Goose stew - 5 recipes for making goose stew at home

Basic Rules

Ideally, stew is made from fresh poultry; it can be domestic or wild goose. The bird must first be prepared - plucked, singed and gutted. If you bought a frozen carcass, then you need to give it time to thaw in the refrigerator, this will take more than a day.

The prepared carcass is cut into pieces about 5 cm in size. Large bones should be removed, small ones can be left. But you can also use clean fillets, after removing all the bones. The skin can be left on or removed – it’s a matter of taste preference. With skin, the stew turns out fattier, but also juicier.

The most delicious food recipes

Housewives come up with their own ways of baking goose, but there are also recipes that have been tested over the years that will not let you down: goose in the oven, shish kebab and soup made from its meat.

In any case, remember that the process of marinating and cooking large birds will take about 10 hours. If time is running out and relatives or friends are about to arrive, it is better to choose chicken or veal. So, what to cook with goose?

Goose with apples

The classic, well-known recipe for goose with apples also has tricks and a strict order of execution. If desired, in addition to potatoes, you can add tangerine slices to the apples. Step-by-step instructions with photos will allow you to prepare a delicious and satisfying hot dish.

Filling ingredients:

1 kg apples;
1 kg of potatoes;
salt;
pepper and spices to taste.

The dish is prepared in this way.

Thaw the goose completely, rinse and coat with marinade. After 5 hours, start preparing the filling.
Peel the potatoes and cut into small pieces (each potato into about 8 pieces).
Core the apples and cut them into slightly larger pieces than potatoes.
Mix the potatoes with apples, put the filling inside the goose, after coating it inside and out with salt and spices.
Secure the skin of the goose with string or toothpicks and place it in a roasting pan with a lid or wrap it in several layers of foil.
Bake the bird for 3-3.5 hours depending on weight at 180 °C. Turn over once during cooking so that the goose breast is on top most of the time.

Goose with oranges

Oranges, like apples, can also be combined with potatoes. It becomes very tasty when soaked in fat, and the side dish with it has more calories.

Filling ingredients:

2 oranges;
a bunch of green onions;
piece of ginger (2 cm);
5 cloves of garlic;
1 tbsp. sherry;
2 tsp granulated sugar;
1 tbsp. soy sauce;
salt, peppercorns and spices to taste.

The cooking procedure is as follows.

Coat the cut goose carcass with a mixture of salt and chopped garlic.
Remove a thin layer of peel from the oranges, without damaging the white layer, cut each into 4 slices.
Keep the goose in a marinade of mayonnaise or honey. Another option is to make a marinade from cut orange peel by chopping it and mixing it with salt, sugar, pepper, spices, wine and soy sauce.
Mix the filling from onions cut into long pieces, orange slices and pieces of ginger.
Place it inside the goose and seal the skin.
Bake in the oven in a roasting pan or foil at 220°C.

Goose with prunes

Baked berries melt in your mouth. The filling with prunes is one of the most delicate and delicious. Dried fruit is combined with apples to complement the taste of goose meat with sourness.

Filling ingredients:

200 g prunes;
3 apples;
2 tbsp. orange juice;
1.5 tbsp. dark rum;
salt, ground black pepper, coriander to taste.

The cooking procedure is as follows.

Peel the apples from the core and cut into pieces, wash the prunes and pat dry with a napkin.
Mix apples and prunes and add rum and orange juice.
Mix salt, pepper and coriander, spread the marinated goose with spices on the outside and inside.
Place the stuffing inside the carcass and seal the skin.
Bake at 170°C.

Bird with potatoes

In addition to adding potatoes to the poultry stuffing, the vegetable is used to make a simple but very tasty side dish.

The cooking procedure is as follows.

Peel 3 kg of potatoes, cut small potatoes in half, and large ones into 4 parts.
After the goose is baked, remove it from the roasting pan and place it on a dish, and dip the potatoes in the fat remaining at the bottom and put them in the oven for half an hour.
Place the finished side dish on a platter around the goose and decorate it with green leaves.

Stewed goose cooked in the oven

Most often, homemade stew is prepared in the oven. For preparation, glass jars with a volume of 0.5-0.75 liters are used.

prepared goose meat – 3 kg;
pork lard – 100 g;
salt – 25 g;
laurel leaves – 6 pcs.;
allspice – 6-8 pcs.

