Baked goose meat. Goose cooking process

You won’t surprise anyone with baked or fried chicken, so what can we say about boring Soviet-style chops? If you have New Year, Christmas, Thanksgiving, someone's birthday coming up, or you really like to spoil your family with culinary surprises, you need to know how to cook a goose in the oven. Little secrets and tips about the marinade, tasty filling, and baking process will make your task easier. Are you taking the risk to improve your culinary skills?

Step-by-step recipes for cooking goose in the oven with photos

Many housewives believe that goose baked in the oven is not such a simple dish for beginners. Is this opinion correct? Yes, but only for those who do not know the features and secrets. Knowing how to cook a whole goose in the oven, you will enjoy tenderly soft meat with a crispy crust. Experienced chefs call the procedure for preparing this dish easy, because the main thing is to marinate the carcass, and then it will reach the desired condition without any problems.

Start by buying a whole goose or half if you are going to cook it in small portions, in pieces. Poultry meat is sold in markets, supermarkets and farms. If you have friends who raise geese, you will not have to doubt the naturalness of the product. The only disadvantage of this option is that you will most likely need to gut and clean it yourself. After buying a goose, get rid of the remaining feathers, visible fat (neck and abdominal area), rinse the carcass inside and out.

Any culinary master will advise you to take the bird 2-3 days before the event, because cooking takes a long time. If you want fresh goose, click on the meat before purchasing. If after this the pressed area returns to shape quickly, the goose is suitable for you. If the bird is frozen, you will have to spend additional hours defrosting (about 25-30 hours on the bottom shelf of the refrigerator). The upper wings are often trimmed to prevent them from burning during cooking. If you want to keep them, wrap the pieces in foil before putting them in the oven.

To make the meat softer, you will need marinade for the goose in the oven. If you have store-bought poultry, you need to dry it, rub it with salt, pepper, additional spices, and put it in the refrigerator for 6-48 hours. The domestic goose is more capricious; it will not be possible to deal with it quickly. Try one of two options: first lower the neck into boiling water, then the side of the hind legs for a minute, or fill a large container with warm water, vinegar (1 tablespoon per 1 liter of liquid), or lemon and salt. Then marinate the goose as you would a store-bought one. Calculation of salt – 1 tsp. for 1 kg of poultry, spices to taste.

Next we will stuff the bird. Suitable fillings include apples, cherries, oranges, dried fruits (prunes), long grain rice, buckwheat with mushrooms, sauerkraut, liver pate with bread and onions. It is better to serve juicy goose with potatoes. The main rule of stuffing is that the filling should be no more than 2/3 of the total volume. When the belly is filled, sew up the hole with thread, securing with toothpicks so that the juice does not leak out, but is absorbed by the meat. It is better to tie the legs so that the goose fits inside the oven.

Roasting is an important part of cooking that will require your attention. If you have a gooseneck (a special ceramic mold), use it. If you don’t have such utensils, try using a standard baking sheet and wire rack. Pour water into the bottom of a deep sheet or mold, which must be added throughout cooking so that the fat does not drip from the bird. Before the oven, it is better to spread the goose with the sauce of your choice for better soaking.

• Do not forget to add liquid so that the bird does not dry out and burn.
• Use foil for better baking of the goose, remove 30-60 minutes before cooking.
• For larger sizes, it is recommended to keep the bird on its chest during the maximum temperature, and then turn it over on its back and leave it like that until the end.
• Some cooks use a roasting bag to keep all the juices inside and not evaporate.
• Some people like to boil the goose for half an hour to an hour before putting it in the oven. Experiment and you will find your way!

With apples and prunes

How to cook a goose so that the meat is soft and the filling is tasty? You will need these ingredients:

• goose of the required size;
• sweet and sour apples (based on the weight of the bird, take 1.5-2 kg);
• prunes 100-200 g;
• salt;
• pepper;
• mustard;
• curry.

