In many countries, a goose is baked for the festive table. A goose baked in the oven whole or in pieces looks very appetizing, while it is healthy and has an excellent taste. However, you should not start cooking this bird without studying the features of its baking technology.

cooking secrets

Goose is not the cheapest of products, so spoiling it due to a violation of cooking technology would be a shame. You can insure against unpleasant surprises by studying tips on preparing it for baking and on baking itself.

• The meat of a young goose will be more tender and will cook faster. Its paws will help to distinguish a young bird from an old one. In young geese they are light yellow, and in old ones they are red.
• More tender and juicier are dishes prepared from fresh or chilled products. However, a frozen goose can also be baked. True, you need to start defrosting it at least a day before cooking, even better - 36 hours before. After all, the carcass should be completely thawed in the refrigerator. Otherwise, the meat will be dry and tasteless.
• When preparing the carcass for baking, it should not only be washed and dried, but also checked for excess feathers. If they are found, they must be removed with tweezers.
• Many cooks believe that the goose will become more tender and soft if it is scalded beforehand. To do this, the carcass is lowered into boiling water, holding by the legs, for a couple of minutes. Then repeat the procedure, switching sides.
• The goose is considered a fat bird, so fat accumulations on the neck and in the abdomen are usually cut off. They also pierce the skin with toothpicks without touching the meat. This allows you to quickly melt excess fat. Thanks to this, the dish turns out to be more tender and less high-calorie.
• Another proven way to make goose meat tender, tasty and fragrant is to marinate it. It is advisable to marinate the carcass for a long time, at least 8 hours.
• Baking time largely depends on the recipe chosen. Usually it is 1 hour per 1 kg. The readiness of the bird can be checked by piercing it with a knife: if the juice pours out transparent, then it has already been baked enough.
• Before placing the carcass in the oven, it is necessary to tie the legs, cut or wrap the end phalanges of the wings in foil, otherwise they will burn.
• To prevent goose meat from browning too much, it is better to bake it under foil. However, 40 minutes before the dish is ready, the foil should be removed so that the goose does not look too pale.
• If the goose is cooked with a filling, then it is necessary to leave a little free space inside in case the filling increases in volume.
• Water will help to avoid the unpleasant smell of burnt goose fat - it must be poured into the bottom of the mold in which the goose is baked. It is enough that its level is 1 cm, but you need to make sure that it does not have time to evaporate completely.

It is advisable to purchase a goose a few days before the expected celebration, since the process of its preparation and preparation is lengthy.

Knowing all the subtleties of roasting a goose, you will surely cook it tender and juicy - all that remains is to find the right recipe.

Recipe for the occasion::

Whole roasted goose

• goose - 3 kg;
• garlic - 5 cloves;
• lemon - 0.5 pcs.;
• bay leaf - 2 pcs.;
• sage - 10 g;
• ground black pepper, salt - to taste.

Cooking method:

• Prepare the carcass for baking by removing excess feathers, cutting off excess fat, washing and drying with a towel.
• Rub the inside and outside of the carcass with a mixture of salt and black pepper. Put in a cool place overnight.
• Slice half a lemon into thin rounds.
• Cut the garlic into small plates.
• Make slits in the skin of the goose and slide slices of lemon and garlic under it, leaving a little to put inside.
• Place the reserved garlic and lemon in the belly. Place sage and laurel leaves there as well.
• Place a glass jar inside the goose. It is needed so that the goose retains its shape during baking. Pull the edges together and sew with light threads.
• Preheat the oven to 220 degrees.
• Pour a little water into the mold, put the goose in it, cover with foil, put the mold in the middle of the oven.
• Bake for two hours, basting the carcass with melted fat. Remove foil an hour before cooking.

Before serving, do not forget to remove the jar. As a side dish, roasted vegetables are suitable, braised cabbage, rice.

Goose baked in the oven

• goose - 3 kg;
• garlic - 5 cloves;
• salt, pepper - to taste.

