It 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 major holidays, and to make the dish tasty, you should know in advance how to cook the goose properly and practice a little.

Cooking goose: how to make meat soft?

Cooking a goose delicious is simple and difficult at the same time, because the goose very often turns out to be tough. However, experienced housewives claim that it is difficult to spoil this bird, 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 a goose softer is to rub it with a mixture of salt, lingonberries or cranberries, ground Provencal herbs or fresh herbs after gutting, and then leave it to soak for 6 to 48 hours. The goose is languishing in the cold for one more purpose - to get a crispy and ruddy crust, which is formed as a result of "drying" the meat in the air.

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

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

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

For the filling, apples, quince, cherries, prunes, vegetarian rice, buckwheat with mushrooms, sauerkraut with cranberries, celery with lemons and onions, liver pate, white bread and onions are suitable. An important point: the carcass should be filled with filling no more than two-thirds of its volume. Next, you need to sew up the belly of the goose 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 a bird in a large and deep ceramic dish, after pouring water into it with a layer of 2 cm. How to find out 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 from the maximum temperature, gradually lowering it to 180 ° C. If we cook a goose in the sleeve, the tips and tricks remain the same, except for the cooking time, because the bird cooks faster in the sleeve, and the meat is more tender and juicy.

How to cook goose in pieces

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

Next, the 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 pieces in a sleeve or a goose bowl along with marinade, after stuffing each piece with garlic and pieces of fruit.

Before serving, the goose is poured with sour cream, mushroom or vegetable sauce, decorated with fresh herbs, berries and apples. Goose is served with red Burgundy, Bordeaux, Cabernet Sauvignon or Merlot. When you feel a delicate aroma that spreads throughout the house, see a delicious 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 that the goose was a success! Bon Appetit!

There is such a category of products - symbols, the preparation of which unites the whole family, friends and acquaintances at the table. As a rule, these are meat dishes, and they are prepared for quite a long time and intensely. Goose is just one of those cases. Cooked whole, it is very tasty, looks very impressive, and the smell of this dish immediately makes home comfort concentrated and potent.

How to cook goose? Goose is both difficult and easy to cook. It is difficult, because the goose is quite large, it can turn out to be hard, even if you cook it for 3 hours, but it is easy, because the goose, in fact, cooks itself, you just need to help it a little and not spoil anything. As always, the main assistant in cooking the goose will be a sense of proportion, as well as the availability of free time, the necessary tools, ingredients, a good oven with an even baking sheet (or goose, which is better), and the goose itself, of course.

The goose is a big bird, it can reach sizes that are critical for your oven. When choosing a goose, think about what it will be like in the oven, keep in mind that the goose must not only enter in its entirety without touching the walls, but also have a good supply of free space. The stock is important for operations that may be needed during the cooking process, because it can be very difficult to turn a very hot bird that has barely entered the oven.

Fresh goose can be tough when cooked. If this is not critical, you can brag that “he just walked, and now you are eating him,” and if you want softness, you will have to withstand the goose in advance. For this fresh goose, pluck (remove the rest of the feathers), gut and leave in the refrigerator for a couple of days. Perhaps it will take less time. Oddly enough, the lying goose will be softer.

An alternative method of how to cook a goose is to salt it and rub it with herbs after gutting and washing, followed by aging for a couple of days (or at least 6-8 hours) in the refrigerator.

Other ways to cook goose by tenderizing fresh goose meat:

1. Make a weak solution of apple cider vinegar in water and soak the goose overnight.
2. Grate the cut goose with pepper and salt and pour white wine (moderately), wrap with cling film and put in the refrigerator for 6-8 hours.
3. Grate the gutted and washed goose with a mixture of crushed cranberries, salt and herbs.
4. Pierce the prepared goose with a sharp fork and rub with chokeberry juice.

To prepare the goose you will need:

• Sharp knives.
• Cutting boards.
• Thick white thread.
• Gypsy needle.
• Apples (Antonovka or similar sweet and sour varieties). Take with a margin - they are always in short supply.
• Greens (parsley, dill, marjoram).
• Spices and spices (pepper, paprika, cumin, cloves, nutmeg, cinnamon, star anise, juniper berry, salt).
• Goose dish or large baking sheet with high sides.
• Turnover tools.
• A bowl of water on the bottom shelf of the oven.

Rinse the resting goose thoroughly, let it dry and rub well with salt. This must be done in advance so that not only the skin is salty, but also some of the meat. Rub the salted goose with spices. Ideal spices in this case can be considered a mixture of marjoram and black pepper. Thickly coat the outer and inner surfaces with this mixture. Let stand for half an hour. It's time for the apples. However, the filling can be anything, and you can do without it at all, but with apples, according to very many, you get the most delicious goose. This is a classic.

