How to marinate a goose before roasting in apples. Juicy goose in the oven

10.11.2019

For any holiday, I want to cook something original and tasty, and at the same time noble. These dishes include baked goose. For a long time it was believed that this is a symbol not only of prosperity in the family, but also of special comfort. Goose meat itself is harsh and baked for a very long time, so in order for the dish to be tender and juicy, you first need to marinate the bird. What kind of marinade for a goose they make! The most different products: wine, mustard, kefir. Grandmothers made a marinade from sour berries: lingonberries, cranberries. The goose marinated very well in sauerkraut and apples.

Classic pickling

In this way, poultry has always been cooked in Russia. This is the most common goose marinade recipe. It is used if the bird is planned to be marinated for a long time. The meat will not only be very tender, but also fragrant. We need: about a liter of white wine vinegar, one hundred grams of salt, medium-sized carrots, onions, peppercorns, ginger root, dill seeds, bay leaves, various dried herbs if desired, and three to four glasses of water, preferably boiled.

Cooking the marinade

Wash and peel the vegetables thoroughly. Finely grind the carrots, chop the onion. Put everything in a bowl and add chopped herbs, bay leaf, grated ginger root, pepper and salt. Mix everything well and add vinegar and water. Put the whole mass on fire and bring to a boil, and then simmer for about 10-15 minutes over very low heat. Turn off and let it brew a little. The bird can be pickled when everything has cooled to room temperature.

Many people are interested in how to pickle a goose if there is not much time for cooking. This method is also available.

Making a “quick” marinade

If you cannot prepare the bird for several days, then you need to use another recipe. We need: about four tablespoons of any vegetable oil, a little more than half a half-liter can of mayonnaise, one large lemon (if the bird weighs more than two kilograms), black and white pepper to taste, favorite seasonings and spices, and do not forget about salt. This goose marinade prepares quickly. Pour oil and mayonnaise into any container. Squeeze the juice from the lemon there and beat everything with a whisk until fluffy. Then add all the other spices and salt. Mix everything thoroughly and coat the bird. V this marinade she needs to lie for about 5-6 hours, after which you can proceed to baking.

Recently, the hostesses have liked to cook in a pastry sleeve. It is convenient and fast. The meat is juicy and tender. And the most important advantage is that there is no need to clean the oven and dishes from grease. Any method you like is suitable to prepare the marinade for. Everything will depend on the time and taste of the hostess. If you have only one day at your disposal, and everyone at home gives preference to spicy food, then marinade with ketchup is suitable.

Marinade with ketchup

This recipe allows you to cook poultry already in tomato sauce... The meat will be especially aromatic and tasty. We need about two hundred grams of ketchup, and better than spicy (not bad if it is kebab), about four tablespoons of any vegetable oil, a large lemon (if a goose weighing more than two kilograms), salt, pepper (not only black, but also white) , any dried herbs to taste. Ketchup and vegetable oil you need to mix, gradually add lemon juice, then spices and seasonings. Everything is mixed again, and you can rub the goose with this marinade. To make the meat soaked better, wrap it in plastic and put it in a cool place for 5 or 6 hours. Then we start baking.

In each country, for marinade, they use those products that are available, as they say, at hand. Russia has always been famous for its honey. So the festive goose is often prepared with honey marinade.

Hot honey marinade

In order to prepare a hot honey marinade for a goose, you need to take the following products: about two glasses of honey (we prefer liquid honey), about three tablespoons of mustard (preferably Dijon), about three centimeters of ginger root, salt and pepper to taste, any dried greens. We begin to prepare the marinade. Put honey and mustard into any container and pour in about a glass of water. Mix everything well. Next, add the grated ginger root and all the spices. Mix everything again. We coat the bird with this mixture on all sides, wrap it in polyethylene and put it in a cool place for three hours. Then you can get it out and bake it.

The marinating methods listed above are good for poultry as long as it is cooked whole. If you want to cook meat in slices, it will be much easier and faster. For those who prefer healthy eating and for some reason avoids spicy food, you can use kefir marinade.