Cooking method:

• Wash the goose carcass, blot it with paper towels, divide into portions.
• Sprinkle each piece with salt and pepper. Leave to marinate for 6 hours.
• Lay foil in a baking dish, lay out goose pieces. Pour in some water or beer.
• Cover the form with foil and place in an oven preheated to 220 degrees.
• Bake for an hour under the foil, then remove it, and pour the pieces with rendered fat. Pour some fat into a bowl.
• Peel the garlic and pass through a press. Mix minced garlic with goose fat.
• Lubricate the pieces with the resulting mixture. Bake the goose for another hour.

As can be seen from the above recipe, it is easier to bake goose with pieces, and it reaches readiness sooner. However, baked whole, it looks whiter impressive.

Goose with apples and potatoes

• goose - 3 kg;
• apples (preferably green) - 0.5 kg;
• potatoes - 1 kg;
• butter - 50 g;
• lemon juice - 40 ml;
• honey - 70 g;
• onions - 150 g;
• goose giblets - 150 g;
• salt, cumin, black pepper - to taste.

Cooking method:

• Rinse the carcass in running water, dry. Cut off the fat in the area of ​​the neck and abdomen, cut it into small pieces and spread it on the bottom of the dish in which you plan to bake the goose.
• Rub the goose carcass with salt, pepper, cumin. Leave to marinate in a cool place for at least 3 hours.
• Wash goose giblets and cut into small pieces. Fry them for butter using approximately 20 g.
• Peel the onion, cut it into half rings.
• Melt the rest of the butter in another pan. Fry onion rings in it.
• Cut the apples into 8 pieces, cut out the core.
• Mix apples, giblets and onions.
• Stuff the belly of the goose with this mixture, carefully tamping it down. Bring the edges together and secure with toothpicks or sew.
• Place the goose in the prepared dish. Cover it with foil and place in the oven preheated to 220 degrees. You can sprinkle some water on the bottom of the mold.
• Peel the potatoes and cut them into large slices.
• Melt the honey and mix it with lemon juice.
• An hour and a half after putting the goose in the oven, remove the foil from it. Lubricate the carcass with honey-lemon sauce, pour with melted fat. Spread the potatoes around.
• Return the pan to the oven and bake for another hour and a half. Do not forget to add water if it evaporates, and grease the goose with fat mixed with honey-lemon sauce.
• After the specified time, turn off the oven, but leave the goose in it for another half hour.

Goose baked with apples and potatoes is a complete dish with a unique taste that looks very appetizing. Such a goose will decorate festive table and wow your guests.

Goose with prunes

• goose - 3 kg;
• pitted prunes - 0.3 kg;
• cognac - 100 ml;
• salt, spices - to taste.

Cooking method:

• Having prepared the goose carcass for baking, rub it with salt and seasonings, put it in a cool place for several hours.
• Slightly heat the cognac and pour it over the prunes. Leave for 20 minutes to swell.
• Stuff the goose with prunes, fasten the edges of the abdomen with toothpicks.
• Place the goose carcass in a sleeve or a large bag intended for roasting. Tie off, leaving a small opening for steam to escape.
• Put the goose on a baking sheet and place in an oven preheated to 250 degrees.
• After half an hour, reduce the temperature to 180 degrees and continue to bake the goose for another 2 hours.

According to this recipe, the goose turns out to be very tender and juicy, because it is baked, one might say, in its own juice.

A goose baked in the oven is a truly festive dish that is unlikely to leave any of the guests indifferent.

How to marinate a goose for roasting in beer?

Fragrant dark beer in this recipe will complement apple cider vinegar and honey, and ketchup will soften the flavor boundaries and cover the goose with a light glazed crust.

Ingredients:

• goose carcass;
• dark beer - 500 ml;
• apple cider vinegar - 15 ml;
• ketchup - 115 ml;
• honey - 45 ml.

Cooking

After processing the goose carcass, and then rinsing and drying it very thoroughly, proceed to prepare the marinating mixture. Dissolve liquid honey in a mixture of beer and vinegar, and then slowly pour the resulting solution into the ketchup, stirring constantly. Rub the carcass inside and out with the prepared marinade. A goose marinated in beer should be marinated for at least an hour before cooking, but it is better to leave it to marinate for a whole day.

