Goose is very tasty both fried and stewed, but the tastiest goose is baked in the oven. Don't be confused by the fact that the goose is very fat. Roasting a goose in the oven allows the fat to render out, leaving gourmets with dietary and very healthy meat. The benefits of goose meat are obvious. Dark-colored goose meat is rich in iron and copper. It contains selenium, phosphorus, magnesium, vitamins PP, A, C, group B, especially a lot of vitamin B2. Goose meat is recommended to be consumed to restore strength after serious illnesses. physical activity, to strengthen the immune system.

How to cook goose in the oven

Goose baked in the oven is quite simple to prepare if you know some cooking secrets. The main thing about goose baked in the oven is its uniform saltiness and soft meat, as if melting in your mouth.

• processing the goose before baking

The goose carcass must be prepared in advance for baking in the oven. Defrost, wash, clean, remove the outer phalanges of the wings. Goose is a rather fatty bird, so it is better to trim off excess goose fat. Don't forget to remove the wen! If necessary, the goose should also be oiled and any remaining feathers removed.

• how to cook soft goose
  

In order for the goose baked in the oven to be soft, it must be kept in the marinade. A clean goose carcass is rubbed with seasonings, salt, pepper and left for marinating. Before baking the goose in the oven, at least 12 hours should pass, and even better, marinate the goose for a day. A goose baked in the oven prepared in this way will be softer, more flavorful and evenly coated with seasonings. To speed up the process, some cooks introduce saline solution directly into the goose meat with a syringe, however, this risks the fact that when the goose is baked in the oven, the juice will flow out through the punctures and the meat may become drier. You can try plugging the punctures with wooden toothpicks.

• how to marinate a goose before baking

If you have little time, but really want to cook a goose baked in the oven, marinating the goose will help you. Try these quick ways marinate the goose for 6-12 hours:

1. The easiest way to marinate a goose is to soak the carcass overnight in a weak solution. apple cider vinegar.
2. The gutted goose can be thoroughly rubbed with coarse salt and black pepper, then poured with white wine and, wrapped in cling film, placed in the refrigerator for 6-8 hours.
3. Instead of wine, you can additionally rub the goose with a mixture of crushed cranberries and fresh herbs.
4. Thoroughly salt and pepper the gutted goose and poke holes with a fork. Then rub with berry juice chokeberry and leave in the refrigerator overnight.
5. Sprinkle the goose with salt and pepper, prepare a sauce of mustard and mayonnaise in a 1:1 ratio, add your favorite seasonings and coat the carcass inside and out, leave to marinate for 8-12 hours.
6. You can treat a goose carcass with grill kits, poultry roasting sauces, soy sauce, honey, etc. and leave for several hours in a cold place so that it is well soaked.
7. Wash the lemon and pour boiling water over it. First cut in half lengthwise, then into thin semicircles. Rub the goose inside and out with salt and pepper, place in a deep, wide mold, top with lemon slices, pour in white dry wine. Cover cling film and leave in a cool place for 10-12 hours. The same methods can be used for marinating turkey, duck or chicken.

• how to cook lean goose

You will also need toothpicks to help the goose fat render out faster. To do this, before baking or frying, you can make numerous punctures on the skin of the goose with a toothpick, but do not touch the meat!

• how to bake a goose in the oven - tips
  

1. At the beginning of baking, the goose in the oven should lie on its back, after 20-30 minutes you should turn it over onto its breast and at this moment you should reduce the heat. Every 10-15 minutes you need to baste the goose in the oven with the rendered fat, this will prevent it from drying out and burning. To prevent the fat on the baking sheet from burning and smoking, you should add a little water to it.
2. Every 20-30 minutes you should change the position of the goose in the oven, turning it on its back or on its breast. 40 minutes before it is ready, you should place apples around the goose, which can be replaced with potatoes if desired, in which case you will also have a side dish for the meat.
3. To check the degree of readiness of the goose, its carcass must be pierced at the widest point. If the juice flows out clear, the meat is ready; if the liquid is red or pinkish, let the goose sit in the oven.
4. If the goose has to for a long time place it in the oven so that it does not become dry; it is recommended to cover the carcass with foil, which will need to be removed thirty to forty minutes before the end of baking to form a beautiful crust.
5. When the baked goose is ready, transfer it to a platter and serve.