Kefir marinade

Can be used in the preparation of goose marinade, sliced, different. A mixture based on fermented milk products... We need: kefir (about a liter), a little white pepper, salt, grated ginger root and dried parsley and dill, a couple of onions, about a tablespoon of mustard. Pour kefir into the container, add all the spices. Cut the onion into thin half rings and add to the kefir mixture. Mix everything well and coat the bird. If the container is large, and the meat, cut into pieces, fits completely there, then you can marinate like this. If the bird does not sink into the brine, then carefully coat it on all sides and wrap it with polyethylene. We put it in a cool place for 5 or 6 hours. Then the marinade for the goose before baking can be removed with your hands or with a wooden spatula, and the bird can be prepared for frying.

Our grandmothers often cooked poultry for the holidays and used pickle from sauerkraut and cranberries.

Sauerkraut and cranberry marinade

Culinary experts have long noted that any acidic foods can be used as a marinade. In the past, they took any that were at hand. In each hut there were stocks of sauerkraut and berries. Making goose marinade from these products is very simple. We need: about a liter of sauerkraut brine, half a glass of cranberries, peppercorns, a large onion, bay leaves, dill seeds, salt, about two tablespoons of vegetable oil. Pour the brine into a bowl. Sort the cranberries, wash and crush, and then put in a bowl with brine. Add oil and spices and mix well. Cut the onion into thin half rings and add to the mixture. It is advisable that the container is large, because the goose must be placed in it entirely. In such a brine, the bird should lie all night. When the time is up, we take it out and prepare it for baking.

If the bird had to be cooked quickly, then the course went Home wine and apples.

Homemade wine marinade

This marinade allows you to cook poultry meat quickly. Usually it is cut into portions and immersed in the mixture. To prepare it, you will need: half a liter of young sour wine, a glass of water, about two tablespoons of any vegetable oil, a couple of apples, a little salt and ground pepper, preferably white. Apples (better if it's Antonovka) wash and grind, add wine and water. We mix everything. Then add all the spices, oil and salt. Mix again. The goose, cut into portions, is immersed in the finished marinade and left for 3 or 4 hours in a cool place. When the time is up, you can bake the poultry.

Roasting a goose is troublesome. Preparatory work should be started in 1-2 days. You can cook a goose carcass whole by stuffing it with any combination of ingredients. This is how delicious it will turn out meat dish and a side dish at the same time. You can cook this bird in slices, which is also very appetizing. Cooked dishes are always a decoration of the table. Therefore, the process itself must be approached with special care. In order for the meat to turn out tender and juicy, you need to know some subtleties.

Better to buy fresh or chilled poultry. But if a frozen goose is caught, then defrost it gradually throughout the day. When choosing a carcass, consider its size. The optimal weight is from two to four kilograms. It all depends on how many people you are going to feed. The age of the bird also matters. A young goose has paws yellow color, and the old ones are reddish. The meat of a young individual is more tender and cooks faster.

Marinate the bird

It's no secret that goose meat is a bit harsh. Therefore, the question arises: "How to cook a soft goose?" There are some subtleties here too. Festive goose dishes will be tastier if the bird is pre-marinated. The first thing to do, after rinsing the carcass and preparing it, is to rub it with salt and spices and leave it in the refrigerator for several days. For more effect, wrap the goose in plastic wrap. The second way to make goose dishes in the oven more tender is to soak the bird in a light solution. apple cider vinegar... This will take about 12 hours. White wine can also be used as a marinade. Rub the carcass with spices and salt, pour this drink and wrap in plastic. Put it in the refrigerator for 12 hours.

Baking rules

Roasting a goose also has its own tricks. First, we set a very high temperature (250 degrees). We keep the bird for about 25-30 minutes. Then we reduce the speed to 180 degrees. For the last hour, goose dishes are cooked in the oven at a temperature of 200 degrees. If using a sleeve, cut it open in 20 minutes and let the bird brown. The baking time is about 2-3 hours. It all depends on the size of the carcass. Water the goose with the fat that has been released. This will make the meat even more tender and juicy.