Antonovka is best suited for baking with a goose. This variety is hard, tolerates long languishing in the oven, does not lose its appearance and has the most favorable effect on goose meat. In fact, an apple replaces a lemon here, but at the same time, you can put much more apples, and they will add their own unique flavor to the dish. Prepare a little more apples than seems to be enough. Apples lose volume during the peeling process, and they can easily not be enough. Wash the apples thoroughly, cut into 4 pieces, remove the cores and remove the peel. Some of the apples will go inside, some can be laid out around the goose on a baking sheet. After stuffing the goose with apples, sew the inside with a thread. Why white? White will not shed, and the paint will not get into food. The thread should be strong, made of natural fibers and thick enough, you can not sew often - it will be easier to pull it out.

So, the goose is stuffed and is waiting to be cooked. Do not forget to tie his legs if they stick out, tie up and fasten all the protruding parts as securely as possible, so you will save yourself from unnecessary operations and burning, which can inevitably go if the goose's fat legs touch the walls of the oven.

The choice of dishes in which everything will be cooked is very important. Practice shows that even a baking sheet with sides of 5 cm can be too small for a goose. In any case, the height of the sides should be at least 5 centimeters, otherwise you risk filling the entire oven with fat, which means: cool, wash, transfer to a new dish, heat the oven - a loss of time, at least an hour. It is better to immediately choose the dishes by size. The ideal in this case can be considered a goose bowl with a volume of 5 liters or more, with high sides and thick walls. This is a rather specific dish, not everyone has it. The second option is a large ceramic vessel of the same volume. This is even more specific and more expensive, but it also cooks better in ceramics. For the baking sheet, do not forget to prepare a wooden or plastic spatula and a fork. The fork should be the size of the same spatula and have 3-4 tines. They will be convenient to turn the goose on a baking sheet.

The oven is preheated, the goose is ready and waiting, the dishes were found. Pour water 1-2 cm high into a dish, place a goose on it, and you can put it in the oven. Do not put apples for wrapping yet - they will burn. Start wrapping them around the bird about 40 minutes before the end of cooking. Please note that depending on the size of the bird and its properties, and the characteristics of the oven and dishes, the cooking time varies from 1.5 to 3 hours! A small detail: sometimes the legs and wings tend to burn. It depends on the oven - in some everything is fine, but in some they burn. You can correct the situation by putting on “caps” made of food-grade aluminum on each protruding element. For the first 15-20 minutes, keep the oven temperature above average - 250-270 ° C, then lower it to 220 ° C, and the last 40 minutes or an hour can be kept at 180-200 ° C. In any case, control by eye. It is better if the temperature is lower, but the cooking time is longer, otherwise the goose will immediately become crusted and not baked inside.

Spices. When choosing spices for your goose, be guided by your own taste and do not forget about the guests. Freshly ground black pepper is better, herbs can be dried, the rest is exclusively to taste. If there is no certainty, then one pepper and herbs will be enough (even dill will be enough). Alternatively, you can make a mixture of ¾ pepper with herbs and ¼ additional spices. Be careful with juniper berries and cloves - they can be added a couple of things - in 2 hours they will give the desired note of aroma. Badian can be added a little more. Crush or grind cumin into small fractions.

Start the goose oven with its back down, after 20 minutes turn it over on the breast and reduce the flame. Baste from time to time with the rendered fat and turn the carcass every half hour or more. Do not forget about the apples intended for lining the goose on all sides. Put them in 40 minutes before they are done. Instead of apples, you can put potatoes. Baste the goose with fat a little more often than you turn it over. When everything is ready, pull the threads out of the goose, and drain the fat into a separate jar, it will still come in handy.

Apples are not the only classic goose stuffing. You can use sauerkraut (along with apples), oranges, lemons and tangerines, buckwheat with onions, oatmeal and other cereals, cherries and cherries, white wine will not hurt either. Goose with buckwheat porridge can be considered a classic Russian holiday dish. Usually such a dish was prepared for Christmas. The filling was prepared from buckwheat groats dried in a frying pan with onions. The peculiarity of the preparation is that before putting the goose to cook, it was doused with boiling water. This is done so that the pores on the skin are closed, and the fat would go in, and not out. Thus, the porridge is saturated with fat, and the whole dish is cooked evenly and whole.

There is another way to bake a bird - on a bottle. In short, the insides and breast bones are removed from the goose, a bottle is placed inside, around which apples, berries, greens are placed. Everything is sewn up and baked.