Goose marinated in mustard

Ingredients:

• goose carcass - 1 pc.;
• Chinese mixture of five spices - 2 teaspoons;
• liquid honey - 190 ml;
• soy sauce- 45 ml;
• wine vinegar - 15 ml;
• mustard - 35 g.

Cooking

Rub the dried goose with Chinese five-spice mixture and salt before cooking, then let the bird come to room temperature. We will pickle the goose right during baking, so that the mixture of all components is gradually glazed under the influence of temperature. Put the rack with the bird in the oven and after an hour, start applying a marinade of honey, vinegar, soy and mustard to the skin. Add to the marinade and some of the fat rendered from the poultry. When the goose is ready, pour out the rest of the marinade and serve it to the table.

How to marinate goose in apple cider vinegar?

Ingredients:

• olive oil - 115 ml;
• apple cider vinegar - 65 ml;
• garlic - 2 cloves;
• rosemary - 4 sprigs.

Cooking

In a mortar, grind garlic cloves with rosemary leaves and a good pinch of coarse sea salt. Dilute the resulting aromatic mixture olive oil and apple cider vinegar. Wipe the goose carcass with napkins, and only then grease with marinade outside and inside. How long to marinate a goose can be calculated based on the size of the bird itself, but as a rule, 6 to 12 hours is enough for perfect marination.

Goose marinated in mayonnaise

Ingredients:

• pesto sauce - 30 g;
• mayonnaise - 30 g;
• fennel seeds - 1 teaspoon;
• a pinch of chili pepper flakes;
• lemon juice - 25 ml.

Cooking

Instead of using a bouquet of fresh herbs, you can buy ready-made pesto and mix it with mayonnaise. In a mortar, grind salt with fennel seeds and chili pepper flakes. Add the fragrant spice mixture to the mayonnaise-based mixture and dilute everything with lemon juice. Distribute the finished marinade over the carcass and leave it in the refrigerator for 6 hours.

How to marinate goose with oranges?

Ingredients:

• red wine - 115 ml;
• hot chili oil - 5 ml;
  
• Worcestershire sauce - 15 ml;
• soy sauce - 15 ml;
• orange - 1 pc.

Cooking

Squeeze the juice from an orange and mix it with wine, Worcestershire, soy and hot oil chili (can be replaced with a pinch hot pepper With vegetable oil). Rub the whole carcass or just the breasts / legs with the resulting mixture. Leave the goose to marinate for 4-6 hours, and then start cooking, after drying the bird.

How to pickle a goose. Marinating goose for delicious cooking

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 ground 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 stuffing for the goose. You can use sauerkraut (along with apples), oranges, lemons and tangerines, buckwheat with onions, oatmeal and other cereals, cherries and cherries, and white wine will not hurt. Goose with buckwheat porridge can be considered a classic Russian festive 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.

TO ready meal you can serve potatoes (boiled or baked), fresh vegetable salad, sauerkraut and fresh cabbage, greens and salted cucumbers. In the side dish, focus on fresh vegetables and lettuce. Let there be very few potatoes.

Red wine is traditionally served with goose. Pick up 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.

Roast goose - National dish, which was prepared for festive meals in ancient Rus'. Today, hostesses also delight guests with this wonderful treat. What could be more appetizing and tastier than a ruddy, crispy bird served for a festive dinner?

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

How to prepare a carcass

To learn how to properly cook a goose, you first need to familiarize yourself with the properties of meat. Cooked poultry may be slightly harsh. To give it softness, the carcass should be kept for some time. The carcass is plucked and gutted, the remains of 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. Vinegar is preferable to choose apple, and you need to soak for at least 8 hours. However, you can leave it in the refrigerator overnight.
• Careful salting and rubbing with herbs after washing it. You also need to withstand the carcass for 6-8 hours.
• The butchered bird is carefully rubbed with salt and pepper, poured over with white wine, wrapped in cling film and sent to the refrigerator overnight.
• Rubbing the carcass with a mixture of salt, herbs and a mass of crushed cranberries.
• Piercing a bird with a fork and rubbing it with chokeberry juice.