Goose with cherry sauce

Oven goose recipes differ in their variety. Various fillings, sauces, side dishes and cooking methods make these dishes versatile and appetizing. Let's prepare a goose with To do this, you need a carcass weighing about 2 kilograms, 250 milliliters of red, three small spoons of cinnamon, 250 grams of pitted cherries, spices (salt and pepper).

We wash the goose, rub it with spices and leave it in the refrigerator for 12 hours. Then we take it out and make several punctures in the carcass so that juice is released during the baking process. This is a recipe. We put the carcass in the oven, remembering to make a few holes in the bag for steam to escape. We bake the bird for about 2 hours. During this time, you can prepare the sauce. Pour wine into a saucepan and add cherries. Also add some salt, pepper and cinnamon. Bring the sauce to a boil and, reducing the heat, simmer for about 15-20 minutes. 30 minutes before the goose is ready, open the sleeve and pour the sauce over the carcass.

Goose with apples

Goose baked with apples is one of the most popular recipes. This dish is loved by many and is the main decoration of a family celebration. We choose a bird weighing at least three kilograms. You also need to take 5 large sweet and sour apples, one onion, two medium lemons, a peeled clove of garlic, one medium carrot, black pepper and salt. We process the carcass and rub it with pepper, salt and chopped garlic.

We remove it for now to the side, or better in the refrigerator. Peel the vegetables and cut them into strips. We take out the goose and make cuts in the skin. We put onions and carrots there. Squeeze juice from lemons and pour it on our bird. We put the goose in the refrigerator for 12 hours. Cut the apples into 4 parts, removing the core. We put them inside the carcass along with a laurel leaf. Goose baked with apples will be ready in 2 hours. The heating temperature is 200 degrees.

Goose stuffed with buckwheat

It is better to use the first time classic recipes... There are a lot of dishes with goose, but buckwheat is used as a filling very often. To cook tender and tasty meat, you need a goose carcass (2-2.5 kilograms), half a glass of honey, 150 grams of adjika, a glass of buckwheat, one head of onion, 200 grams of boiled mushrooms, vegetable oil and spices. We mix honey and adjika, rub the goose with this mixture. We send it to the refrigerator, wrapped in cling film, for 5-6 hours.

In general, the longer the poultry is marinated, the better and more tender the meat will be. Boil buckwheat with a little salt. It needs to be half raw. Cut the onion into cubes and fry with the addition of a small amount of vegetable oil. Boiled mushrooms(any) add to the pan and brown a little too. Add this mixture to buckwheat and get a delicious filling. We stuff the goose and sew up the abdomen with threads. This is a recipe for a goose in a sleeve, so we pack the bird and put the baking sheet in the oven. The total baking time is 1.5-2 hours. The dish will perfectly complement fresh vegetables... It turns out a rosy and appetizing baked goose. The recipe is simple and straightforward, suitable for any feast.

Goose with potatoes

This recipe allows you to get tasty and tender meat and fragrant potatoes soaked in juice for a side dish. And for this you need a standard set of products. Take a goose carcass (1.5-2 kilograms), 1-1.5 kilograms of potatoes, 100 grams of mayonnaise, a peeled head of garlic, salt, any spices and pepper. Grind the garlic in any convenient way. Then we mix it with mayonnaise and spices. We wash and dry the carcass.

Rub it with cooked garlic mixture on all sides. Place the goose on a baking sheet and place the sliced potatoes around the bird. We preheat the oven to 200 degrees. Cover the baking sheet with foil and send the dish to bake. Cooking time is 2-2.5 hours. But 15-20 minutes before readiness, you need to remove the foil and let the meat brown. To make the potatoes and goose juicy, you can water them with the released fat and juice in the process.

Unusual recipe

Some goose dishes in the oven require some skill. For example, removing bones from a carcass. We take out only the available large bones so as not to violate the integrity of the bird. Rub the goose prepared in this way with a mixture of salt, pepper and any spices. Lubricate it with mayonnaise and chopped garlic and send it to marinate in the refrigerator. We cook broth from the remaining bones, and on its basis - millet porridge (2 glasses) until half cooked.