The cooking time for goose in the oven depends on its fat content and the age of the bird. The older the bird, the longer it takes to bake. The carcass must be baked until all the fat has been rendered, but no more, otherwise the meat will not be juicy. The approximate cooking time for goose in the oven is 2.5-3 hours.

• stuffed goose

Very often, a goose baked in the oven is stuffed. The goose is stuffed using various fillings(apples, prunes, porridge, etc.). Each country has its own characteristics of preparing and serving Christmas goose baked in the oven. So, in Germany it is usually served with red cabbage, dumplings and gravy based on the juices of the roast. In Sweden, roast goose is served with Brussels sprouts And apple mousse. In Russia, goose, as well as turkey, duck or chicken, are cooked not only at Christmas, but also for the New Year or for various celebrations.

Now, having mastered the simple subtleties of how to cook a goose in the oven, you can start baking the bird, using the filling to your liking.

Goose baked in the oven - simple recipes

A whole baked goose is holiday dish! It is better to send the New Year and Christmas goose whole into the oven for baking, first rubbed with spices and stuffed with garlic and lemon.

Goose baked in the oven

• goose carcass,
• 5 garlic cloves,
• ½ lemon
• salt,
• seasonings: black pepper, Bay leaf, sage and oregano,
• empty Glass bottle or bank.

How to cook goose baked in the oven recipe:

Rinse the goose thoroughly. Mix salt and pepper, you can add other seasonings, and rub the mixture over the entire carcass inside and out. The bird must be left in the cold for at least three hours, or even overnight, so that the skin dries out and turns out crispy when baked.

Cut the garlic into slices, lemon into half rings. Pierce the skin over the entire surface and stuff with lemon slices and garlic slices. Place a bay leaf, a few pieces of garlic inside the belly and place the bottle. This is necessary for the carcass to keep its shape. Connect the edges and sew up the hole.

Grease the casserole dish, baking tray or mold vegetable oil and place the bird back up. Send to cold oven and light the fire. Bake the goose carcass for about two to three hours (220C), periodically basting with rendered fat. Let the finished goose stand for half an hour in the cooling oven, then you can take it out.

Baked goose with prunes and apples (simple recipe)

• goose - from three to five kilograms
• freshly ground black pepper - at your discretion
• 300 grams of prunes (preferably pitted)
• kilogram of yellow sweet and sour apples
• table salt - to your taste
• two large onions

How to cook goose with prunes and apples:

Goose prepared according to recipe with fruit filling, it turns out incredibly appetizing and juicy. Prepare the goose carcass for baking. When you are done with all the preparations, remove the core from the apples and cut them into large slices, and cover the prunes with warm water and set aside for a while (about fifteen minutes). Peel the onion and chop it into thin half rings, then transfer to a bowl with fruit. Salt and spices at your discretion. The prunes should have softened by now, so drain the excess liquid from them, rinse them a little and dry them well, placing them on a tray. paper towel. Then cut into cubes and combine with onions and apples. Now mix all the above ingredients thoroughly with your hands and ready-made filling stuff the goose. Take a thread with a long, thick needle and sew up the hole in the bird or pinch the skin with toothpicks.

To prevent the meat from turning out bland, mix in a separate bowl table salt and black pepper, add your favorite spices if desired. Then rub finished product game and wrap it in foil. However, you shouldn’t put the dish in the oven right away - keep it for a while. room temperature about fifteen minutes. In the meantime, preheat the oven to 200 degrees, then place your masterpiece in it. The goose is baked for at least 2.5 hours. A few minutes before cooking (about ten), open the foil to allow the bird to brown.

Goose baked with apples and prunes

• 1 goose,
• 250 grams of prunes,
• 5 apples
• 1/2 lemon
• 1 glass of wine/milk/water/broth,
• 1 teaspoon cinnamon,
• 1.5 tablespoons mustard, salt and pepper

How to cook goose baked in the oven with apples and prunes recipe:

First, soak the prunes in hot water and set aside. Mix salt, pepper and mustard. Coat the goose with this mixture. First outside, then inside. No oil or honey is needed here. Because of the honey, the goose will turn black, there will be too much oil, because the goose is already extremely fatty. They put the goose aside.

Peel and core the apples and cut into large pieces. On average there were 12 pieces. Sprinkle them with lemon juice and sprinkle with cinnamon. Drain the prunes and mix with the apples. Place apples and prunes into the goose. If suddenly there are not enough apples and prunes, cut more, the main thing is to stuff our bird tightly and completely. Sew the goose tightly.