I will not describe the option of roasting a goose with wormwood, because, firstly, the taste is specific, and secondly, wormwood requires much more delicate handling than ordinary aromatic herbs. But the quince filling for the goose will be a win-win. To do this, take 500 g of peeled and seeded quince fruits, finely chop and mix with a tablespoon of sugar, freshly ground black pepper and salt. You can add cinnamon and star anise. Quince filling can be used with apples. An excellent option would be a mixture of apples and cranberries, cranberries and sauerkraut, or a cherry-cherry filling.

You can serve potatoes (boiled or baked), fresh vegetable salad, sauerkraut and fresh cabbage, greens and pickles to the finished dish. In the side dish, focus on fresh vegetables and lettuce. Let there be very few potatoes.

Red wine is traditionally served with goose. Choose a dry wine rich in tannins, thick and strong enough. The wine must have high acidity, mature taste, be sufficiently aged. Burgundy and Bordeaux or wines based on Merlot and Cabernet Sauvignon varieties are perfect.

Goose is very tasty both fried and stewed, but the most delicious goose baked in the oven. Don't be put off by the fact that the goose is very fat. Roasting a goose in the oven allows the fat to melt, leaving gourmets with dietary and very healthy meat. The benefits of goose are obvious. Goose meat is dark in color and rich in iron and copper. It contains selenium, phosphorus, magnesium, vitamins PP, A, C, group B, especially a lot of vitamin B2. Goose meat is recommended to use to restore strength after illness, heavy physical exertion, to strengthen the immune system.

How to cook goose in the oven

Goose baked in the oven is quite simple to prepare if you know some cooking secrets. The main thing in the goose baked in the oven is its uniform saltiness and soft meat, as if melting in the mouth.

• processing goose before roasting

The goose carcass must be prepared in advance for baking in the oven. Defrost, wash, clean, remove the extreme phalanges of the wings. Goose is a rather fatty bird, so it is better to cut off excess goose fat. Do not forget to remove the wen! The goose should also, if necessary, be tarred and the remnants of feathers removed.

• how to cook soft goose
  

In order for the goose baked in the oven to be soft, it is necessary to keep it in the marinade. A clean goose carcass is rubbed with seasonings, salt, pepper and left for pickling. Before baking a goose in the oven, at least 12 hours should pass, and it is even better to marinate the goose for a day. The goose baked in the oven prepared in this way will be softer, more aromatic and evenly saturated with seasonings. To speed up the process, some cooks inject a saline solution directly into the goose meat with a syringe, but this is fraught with the fact that when the goose is baked in the oven, the juice will flow out through the punctures and the meat may become drier. You can try plugging the punctures with wooden toothpicks.

• how to marinate goose before roasting

If you have little time, but really want to cook a goose baked in the oven, marinating the goose will help you. Try these quick ways to marinate a goose for 6-12 hours:

1. The easiest way to marinate a goose is to soak the carcass overnight in a weak solution of apple cider vinegar.
2. Gutted goose can be thoroughly rubbed with coarse salt and black pepper, and then poured with white wine and, packed in cling film, put in the refrigerator for 6-8 hours.
3. Instead of wine, you can additionally rub the goose with a mixture of crushed cranberries and fresh herbs.
4. Salt and pepper the gutted goose thoroughly and make punctures with a fork. Then grate with the juice of chokeberry berries and leave in the refrigerator overnight.
5. Sprinkle the goose with salt, pepper, prepare a mustard and mayonnaise sauce in a 1:1 ratio, add your favorite seasonings and coat the carcass inside and out, leave to marinate for 8-12 hours.
6. You can treat the carcass of a goose with grill sets, sauces for roasting poultry, soy sauce, honey, etc. and leave for several hours in a cold place so that it is well saturated.
7. Wash the lemon, pour over with boiling water. First cut in half lengthwise, then in thin semicircles. Grate the goose inside and out with salt and pepper, put in a deep wide form, shift with lemon slices, pour in dry white wine. Cover with cling film and leave in a cool place for 10-12 hours. The same methods can be used to marinate turkey, duck or chicken.

• how to cook lean goose

You will also need toothpicks to melt goose fat faster. To do this, before baking or frying on the skin of a goose, you can make numerous punctures with a toothpick, but do not touch the meat!

• how to bake a goose in the oven - tips
  

1. At the beginning of baking, the goose in the oven should lie on its back, after 20-30 minutes it should be turned over onto the breast and at this moment it is worth reducing the heat. Every 10-15 minutes you need to water the goose in the oven with melted fat, this will prevent it from drying out and burning. So that the fat on the baking sheet does not burn and does not smoke, a little water should be added to it.
2. Every 20-30 minutes, you should change the position of the goose in the oven, turning it on its back, then on its breast. 40 minutes before readiness, apples should be placed around the goose, which, if desired, can be replaced with potatoes, in which case you will also have a side dish for meat.
3. To check the degree of readiness of the goose, its carcass must be pierced in the widest place. If the juice flows out transparently, the meat is ready, if the liquid is red or pinkish, let the goose sit in the oven.
4. If the goose has to spend a long time in the oven so that it does not become dry, it is recommended to cover its carcass with foil, which will need to be removed thirty to forty minutes before the end of baking to form a beautiful crust.
5. When the baked goose is ready, transfer it to a dish and serve it to the table.