Cut 300 grams of lard into cubes and heat in a frying pan. On this fat, fry three chopped onion heads and one finely chopped carrot. Then add porridge to vegetables and mix. This will be the stuffing for the goose. We spread it inside the goose, and sew up the abdomen with threads. Place the poultry on a baking sheet and place it in a preheated oven. We cook for about 2 hours. To make the meat more tender, pour it with the juice released in the process.

Christmas goose

All over the world, goose is traditionally cooked for Christmas. This recipe is optional, but it is often used in such cases. You will need a goose carcass (about 2-3 kilograms), 700 grams of green fragrant apples, 300 grams of cranberries, half a glass of honey, three large spoons of mustard, vegetable oil and spices. As usual, rub the goose with salt, pepper and vegetable oil. We wrap it in plastic wrap and send it to the refrigerator for 1-2 days. Then, when the bird is marinated, we take it out and let it warm up to room temperature. At this time, let's start preparing the filling.

Cut the apples into 4 parts, removing the core. We put apples and cranberries inside the goose and tightly sew the abdomen. Coat the carcass on top with a mixture of honey, mustard, oil and spices. You can bake the bird on a baking sheet or in a rooster. To do this, use a sleeve or cover the goose with foil. Water it periodically with the released juice. Roasting time is 2-3 hours and depends on the size of the carcass. It turns out a delicious and tender baked goose. The recipe can be supplemented with a side dish (potatoes or rice). Apples and cranberries add flavor to the meat and are an additional ingredient when serving.

Goose with prunes

For cooking, we take 200 grams of prunes, a little salt, pepper, 300 grams of ordinary rice and a goose carcass weighing about 4-5 kilograms. A minimum of products, and as a result - maximum pleasure from food. Boil the rice, but not until cooked. He will come with the goose in the oven. Soak the prunes for 20 minutes and then cut into pieces. Mix it with rice and add some apple cider vinegar. We rub the carcass with salt and pepper in advance. We do this carefully, not forgetting about the inner surface. After the goose has been in the refrigerator for at least 12 hours, fill it with the filling. We sew up the carcass and pack it in a large bird. We put a baking sheet with a goose in a preheated oven and bake for 2-2.5 hours. Then we cut the sleeve and water the bird with the released juice. The dish will be ready in 15 minutes. We take out the ruddy carcass and let it cool down a little. You can serve goose dishes in slices. To do this, cut it into pieces and put it on a large plate around the filling.

Goose with apples and quince

By adding quince, you can get incredible fragrant dish... Take a goose (4 kilograms), 300 grams of sweet and sour aromatic apples, 250 grams of quince, 200 grams of carrots and parsnips, 100 grams each of sweet peppers, onions, prunes and dried apricots, several peeled garlic cloves, peppercorns, bay leaf, 5 cloves, black pepper, 4 small spoons of turmeric, 500 milliliters of water and salt. Let's start by making a mixture of pepper, turmeric, and minced garlic. Other peppers can be added if desired.

We rub the goose carcass inside and outside with this mixture. We remove it to the side to marinate. We clean the carrots and cut them into rather large circles. Remove the husk from the onion, cut it into about 8 pieces for each head. Peel and core a third of the apples, cut into slices. On the rest, we make light cuts so that they do not burst, because we will bake them whole. Peel the quince and cut it into slices (or any other shape). Parsnip and Bell pepper cut also in large fragments. Soak dried fruits in hot water for 15 minutes. Then we dry them and cut them into pieces. We take a large container and put apples, quince, dried apricots, parsnips, carrots, prunes and bell peppers in it. Spread the foil on a baking sheet, put the goose on it. We fill it with a mixture of fruits and vegetables. If the filling remains, then we spread it around the carcass. Close the foil and place the goose in the oven. It will be ready in two hours.

Goose with oranges

Pieces of goose dishes take less time to cook. Take a carcass weighing about 1.5 kilograms and cut it into portions. Liberally grease each piece with a mixture of honey, spices and vegetable oil. Leave them to marinate for at least 2 hours. Then we transfer the goose to a greased baking sheet. Add the orange, cut into slices, juniper, thyme sprigs there, pour 250 milliliters of red wine and 100 milliliters of chicken broth. Cover the baking sheet with foil and place in the oven for 2 hours. After that, open the goose and let it brown for another 20 minutes. Use the remaining juice in the baking sheet to make a delicious and aromatic sauce. To do this, pour it into a saucepan, remove the junipers and oranges, add spices to taste. Warm up and serve with meat.