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

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

How to marinate

Method number 1

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

Method number 2

Marinade for the goose at night can be prepared in the following way. Scald the lemon and cut it into slices. The carcass, previously grated with spices, is covered with lemon slices and poured with dry white wine. In order for the carcass to sink into our marinade, you will need an appropriate deep container. To completely fill the bird, you need one bottle of wine. Cover the bowl with cling film and place in the refrigerator.

Method number 3

Housewives who want to learn how to cook goose deliciously in pieces will do next recipe marinade.

For this we take:

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

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

Secrets of delicious dishes

In order to get really 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 take a lot of time and patience.

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

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

Wild goose, baked until golden brown, turns out to be delicious if you use one more secret. To do this, you need a pot of boiling water in which the carcass would fit. Bring water to a boil and lower it for 1 minute. If it does not fit entirely, then the front part of the bird, then the tail, alternately lowers. The water that has got 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 chefs know how to salt a goose, but what about novice cooks or housewives who have never cooked it. You should focus on the weight of the carcass, for each kilogram of it you need to use about one teaspoon of salt for rubbing.

How best to cook a goose, cooks will tell you who 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.

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

How long does it take to cook meat?

Usually a wild goose is cooked for about 2-3 hours. Moreover, the following sequence of temperature regimes should be followed. A bird is placed in an oven preheated to 250 degrees, baked for about 20 minutes. Further, the temperature is reduced to 180 degrees and baked until fully cooked for about 2 hours.

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

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

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

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

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 process the prepared carcass with spices both outside and inside. Rub the inside with a clove of garlic. We start the carcass and fasten with threads. We shift the bird into a baking dish and grease it with vegetable oil. Nearby we have the remaining apples and the peeled onion. We cover everything with a lid and periodically pour the bird with the resulting juice. So you can cook a goose in about three hours. But 15 minutes before the bird is ready, remove the lid to form a crisp, and excess liquid is also drained. From above, you can sprinkle the carcass with orange juice. It will add spice and flavor to the dish. Great recipe cooking goose in the oven!

Before serving, the fixing threads are removed, the dish is decorated with greens and fresh slices of apple and orange.

Goose stuffed with liver and rice

Ingredients:

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

Thoroughly rub the plucked bird with salt, spices and olive oil, send it to the refrigerator overnight. Then, boil the rice in salted water. Liver and onion cut into cubes. Fry the onion in a pan, then add the liver and wine, simmer everything under a closed lid for about 15 minutes. We mix rice, nuts and the resulting liver consistency, add spices and stuff the carcass. We fix the belly and bake in the oven for about 3 hours.
Braised poultry

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

Braised goose pieces

Cooking goose in pieces is easier and faster, which is why many housewives resort to this method. What can be cooked from a 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:

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

Goose recipes are varied, but this dish will take a lot of time, as it is cooked over low heat.

How much to extinguish a goose depends on the intensity of the fire, 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. We heat it up on high heat. We lower the pieces of meat and mix intensively, until a crust forms. The process lasts no more than 2 minutes, then reduce the heat and pour the finely chopped onion, salt, add pepper and bay leaf to taste.

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

How to cook a 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 pan.

Fried

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

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

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

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

Up your sleeve

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

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 classical way: how to pluck a goose at home, remove the insides and process 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, put on fire. Bringing the resulting mass to a boil, remove from the stove. Half an hour before the dish is fully cooked, carefully pour the cherry sauce into the bag.

How to cook wild goose in sauce so that guests are satisfied? It remains only to prepare a side dish for the dish. Potatoes go great 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 cooks will tell you how to bake a goose correctly. The carcass is prepared, washed, dried, excess fat is cut off. The outer and inner surfaces are rubbed with a mixture of salt and pepper. Prunes are poured with cognac until they swell, after that, they are placed in the abdomen of the cooked carcass, the hole is sutured. The bird is placed in a baking bag, in which several small holes are made to allow steam to escape.