Cut the goose into small pieces approximately 5 cm in size. Trim off excess goose fat from the pieces. Chop lard without skin and goose fat separately very finely or mince. If the goose is fatty, then lard may not be added.

Place peppercorns, bay leaves and goose fat on the bottom of the jars. Salt the pieces of meat and sprinkle with ground pepper, mix well and place in jars. Spread tightly, but compact.

Recipe for dried goose in Tatar style

One of the interesting traditions of the Tatar people is the following: parents of newlyweds always give their children two dried geese as a wedding gift.

Proper preparation of the bird The main feature of this recipe is, of course, the goose. For an excellent final result you need a large, lovingly fed country goose. Usually, geese in villages are slaughtered for meat at the end of November-December, obviously, around New Year and church holidays.

The existing carcass should be cut along the bone, along the breast, it is better to cut off the neck and wings. They can be used for soup broth.

Then the bird needs to be treated with salt and spices. Black peppercorns and coarse sea salt are ideal for this. A bay leaf will not be superfluous either. In practice, peppercorns are crushed in a mortar and then mixed with salt. The proportions are as follows: for 0.5 kg of salt, it is enough to take a couple of tablespoons of black peppercorns, plus a couple of crushed bay leaves.

A spacer of suitable size should be inserted into the goose belly. These could be Chinese food sticks or something else, even ordinary twigs from which you need to cut the bark. Spacers are needed for free air circulation, which will lead to uniform drying of the bird.

Next you need to transfer the goose to a baking sheet. Then rub the carcass with the resulting mixture. It is important to do this with maximum care - from all sides, without forgetting any part of the carcass.

How to dry a goose: sequence of actions First of all, it is important to outline the place in which the bird will “ripen” for several days. The main condition when choosing a suitable location is a constant temperature (10–20 degrees Celsius).

The prepared goose should be left in the chosen place for a day. After a day, the carcass needs to be cleaned of the applied salt, which by then will have dried out, soaked in the remaining blood. After cleaning, rub the bird with the spice mixture again. This sequence of operations will need to be carried out over seven days, not forgetting to turn the carcass over.

Stewed goose cooked in a slow cooker

It is convenient to cook stew in a slow cooker.

goose meat without skin and excess fat – 1 kg;
goose fat – 100 g;
water – 200 ml;
salt – 10-12 g;
spices to taste.

Cut the goose meat, freed from skin, excess fat and bones into small pieces. Place chopped goose fat on the bottom of the bowl, then add the meat. Pour in water, salt and add spices. Turn on the “Extinguishing” mode for 3 hours. Then place the prepared stew into clean jars.

Wash the multicooker bowl and wipe away any moisture. Place the jars in a clean bowl and pour warm water up to the hangers of the jars. Turn on the device to the “Extinguishing” mode for another 1 hour. Then roll up the jars.

Recipe for goose stuffed with apples

Pick up a goose carcass. The bird for baking in the sleeve should not be too large for one simple reason - the goose simply will not fit in the bag. The optimal carcass weight is from 2 to 3 kg.

Take it for one goose. For the marinade: - 3-4 tablespoons of mayonnaise; - salt; - pepper; — 1–2 tablespoons of honey; - 1 teaspoon mustard. For the filling: - 150 g prunes; - 5 pieces. Antonov apples. To prepare the dish you will also need: - cling film; - toothpicks; - sleeve for baking.

Prepare the goose carcass. Wash under running cold water and dry with a towel. Trim off excess fat and wing tips. Tuck the goose's neck inward and secure with toothpicks.

The meat will turn out soft and juicy if you marinate the goose first. For the marinade, mix mayonnaise, honey and mustard, salt and pepper to your taste. Rub the carcass thoroughly both outside and inside with this mixture. Wrap the bird in cling film and refrigerate for approximately 10 hours.

It is best to do this procedure at night and start cooking the goose in the morning.

Meanwhile, prepare the filling. Remove the core from the apples and cut them into 4 parts, rinse the prunes and dry them a little with a towel. Mix the fruits.

Remove the marinated goose from the refrigerator. Remove the film and stuff the goose with the prepared fruit mixture. Poke the hole with toothpicks. Tie the legs and wings of the bird.