Baked goose - the National dish, which was prepared for festive meals in ancient Russia. Nowadays, the hostesses also delight guests with this wonderful treat. What could be more appetizing and delicious than a rosy, crispy poultry served for a festive dinner?

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

How to prepare a carcass

To learn how to properly cook a goose, you first need to familiarize yourself with the properties of meat. 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 cook goose meat for the next heat treatment so that it is soft and juicy. For example:

Soaking the carcass in a weak vinegar solution. Apple cider vinegar is preferable, and you need to soak for at least 8 hours. However, you can leave it in the refrigerator overnight.
Thorough salting and rubbing with herbs after washing. You also need to keep the carcass for 6-8 hours.
The cut bird is carefully rubbed with salt and pepper, poured over with white wine, wrapped cling film and goes to the refrigerator for the night.
Rubbing the carcass with a mixture of salt, herbs and a mass of crushed cranberry berries.
Piercing the bird with a fork and rubbing it with chokeberry juice.

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

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

How to pickle properly

Method number 1

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

Method number 2

Goose marinade for the night can be prepared in the following way. Scald the lemon and cut it into slices. Cover the carcass, previously grated with spices, with lemon slices and fill it with dry white wine. To submerge the carcass in our marinade, you need an appropriate deep container. It will take one bottle of wine to completely fill the bird. We cover the dishes with cling film and send them to the refrigerator.

Method number 3

For housewives who want to learn how to cook a goose deliciously in slices, the following marinade recipe is suitable.

For this we take:

mustard,
eggs,
butter,
mayonnaise,
spices,
salt,
pepper,
finely chopped prunes.

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

Secrets of delicious meals

In order to get really tasty and appetizing dish, every housewife should know not only what can be 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 it's 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 feather remnants. If there are few of them, they are carefully removed with tweezers. Well, if there are too many of them, you can use special devices that will quickly clean the surface. The wings are usually cut off, and we do the same with excess fat. For this we use a sharp knife.

Wild goose, baked until golden brown, turns out to be delicious, if you use another secret. To do this, you need a saucepan with boiling water in which the carcass would fit. Bring water to a boil and lower it for 1 minute. If it does not fit entirely, then the front part of the bird goes down in turn, then the tail. The water that gets inside is drained and the carcass is thoroughly dried. Next, you can rub it with a mixture of pepper, salt and spices and leave it for a couple of days to soak.

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

The best way to cook a goose will be suggested by the chefs who recommend seasoning the dish with the most suitable spices. These are: oregano, rosemary, sage, cumin and black pepper.

How to stuff a goose properly

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

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

It is necessary to fill the inner cavity with the filling only by two-thirds, since it increases in volume during the baking process.
The filling must be compacted without leaving it loosened.
After filling, the hole is tightly closed. You can use regular toothpicks. Well, it is preferable to sew it up with strong threads. The stitches should be large so that you can easily get rid of the threads later. The hole must be closed securely, not only so that the minced meat does not fall out, but also to preserve the juice and aroma inside the bird.
To give the bird an aesthetic appearance, 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, one should adhere to the following sequence of temperature regimes. Poultry is placed in an oven preheated to 250 degrees, baked for about 20 minutes. Further, the temperature is reduced to 180 degrees and baked until 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 goose is cooked depends on the size of the carcass. You can check readiness in the following way. We press gently on it, if colorless juice stands out, it can be removed from the oven.

So that the baking process does not turn into a 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 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 some water to the baking sheet. Well, before you cook a goose with apples, you need to wait until the carcass is baked. Apples are added half an hour before the dish is ready.

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

Oven goose dishes are very popular. They are delicious, mouth-watering, and healthy. There are many recipes, for the preparation of which both basic ingredients and original, exotic products are used.