Cooking steps:

1. Get rid of lint. Wash the goose and dry well.
2. Marinate with salt and pepper. Leave in the refrigerator overnight or longer so that the meat is tender when serving.
3. If the goose has gone through almost the entire marinade process, prepare the apples. Remove the core and cut into cubes or slices.
4. Pour boiling water over the prunes and leave for a few minutes.
5. Mix the filling and stuff the goose with it.
6. Rub mustard and curry over the top of the bird. So the taste will be spicy-spicy-sweet.
7. Preheat the oven to 190 degrees.
8. Place the dish in a baking sleeve or foil, closing tightly.
9. Place in the oven for approximately 3 hours.
10. An hour before cooking, open the sleeve or foil. You will see the fat that has been released; periodically baste the goose with it until the end of baking.
11. When the bird is ready, serve in a nice large ceramic plate.

How to properly cook goose in pieces in the sleeve

You will need:

• goose (if you plan to cook for a small family, easily buy half of a store-bought goose; they are unlikely to sell you a home-made goose in parts);
• potato;
• olive oil;
• eggs;
• mustard;
• prunes;
• dried apricots;
• garlic;
• salt;
• pepper;
• aromatic herbs and spices;
• for serving - sour cream, mushroom or vegetable sauce, herbs.

Cooking steps:

1. After washing and removing hairs from the goose, cut the carcass into quarters with a very sharp knife. The bird has hard bones, so a regular small knife will not work.
2. Leave the goose in salted cold water overnight to keep the meat tender.
3. Make a marinade from olive oil, eggs, mustard, dried fruits, garlic, salt, pepper, spices and herbs.
4. Coat the bird with the resulting mixture, placing it in the refrigerator for a couple of hours.
5. Use whatever is left of the marinade. Stuff the carcass with dried fruits and garlic.
6. Place the dish in a preheated oven covered with foil or a sleeve.
7. After 1.5-2 hours, open the bird slightly and place the potatoes in slices around it.
8. Prepare vegetables and poultry.
9. Serve the baked goose with sauce and herbs.

With sauerkraut

You will need:

• goose 3-4 kg;
• sauerkraut (white cabbage weighing 2 kg, 3 carrots, salt, sugar);
• 2-3 apples;
• salt;
• pepper;
• spices;

Cooking steps:

1. If you don’t have ready-made sauerkraut, you need to prepare it 3-4 days before serving the goose. Make a brine from 1 liter of water, 2 tbsp. l. salt, 1 tbsp. l. sugar, bring to a boil. Chop cabbage and carrots. When the brine has cooled after boiling, pour it over the vegetables for 3-4 days. The mixture must be stirred every day to distribute the brine evenly.
2. After 2-3 days, clean the goose, rinse, and dry well.
3. Rub with spices and let sit in the refrigerator overnight or more.
4. Pierce the finished goose in several places with a toothpick.
5. Cut the apples into cubes or quarters.
6. Stuff the bird with all the stuffing, sewing the hole closed with thread.
7. Rub with liquid honey and top with aromatic spices.
8. Try cooking the goose in a cauldron, opening the lid only at the end for 25 minutes to allow a crust to form. During baking, you need to pour the resulting fat over the bird every 20-30 minutes for juiciness.
9. After 3-3.5 hours the dish is ready! Bon appetit.

How to deliciously bake a wild goose in foil

You will need:

• goose;
• pitted cherries – 300-400 g;
• pears – 2 pcs.;
• apples – 2 pcs.;
• cherry wine or juice;
• garlic;
• salt, spices (nutmeg, ginger, curry, coriander).

Cooking steps:

1. Clean and wash the goose, cut into pieces to serve.
2. Rub them with salt and spices and leave them in the refrigerator overnight.
3. While the oven is preheating, remove the pan and foil.
4. Stuff the bird with garlic (half a clove per hole) and pitted cherries (several pieces per piece).
5. Rub with the spice marinade again. Place the dish in the oven in a frying pan covered with foil.
6. After 15 minutes, reduce the heat to high.
7. When almost all the liquid has evaporated, add a glass of cherry wine or juice to the pan and place the remaining cherries nearby.
8. When the bird is ready, add pears and apples to it in cubes. Leave them together for 15 minutes until the fruit becomes slightly soft, but not mushy.
9. The dish is ready! This recipe is perfect for Christmas.