After which there are two ways of development of events. If you have a goose cage that will easily fit your goose, use it. If there is no caterpillar, then you need to make a sealed house out of foil, into which we pour a glass of liquid (milk, water, broth, and also better wine), after which we place the goose on a baking sheet. Pinch the walls so as to seal the house as much as possible.

Place the goose in the oven for 2 hours and 30 minutes. We cook for the first hour at a temperature of 200 degrees, then reduce it to 180. After this time, we remove the foil. By that time the liquid will all have evaporated, but an incredible amount of fat will take its place. Pour this fat over the goose carcass and send it already opened to the oven. We have a long two hours ahead of us. Every 15 minutes we need to baste the duck with the fat that has been rendered from it. Moreover, for the first 60 minutes we cook it on the back, then for 30 minutes we turn it over to the breast, and then return it to the back. The main thing is to water the goose every 15 minutes! After two hours of exceptional attention to your person, our goose will be covered with a dense tan - take it out of the oven!

Goose baked in apples

• goose 3-4 kg,
• 10 apples
• salt,
• garlic to taste.

How to cook goose baked in apples:

Defrost the goose, sprinkle salt on the outside and inside and rub with squeezed garlic only on the inside. We cut sour apples like Antonovka into large squares, stuff the goose and sew it up with thread. Place halved apples on the sides. Then cover with foil and bake until beautifully golden brown.

Baked goose with apples and sauerkraut

• goose 3-4 kg,
• sauerkraut 2 kg,
• 2-3 apples,
• salt, pepper, spices to taste.

How to cook goose baked in the oven with apples and cabbage:

Wash the goose and wipe it. Then rub the top with spices and salt, be sure to pierce the goose in several places. We stuff the bird with cabbage, cut the apples into 4 parts and also put them inside and sew them up. In a clean duckling pan, fry the goose a little on all sides, close it and put it in the oven. To prevent the top of the goose from drying out, after about 25 minutes, pour over the juice that has accumulated from the dish.

Christmas goose baked with grapefruit

• 1 kg portioned meat goose
• 2 pink grapefruits (carefully peeled of all membranes, sliced ​​if possible)
• 1-2 sour apples
• black ground pepper
• curry
• rosemary
• goose fat (about 100 g, cut into small pieces)
• 50 g orange juice

Salt and pepper the goose meat, sprinkle with curry, place in glass mold or goose meat, topped with grapefruit, apples, goose fat and rosemary, pour over the juice and place, uncovered, in the oven at 200 degrees Celsius. When the meat is browned (about 15 minutes) and the fat has melted, pour the fat over the goose, cover with a lid, reduce the temperature to 175 degrees, put in the oven and simmer for about two hours, basting with the resulting fat from time to time.

The finished meat will literally separate into strings.
Unfortunately, the resulting sauce cannot be used, it is very bitter, but the meat is impeccably tasty.

Baked goose with sauerkraut, honey and apples

• head of white cabbage
• sauerkraut
• bulb onions
• half a kilo of apples
• honey 2-3 tablespoons (or lingonberry/cranberry jam)

Dismember the goose without cutting off the fat. Fry until crusty in a frying pan over high heat, without adding salt, just pepper. Don't pay attention to the fact that the meat will be tough - we'll finish it by stewing. Place the goose fried with rendered fat in a patch or simply in a heavy saucepan with a ground-in lid. Add a little water and simmer with the addition of fried onions for at least an hour over low heat, until almost soft. Then pour the contents of two cans of sauerkraut and a small head of white cabbage into the pan. Salt and add 2-3 tablespoons of honey and 1/2 kg of apples, cored but not peeled - better than second varieties. Simmer until the apples are completely soft. Now listen carefully. A goose is not a duck or even a turkey! Nevertheless, this method of stewing poultry is also applicable to those that are not a goose by definition. Honey can, after all, be replaced with sugar, or you can fork out for a jar of lingonberry or cranberry jam. Acceptable and desirable seasonings are: saffron, curry, dried pomegranate, barberry. I do not recommend oregano or oriental spices in general.

Recipe for Christmas goose with quince

On Christmas Eve, it’s good to know the recipe for making Christmas goose with quince. The prepared goose carcass must be salted inside and out. Prepare quince fruits: peel them, remove the seed pod, cut into thin slices, add sugar, cinnamon, mix everything. Stuff the goose with this mixture, sew up the cut and simmer in the oven until done, periodically basting with the resulting juice. Serve the Christmas goose with whole quince, topped with pickled fruit.