Boiled

Tersky goose

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

• Carcass of a bird;
• Bow - 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 out and rub again each piece with salt, set aside so that they insist and soak. From water, eggs, flour and salt we will make dough for dumplings. You can add crushed garlic to it. We select the upper, fattest part of the broth in which the meat was cooked, put the dumplings there, cook them until tender. To prepare the sauce, we use 2 cups of the fatty part of the broth, we also add crushed garlic to it. The goose is served in Tersky style as follows: put dumplings on a dish, then slices of chopped meat, pour over everything with sauce.

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

Video

In the video you will find original recipe stuffed goose.

Despite the fact that the goose, unlike the same chicken, for example, has its own fairly pronounced taste, it is best to marinate it before cooking. The variety of tastes with which the bird is combined is quite wide, and therefore below we will discuss several original and interesting ways how to pickle a goose.

How to marinate a goose for roasting in beer?

Fragrant dark beer in this recipe will complement apple cider vinegar and honey, and ketchup will soften the flavor boundaries and cover the goose with a light glazed crust.

Ingredients:

• goose carcass;
• dark beer - 500 ml;
• apple cider vinegar - 15 ml;
• ketchup - 115 ml;
• honey - 45 ml.

Cooking

After processing the goose carcass, and then rinsing and drying it very thoroughly, proceed to prepare the marinating mixture. Dissolve liquid honey in a mixture of beer and vinegar, and then slowly pour the resulting solution into the ketchup, stirring constantly. Rub the carcass inside and out with the prepared marinade. A goose marinated in beer should be marinated for at least an hour before cooking, but it is better to leave it to marinate for a whole day.

Goose marinated in mustard

Ingredients:

• goose carcass - 1 pc.;
• Chinese mixture of five spices - 2 teaspoons;
• liquid honey - 190 ml;
• soy sauce - 45 ml;
• wine vinegar - 15 ml;
• mustard - 35 g.

Cooking

Rub the dried goose with Chinese five-spice mixture and salt before cooking, then let the bird come to room temperature. We will pickle the goose right during baking, so that the mixture of all components is gradually glazed under the influence of temperature. Put the rack with the bird in the oven and after an hour, start applying a marinade of honey, vinegar, soy and mustard to the skin. Add to the marinade and some of the fat rendered from the poultry. When the goose is ready, pour out the rest of the marinade and serve it to the table.

How to marinate goose in apple cider vinegar?

Ingredients:

• olive oil - 115 ml;
• - 65 ml;
• garlic - 2 cloves;
• rosemary - 4 branches.

Cooking

In a mortar, grind garlic cloves with rosemary leaves and a good pinch of coarse sea salt. Dilute the resulting fragrant mixture with olive oil and apple cider vinegar. Wipe the goose carcass with napkins, and only then grease with marinade outside and inside. How long to marinate a goose can be calculated based on the size of the bird itself, but as a rule, 6 to 12 hours is enough for perfect marination.

Goose marinated in mayonnaise

Ingredients:

• - 30 g;
• mayonnaise - 30 g;
• fennel seeds - 1 teaspoon;
• a pinch of chili pepper flakes;
• lemon juice - 25 ml.

Cooking

Instead of using a bouquet of fresh herbs, you can buy ready-made pesto and mix it with mayonnaise. In a mortar, grind salt with fennel seeds and chili pepper flakes. Add the fragrant spice mixture to the mayonnaise-based mixture and dilute everything with lemon juice. Distribute the finished marinade over the carcass and leave it in the refrigerator for 6 hours.

Ingredients:

Cooking

Squeeze the juice from an orange and mix it with wine, Worcestershire, soy and hot chili oil (can be replaced with a pinch of hot pepper with vegetable oil). Rub the whole carcass or just the breasts / legs with the resulting mixture. Leave the goose to marinate for 4-6 hours, and then start cooking, after drying the bird.