With oranges

You will need:

• goose breasts;
• oranges;
• dry red wine;
• bouillon;
• salt, spices.

Cooking steps:

1. Wash the goose breasts and make slits in the skin.
2. Rub with salt and spices; no need to put in the refrigerator.
3. Fry the breasts on all sides until golden brown.
4. In another frying pan, boil dry wine, add large peppercorns and broth.
5. If you have a deep pan, great. No - then you will need a duckling.
6. Place the breasts on a baking sheet or in a mold, adding boiled liquid from the broth and wine.
7. Simmer at 200 degrees for about 15 minutes.
8. At this time, peel the oranges, cut into slices, and fry in oil.
9. Remove the breasts and pour the remaining sauce into a separate saucepan or ladle.
10. Dissolve starch (corn or potato) in water. Add it to the sauce until it's the consistency of sour cream, then add the orange slices.
11. Serve goose breasts with sauce!

Approximately how long does it take to cook a goose in the oven?

Preheat the oven to maximum temperature, bake the dish for 20-25 minutes, and then reduce the heat to 160-180 degrees, depending on the size of the bird. If the carcass weighs a lot, its time in the oven will be about 2-3 hours, if it is medium or small - 1.5-2. To determine if the meat is done, pierce it with a toothpick. If the liquid is white, remove it; if the juice is red or pink, it will take a little more time.

Find out by watching step-by-step photos and video tutorials.

Video

The complete process of cooking a goose - from hunting to serving. The video below will show you an old Czech recipe, the nuances and advantages of wild goose over store-bought options. You will learn the composition of the memorable hunting sauce. The goose will be cooked by a real culinary professional, so even the presentation of the dish is special. You will definitely love this recipe. Try it!

Baked goose is a traditional holiday dish of Slavic cuisine. Large waterfowl with a rich layer of subcutaneous fat have rather dark meat and are very high in calories. However, goose fat does not actually contain saturated cholesterol, so goose meat is considered a healthy and delicious product.

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

You should carefully rinse and dry the bird carcass in advance.

Options for marinades for preparing homemade goose

To marinate domestic goose, you can choose one of the following types of marinades.

Spicy sauce

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

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

Finely grate the garlic and squeeze the juice from the orange zest. Combine all ingredients in one container. Thoroughly rub the goose carcass with the marinade, not forgetting 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 this, cooking the goose carcass with apples in the oven will take at least 3 hours at a temperature of 180-200 degrees in a oven or baking dish.

Classic marinade

An old Russian recipe that was used back in the 14-15th century. The 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:

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

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

Quick sauce

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

Ingredients of the quick marinade:

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

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

The longer the bird is marinated, the more tender and juicy the dish will be.

Spicy marinade with ketchup

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

This marinade contains:

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

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

Honey sauce

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

Ingredients of honey marinade:

• 2 cups liquid honey;
• 3-4 grainy mustard;
• Ginger root 3 cm;
• Pepper and salt to taste;
• Dried herbs.

While stirring honey and oil, gradually add 1 glass of water to this mixture. Next, grated ginger and spices are added. The goose carcass should be rubbed both from the outside and from the inside. If you plan to bake the goose not whole, but in pieces, then carefully coat all the pieces with sauce. Leave the goose to marinate 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, you should prepare a kefir-based sauce.

For kefir marinade you will need:

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

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

Cooking and serving goose

Having decided on the marinade, many housewives always fill the goose carcass with additional stuffing. The following products can be used as filling:

• Apples. It is better to choose unsweetened, sour varieties of hard apples (for example, Antonovka). Before filling the goose, apples should be washed, pitted and stemmed, and cut into large slices. If the apples are still sweet, you can lightly sprinkle them with lemon juice first.
• Oranges. The fruits are peeled and divided into slices.
• Mushrooms. Stewed mushrooms with onions are an excellent filling for baked goose.
• Dried fruits. For stuffed goose, you can use dried apricots, prunes and a few 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 ready, is placed inside the carcass and the hole is sewn up or chipped 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 baking bag or large container.