Stuffed

Goose stuffed with apples and oranges

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

We process the prepared carcass with spices both outside and inside. Rub the inner cavity with a clove of garlic. We start the carcass and fasten it with threads. We transfer the bird to a baking dish and grease it with vegetable oil. We place the remaining apples and a peeled onion next to it. We cover everything with a lid and periodically water the bird with the resulting juice. So you can cook a goose in about three hours. But 15 minutes before the poultry is ready, remove the lid to form a crispy crust, and excess liquid is also drained. You can sprinkle the carcass with orange juice on top. It will add spice and aroma to the dish. Great recipe cooking goose in the oven!

Before serving, the securing threads are removed, the dish is decorated with herbs and fresh apple and orange slices.

Goose stuffed with liver and rice

Ingredients:

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

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

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

Stewed goose pieces

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

We will need:

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

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

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

Pour a small amount of vegetable oil into a deep container. We heat it over high heat. Lower the pieces of meat and mix vigorously until a crust forms. The process lasts no more than 2 minutes, then reduce the heat and pour in the finely chopped onion, salt, add pepper and bay leaf to taste.

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

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

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

Fried

How to fry a goose - every housewife knows, but the following ingredients will help to add spice to the dish:

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

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

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

Up my sleeve

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

Game with cherry sauce

We need:

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

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

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

How to cook a wild goose in a sauce to keep your guests happy? It remains only to prepare the side dish for the dish. Potatoes go well with this mouth-watering delicacy.

Goose baked with prunes

What to prepare:

Carcass weighing up to 4 kg;
Prunes - 300 g;
Cognac;
Pepper, salt.

How to bake a goose correctly, they will prompt experienced chefs... The carcass is prepared, washed, dried, excess fat is cut off. The outer and inner surfaces are rubbed with a mixture of salt and pepper. The prunes are poured with brandy until they swell, after that, they fit into the belly of the cooked carcass, the hole is sewn up. The bird is placed in a baking bag with several small holes for steam to escape.

Boiled

Goose in Tersky

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

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

Boil the plucked bird, adding an onion and a pinch of salt to the water. We take out and rub each piece again with salt, set aside so that they are infused and soaked. Let's make dough for dumplings from water, eggs, flour and salt. You can add crushed garlic to it. We select the upper, fattest part of the broth in which the meat was cooked, place the dumplings there, cook them until tender. To prepare the sauce, use 2 cups of the fatty part of the broth, also add crushed garlic to it. The goose is served in Terski as follows: put the dumplings on a dish, then pieces of chopped meat, pour over everything with sauce.

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

Video

In the video you will find original recipe stuffed goose.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

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Baked or fried chicken you won’t surprise anyone, what to say then about bored chops in Soviet style? If you have ahead New Year, Christmas, Thanksgiving, someone's birthday, or you really love to pamper your family with culinary surprises, you need to know how to cook a goose in the oven. Little secrets and tips about the marinade, delicious filling, the baking process will simplify your task. Do you dare to improve your culinary skills?

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

Many housewives believe that baked goose in the oven is not such an easy 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 will give you a gentle soft meat with a crispy crust. Experienced chefs call the cooking procedure for this light meals, because the main thing is to marinate the carcass, and then it will reach the desired condition without any problems.

Start by buying the whole goose or half if you are going to cook it in small portions. Poultry meat is sold in markets, supermarkets and farms. If you have friends who breed 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 purchasing a goose, get rid of the remaining feathers, visible fat (neck and abdomen), rinse the carcass inside and out.

Any culinary master will advise you to take a bird 2-3 days before the event, because cooking is delayed for a long time. If you want a fresh goose, click on the meat before buying. If, after this, the place of pressing returned to form quickly, the goose is right for you. If the poultry 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 so that they do not burn during cooking. If you want to leave them, wrap the pieces in foil before placing them in the oven.

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

Next, we will stuff the bird. Suitable for the filling are apples, cherries, oranges, dried fruits (prunes), long-grain rice, buckwheat with mushrooms, sauerkraut, liver paste with bread and onions. Better to serve a 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 abdomen is full, sew up the hole with threads, securing it with toothpicks so that the juice does not flow out, but is absorbed by the meat. It is better to tie the legs so that the goose fits inside the oven.

