How to cook goose in pieces? Goose pieces: step-by-step culinary recipe

Not every housewife knows how to cook goose in pieces, because such a bird is not an everyday product, and most often it is used to create delicious dishes exclusively on holidays.

Today we will tell you how to cook a goose in pieces in the oven, simmer it on the stove and make a roast out of it in a slow cooker. Believe me, none of your household members will refuse such hearty and flavorful dishes.

Goose in a slow cooker: a delicious roast recipe

As mentioned above, such a bird can be prepared in different ways. In this section of the article, we decided to tell you how to make a delicious roast from a goose. For this we need:

• small fresh goose carcass – ½ part;
• small potatoes – 5 pcs.;
• large carrot – 2 pcs.;
• fine salt, ground allspice, herbs - use as desired;
• garlic cloves – 2 pcs.;
• onions – 2 pcs.;
• vegetable oil – 45 ml;
• drinking water – 170 ml.

With potato

Goose stewed in pieces (recipes suitable for cooking in the oven) is made in a slow cooker to speed up the process.

Preparation next.

Composition of ingredients

To cook goose in a slow cooker, use the following ingredients:

Step-by-step cooking process

Goose, stewed in pieces (recipes are suitable for other side dishes, like buckwheat or mixed vegetables) is prepared as follows:

1. Goose meat is washed under running cold water. Cut off the fatty parts and prepare portioned pieces.
2. Prepare the vegetables: cut the onion into large pieces, chop the garlic, peel the potatoes and cut each tuber into 4 parts.

3. Pour oil into the bottom of the multicooker bowl and lay out the goose meat. Set the “Quenching” mode and set the timer for 1 hour.
4. After the specified time, seasonings and chopped vegetables are added to the meat. Select the “Baking” program mode, set the timer to 40 minutes.
5. The finished dish is served in a deep plate. Place the meat and the vegetable mixture around it.

Cooking process in a slow cooker

After all the components are ready, pour oil into the container of the device, and then lay out the pieces of poultry and fry them in the baking mode until a slight blush appears. Next, you need to add carrots and onions to the meat product and continue cooking for about 10 minutes.

When all the ingredients are fried and dehydrated, add potatoes, salt and pepper to them, and then mix well (right from the bottom) and add a small amount of water. In this composition, products must be simmered on the same program for 50 minutes. During this time, the ingredients will be fully cooked, soft and very tasty.

With prunes in the oven

Goose cooked with prunes soaked in cognac produces a rich, tart flavor. Experienced chefs advise making several holes in the sleeve when baking so that the meat browns.

Composition of ingredients

To prepare goose with prunes, use the following ingredients:

Step-by-step cooking process

Goose baked with prunes is prepared as follows:

1. The meat is washed well under cold water, and excess and fatty parts are cut off.
2. Thoroughly rub the carcass inside and out with salt and ground pepper.

3. The prunes are pre-washed and left to soak in cognac until they swell.
4. The abdominal part is ripped open and stuffed with prunes, leaving a little free space. Then the edges are sewn together using thick thread.
5. The carcass is placed in a baking sleeve and sent to the oven, heated to 200°, for 1 hour. The readiness of the meat is determined using a knife - the meat should be soft and golden brown on the outside.

Stew the goose on the stove

There are many options for preparing poultry such as goose. We talked above about how to bake it in the oven or fry in a slow cooker. If you want to make a simpler and healthier lunch, we suggest using the following recipe.

Stewed goose in pieces is an easy to prepare, but at the same time very tasty and satisfying dish. To please your loved ones and loved ones with it, you will need the following components:

• small fresh goose carcass – ½ part;
• large carrot – 2 pcs.;
• fine salt, ground allspice, herbs - use as desired;
• garlic cloves – 2 pcs.;
• onions – 2 pcs.;
• tomato paste or sauce - about 3 large spoons;
• vegetable oil – 45 ml;
• drinking water – 170 ml.

With apples in the oven

Goose cooked in the oven according to this recipe is rich in flavor thanks to the apple filling.