The goose is placed back down in an oven preheated to 200 degrees. Depending on the size, the bird is baked for 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 the drained marinade.

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

The finished dish traditionally occupies the central place of the entire table. Baked potatoes, vegetable salads, and pickles go well with goose as additional dishes.

The carcass of a young goose is different in that the color of the young bird’s legs 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 abdomen 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 taking into account its filling and marinade.

Don’t be afraid to experiment and try new recipes for cooking goose carcass with apples in the oven, and use unusual marinades. With the help of special sauces you can add new taste and aroma to even traditional dishes.

Baked goose is a national dish that was prepared for festive meals back in ancient Rus'. Nowadays, housewives also delight guests with this wonderful treat. What could be more appetizing and tastier than a golden-brown, crispy-skinned bird served for a festive dinner?

Wild goose cooked at home will decorate any table. However, not every cook is familiar with the features and secrets of its baking. A bird baked whole requires a special approach. But, fortunately, these secrets are now available to anyone interested and, by using them, you can amaze your family and guests with your skills.

How to prepare a carcass

To learn how to properly cook a goose, you first need to familiarize yourself with the properties of the meat. Cooked poultry may be slightly tough. To give it softness, the carcass should be kept for some time. The carcass is plucked and gutted, and the remaining feathers are carefully removed. To do this, you can use the flame of fire. Then, the bird should rest in the refrigerator for several days.

There are other ways to prepare goose meat for subsequent heat treatment so that it is soft and juicy. For example:

• Soaking the carcass in a weak vinegar solution. It is preferable to choose apple cider vinegar, and you need to soak it for at least 8 hours. However, you can leave it in the refrigerator overnight.
• Thorough salting and rubbing with herbs after washing it. You also need to keep the carcass for 6-8 hours.
• The dressed bird is thoroughly rubbed with salt and pepper, poured with white wine, wrapped in cling film and placed in the refrigerator overnight.
• Rub the carcass with a mixture of salt, herbs and a mass of crushed cranberries.
• 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 trim off all excess fat.

The older the game, the greater the chance of getting dry meat. To prevent this from happening, you need to prepare a marinade for the wild goose, in which it is kept for the required time.

How to marinate correctly

Method No. 1

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

Method No. 2

Marinade for goose overnight can be prepared in the following way. Scald the lemon and cut it into slices. Cover the carcass, pre-rubbed with spices, with lemon slices and pour dry white wine. In order for the carcass to be immersed in our marinade, you will need an appropriate deep container. To completely submerge the bird, you will need one bottle of wine. Cover the dishes with cling film and place in the refrigerator.

Method No. 3

For housewives who want to know how to deliciously cook goose in pieces, the following marinade recipe is suitable.

To do this we take:

• mustard,
• eggs,
• oil,
• 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 cooking the goose in pieces in the oven, all the remaining marinade is reused to process the carcass. You can use a sleeve into which the marinade is carefully poured.

Secrets of delicious dishes

In order to get a truly tasty and appetizing dish, every housewife should know not only what can be cooked from a goose, but also some secrets that will help to properly prepare the meat for subsequent heat treatment. The process is simple, but it will require 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’ll 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 inspect it for any remaining feathers. If there are only a few of them, they are carefully removed using tweezers. Well, if there are too many of them, you can use special devices that will quickly clean the surface. The wings are usually cut off, and we do the same with excess fat. To do this we use a sharp knife.

Wild goose baked until golden brown turns out delicious if you use one more secret. To do this, you will need a pan of boiling water in which to place the carcass. Bring water to a boil and lower it for 1 minute. If it does not fit entirely, then first the front part of the bird is lowered, then the tail. Any 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 for a couple of days to soak.