Place the roasting sleeve on a baking sheet and place the goose in it, back side down. Secure the ends of the bag with special clips that are included in the kit.

Preheat the oven to 200°C. Place a baking sheet and bake the goose in the sleeve for 30 minutes, then reduce the temperature and leave the dish in the oven for another two and a half hours.

After three hours, remove the baked bird from the oven. Cut the top of the sleeve with a knife and drain off all the fat. Let the dish sit for 10-15 minutes. Then carefully transfer the stuffed goose baked in the sleeve to a plate. Serve baked potatoes and sauerkraut as a side dish.

Goose stuffed with mushrooms and rice

Goose stuffed with other fillings, such as rice and mushrooms, is very tasty. To prepare this filling, take: - 0.5 kg of any fresh or frozen mushrooms; - 1 medium onion; - 200 g rice; - 50 g peeled walnuts; - salt and pepper; - vegetable oil.

Cut mushrooms and onions into small pieces. Fry them in a small amount of vegetable oil. Boil the rice. Crush the walnuts. Mix boiled rice, walnuts, fried mushrooms and onions. Season the mixture with salt and pepper to your taste. Stuff the goose with this filling and bake it in a sleeve as described above.

Baked goose is always very tasty and festive. We will tell you how long to cook a goose in the oven in a sleeve.

Cooking goose in the oven in a sleeve

Ingredients:

goose carcass – 1 pc.;
honey - 2 tbsp. spoons;
– 2 tbsp. spoons;
garlic – 1 head;
sweet and sour apples – 5 pcs.;
salt;
ground black pepper.

Preparation

First, we prepare the carcass - if necessary, singe it over the fire, wash it and dry it. Next, use a toothpick to make punctures in different places of the carcass - this will make the bird juicier. Grind the peeled garlic with a press. Add salt and pepper to it, stir well and rub the goose with the resulting gruel. Leave it for half an hour and prepare the sauce yourself: grind the mustard with honey. You can add any spices to it if you wish. After half an hour, rub the bird with sauce. Place it in a large bowl, cover it with film and put it in a cold place for at least 12 hours, and if time permits, you can leave it to marinate longer. Wash the apples, cut them into large slices, and remove the core. We place the marinated goose in a baking sleeve, arrange the prepared apples around it, fasten the edges of the sleeve with clips and put it in the oven. First, its temperature should be 220 degrees. Bake the bird for 2 hours, while every half hour we reduce the temperature by 20 degrees. A goose prepared according to this recipe with apples in the oven in a sleeve comes out soft, tender and tasty.

Ingredients:

goose weighing 4 kg – 1 pc.;
oranges – 2 pcs.;
sweet and sour apples – 4 pcs.;
mustard, salt;
red hot pepper.

Preparation

Before starting cooking, wash the carcass well and then dry it. Mix salt and pepper and rub the carcass with this mixture. Wash the apples and cut them into slices. We cut oranges in the same way. We stuff the goose with fruit, put it in a baking sleeve, tie it and make punctures in it to allow steam to escape. The whole goose in the sleeve will be baked in the oven for a total of 4 hours. But after an hour, we lower the temperature by 20 degrees. About half an hour before the bird is ready, remove the bird from the sleeve, rub it with a mixture of honey and mustard and then bake without the sleeve.

We told you the basic principles of how to bake a goose in the oven in a sleeve. Then you can add something at your own discretion - you can use your favorite spices, you can also stuff the bird according to your taste and desire, in general, the choice is yours. Bon appetit!

Description:

Every year for New Year or Christmas I bake a goose. We tried many variations. But this recipe just made me fall in love with the goose. He literally flew off the plate (a goose after all)))). The filling is a separate experience and goes perfectly with the meat! Eaten by the cavity. Of course, I also cook potatoes separately as a side dish. Try it - you won't regret it! Soft goose with a crispy crust!!!

Purpose:

For lunch: For the second

For the holiday table: New Year / Christmas

For dinner: Main course

Stewed goose with vegetables, cooked in a saucepan

You can cook goose stew in a saucepan; in this recipe, vegetables are added to the goose meat.

prepared goose meat – 2 kg;
onion – 200 g;
carrots – 100 g;
bell pepper – 200 g;
bay leaf – 5 pcs.;
salt, pepper to taste.