The cooking time of a goose in the oven depends on its fat content and the age of the bird. The older the bird, the longer it takes to bake. The carcass must be baked until all the fat is rendered, but no more, otherwise the meat will not be juicy. The approximate cooking time of the goose in the oven is 2.5-3 hours.

• stuffed goose

Very often, a goose baked in the oven is stuffed. The goose is stuffed using various fillings (apples, prunes, porridge, etc.). Each country has its own peculiarities in the preparation and serving of the Christmas roasted goose. So, in Germany, it is usually served with red cabbage, dumplings and gravy based on roast juice. In Sweden, roast goose is served with Brussels sprouts and apple mousse. In Russia, a goose, as well as a turkey, duck or chicken, is cooked not only at Christmas, but also for the New Year or for various celebrations.

Now, having mastered the simple subtleties of how to cook a goose in the oven, you can start baking the bird using the filling to your liking.

Goose baked in the oven - simple recipes

A whole roast goose is a festive dish! It is better to send the New Year and Christmas goose to the oven for baking as a whole, after rubbing with spices and stuffing with garlic and lemon.

Goose baked in the oven

• goose carcass,
• 5 garlic cloves,
• ½ lemon
• salt,
• seasonings: black pepper, bay leaf, sage and oregano,
• empty glass bottle or jar.

How to cook goose baked in the oven recipe:

Rinse the goose well. Mix salt and pepper, you can add other seasonings, and rub the whole carcass with the mixture inside and out. The bird should be left in the cold for at least three hours, or even all night, so that the skin dries out and turns crispy when baked.

Cut the garlic into slices, lemon into half rings. Pierce the skin over the entire surface and stuff with lemon slices and circles of garlic. Inside the abdomen, put a bay leaf, a few pieces of garlic and place a bottle. This is necessary in order for the carcass to keep its shape. Connect the edges and sew up the hole.

Grease the goose, baking sheet or form with vegetable oil and place the bird with its back up. Send to a cold oven and light a fire. Bake the goose carcass for about two to three hours (220C), periodically basting with melted fat. Let the finished goose stand for half an hour in a cooling oven, then you can get it.

Goose baked with prunes and apples (simple recipe)

• goose - from three to five kilograms
• freshly ground black pepper - optional
• 300 grams of prunes (preferably pitted)
• kilogram of yellow sweet and sour apples
• table salt - to your taste
• two large onions

How to cook goose with prunes and apples:

Goose cooked according to the recipe with fruit filling turns out to be incredibly appetizing and juicy. Prepare the goose carcass for roasting. When you are done with all the preparations, remove the core from the apples and cut them into large slices, and pour the prunes with warm water and set aside for a while (about fifteen minutes). Peel the onion from the husk and chop it into thin half rings, then transfer to a bowl with fruit. Salt and spices at your discretion. The prunes should already be softened, so drain the excess liquid from them, rinse a little and dry them well, laying them out on a paper towel. Then cut into cubes and combine with onions and apples. Now carefully mix all the above ingredients with your hands and stuff the goose with the finished stuffing. Take a thread with a long thick needle and sew up a hole in the bird or pinch the skin with toothpicks.

To prevent the meat from becoming bland, mix table salt and black pepper in a separate bowl, add your favorite spices if desired. Then rub the game with the finished product and wrap it in foil. However, you should not immediately put the dish in the oven - hold it at room temperature for about fifteen minutes. In the meantime, preheat the oven to 200 degrees, then send your masterpiece into it. The goose is baked for at least 2.5 hours. A few minutes before it's ready (about ten minutes), open the foil so that the bird is browned.

Goose baked with apples and prunes

• 1 goose
• 250 grams of prunes,
• 5 apples
• 1/2 lemon
• 1 glass of wine/milk/water/broth
• 1 teaspoon cinnamon
• 1.5 tablespoons mustard, salt and pepper

How to cook a goose baked in the oven with apples and prunes recipe:

First, soak the prunes in hot water and set aside. Mix salt, pepper and mustard. Coat the goose with this mixture. First outside, then inside. No oil, no honey is needed here. Because of the honey, the goose will turn black, the oil is superfluous, because the goose is already extremely fat. They put the goose aside.