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

Chefs will tell you how best to cook goose, and they recommend seasoning the dish with the most suitable spices. These are: oregano, rosemary, sage, cumin and black pepper.

How to properly stuff a goose

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

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

• You only need to fill the inner cavity two-thirds full with the filling, since it increases in volume during the baking process.
• The filling must be compacted without leaving it loose.
• Once filled, the hole closes tightly. You can use regular toothpicks. Well, it’s preferable to sew it up with strong threads. The stitches should be large so that later you can easily get rid of the threads. The hole must be closed securely, not only to prevent the minced meat from falling out, but also to preserve the juice and aroma inside the bird.
• To give the bird an aesthetic appearance, the legs are tied before putting it in the oven.

How long should you cook meat?

Typically wild goose takes about 2-3 hours to cook. Moreover, you should adhere to the following sequence of temperature conditions. Place the bird in an oven preheated to 250 degrees and bake for about 20 minutes. Next, the temperature is reduced to 180 degrees and baked until fully cooked for about 2 hours.

How long to bake a goose in the oven depends on the oven model, so each housewife must determine the nominal temperature. The lower it is, the better the meat is baked, but it will take more time to cook.

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

To prevent the baking process from turning into a real torture, you need to take care of the following conditions. The baking sheet in which the bird is placed must have high edges so that dripping fat does not fall on the inner surface of the oven. The burning smell that will appear as a result of this will not please anyone. You can add a little water to the pan. Well, before you cook the 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 you will need to turn the carcass every half hour. This will ensure that the crispy crust forms evenly. To begin with, the bird is laid with its breast up, then turned over with its back up. Periodically, it is also watered with juice flowing into the pan. And so on until complete readiness. After this, all the threads are removed, the carcass is transferred to a wide dish. Well, the remaining fat can be used to prepare other dishes.

Goose dishes in the oven are very popular. They are tasty, appetizing and healthy. There are many recipes that use both basic ingredients and original, exotic products.

Stuffed

Goose stuffed with apples and oranges

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

We treat the prepared carcass with spices both outside and inside. Rub the inner cavity with a clove of garlic. We stuff the carcass and secure it with threads. Transfer the bird to a baking dish and grease it with vegetable oil. Place the remaining apples and peeled onion nearby. Cover everything with a lid and periodically pour the resulting juice over the bird. This way you can cook a goose in about three hours. But 15 minutes before the bird is ready, remove the lid to form a crispy crust, and drain off excess liquid. You can sprinkle the carcass with orange juice on top. It will add piquancy and flavor to the dish. Great recipe for cooking goose in the oven!

Before serving, the fastening 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;
• Onion - 1 pc.;
• Dry white wine - 100 g;
• Cashew nuts - 100 g;
• Rice - 300 g;
• Olive oil;
• Spices - 1 teaspoon.

Rub the plucked bird thoroughly with salt, spices and olive oil, and place in the refrigerator overnight. Then, cook the rice in salted water. Cut the liver and onion into cubes. Fry the onion in a frying pan, then add the liver and wine, simmer everything under a closed lid for about 15 minutes. Mix the rice, nuts and the resulting liver mixture, add spices and stuff the carcass. Secure the belly and bake in the oven for about 3 hours.
Stewed poultry

After cooking, a fatty, voluminous bird turns out smooth, rosy and beautiful. However, what to do if the carcass turns out to be small in size, how to cook a goose deliciously? In this case, it is better to cut it into pieces and simmer in a cast iron skillet.

Stewed goose pieces

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

We will need:

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

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

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

Pour a small amount of vegetable oil into a deep container. Heat it over high heat. Drop in the pieces of meat and stir vigorously until a crust forms. The process lasts no more than 2 minutes, then reduce the heat and add 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 onions, it is this that gives the meat a delicate taste. It is important to ensure such a temperature that the onion does not fry, but “melts”. A few minutes before complete readiness, add finely chopped garlic to the container.