Place the goose pieces into the pan. Peel the onion, cut into quarters, and add to the meat. Coarsely chop the peeled onions and carrots and combine with the rest of the ingredients. Pour water into the pan so that it is level with the food. Simmer over low heat for 2-3 hours until the meat begins to easily come away from the bones. Cool.

Goose up your sleeve - food preparation

In order not to dry out the skin and make the meat baked, soft and juicy, it is very important to properly prepare the carcass for baking, as well as the filling. To soften the meat, rub it with a mixture of salt and pepper and let it sit for a day or two. You can pour white wine over the seasoned carcass, wrap it in film and keep it in a cold place for about 6-7 hours. This will allow the meat to become soft and absorb the aroma of the spices.

The filling must be chosen so that it can absorb all the fat released during the baking process, as well as marinate the meat from the inside. This could be rice with raisins, buckwheat with mushrooms, celery with lemons and onions, apples. After choosing the filling, fill the goose with it, sew up the belly, tie the paws so that they do not come into contact with the walls of the oven, and make cuts in the skin to remove the fat. The skin is lubricated with mayonnaise or oil. The goose, ready for baking, is placed in a deep baking tray (or a special goose pan), a little water is poured onto the bottom and put in the oven for three hours, periodically pouring fat over it during the baking process.

Goose up your sleeve - the best recipes

Stewed goose with garlic, cooked in an autoclave

If you plan to prepare canned food for the winter, it is better to use an autoclave for preparation. Then canned food can be stored even at room temperature.

goose meat – 1.6 kg;
water (you can use broth) – 400 ml;
flour – 40 g;
onion – 60 g;
garlic – 4 cloves;
salt, pepper to taste;
butter – 50 g.

Cut the goose meat, freed from skin, excess fat and bones, into pieces weighing about 50 grams. Peel the onion and garlic, cut the onion into small cubes, garlic into slices.

Melt the butter, fry the onion and garlic, sprinkle the vegetables with sifted flour and stir. Pour in water or broth, stir, bring to a boil and remove from heat.

Salt and pepper the goose meat, put it in jars, and pour the prepared sauce over it. You need to leave about 1.5 cm of free space on top. Seal the jars airtight. Load the jars into the autoclave, cook at a temperature of 110 degrees and a pressure of 1.5 atmospheres for 40 minutes. Then let the jars cool in the autoclave.

Goose stew in Adyghe style

The quantity of products below is given for one half-liter jar. By simple calculations it can be changed up or down.

Ingredients:

goose meat – 400 grams;
water or broth – 100 grams;
fat/lard (optional) – 10 grams;
flour – 10 grams;
onion – 15 grams;
garlic – 1 clove;
salt to taste;
ground red pepper – 5 grams (optional)

Preparation:

Cut the meat into small pieces of about 50 grams.
Fry the onion in a frying pan until golden brown. Add water, flour, garlic, salt, pepper, fat. Bring the mixture to a boil.
Place the meat in a clean, sterilized jar and pour in the dressing.
Close the jars with lids and place in an autoclave.
Place the autoclave on the stove over medium heat. When the pressure increases from 1.5 bar to 4, reduce the heat. Cook for half an hour.
After 30 minutes, turn off the heat and open the lid of the autoclave. After cooling, wash, dry and store the jars.

Please note that the autoclave can heat up to 120°C. When preparing Adyghe stew, the temperature must be set to 100°C, then the meat will be juicy and tender.

Wild goose stew

Usually, wild goose stew is prepared if there is a hunter in the family. But you can also buy carcasses at the market. As a rule, the bird is sold already plucked, but if this is not the case, you will have to first remove the feathers and singe the carcass. In addition, the bird must be gutted.

To prepare the stew you need:

goose carcass – 1 pc.;
salt - at the rate of 1 teaspoon per 1 kg of meat;
bay leaf - 1 per jar;
black peppercorns – 3 pcs. on the jar.

The wild goose carcass must be cut into pieces. In this case, it is better to remove the peel. Giblets can also be used for canning, with the exception of the liver. It is better to use liver fresh.