Peel the apples and remove the core, cut into large pieces. The average was 12 pieces. Drizzle with lemon juice and sprinkle with cinnamon. Drain water from prunes and mix with apples. Put apples with prunes in the goose. If suddenly there were not enough apples and prunes, cut more, the main thing is to fill our bird tightly and to the end. We sew the goose tightly.

After that, there are two paths for the development of events. If you have a goose coop that can easily fit your goose, use that. If there is no goose maker, then you need to make an airtight foil house, into which we pour a glass of liquid (milk, water, broth, and even better wine), and then put the goose on a baking sheet. Pinch the walls so as to seal the house as much as possible.

We send the goose for 2 hours 30 minutes in the oven. We cook the first hour at a temperature of 200 degrees, then reduce it to 180. After this time, we remove the foil. By that time, the liquid will have all evaporated, but an incredible amount of fat will take its place. Pour the goose carcass with this fat, and send it already open to the oven. We have two long hours ahead of us. Every 15 minutes we need to water the duck with fat that is rendered out of it. And the first 60 minutes we cook it on the back, then turn it over for 30 minutes on the breast, and then return it to the back. The main thing is to water the goose every 15 minutes! After two hours of exceptional attention to our person, our goose will be covered with a dense tan - we take it out of the oven!

Goose baked in apples

• goose 3-4 kg,
• 10 apples
• salt,
• garlic to taste.

How to cook goose baked in apples:

Defrost the goose, sprinkle with salt from the outside, inside and rub with squeezed garlic only inside. We cut sour apples like Antonovka into large squares, stuff the goose and sew it up with threads. On the sides lay out the apples cut in halves. Then cover with foil and bake until nice and golden brown.

Goose baked with apples and sauerkraut

• goose 3-4 kg,
• sauerkraut 2 kg,
• 2-3 apples
• salt, pepper, spices to taste.

How to cook a goose baked in the oven with apples and cabbage:

My goose, wipe it. Then we rub the top with spices and salt, be sure to pierce the goose in several places. We stuff the bird with cabbage, cut the apples into 4 parts and also put them inside, sew them up. In a clean roaster, fry the goose a little on all sides, close it and put it in the oven. So that the goose does not dry out on top, pour over the juice accumulated from the dish after about 25 minutes.

Christmas goose baked with grapefruit

• 1 kg portioned goose meat
• 2 pink grapefruits (thoroughly de-veined, sliced ​​if possible)
• 1-2 sour apples
• ground black pepper
• curry
• rosemary
• goose fat (about 100 g, cut into small pieces)
• 50 g orange juice

Salt the goose meat, pepper it, sprinkle with curry, put it in a glass dish or a goose dish, shift it with grapefruit, apples, goose fat and rosemary, pour over the juice and put it in the oven without a lid at a temperature of 200 degrees Celsius. When the meat is browned (about 15 minutes later) and the fat melts, pour the goose with fat, cover with a lid, reduce the temperature to 175 degrees, put in the oven and simmer for about two hours, pouring the resulting fat from time to time.

Ready meat will literally delaminate into strings.
Unfortunately, the resulting sauce cannot be used, it is very bitter, but the meat is impeccably tasty.

Goose baked with sauerkraut, honey and apples

• head of white cabbage
• sauerkraut
• onion
• half a kilo of apples
• honey 2-3 tablespoons (or lingonberry / cranberry jam)

Dismember the goose without cutting off the fat. Fry to a crust in a pan over high heat, not salt, but only pepper. Do not pay attention to the fact that the meat will be tough - we will get it by stewing. Place the roasted goose with rendered fat in a patch or simply in a heavy saucepan with a ground-in lid. Add some water and simmer with the addition of fried onions for at least an hour over low heat, almost until soft. Then pour the contents of two cans of canned sauerkraut and a small head of white cabbage into the pan. Salt and add 2-3 tablespoons of honey and 1/2 kg of apples peeled from the core, but not from the peel - the second grade is better. Simmer until the apples are completely soft. Now listen carefully. A goose is not a duck or even a turkey! Nevertheless, this method of extinguishing a bird is also applicable to those that are not a goose by definition. Honey can be replaced, in the end, with sugar, or you can fork out for a jar of lingonberry or cranberry jam. Seasonings are acceptable and desirable: saffron, curry, dried pomegranate, barberry. I do not recommend oregano and in general spices of oriental flavor.

Recipe for Christmas goose with quince

On Christmas Eve, it's good to know the recipe for making a Christmas goose with quince. The prepared goose carcass must be salted inside and out. Prepare quince fruits: peel them, remove the seed box, cut into thin slices, add sugar, cinnamon, mix everything. Stuff the goose with this mass, sew up the incision and simmer in the oven until cooked, periodically pouring the resulting juice. You need to serve the Christmas goose with a whole quince, overlaid with pickled fruits.