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

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

Fried

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

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

Any goose recipe in the oven is incredibly healthy, but if you first fry the poultry pieces in a frying pan, you can get an appetizing, golden crust. That's what we do.

In another container, heat the wine, add peppercorns and broth. Drop in the fried meat pieces and cook until fully cooked. Take out the meat and place it on a wide dish. At this time, prepare the sauce. Dilute the starch in water and add to the wine mixture. Fry the orange slices and also dip them into the sauce. We pour it over the meat before serving; you can also learn how to cook goose with potatoes, which goes perfectly as a side dish with meat.

Up your sleeve

There are many recipes for cooking goose up your sleeve. The baking sleeve is very popular among modern housewives, as it allows you to cook delicious game without additional grease stains.

Game with cherry sauce

We will need:

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

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

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

How to cook wild goose in sauce so that your guests are satisfied? All that remains is 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 properly bake a goose. The carcass is prepared, washed, dried, and excess fat is trimmed off. Rub the outer and inner surfaces with a mixture of salt and pepper. The prunes are poured with cognac until they swell, after which they are placed in the belly of the cooked carcass, and the hole is sewn up. The bird is placed in a baking bag, in which several small holes are made to allow steam to escape.

Boiled

Goose in Tersky

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

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

Boil the plucked bird by adding an onion and a pinch of salt to the water. We take it out and rub each piece again with salt, set it aside so that they infuse and soak. Let's make dumpling dough 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, and cook them until tender. To prepare the sauce, use 2 cups of the fatty part of the broth, and also add crushed garlic to it. Goose is served in Terek style as follows: put dumplings on a dish, then pieces of chopped meat, pour sauce over everything.

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, porridge, cranberries. Guests and family will definitely enjoy such a delicious dinner!

Video

In the video you will find the original recipe for stuffed goose.

The goose is arrogant not only in its habits, but also in its preparation: thick skin, heavy bones and a lot of fat. The meat is sometimes not cooked, sometimes it turns out dry - you can’t chew it. And sometimes improperly cooked goose has a sickening, greasy aftertaste. This is the highest calorie of all farm birds: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

To bake in the oven, you should buy a young goose. A three month old one will bake much faster than a six month old one, but the latter will be more flavorful and better suited for stuffing.

The age of a goose can be determined by its legs (if they are not cut off during slaughter) and sternum. The feet of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like that of a goose. The old one's paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to tell if it is fresh. The freshness of a goose is determined in the same way as that of chicken. There are no stains on the skin or foreign odors, and the meat should return to its original shape after pressing.

The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume of the oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

A goose weighing 2–4 kilograms is optimal for roasting. The cooking time depends on this: 1 hour per kilogram.

How to prepare a goose for roasting

Any bird reaches store shelves already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is still better to carefully examine the carcass for remains of feathers and entrails.

A country goose or a goose purchased from a farm usually requires more careful preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and plunge into boiling water for one minute. Do the same thing again, but this time holding the goose by the paws.

When roasting a whole goose, there is no need to cut it. You just need to trim off excess fat on the neck, belly and tail. You can also trim the outer phalanges of the wings, since if they are not wrapped in foil, they will burn.

How to marinate and stuff a goose

To make the goose meat really soft and tender, chefs recommend marinating the meat first. This can be done in various ways. For example.

1. Rub the carcass with salt (1 teaspoon per kilogram of weight) outside and inside. If desired, you can also use Provençal herbs and other spices. Wrap in cling film and refrigerate for 8–10 hours.
2. Soak the carcass in warm water with apple cider vinegar or lemon juice (1 teaspoon per liter). Keep the goose in this solution in a cool place for 5-6 hours.
3. Rub the carcass with salt and pour white wine, cranberry or chokeberry juice. Keep in the refrigerator for 10–12 hours.

If the goose is without stuffing, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roasting pan.

The goose should be stuffed immediately before going into the oven. Stuff the carcass about two-thirds full (if you stuff it too tightly, the bird won’t cook well) and sew up the belly with thread or pin it with toothpicks.