Baking is an important part of cooking that will require your attention. If you have a goose pan (a special ceramic mold), use it. In the absence of such dishes, try to get by with a standard baking sheet and wire rack. Pour water into the bottom of a deep sheet or mold, which must be added during cooking so that fat does not drip from the bird. Before baking the goose, it is better to spread the sauce of your choice for better impregnation.

Do not forget to add liquid so that the bird does not dry out or burn.
Use foil to bake the goose better, remove 30-60 minutes before cooking.
With large dimensions, it is recommended to keep the bird on the breast during the maximum temperature, and then turn it over on its back and leave it until the end.
Some cooks use a baking sleeve to keep all the juice inside and not evaporate.
Someone likes to cook a goose for half an hour or an hour before sending it to the oven. Experiment and you will find your way!

With apples and prunes

How to cook a goose so that the meat is tender and the filling is tasty? You will need the following 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:

Get rid of the villi. Wash the goose, dry well.
Marinate with salt and pepper. Leave in the refrigerator overnight or longer to tender the meat when serving.
If the goose has gone through most of the marinade process, prepare the apples. Core, cut into cubes or wedges.
Pour boiling water over the prunes, leave for a few minutes.
Mix the filling by stuffing the goose with it.
Rub the mustard and curry over the poultry. So the taste will be spicy-spicy-sweet.
Preheat oven to 190 degrees.
Place the dish in a baking sleeve or foil, closing tightly.
Place in oven for about 3 hours.
Open the sleeve or foil an hour before cooking. You will see the fat that has come out, periodically water the goose with it until the end of baking.
When the bird is ready, serve in a nice large ceramic plate.

How to cook a goose with slices in the sleeve

You will need:

goose (if you plan to cook for a small family, easily buy half of the store goose, the home goose will hardly be sold to you in parts);
potatoes;
olive oil;
eggs;
mustard;
prunes;
dried apricots;
garlic;
salt;
pepper;
fragrant herbs and spices;
for serving - sour cream, mushroom or vegetable sauce, greens.

Cooking steps:

After washing and removing hairs from the goose, cut the carcass into quarters with a very sharp knife. The bird has tough bones, so a regular small knife will not work.
Leave the goose in salted overnight cold water to keep the meat tender.
Make a marinade from olive oil, eggs, mustard, dried fruits, garlic, salt, pepper, spices and herbs.
Spread the mixture on the bird by placing it in the refrigerator for a couple of hours.
Use whatever is left of the marinade. Sprinkle the carcass with dried fruit and garlic.
Send the dish to the preheated oven in a covered foil or sleeve.
After 1.5-2 hours, open the bird a little, spread the potatoes around it in slices.
Cook vegetables and poultry.
Serve the baked goose with sauce and herbs.

With sauerkraut

You will need:

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

Cooking steps:

If you do not have ready-made sauerkraut, you need to cook it 3-4 days before serving the goose. Make a brine from 1 liter of water, 2 tbsp. l. salt, 1 tbsp. l. sugar, put to boil. Chop cabbage and carrots. When the brine has cooled down after boiling, pour over the vegetables for 3-4 days. Stir the mixture every day to distribute the brine evenly.
After 2-3 days, clean the goose, rinse, dry well.
Rub with spices, let it brew in the refrigerator overnight or more.
Pierce the finished goose in several places with a toothpick.
Cut apples into cubes or quarters.
Stuff the whole bird with the filling, sewing the hole with thread.
Rub with liquid honey, top with aromatic spices.
Try making a goose in a cauldron, opening the lid only at the end for 25 minutes so that a crust forms. During baking, you need to pour the resulting fat over the poultry every 20-30 minutes for juiciness.
After 3-3.5 hours, the dish is ready! Bon Appetit.