Goose baked with cherries

• goose fat
• cherries
• garlic
• cherry wine or cherry juice
• apples - 2 pcs.,
• pears - 2 pcs.

The recipe for goose with cherries would be more correct to call the recipe for cooking goose in wine-cherry sauce with fruit. Preparing such a goose is not very long (faster than a duck) and will be very useful on Christmas night.

So, cut the goose carcass into solid portioned pieces or take a ready-made goose fillet (now it is sold in large markets in Moscow).

Stuff each piece generously with garlic: make small deep cuts with a knife and put half a clove of garlic, cut lengthwise, into each piece. In addition, stuff the meat with pitted cherries. Thus, for each piece you will have about 3-4 garlic and 2-3 cherries.

Salt the pieces well, pepper, sprinkle with a mixture of coriander, nutmeg, curry, ginger and send to stew over high heat in a deep frying pan under the lid. After 15 minutes, reduce the heat slightly and simmer until almost all the liquid has evaporated.

Then pour in about three-quarters of a glass of homemade cherry wine, and if it is not available, then cherry juice and simmer as much more until the liquid has evaporated. 15 minutes after adding wine, lay out half a glass of pitted cherries (you can defrost cherries from the bag).

When the meat is ready, it will have a very beautiful appearance and can be easily pierced with a fork or knife.

Put 2 apples and 2 pears, cut into quarters, in the same pan and let stand for another 5 minutes, no more, so that the fruits become slightly soft, but not "steamed". Serve goose with stewed cherries and fruit.

Goose baked with potatoes and apples in the oven

• goose fat
• onion - 1 pc.,
• apples - 3 pcs.,
• parsley
• potato

It is necessary to prepare the carcass of a young goose. Melt goose fat and fry in it finely chopped onion (1 pc.).

Peel and cut into slices 3 apples and stew with onions. Next, add finely chopped goose offal: liver, heart, stomach, as well as a roll soaked in milk, 0.5 cups of finely chopped parsley, salt and pepper to taste.

Mix the mass thoroughly, stuff the goose with it, sew up the abdomen and neck, put on a baking sheet and fry in the oven with a small amount of fat, periodically pouring the resulting liquid.

When the goose is ready, put the peeled and cut into large pieces of potatoes on a baking sheet and put them back in the oven so that the potatoes are browned.

Goose baked on a bottle

• apples
• berries
• greenery

The insides and breast bones are removed from the goose, a bottle is placed inside, around which apples, berries, greens are placed. Everything is sewn up and baked.

Goose breast with oranges

• goose breast
• oranges
• dry red wine
• bouillon

This dish will perfectly decorate the festive table - best of all New Year's. And it's not that hard to make. Stores sell goose breasts, usually two per pack. Make an incision on the skin, rub the meat with salt and pepper. Fry the breasts on all sides so that the skin becomes a pleasant brown color.

Boil dry red wine in a frying pan, add black, coarsely ground pepper and broth. Transfer the breasts to a baking sheet and pour in the wine-broth mixture. Simmer at 200 degrees in the oven for about 15 minutes. Peel oranges and cut into slices, fry in oil. Take out the ready-made goose breasts and pour the sauce remaining on the baking sheet into a saucepan. Boil the sauce and thicken with starch diluted in water until the consistency of sour cream. Dip the orange slices into the prepared sauce. Serve breasts drizzled with sauce.

Goose baked in the oven, the best hunting recipes for cooking a baked goose

Andrei Shalygin: Did you get a goose while hunting and cook it right away, or did you freeze it before Christmas, or as a main dish for the New Year, it doesn’t matter at all, the housewives just need information on how to cook a goose in the oven.

Below we have prepared many very good recipes for you, but we will tell you in detail about the simplest and most affordable. In fact, a goose is not a very enviable game from a culinary point of view, since (especially in autumn) there are a lot of bones in it, and as for meat, there will be more in any store chicken. As they often say in the village - one armature in those geese.

But it happens that a goose is purchased - then the carcass is so large that it becomes problematic to put it in a conventional oven. Especially since a large goose is very difficult to cook in a conventional stove - it doesn’t bake in the middle, it burns along the edges ... Lots of hassle and hassle. It’s not at all difficult to deal with these problems, unless your husband wanted the goose to be a whole carcass. If the goose is purchased, then I think that a man, having looked at the price of a store-bought carcass, will quickly agree to a half, try to get rid of problems this way.

If there are no problems with this and you do not need to show the whole goose, then feel free to cut it into large pieces (quarters) - however, you need to do this either with very good knives, for example, SAMURA. You need to do this only with very good knives, because the goose has a lot of fairly strong bones, which not every knife can handle (especially if you take a frozen carcass), especially in women's hands. It is most convenient to butcher a goose with special kitchen hatchets.

