the baking procedure does not cause you any inconvenience, it is necessary to create certain conditions in advance. The goose baking sheet should have high sides so that the fat that comes out of the meat does not drip onto the hot surface of the cabinet and does not burn with a pungent odor. You can pour water into a baking sheet. To cook a wild goose with apples, you need to put the apples in it 30 minutes before being ready.

When roasting goose in the oven, you need to carefully monitor the preparation. Turn the carcass every 30 minutes. This gives a more even crunchy crust. First, the goose is laid with its chest up, then turns down. From time to time, the carcass needs to be watered with the juice formed from it. This continues until fully cooked. Then the threads are removed from the goose, and the carcass is placed on a large dish. The rest of the fat is great for use in other dishes.

Widespread goose dishes cooked in the oven. They turn out to be very appetizing, tasty and healthy for humans. There are many recipes that use common common products as well as exotic original ingredients.

This is a popular way to cook delicious goose in the oven, which requires following products:

• a large carcass of a wild goose weighing about 3 kg;
• apples - 1 kg;
• oranges - 1 kg;
• apricots - 200 gr;
• walnuts - 100 gr;
• prunes - 100 gr;
• onion - 1 head;
• garlic - 1 prong;
• ground red pepper.

Cut the listed fruits into pieces, remove the seeds, mix everything. Spread the prepared goose carcass inside and outside with spices. Rub the cavity inside with garlic, stuff the carcass and fix with threads. Put the goose on a baking sheet, greasing it with vegetable oil. Put the remaining apples and onion next to the goose. Close everything with a lid and during the baking process, water the goose with the juice that stands out several times.

So the goose cooks for about three hours. Before the end of cooking the meat in 15 minutes, remove the lid. This is done to create a crispy crust. Drain the excess liquid, pour the carcass on top with orange juice, which gives the dish special flavor and piquancy. This great recipe goose cooked in the oven.

Before serving the goose, remove the threads, sprinkle the meat with chopped herbs, decorate with slices of orange and apple.

For such an original wild goose dish, the following components are required:

• a wild goose carcass weighing 2 kg;
• chicken liver - 200 gr;
• onion - 1 head;
• rice - 300 gr;
• nuts - 100 gr;
• dry white wine - 100 gr;
• spices to taste;
• olive oil 100 gr.

Grate the plucked bird thoroughly with spices, salt and olive oil, put in a cold place for 8 hours. Boil rice in salted water. Dice the onion and liver. Fry onions, add wine and liver. Simmer all together for 15 minutes under the lid. Make a mixture of nuts, rice, liver, add spices, and stuff with this wild goose carcass. Fix the hole in the carcass with threads or wooden toothpicks, bake in the oven for three hours.

A large fat goose turns out to be beautiful and ruddy. But if the carcass is small, then how to cook a goose so that it is delicious? To do this, it is better to cut the meat into pieces and simmer in a cast iron.

Cooking a goose in this way is faster and easier. Therefore, housewives often use it. The types of such dishes depend on the personal wishes of the chef. You can add to them different types spices, and use rice, cabbage, baked vegetables, potatoes as a side dish.

For such dishes, products are needed:

• goose cut into pieces;
• onions - 5 heads;
• garlic - 3 teeth;
• salt;
• pepper;
• bay leaf.

There are different recipes, but our dish needs to be given enough time. It needs to be cooked at a low temperature. The cooking time depends on the temperature, the size of the pieces of meat, but not less than three hours.

Pour vegetable oil into a large container, heat. Put the pieces of goose and fry until a crust appears, stirring occasionally. This procedure takes about two minutes, then you need to reduce the heat and add chopped onions, salt, add bay leaves and pepper. Close everything with a lid, stirring from time to time, simmer. We need a lot of onions for our dish. It gives tenderness and flavor to goose meat. An important factor is ensuring the required optimum temperature so that the onions "melt" and not fry. Add chopped garlic in a few minutes until completely cooked.

To get a wild goose appetizing and tender, it is necessary to properly prepare its carcass before heat treatment... You can make goose burgers that require the same foods. They can be fried in a pan or baked in the oven.

Roasted goose

They know how to cook fried wild goose experienced chefs, but to give the meat a special piquancy and aroma, you will need the following products and spices:

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

Wild goose dishes are delicious if you fry the goose pieces in a pan. In this case, a golden appetizing crust is obtained. In a separate container, you need to heat the wine, add broth, pepper and peas to it. Put the fried pieces of goose in a container and cook until tender. Remove the meat and place on a large platter or plate. Then you need to prepare the sauce. V cold water dilute the starch and add it to the wine-food mixture. Fry the orange slices and put in the sauce, which to pour over the goose meat before serving.

Goose with cherry sauce in the sleeve

There are many goose meat recipes up your sleeve. It is widely used for baking. In it, the game turns out to be tasty, and without drips of fat. For a goose with cherries, you will need products:

• goose weighing 3 kg;
• cinnamon - 3 teaspoons;
• red wine - 1 glass;
• pitted cherries - 250 gr;
• pepper, salt to taste.

The goose carcass is being prepared the usual way: plucked, gutted, spiced as indicated in the recipes above. Several punctures are usually made in the carcass, and they are placed in the oven. While the meat is baking, you can make the sauce. Pour wine into a container, add spices, cherries and put on fire. Boil the mixture and remove from the stove. When half an hour is left before the final cooking of the meat, pour the prepared sauce into the sleeve. It remains to make a side dish for the meat. For this purpose, potatoes are suitable.

This original recipe requires the following ingredients:

• goose carcass weighing about 4 kg;
• cognac - 100 ml;
• prunes - 250 gr;
• salt and pepper to taste.

Experienced chefs recommend cooking a goose according to this recipe as follows. Prepare the carcass, rinse with cold water, dry, remove greasy spots. The inner and outer surfaces are rubbed with pepper and salted. Pour the prunes with brandy so that it swells. Then stuff the goose carcass with it, sew it with threads. Put the goose in the baking sleeve, make holes so that the steam escapes.

Wild Terski goose recipe

To cook a goose according to this recipe, you will need the following components of the products:

• medium-sized wild goose carcass;
• onion - 1 head;
• wheat or corn flour- 500 gr;
• egg - 1 pc;
• garlic - 3 teeth;
• salt to taste.

Boil the plucked and prepared goose, after adding salt and onion to the water. Remove the carcass from the water, rub with salt, set aside and soak to soak the meat. Combine salt, flour, eggs and water to make a dumpling dough. Add chopped garlic if desired. Take the fatty part of the broth, put the dumplings in it, and cook until completely cooked.

For the sauce, take two glasses of fatty broth, add a little garlic. Goose must be served as follows. Put the dumplings on a dish, then put the pieces of goose meat and pour the prepared sauce over everything.

If you experiment in cooking, you can create original dishes combining wild goose meat with potatoes, sauerkraut, lemons, tangerines, cranberries, porridge, quince or buckwheat. Your guests will be delighted with a delicious treat.