Stewed goose in pieces. Recipe with apples in the oven.

If you want the goose to be more tart, then replace the apples with quinces, and also add cranberries or lingonberries. This dish turns out to be satisfying and high in calories, since mushrooms and buckwheat are added during the cooking process.

Composition of ingredients

To prepare goose with apples you will need the following ingredients:

Step-by-step cooking process

Goose baked with apples is prepared according to the following recipe:

1. The goose meat is thoroughly washed and excess parts are cut off. Be sure to remove the neck and tail, as the fattest parts of the carcass. The peel is left so that the finished dish is soft and not dry.
2. Prepare the marinade mixture. Mix yogurt with chopped garlic and spices in one bowl. The carcass is greased with salt inside and out, then with marinade. Wrap the meat in foil or cling film and put it in the refrigerator to steep for 3-4 hours.
3. Prepare the ingredients for the goose stuffing. Boil buckwheat until tender in water 3 times higher than the grain layer. Finely chop the mushrooms and onion and fry in oil until golden brown. Then add buckwheat to the onion-mushroom mixture, mix thoroughly and leave to simmer under a covered lid and low heat for another 10-15 minutes.
4. Cut 2 apples into large pieces and combine with buckwheat and mushrooms.

5. They take the goose carcass out of the refrigerator, make a cut in the abdominal part and stuff it with the family prepared in the frying pan. The filling should occupy 2/3 of the internal space. When the filling is laid, the edges of the carcass are sewn together with thread or secured with toothpicks.
6. The wings and thighs of the carcass are wrapped in separate pieces of foil. The carcass itself is additionally wrapped tightly in foil so that there are no exposed parts left. Place the carcass on a baking sheet and send it to the oven, preheated at 200°, for 40-45 minutes.
7. After the specified time, remove the goose from the oven. Pour 250 ml of drinking water into a baking tray and place the carcass without foil. Send the goose back to bake for 1.5 hours. Reduce the temperature to 190°, and turn the meat every half hour so that the carcass bakes evenly.

Stew the dish

Having prepared the bird, place it in a saucepan, add vegetable oil, onion and carrots, and then fry a little. After the first blush forms on the products, they should be seasoned with spices, add water, cover with a lid and simmer over low heat for about 46 minutes. This time should be enough for the meat product to become completely soft.

Next, add tomato paste or sauce to the saucepan with the dish, and then continue heat treatment for another ¼ hour. Having received a delicious rich and thick goulash, season with fresh herbs, grated garlic cloves, boil for another 2 minutes, remove from the stove and leave under a tight-fitting lid for a while. As a result of these steps, you should get a very flavorful and satisfying goulash.

Stewed with prunes

Goose meat with prunes is prepared not only by stuffing and baking the carcass. A successful combination of goose meat and prunes is obtained when stewing. You can use a cauldron or a slow cooker.

Composition of ingredients

The following products are used for preparation:

Step-by-step cooking process

Prepare goose stew with prunes as follows:

1. The goose meat is cleaned, washed, dried and then fried in a frying pan until golden brown. Then transfer it to a cauldron or to the bottom of a multicooker.
2. Carrots and onions are cut into cubes and fried in vegetable oil separately from the meat.

3. Carrots and onions are added to the meat, tomato paste, sour cream and spices are added on top.
4. The contents of the multicooker bowl are filled with water. Select the “Quenching” mode, set the timer for 40 minutes. Check periodically to ensure that the water has not completely boiled away. If necessary, add more liquid. Instead of water, you can use broth, but then the dish will become more caloric.
5. 20 minutes before the timer, prunes and coarsely chopped apple slices are added to the contents of the bowl.
6. When served, the finished dish will go well with potatoes or cabbage.

How should it be presented for dinner?

Stewed goose with aromatic gravy is a universal dish that can be served with any side dish. For example, lunch in the form of mashed potatoes drenched in goulash turns out to be very tasty. It is also acceptable to use boiled pasta, buckwheat porridge, and rice.