Photo Andrey Shalygin

Moreover, after cutting the goose, you need to stuff it with bacon and garlic, which makes thin deep cuts between the ribs and around the main bones, which can also be done neatly only with very sharp and good knives.

The Secret to Evenly Cooking Tough Wild Goose(to avoid dryness, stuffed with bacon in the fall, and to beat off the smell of game - with garlic) and tender potatoes and apples, consists in the fact that first, a stuffed goose is baked in the oven, laid in pieces with the skin down, wrapped in foil so that it does not dry out, but it is well baked and steamed (game is a harsh thing).

And then, when he was almost ready, the foil unfolds and potatoes and apples fit around the goose. with fruits (dried apricots, prunes, everything to taste) and all this is again sent to the oven until the goose and apples are fully cooked with fruits and potatoes.

Photo Andrey Shalygin

Again, when everything is ready, you will again need very sharp (preferably from real Japanese steel) knives to cut the goose in such a way that pieces of lard and pieces of garlic and pieces of fruit are visible on the cut. But in the thin cut of the goose there is another secret - a transverse cut. makes meat significantly more gentle when biting, completely eliminating any stiffness of the game in thin pieces with transverse lamination.

Now your task is to separate all the bones from the meat with the help of sharp and thin knives, spreading the meat in portions on plates and overlaying it with symmetrically baked potatoes, apples and fruits, pouring lingonberry sauce from the edge and serving fruit in rosettes. If the goose was shot from a smoothbore, then all the more you will need good knives that are not afraid of meeting lead, or even more so, modern tungsten shot.

Photo Andrey Shalygin

With such a serving and method of preparation, absolutely any goose will be tender, and no one will understand whether it was bought in a store or hunted. And the result and quality are always guaranteed, since the dryness and stiffness of the game will be removed by stuffing and proper thin cutting, the smell will be removed by stuffing with garlic, there will be no undercooking, since the goose is cooked in pieces and by itself separately from apples and potatoes, and the beauty of serving and combination baked potatoes, poultry, fruits, apples, garlic, lingonberry sauce... a small half of a goose will feed at least 4 people.

And no one will have to saw dry fittings of the skeleton of a poor bird, laid out in the middle of the table, threatening to splatter everyone around.

Photo Andrey Shalygin

Previously hunting recipes:

Baked goose is a festive dish that must correspond to its status! How to cook a bird so that the meat turns out soft, and its taste is bright and memorable? It all depends on the marinade in which the goose carcass is aged before cooking.

Ingredients

Garlic 4 cloves ground ginger 1 tsp Mustard 3 tbsp White dry wine 200 milliliters liquid honey 50 milliliters Orange 1 piece(s) Olive oil 2 tsp

• Servings: 1
• Cooking time: 20 minutes

Marinade for roast goose

To prepare the goose marinade before baking, you will need the following products:

• Garlic 3-4 cloves.
• Ground ginger 1 teaspoon.
• Mustard 3 tbsp. spoons.
• Dry white wine 200 ml.
• Liquid honey 50 ml.
• Orange 1 piece.
• Olive oil 2 teaspoons.
• Salt.

The peculiarity of this goose marinade is that it contains such different ingredients that it may seem incompatible. But it is this combination that gives a surprisingly rich and unusual taste that will easily conquer all your guests and households.

Cooking:

Peel and crush the garlic with a press, squeeze the juice from the orange. Pour wine into a deep container, add garlic, orange juice and all other ingredients listed. Mix the resulting mixture well, and then treat the goose carcass with it from the outside, from the inside, in the middle, including under the wings.

After that, wrap the carcass of the goose with foil and place in the refrigerator. The goose’s holding time in the marinade is 8-10 hours, so it’s better to leave it overnight, and start the main cooking stage in the morning.

How to bake a goose in a marinade

Before starting cooking, the goose must be taken out of the refrigerator and kept at room temperature for about 1 hour. It is better to stuff the goose in the marinade into 2/3, for example, with apples or pancakes with filling, rolled up and cut into small pieces.

You can bake a goose in the same foil in which it was marinated. Pour a little water into a deep baking sheet (height 1 cm), and then place the bird carcass there.

The temperature regime is as follows. First, the oven must be heated to the maximum level, the baking sheet with the bird is placed in the middle. After 15-20 minutes after that, the temperature drops to 160 degrees, and the goose is cooked under such conditions for 1.5 hours. After that, you need to remove the foil and bake the bird for about an hour.

Checking the readiness of the goose is very simple - just make a deep incision with a knife and evaluate the color of the liquid flowing from it. If there are no blood impurities, then the bird is considered cooked.

The finished dish is best served whole and cut directly in front of the guests. This special ritual lifts the mood and creates a solemn atmosphere! Bon Appetit!