Goose baked with cherries

• goose fat
• cherries
• garlic
• cherry wine or Cherry juice
• apples - 2 pcs.,
• pears - 2 pcs.

The recipe for cooking goose with cherries would be more correctly called a recipe for preparing delicious goose in wine-cherry sauce with fruit. This kind of goose does not take very long to prepare (faster than duck) and will be very useful on Christmas night.

So, cut the goose carcass into solid portioned pieces or take ready-made goose fillet (now it is sold in large markets in Moscow).

Stuff each piece generously with garlic: make small deep cuts with a knife and insert half a clove of garlic, cut lengthwise, into each piece. In addition, stuff the meat with pitted cherries. Thus, for each piece there will be approximately 3-4 garlic and 2-3 cherries.

Season the pieces well with salt and pepper, sprinkle with a mixture of coriander, nutmeg, curry, ginger and simmer over high heat in a deep frying pan under a lid. After 15 minutes, reduce the heat slightly and simmer until almost all the liquid has evaporated.

Then pour in about three quarters of a glass homemade wine from cherries, and if there is none, then cherry juice and simmer for as long as possible until the liquid evaporates. 15 minutes after adding wine, add half a glass of pitted cherries (you can defrost cherries from a bag).

When the meat is ready it will have a very beautiful view and can be easily pierced with a fork or knife.

Place 2 apples and 2 pears, cut into quarters, into the same frying pan and let stand for another 5 minutes, no more, so that the fruits become slightly soft, but not “overcooked”. Serve the goose with stewed cherries and fruit.

Goose baked with potatoes and apples in the oven

• goose fat
• onion- 1 PC.,
• apples - 3 pcs.,
• parsley
• potato

You need to prepare the carcass of a young goose. Melt goose fat and fry finely chopped onions (1 pc.) in it.

Peel and cut 3 apples into slices and simmer along with the onion. Next, add finely chopped goose giblets: liver, heart, stomach, as well as a bun soaked in milk, 0.5 cups of finely chopped parsley, salt and pepper to taste.

Mix the mixture thoroughly, stuff the goose with it, sew up the belly and neck, place on a baking sheet and fry in the oven with a small amount fat, periodically pouring the resulting liquid.

When the goose is ready, place the peeled and cut into large pieces potatoes on a baking sheet and put them back in the oven until the potatoes are browned.

Goose baked on a bottle

• apples
• berries
• greenery

The entrails and breast bones are removed from the goose, a bottle is placed inside, around which apples, berries, and herbs are placed. Everything is sewn up and set to bake.

Goose breast with oranges

• goose breast
• oranges
• dry red wine
• bouillon

This dish will perfectly decorate a holiday table - best of all New Year's. And it is not very difficult to prepare. Sold in stores goose breasts, usually two per pack. Make a cut in the skin and rub the meat with salt and pepper. Fry the breasts on all sides until the skin turns a nice brown color.

Boil dry red wine in a frying pan, add black, coarsely ground pepper and broth. Place the breasts on a baking sheet and pour in the wine-broth mixture. Simmer at 200 degrees in the oven for about 15 minutes. Peel and cut oranges into slices, fry in oil. Remove the finished goose breasts and pour the sauce remaining on the baking sheet into a saucepan. Boil the sauce and thicken with starch diluted in water to the consistency of sour cream. IN ready sauce omit orange slices. Serve breasts covered with sauce.

Goose baked in the oven, the best hunting recipes for cooking baked goose

Andrey Shalygin: Whether you caught a goose while hunting and cooked it right away, or whether you froze it until Christmas, or as a main dish for New Year, it doesn’t matter at all, housewives just need information on how to cook a goose in the oven.

Below we have prepared a lot for you good recipes, however, we will tell you in detail about the simplest and most accessible. In fact, goose is not a very enviable game from a culinary point of view, since (especially in the fall) it has a lot of bones, and as for meat, any store-bought chicken will have more. As they often say in the villages, there is only one piece of steel in those geese.

But it happens that a goose is purchased - then the carcass is so large that it can be shoved into regular oven it becomes problematic. Moreover, It's very difficult to cook a large goose in a regular stove - it doesn't cook in the middle, it burns around the edges... Complete difficulties and troubles. It’s not at all difficult to cope with these problems, unless your husband wanted the goose to be whole carcass. If the goose is purchased, then I think that a man, looking at the price of a store-bought carcass, will quickly agree to half, try to get rid of problems this way.