It is recommended to serve this dish along with homemade marinades, as well as a piece of light or dark bread. Bon appetit!

In beer

Goose stewed in pieces (recipe for cooking on the stove) in a beer mixture turns out tender with a sharp taste and tart aroma.

Composition of ingredients

To cook goose in beer take:

Step-by-step cooking process

Goose stewed in beer is made as follows:

1. The goose skin is processed by removing the remaining feathers by hand or scorching with fire. Wash the carcass and remove unnecessary parts and fatty pieces. Sometimes the fatty parts are left, then the finished dish turns out to be non-dietary.
2. Prepare a mixture for rubbing the carcass. Mix cumin, pepper and salt in a bowl, pound them until chopped and rub the carcass with them inside and out. To soak the goose meat with herbs, it is put in the refrigerator for 12 hours. Therefore, meat preparation often begins in advance.
3. After the meat has been infused in the refrigerator, it is divided into several pieces.
4. Cut the onion and carrot into rings.
5. In a cauldron or duck pot, melt a piece of fat that remained when cutting the carcass and lubricate the walls of the dish from the inside with it.

6. Place a layer of carrots on the bottom of the dish, then spread the pieces of goose evenly and place a layer of onion rings on top.
7. Pour beer into the dish and bring the contents to a boil, then reduce the heat to minimum, cover the dish with a lid and cook the dish for 2 hours.
8. If desired, add potatoes half an hour before readiness so that the goose meat can be served with a side dish.

Let's sum it up

Cooking goose in pieces is as easy as shelling pears. It can be fried, boiled, stewed and even baked. In any case, a dish with such a bird will turn out to be very satisfying, aromatic and tasty. If you want to present this product to the holiday table, then it is better to cook it whole. So, a rather original lunch is in the form of a baked goose carcass, previously stuffed with apples or ripe pears. By the way, in order for a whole goose to brown evenly in the oven, it is recommended to first lubricate its skin with honey, mixed in equal proportions with lemon juice.

With cabbage in its own juice

Cabbage pickled in its own juice can be a good filling for stuffing a goose. Cooks also add chopped mushrooms to this filling to make the dish more filling.

Composition of ingredients

During the cooking process use:

Step-by-step cooking process

Goose stuffed with sauerkraut and mushrooms is prepared in the following sequence:

1. The goose carcass is washed and dried on a paper towel.
2. Prepare the stuffing for the minced meat. Peel and peel the onion and chop finely. Grate carrots on a coarse grater. Fry them together in a frying pan over low heat until golden brown.
3. Squeeze the cabbage well to drain the excess juice.
4. The mushrooms are washed, dried and cut into large pieces.

5. Cabbage with mushrooms is added to the vegetables in a frying pan and the mixture is simmered for 10-15 minutes, stirring constantly.
6. The goose carcass is cut in the belly area and stuffed with a vegetable mixture, then the edges are sewn together so that the filling does not fall out. The surface of the goose is well lubricated with a mixture of spices, sour cream and salt.
7. Place the meat on the bottom of the multicooker bowl, pre-lubricated with vegetable oil.
8. Select the “Baking” mode and set the timer for 1.5-2 hours. Every half hour, open the multicooker lid, scoop up the juice released from the meat with a spatula and pour it over the top of the carcass.

How to prepare a carcass?

To learn how to cook wild goose, you need to familiarize yourself with the properties of the meat. Not only does it taste great, but it is also very healthy because it does not contain harmful chemicals found in captive-bred birds.

Initially, the carcass is plucked and gutted, and the remaining feathers are removed. After which the bird should be kept in a cold place for several days. Cooked poultry may be a little tough. The older the game, the more likely it is to get dry meat, so to give it juiciness, the carcass should be kept in the marinade for some time.