How delicious to 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:

Peel, wash the goose, cut into pieces that you will serve.
Rub them with salt and spices and refrigerate overnight.
While the oven is heating to a high temperature, remove the pan and foil.
Stuff the bird with garlic (half a wedge in the hole), pitted cherries (a few per piece).
Rub the spice marinade again. Send the dish to the oven in a skillet covered with foil.
After 15 minutes, reduce heat to maximum.
When almost all of the liquid has evaporated, add glasses of cherry wine or juice to the pan, place the remaining cherries side by side.
When the bird is ready, lay out the pears and apples in cubes to it. Leave them together for 15 minutes to make the fruit slightly soft, but not gruel.
The dish is ready! This recipe is perfect for Christmas.

With oranges

You will need:

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

Cooking steps:

Wash the goose breasts, make cuts on the skin.
Rub with salt and spices, do not need to be sent to the refrigerator.
Fry the breasts on all sides until golden brown.
In another frying pan, boil dry wine, add large peppercorns, broth.
If you have a deep baking sheet, great. No - then you need a duck.
Transfer the breasts to a baking sheet or in a mold, adding boiled liquid from broth, wine.
Simmer at 200 degrees for about 15 minutes.
At this time, peel the oranges, cut into slices, and fry in oil.
Remove the breasts and pour the remaining sauce into a separate saucepan or ladle.
Dissolve starch (corn or potato) in water. Add sour cream to the sauce and then add the orange slices.
Serve the goose breasts with the sauce!

How much goose is cooked in the oven

Preheat the oven to the 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 residence time in the oven will be about 2-3 hours, if medium or small - 1.5-2. To determine if the meat is done, pierce it with a toothpick. With white liquid, remove, with red or pink juice - it takes a little more time.

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

Homemade goose dishes are a real decoration of the table. What could be tastier and more appetizing than rosy, crispy game served for a festive dinner?

How to prepare a carcass?

To learn how to cook a wild goose, you need to familiarize yourself with the properties of meat. It not only tastes good, but it is also very healthy, since it does not contain harmful chemical compounds that are found in captive-bred birds.

Initially, the carcass is plucked and gutted, the remains of feathers are removed. After that, the bird should be in a cold place for several days. Cooked poultry can be somewhat harsh. The older the game, the more likely it is to get dryish meat, therefore, to make it juicy, the carcass should be marinated for some time.

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

How to marinate correctly?

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

Secrets of delicious meals

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

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

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

If this is a fresh product, you need to know how to pluck it properly and, if necessary, gut it. If it is frozen, then you will have to wait at least two days and only then process it.

Wild goose, baked in the oven until golden brown, turns out to be juicy and delicious, if you use one secret:

In order to succeed tasty dish you will need a saucepan with boiling water.
Bring the water to a boil, place the carcass in it for 1 minute. If it does not fit entirely, you need to alternately lower the front part of the carcass, and then the tail.
The water that got inside the bird is drained, and the carcass is thoroughly dried. Then you can rub it with salt, pepper, spices and leave for several days to soak.

Wild goose dishes

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

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

Cooking method:

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

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

Goose royally cooked in a slow cooker

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

To prepare a wild goose in a slow cooker, you will need the following ingredients: goose - a carcass of about 2 kg, 3 apples, 50 ml of balsamic vinegar, a glass of hot water, 3 teaspoons of sugar, 3 sprigs of rosemary, 50 ml of vegetable oil.

Preparation:

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

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

The prepared dish is served with baked apples and sauce.

Wild goose baked with prunes

Some recipes suggest combining this bird with prunes and potatoes.

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

Grate the prepared carcass with salt, brush with marinade. To prepare the marinade, you need to mix the peeled kiwi in a blender with prunes and garlic. Thickly coat the carcass with the resulting mixture and leave to marinate for 3-4 hours.

To cook a wild goose in the oven you will need: 1 wild goose carcass, 10-12 apples, 4 large onions, ginger, 1 teaspoon of caraway seeds and marjoram, salt to taste.

Cooking method:

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

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

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

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

Preparation:

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

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

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

Goose cooked in tangerine sauce

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

Cooking process:

Cut the fried wild goose carcass into portions, pour over the sauce with tangerine zest, simmer over low heat for 10-15 minutes.

To prepare the sauce, you need to remove the zest from the tangerine and cut it into thin strips. Boil in water for 2-3 minutes, drain in a colander and add the resulting zest to the red sauce.

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

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