If there are no problems with this and you do not need to show the whole goose, then feel free to cut it into large pieces(quarters) - however, this must be done either with very good knives, for example, SAMURA. This should only be done with very good knives, because the goose has many fairly strong bones, which (especially if you take a frozen carcass) not every knife can handle, especially in women’s hands. The most convenient way to butcher a goose is with special kitchen hatchets.

Photo by Andrey Shalygin

Moreover, having cut the goose, you need to stuff it with lard and garlic, making thin deep cuts between the ribs and around the main bones, which can also be done carefully only with very sharp and good knives.

The secret of uniform cooking hard wild goose (to avoid dryness, stuffed with lard in the fall, and to fight off the smell of game - with garlic) and tender potatoes and apples, is that first, the stuffed goose is baked in the oven, laid in pieces, skin side down, wrapped in foil so that it doesn’t dry out, but is well baked and steamed (game is a bit tough).

And then, when he is almost ready, the foil is unrolled and potatoes and apples are placed around the goose. with fruit (dried apricots, prunes, everything to taste) and it all goes back into the oven until full readiness goose and apples with fruits and potatoes.

Photo by Andrey Shalygin

Again, when everything is ready, you will again need very sharp (preferably made of real Japanese steel) knives to cut the goose so that pieces of lard, pieces of garlic and pieces of fruit are visible on the cut. But there is another secret in thinly slicing a goose - a cross cut makes meat significantly more tender when biting, completely eliminating thin pieces with cross lamination - any toughness of game.

Now Your task is to use sharp and thin knives to separate all the bones from the meat, arranging the meat in portions on plates and symmetrically topping it with baked potatoes, apples and fruits, pouring lingonberry sauce over the edges and serving fruit in rosettes. If the goose was shot from a smooth bore, then you will even need good knives that are not afraid of encountering lead, or even more so, modern tungsten shot.

Photo by Andrey Shalygin

With this serving and cooking method, absolutely any goose will be tender, and no one will understand whether it was bought in a store or caught on a hunt. And the result and quality are always guaranteed, since the dryness and toughness of the game will be removed by stuffing and proper thin slicing, the smell will be removed by stuffing with garlic, there will be no undercooking, since the goose is cooked in pieces and on its own separately from apples and potatoes, and the beauty of presentation and combination baked potatoes, poultry, fruit, apples, garlic, lingonberry sauce... will allow a small half of a goose to feed at least 4 people.

And no one will have to saw the dry reinforcement of the skeleton of the poor bird, laid out in the middle of the table, threatening to stain everyone sitting around.

Photo by Andrey Shalygin

Previously hunting recipes:

Divide the goose meat into portions, wash with running water, dry and place in a frying pan heated with vegetable oil. Fry the goose pieces on both sides until golden crust, about 7 minutes on each side, over medium heat. Add salt and pepper to taste.

Place the fried meat in a heat-resistant dish, add diced peeled pumpkin, apple slices and coarsely chopped peeled onion. Add bay leaf and rosemary, if necessary, you can add a little more salt and spices.

Pour in hot water so that it fills half the form.

Cover the pan with foil and place in an oven preheated to 180 degrees for 1-1.5 hours. The baking time will depend on the age of the goose. Therefore, after an hour spent in the oven, you need to remove the dish and check the meat for readiness. If the meat has become soft and can be easily pierced with a knife, then the dish is ready.

Delicious goose, cooked in pieces in the oven, can be served on the table. Very good recipe! Try it!

How to cook a goose in pieces so that the meat is soft, and how to work with an uncut carcass? This question begins to torment housewives as soon as the holiday approaches, since the goose has long been considered a bird for a special table.

Contrary to the stereotype that has been created, this is by no means American tradition- also in ancient Rus' goose was always served at feasts, and even in tsarist times it did not disappear from holiday menu. And, despite the fact that this bird is not as popular as turkey or chicken, it never hurts to have several “crown” recipes using it.

How to cook goose with apples in the oven: an unusual recipe with photos

Baked this recipe very goose delicate taste, the tone of which is set by the filling. If you want to make it more tart, add lingonberries to the list of ingredients or replace apples with quince. At the same time, the dish, unlike the traditional goose in apples, is very satisfying due to the presence of mushrooms, onions and buckwheat, which makes it a great option for lunch.