How to cook a goose so that the meat is soft and juicy? Such a question certainly arises among those who want to follow the tradition - to cook the meat of this bird for Christmas or another big holiday, but have never done it yet. There is an opinion that it is not easy to cook a goose - many do not get a soft and juicy bird - the carcass either burns on top or does not bake inside. Today you will learn the secrets of cooking a delicious goose and soon you will be able to bake it yourself in the oven for the holiday.

Choosing the right product

To make your dish - a baked goose, turn out soft and juicy, you need to pay special attention to choosing the right bird. If it is too large in size, there is a chance that the meat will not be cooked through. Therefore, buy a relatively small bird - from 2 to 4 kg. It is important to pay attention to her age. It is best to take a young individual for baking. Look at the paws of the carcass. If they have a yellowish tint, the bird is good, it is young. If the legs are red, she is old.

How to cook a goose so that the meat is soft and juicy?

It is possible to increase the chances that the goose will become soft and juicy during baking by proper preliminary preparation. After gutting and washing the carcass, it is usually left in the cold for a day. Such an exposure will subsequently allow you to get a golden crust, for which the goose is so loved. The carcass must be soaked or marinated for quite a long time. This is done not only for flavor, but also for softness. The meat fibers soften a little during the pickling process, so it becomes more tender and juicy.

What marinade is usually used to make the goose soft? You need to create an acidic environment. A marinade that includes apple cider vinegar, wine or chokeberry juice is suitable. The carcass is soaked in an acidic solution for at least a day, leaving it in a cool place.

Several marinade options

Take 2 tbsp. l. honey, ginger root (ground), minced 5 cloves of garlic, white wine - 100 ml, salt (2 tablespoons), rosemary and other spices that you like to use. Mix all this and generously grease the carcass. Then wrap it in cling film and refrigerate overnight.

Another option for marinade is red wine - a glass, salt - one and a half tbsp. l., red pepper - half a teaspoon, ground black pepper - 1 tsp, ginger, rosemary. You can use any herbs you like. The carcass is treated with this mixture both inside and out, and, wrapped in a film, is sent to marinate for a day.

How to bake a goose so that it is not only beautiful, but also soft?

Marinating the carcass is only half the battle. In order for the meat to turn out juicy and soft, it must be baked correctly. Since the goose is usually cooked entirely in the oven, it should be borne in mind that a large carcass is baked for a long time, and the longer it is in the oven, the more browned the crust and the meat loses juice. That is why many housewives get the bird too fried and dry and tough inside.

How to bake a whole goose? Rule one - the carcass is always stuffed with a juicy filling. It not only gives the meat a certain taste and aroma, but also serves to steam the meat from the inside. The juicy filling releases steam, and the carcass is cooked from the inside, the meat does not dry out. Rule two - use a baking sleeve. Being in it, the whole carcass will be baked evenly, retaining a maximum of juice. And what about the ruddy crust? The bird will get the desired blush in just 20-30 minutes, when at the very end of cooking you open the sleeve.

Stuffing for goose in the oven

What is stuffed with a bird before baking? First, it is rubbed inside with spices and salt, and then sweet and sour fruits are placed inside - quince, apples, prunes, you can combine the ingredients by adding sliced ​​onions and even cereals - buckwheat or rice. Having filled the abdominal cavity of the goose by two thirds, it is sewn up with thick threads. You can fasten the skin with toothpicks. The legs are usually tied by crossing them. In this form, the bird is placed in a sleeve and baked. It is the sleeve that is used to keep the juices flowing from the goose so that the meat is juicy.

How long to bake goose meat in the sleeve?

A large bird is baked in a sleeve for at least 3 hours. At first, experienced housewives recommend setting a high temperature in the oven - about 250 degrees, and after 20 minutes reduce it to 180. So that the culinary sleeve does not burst during cooking, immediately make several holes in it with a gypsy needle. The holes should be located at the top of the sleeve so that steam comes out of them, but the juice that stands out from the meat does not flow out. After a minimum of 2-2.5 hours, the sleeve is cut open to reveal the meat. Then for 30 minutes it is baked in an open form to form the very desired golden brown. During this time, the bird is periodically watered with juice that has been released during the cooking process. Following these rules, you will get a delicious, fragrant, soft and juicy goose on the festive table.

As you can see, it is not difficult to cook a juicy soft goose in the oven. Everyone can do this, the main thing is to take into account the characteristics of goose meat. Let's sum up. First, the carcass is kept in the cold. The second - marinate for at least a day in an acidic environment. Third - stuffed with juicy fruits. Fourth - cooked in the oven in a sleeve, which after 2.5 hours is cut and baked until a beautiful blush appears, pouring fat on the carcass.