There are many variations of the filling. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Let's look at three classic recipes: with apples, prunes and oranges.

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A great option for a festive table in the fall. In September-October, sour and sweet and sour varieties of apples ripen, and before frost, poultry is slaughtered.

Ingredients

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

Preparation

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

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

Place the goose on a baking sheet and place in the oven, preheated to 200°C. You should not put the goose in a cold oven: due to slow heating, there will be a lot of fat and the meat will turn out dry.

Bake the goose at high temperature for an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully unwrap the foil. Lubricate the carcass with the released fat and honey.

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

How to bake a goose with prunes

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Using a roasting bag can speed up the cooking process. In a plastic sleeve, the goose will be better saturated with its own juice, and prunes will add a sweet and sour aftertaste.

Ingredients

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

Preparation

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

After removing the goose from the marinade, pat it dry with paper towels and rub with a mixture of salt and pepper. Let stand for 10–15 minutes.

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

Lubricate the inside of the sleeve with vegetable oil. Put the goose down. Tie the bag and make 2-3 punctures in it with a toothpick so that it does not burst during baking.

Bake for the first hour at 200°C. The next hour and a half - at 180 ° C.

How to cook Christmas goose with oranges

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

Ingredients

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

Preparation

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. If desired, you can also add ½ teaspoon of garlic powder. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5–6 hours, or better yet, overnight. Do not discard the remaining marinade.

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

Place the goose in the oven, preheated to 200°C. After an hour, reduce the heat to 180 °C, turn the bird over onto the breast and brush with the remaining marinade. Bake in this position for another two hours. From time to time you can open the oven and sprinkle the goose with honey diluted in water.

How to cook a goose in the oven is mainly of interest to women on the eve of holidays and family celebrations. Goose with apples is traditionally prepared on major holidays and serves as a symbol of home comfort and prosperity. However, baking a goose in the oven seems simple only at first glance. This simple cooking method does not always give the expected results - the goose can turn out tough, as if rubber. Our tips will help you avoid mistakes, resulting in a tasty, tender and aromatic goose.

We start with choosing a bird. Soft meat from young geese aged 6 to 12 months. Since there are no passport data on geese carcasses, we will determine their age by external signs. Young geese have yellowish legs; the red color of the legs indicates the bird's advanced age. The fat content of the bird is of no small importance; the fatter the goose, the tastier its meat. Excess fat will drain onto a baking sheet, and the rendered goose fat can be used to prepare other dishes.

Now you need to decide on the size of the bird. “The bigger the better” is only appropriate if your oven has unlimited dimensions. Ideally, the goose should easily fit in the oven without touching its walls or door.

As a rule, preparations are made for the celebration several days in advance. Therefore, one of the items in preparation for the holiday includes marinating the bird. The sour marinade will soften the meat, causing it to simply melt in your mouth. Keep in the marinade in a cool place for two days. For the marinade, take a glass of water, two tablespoons of sugar, a glass of vinegar (preferably wine or apple). After marinating the goose, you need to dry it and rub it with the following mixture: salt - a tablespoon, mustard - 2 tablespoons, honey - 1 tablespoon, grated ginger root - a tablespoon, dry white wine - 100 ml, chopped rosemary, garlic. Let it soak in the aromas of these foods before going into the oven.

Take care in advance of the dishes in which you will bake the goose. A goose pan is best suited for these purposes, but if not available, the bird can be placed on a baking sheet with high sides. It is convenient to bake the goose in the container in which you will serve it. In a ceramic fireproof form, the goose will look great; large pieces of potatoes and apples can be placed around it, which will acquire a delicious taste and aroma, soaked in goose fat during baking. Vegetables and fruits are laid out in a mold or on a baking sheet 40 minutes before the goose is ready.