The pieces of poultry should not be large; they should easily fit into the neck of the jar. Remove large bones when cutting (they can be used to prepare broth). Trim the fat from the poultry and cut into small pieces. Prepare the goose meat and cut into pieces of fat for stewing, add salt and sprinkle with ground pepper, mix well and leave for 1 hour.

Place peppercorns and bay leaves in jars. Fill the container approximately 3/4 full with meat. Make lids on foil jars by folding the sheets into 3-4 layers. Make a hole in each foil lid to allow steam to escape.

Place a layer of salt on a baking sheet, place the jars on the salt and place in a cold oven. Turn on the oven at 150 degrees, cook the stew for 1 hour. Then raise the temperature to 180 degrees and continue cooking for another 3 hours. Then take out the jars one at a time and immediately roll them up.

How to deliciously cook a goose in the oven with sauerkraut?

Goose meat is quite fatty and high in calories. Therefore, the right side dish will help it digest more easily. An excellent addition to the bird would be stewed cabbage, which neutralizes fat. The dish is quite easy to prepare, but only requires time.

Ingredients:

· Gutted goose carcass – 1 piece; · Sauerkraut – 350 grams; · White cabbage – 150 grams; · Champignons – 200 grams; · Onions – 1 piece; · Vegetable oil – 3 tablespoons; · Salt and black pepper to taste.

How to deliciously cook a goose in the oven with sauerkraut?

Cooking method:

Wash the carcass, dry it with a towel, pour in the marinade and leave in the refrigerator for 12 hours;
Shred fresh cabbage into thin strips, dice onion;
Fry the onion, add cabbage and half a glass of water, simmer for about 10 minutes;
Add sauerkraut and chopped mushrooms to the stewed cabbage and simmer for another 15 minutes. It is important to simmer the dish rather than fry it. Therefore, if the liquid has evaporated, you just need to add a little water;
Rub the carcass with a mixture of salt and pepper, fill it with the cooled filling, and sew up the belly;
Place the goose in a sleeve and bake in a preheated oven at 180 degrees for about 2 hours;
At the end of the baking time, cut the sleeve and keep the bird in the oven for another 10-15 minutes. This is necessary for the crust to become crispy.

How to cook Christmas goose with oranges

SergeBertasiusPhotography/Depositphotos.com
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.

What to do while the goose is cooking?

The question is not at all an idle one. After all, the goose takes 2.5-3 hours to cook, depending on its size and the power of your oven. During this time, you can, for example, have time to read a good romance novel and even try to write your own. Although, most likely, you will be fighting off these hours from your hungry life partner and other household members, endlessly asking when, well, when will the delicious goose be ready.

You need to preheat the oven to 250 degrees and put our bird there. After half an hour, reduce the heat to 180 degrees.

In order not to subsequently spend long hours cleaning the oven, it is better to bake the goose in a culinary sleeve. The meat in the sleeve cooks faster, becomes tender and juicy, and in addition, there is no need to constantly pour fat on the goose. Don't forget to make several punctures in the sleeve. Firstly, for steam to escape, and secondly, so that the bird is well browned.

In the absence of a culinary sleeve, the goose is tightly wrapped in two layers of foil. 30 minutes before the end of the cooking time, the top layer of foil is removed so that the goose is browned and covered with a crust.

Ideal if there is a gosling. The stuffed goose is neatly and compactly placed there, a glass of water or sour juice is added, and the whole thing is put in the oven for the same 2.5-3 hours.

If we cook on a baking sheet, place the goose with its back down, add 1-2 cm of water and then put it in the oven. It is necessary to take a baking sheet with sides at least 5 cm high, since a lot of fat leaks out when cooking the goose. We make sure that the goose does not burn, and every 15 minutes we water it with the juice that has been released.

About an hour before the goose is supposed to be ready, place chopped green apples, peeled purple onions or potatoes around the goose. You can check the readiness of the goose by piercing it with a toothpick or plastic skewer. The juice should flow clear, without blood. Place the cooked goose on a preheated dish and let it brew for half an hour.

Before serving, do not forget to remove the threads or toothpicks from the bird. Untie your legs and wrap them in elegant paper curlers.

“Boots” for a bird are made like this: fold thick paper of a suitable size in half, make even cuts on the fold side, roll it into a tube, and fasten it with tape.

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