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

Baked goose with cranberries

We have already seen recipes for how to cook goose in the oven with sour apples, but you can also combine them with cranberries, it will turn out very unusual, bright and tasty.
Ingredients:

• 150 gr. cranberries
• 1 goose carcass
• 300 gr. apples, sour or sweet
• 100 ml. dry red wine
• salt, sugar, ground black pepper to taste
• greenery

Preparation:

1. Marinate the carcass in a mixture of water and vinegar, rub it with salt and pepper.
2. Wash the cranberries, cut the apples into thin slices, mix with cranberries, transfer to a frying pan, add a little water, sugar and salt, simmer for a few minutes. Stuff the bird and bake it until fully cooked.
3. The secret of delicious goose is in the sauce. To prepare it, you need to lightly mash the second half of the cranberries, transfer the berries to a saucepan with thick walls and bottom, and pour in dry red wine.
4. Simmer the sauce for about 3 minutes, then add sugar. If desired, you can replace it with honey, it will turn out even tastier than with sugar.
5. When the goose is almost baked, you need to pour half of the sauce on it, wrap it in foil and put it in the oven to cook. 6. The second half of the sauce will need to be poured out when the goose has been standing on the table for some time and is saturated with the aromas of spices and apples and cranberries.

How to marinate goose pieces correctly?

You can use one of the following marinades. The first marinade is indicated in the main recipe of the article.

Apple Cider Vinegar Marinade Recipe

Rub the goose meat with salt and spices. If you like garlic, add it to the rub. Place the meat in a glass or enamel bowl.

Beat the egg, adding mayonnaise and apple cider vinegar. Pour the sauce over the goose pieces. Press down with a plate or lid so that the pieces are evenly immersed in the marinade. And put it in the refrigerator for 6-10 hours.

Mustard marinade recipe

You will need regular table mustard. If you prefer spicier dishes, choose mustard with horseradish. Also take any available salt, mayonnaise sauce, a little vegetable oil and soy sauce. Mix the ingredients in a bowl and thoroughly rub the cleaned, washed and dried goose carcass with this mixture on all internal and external sides.

Marinate on the counter (you can put it in a cool place) for about 4 hours. If you have chopped pieces of carcass, 3 hours will be enough.

Recipe for a spicy marinade made from spices and seasonings

For a mixture of seasonings and spices, the usual ready-made store-bought mixtures “For Meat” and “For Poultry” are excellent. They usually also contain spicy herbs. Or you can assemble such a mixture yourself. Take the following ingredients in equal parts:

• ground red pepper;
• ground black pepper;
• rosemary;
• sage;
• thyme;
• coriander.

Boiled

Goose in Tersky

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

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

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

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

In sour cream

Goose marinated in sour cream sauce and cooked in the oven. The finished dish is served with potatoes.

Composition of ingredients

When cooking goose in sour cream, use the following ingredients:

Step-by-step cooking process

Goose with potatoes with sour cream sauce is prepared in the following order:

1. Pour 1 liter of water into the pan, add 1 tbsp. l. salt, ground pepper and bay leaf. The contents of the pan are heated to a boil and left to cool.
2. The goose meat is washed, the fatty parts are removed and the carcass is divided into portions.
3. 2 onions, peeled and peeled, cut into half rings.
4. Place the goose meat in a bowl, sprinkle with chopped onions and pour in the prepared marinade liquid. Leave the meat to marinate in the refrigerator until the next day.
5. Peel the remaining onions and potatoes. The onion is cut into rings.

6. Place uncut potatoes and onions in a baking dish. Sprinkle salt and pepper on top.
7. Remove the goose meat from the marinade and dip the pieces with a paper towel. Place the meat on top of the potatoes. The top of the meat is salted and peppered.
8. The ingredients are spread on top with an even layer of sour cream and covered with foil.
9. The oven is heated to 200°. The form with meat and potatoes is sent to bake inside for 30 minutes.
10. After the specified time, reduce the temperature to 180° and continue baking under foil for another hour and a half.
11. Then remove the pan from the oven, remove the foil and continue baking until golden brown.
12. When the dish is ready, take it out, cover it again with foil and let it brew for about 10 minutes.
13. Before serving, sprinkle with chopped dill and hot pepper.