A goose weighing 2-3 kg is baked for at least three hours. A bowl of water placed under the baking sheet with the goose will keep the meat from drying out. Apples with a sour taste, such as Antonovka, Semerenko or Ranet, are suitable for stuffing. If you sprinkle the apple pieces with lemon juice, they will become stronger and will not turn into puree during baking. When stuffing a goose with apples, pack them more tightly, as their volume will decrease significantly during baking. After you have stuffed the goose with apples, you need to close the cut. To do this, use ordinary wooden toothpicks (they are fastened not across the cut, but along it) or thick threads with a needle. The main thing is to remember to remove all thread stitches and remove all toothpicks from the goose before serving it. Before putting the bird in the oven, you need to tie its legs with a thick thread, otherwise they will move in different directions and leave greasy streaks that are difficult to remove on the oven walls. And a goose with crossed legs looks prettier.

How to cook a goose in the oven in a sleeve

Baking in a sleeve saves the housewife from the painful task of cleaning the oven from traces of goose fat, and most importantly, the bird always turns out juicy and tender.

Ingredients:

• Goose – 2.5 kg.
• Apples Antonovka variety – 5 pcs.
• Prunes, dried apricots – 100 g each.
• Lemon – 1 pc.
• Spices, spices to taste.
• Honey and mustard - a tablespoon each.

Cooking method:

1. Wash the goose, dry it, cut out the sebaceous glands.
2. Prepare a mixture of honey, mustard, juice of one lemon, dried herbs, black pepper and salt and rub the goose with it inside and out.
3. Wrap the bird in cling film and put it in the refrigerator for 8-10 hours.
4. We will stuff the goose with apples and dried fruits. Peel the apples and cut into slices. Mix them with halves of prunes and dried apricots. You can sprinkle with lemon juice and add a teaspoon of zest.
5. Stuff the goose, pin or sew up the belly, and place it in the sleeve. Bake in the oven at 200 degrees for 2.5 - 3 hours. Take 1 hour per kilogram of poultry. The cooking time also depends on the power of the oven; in any case, it must be adjusted.

How to cook goose in the oven with apples

Ingredients:

• Goose – up to 3 kg.
• Apples – 3 pcs.
• Potatoes – 3 pcs.
• Onions – 3 heads.
• Nuts – 200 g.
• Yolk. Lemon.
• Flour – 1 tsp.
• Salt, spices to taste.

Cooking method:

1. Rub the washed and dried goose with salt, inside and out.
2. Cut the peeled potatoes and apples into cubes, sprinkle the apples with lemon juice.
3. Mix finely chopped onions (two heads) with potatoes and apples. Add nuts (preferably hazelnuts), salt, black pepper and ½ teaspoon nutmeg. Stuff the goose and pin the belly.
4. Wrap the wings and legs of the bird in foil (so as not to burn) and place the baking sheet in the oven, preheated to 250 degrees. After 20 minutes, the temperature must be reduced by 30 degrees and the goose should be baked for an hour. For the last hour, the temperature in the oven should not be higher than 180-200 degrees.During the baking process, the goose must be basted with the fat rendered from it so that the meat is juicy and the skin does not burn. Don’t forget to place a container of water under the baking sheet with the goose; it will also add juiciness to the meat. The readiness of the goose is determined by the color of the liquid that flows from the cut near the thigh (the thickest part). If the liquid is clear, then the goose is ready.
5. We are preparing sauce for our goose. Fry a finely chopped onion in the fat formed during baking. When the onion begins to turn slightly golden, sprinkle it with a spoonful of flour and let it sit for about ten minutes. Beat the yolk with a pinch of salt and combine with the onion. Stirring constantly, heat until the sauce thickens. Add salt, pepper, a spoonful of lemon juice, and herbs to taste to the finished sauce.
6. Place the goose on a wide dish, wrap the legs with napkins with numerous cuts at the ends. Serve the goose with spicy sauce.
7. Goose with apples is a classic, but in addition to the classic filling, goose with sauerkraut, buckwheat, citrus fruits (oranges, tangerines) and sour berries, especially cranberries, is incredibly tasty. Try it and enjoy!