Compound:

• Goose carcass - 2.5-3 kg
• Sour apples, not large - 4-5 pcs.
• Porcini mushrooms – 120 g
• Onion - 1 pc.
• Buckwheat – 50 g
• Garlic cloves - 3-4 pcs.
• Natural Greek yogurt – 70 ml
• Cardamom - 1/2 tsp.
• Nutmeg - 1/2 tsp.
• Sage - 1/2 tsp.
• Butter - for frying
• Salt - to taste

Preparation:

Most often, 2 hours is enough for the meat to be completely cooked, and for the bird itself to acquire a brown tint and a characteristic crust. But if this was not enough, you can increase the time by another 40-60 minutes by lowering the oven power to 170 degrees. When pierced, a finished goose will secrete clear juice, and raw - pinkish. In 15-20 minutes. Before the end of the procedure, it is recommended to cut the remaining apples into quarters and place them on a wire rack so that they also become soft.

Baking a cut-up bird is much easier than working with a whole bird, if only because it becomes possible to use less meat, and also not to worry about the ratio of the size of the oven and the bird itself. You can cut it in 2 ways: either disassemble it into its component parts, or cut off all the meat from the bone. The latter option is ideal for roasts, where you need to mix meat with vegetables and/or grains, keeping all the ingredients the same size. And if the goose is the central object of the table, it is better to divide it into legs, wings, breast, etc.

Compound:

• Goose carcass – 3 kg
• Lettuce - bunch
• Cherry tomatoes - 8-10 pcs.
• Fresh basil - for garnish
• Dry white wine – 150 ml
• Liquid honey – 50 ml
• Provençal herbs - 2 tsp.
• Sea salt coarse grind- 2 tbsp.

Preparation:

1. Wash and gut the bird, cut it with a kitchen hatchet or a strong large knife. Rub each piece with salt, pour wine over it and put it in the refrigerator for 5-6 hours. If possible, leave it for 8-10 hours: professionals advise marinating the goose in the evening and continuing to work with it in the morning.
2. Grind the Provençal herbs with a pestle, mix with honey, process the skin of the bird with them, wrap each piece in foil, place in an oven preheated to 190 degrees for 90 minutes.
3. After the specified time has passed, unwrap the foil, place the poultry pieces on a wire rack or baking sheet, bake for another 40-50 minutes, turning occasionally so that the crust appears evenly. Before serving, wash and cut the cherry tomatoes into halves and garnish the dish. fresh basil, and cover the bottom of the plate with fresh lettuce.

This recipe allows you to use any side dish with meat without creating a conflict of flavors. If you do not like to use alcohol, you can replace it with pomegranate juice in the same volume.

Basic rules for working with poultry

Most often, housewives are looking for a way to cook a goose in the oven so that the meat is soft and juicy? It often happens that the skin has long since begun to crunch and turned brown, but inside the meat is still pink and does not separate into fibers well. Or, the meat is tender in the middle, but hardened towards the edges, and the skin is completely burnt. Why does this happen and how to prevent it?

• First, check the operating parameters of the oven: all heating elements (i.e., its heating elements) must be turned on, and the pan, baking sheet or grill with the bird must be located strictly in the middle. Moving down or up causes some of the meat to receive less heat and cooks unevenly.
• Secondly, take care of the marinade: if you do not want to distract attention from the stuffing or garnish that accompanies the bird, make the most simple mixture based on water with the addition of apple cider vinegar or lemon juice. The carcass must be kept in such a liquid for at least 2-3 hours, and it is better to extend this period to 5-6 hours. Ideally, the goose is marinated for 12 hours, during which it is kept in a cold place.

But as for fat, it is undesirable to add it: goose is not dietary bird, and processing with oil, mayonnaise or sour cream leads to the fact that the degree of fat content of the dish increases, and along with it its absorption deteriorates. Experts advise paying attention to sour and salty foods as a basis for the marinade: these can be citrus fruits, unsweetened berries and fruits (lingonberries, currants, etc.), the previously mentioned vinegar, dry wine, soy sauce.

• The ideal spices for this bird are saffron, marjoram, sage, savory, and rosemary. You can turn to tarragon, thyme, and the most versatile are parsley and dill, basil, and thyme. They rub the carcass not only from the outside, but also from the inside.
• If you want to achieve very soft meat that literally melts in your mouth, bake the goose not whole, but in pieces: at the same time, it can be divided into parts (like an ordinary bird- breast, thighs, etc.), or you can cut it into slices 4-5 cm thick. In the latter case, the dish will cook much faster.
• If you need to get soft, juicy meat from an uncut bird, make transverse cuts along it at a distance of 7-10 cm from each other, 3-4 cm deep. In these slots you need to insert pieces of those vegetables or fruits that are baked with the goose. It is best if they are very juicy - slices of oranges or lemons, pineapples, etc.

Hello, friends! Without hesitation, I decided to tell you several ways to cook this wonderful bird in the oven. After all, very soon the most happy holidays – New Year and Christmas. And we all know very well that these days this dish is the most desired on the table. But for the guests to leave happy and for you to be happy, the goose must turn out soft and juicy. To do this, first of all you need to know the secret of choice if you buy it on the market.

Festive, domestic goose in the oven

How to choose the right goose?

1. As a rule, country birds are always fat. Therefore, making it juicy will not be difficult. After all, when baked, it will soak itself in its own fat.

2. You should choose a carcass that is not very large in size. It’s better to buy a medium one so as not to spend a lot of time on it. And also, if the goose is too big, it means it’s old.

For baking the best choice from 2 to 4 kg., if you look at the weight.

3. Age can be determined by the paws. The membranes on them are soft, and they themselves are yellow. The chest should be flexible, like a chicken's. This means he is young. U old bird on the contrary, the sternum is very hard, and the paws are rough and reddish.

Remember! If the goose is frozen, it is difficult to determine whether it is fresh or not. Therefore, it is better to take it chilled for cooking.

4. There should be no foreign odors or stains on it. When you press the meat with your finger, it should return to its previous shape.

As you can see, there is nothing difficult in choosing, and now let’s move on to the recipes themselves.

Since goose meat is quite thick and oily skin, then in some cases the meat may turn out dry and hard. But even worse, if the preparation is incorrect, there will be a fatty taste in the mouth. To avoid all this, I suggest you quite interesting recipe. It will make the dish soft and juicy. In general, a fabulous yummy, and very juicy!

To prepare we will need:

• Goose – 3 kg;
• Allspice – 3 pcs.;
• Red pepper (sweet paprika) – 0.5 tsp;
• Salt – 1.5 tbsp. l.;
• Bay leaf – 4 – 5 pcs.;
• Dried garlic – 1 tsp;
• Vegetable oil – 1 tbsp. l.;
• Black pepper – 0.5 tsp;
• Green apples – 3 – 4 pcs.;
• Italian herbs – 0.5 tsp.

Preparation:

1. First you need to prepare the marinade. Allspice crush it thoroughly, you can simply press it with a knife. Place in a shallow plate.

2. We also send sweet paprika, salt, garlic, finely broken bay leaf, black pepper, italian herbs. Mix our entire mixture and add oil.

3. Mix everything again and our marinade is ready.

By the way, you can add seasonings to suit your taste, there are no restrictions here.

4. Take the goose and cut off the wings. It is also advisable to remove the tail with fat; we don’t need it.

If you don’t trim them, they will simply burn in the oven, and we don’t need extra odors.

5. Rub our goose with spices.

6. Place in a regular bag and refrigerate for 12 hours. This is done so that the meat becomes well marinated.

8. Cut the apples into quarters and place them inside the goose.

9. We pin it with toothpicks and tie it with thread.

10. Take 3 layers of foil and wrap the goose meat. Yes, I almost forgot, you can also put chopped carrots and onions in there.

11. Heat the oven to 250° and set for 40 minutes. Then reduce the temperature to 180°, bake for another 2 hours.

12. After the time has passed, remove from the oven and remove the fat and carrots.

13. As you can see, the goose even burst, that is, it tore. And this means that it turned out soft and juicy.

Well, everything is ready. Now let's move on to the next method.

Goose with apples and potatoes baked in a sleeve - a delicious recipe for the New Year

I offer a recipe for a festive goose. There is nothing complicated about it. The most important thing: you don’t need to have the knowledge of chefs and cooks, but just take it and cook it with your own hands. You can easily get a pretty tasty dish for the New Year and a Christmas table for a large company.

Ingredients:

• Goose – 1 pc.;
• Apples – 4 – 5 pcs.;
• Potatoes – 8 – 10 pcs.;
• Salt - to taste (depending on size);
• Provençal herbs – 1 tbsp. l.;
• Nutmeg – 0.5 tsp;
• Black pepper – about.5 tsp;
• Rosemary – 1/4 tsp;
• Basil – 0.5 tsp;
• Bay leaf – 3 pcs.

Preparation:

1. Cut off the wings and throat from the bird. If necessary, remove the remaining feathers with tweezers. Wash thoroughly outside and inside so that no traces of blood remain. Be sure to remove the heart, liver, and lungs from the goose.

By the way, there is no need to throw away the cut parts. You can make excellent broth from them or use them to make jellied meat.

2. Rub the goose meat well with salt and spices ( nutmeg, pepper, rosemary, basil) from all sides.

3. We put apples in the belly, they will give us more juiciness and softness. There is no need to sew up the goose.

It is better to take green and sour apples.

5. Place on a baking sheet or in a baking dish and place in the oven at 180° for 1 hour.

6. Peel and coarsely chop the potatoes, salt and season Provencal herbs. We also send the bay leaf there and mix.

7. Once the time has passed, take out the goose, carefully cut it and throw away the sleeve.

It is better to remove the leaked fat, otherwise our chopped potatoes will simply drown in it.

8. Place the potatoes around the bird and put them back in the oven.

9. Continue baking for another 1 hour. During this time, the goose will become softer and more tender.

Everything is ready, put it on large dish and serve to the table. I hope it turned out quite satisfying, because everything was cooked in goose fat. Bon appetit!

How to cook wild goose in the oven so that the meat is soft and juicy

Many people ask why a dish is always prepared from... poultry, but how to cook wild goose? In this way I wanted to talk about it. It turns out soft and tender with a crispy crust. For a birthday, such a delicious treat will be irreplaceable. Your guests will leave you happy.

We will need:

For the marinade:

• Apple cider vinegar – 250 ml;
• Water – 250 ml;
• Ginger – 2 tsp;
• Garlic – 2 tsp;
• Bay leaf – 3 pcs.;
• Peppercorns – 8 – 9 pcs.;
• Oregano – 2 tsp;
• Rosemary – 2 tsp;
• Onion – 1 pc.;
• Salt – 1 tbsp. l.;
• Sugar – 1 tbsp. l.;
• Basil – 2 tsp;
• Orange – 1 pc.

For cooking:

• Goose – 1 pc.;
• Apples – 4 pcs.;
• Prunes – 150 gr.;
• Potatoes – 4-5 pcs.

Preparation:

1. First you need to prepare the marinade. Mix vinegar and water. Add our spices that are needed for the marinade. Squeeze the juice from half the orange, and leave the slices of the remaining half whole. Mix the whole mixture.

2. We also pre-coat the goose with salt and pepper and place it in our marinade. Add water to cover half the bird. Cover with cling film and place in the refrigerator for a day.

3. After time has passed, turn it over to the other side and leave it for the same amount of time. This way the meat will marinate well and when cooked will be very soft.

4. After the goose has marinated, remove the excess entrails. We leave the heart, liver, stomach. We fill it with one half of apples and prunes. The second half will go with potatoes a little later as a side dish.

5. Using toothpicks, sew up the belly and place it in a baking bag. You need to make small holes at the top of the sleeve.

6. Transfer to a baking sheet and place in the oven, preheated to 180°, for 3 hours. That is, how much your bird weighs, that’s how much it should be cooked.

If the goose is 4 kg, then bake for 4 hours!

7. After the time has passed, remove the baking bag. We surround it with apples and potatoes. Place in the oven for another 30 - 40 minutes.

Readiness can be determined by the meat falling off the bone on the legs.

Everything can be served to the table.

How to marinate a goose for baking in the oven

I suggest you consider simple marinade for baking. The choice, of course, will be yours as to which recipe to choose from those offered. But in any of these cases it turns out juicy and very tender. The most important thing for the goose is that it sits in the marinade for a day. But, if this is not possible, then at least 12 hours. This should be done so that all the goose smell disappears and it becomes softer.

For the marinade we need:

• Salt – take 1 tsp for 1 kg of goose;
• Pepper - to taste;
• Lemon – 1/2 pcs.;
• Dry dill – 1 tsp;
• Goose – 1 pc.

Preparation:

1. First, remove the remaining feathers from the meat using tweezers.

2. Using a toothpick, half a millimeter deep, make holes all over the bird. There is no need to go very deep, otherwise the fat will get into the meat, and this is of no use to us.

3. We remove the skin near the abdomen where the legs are. We also remove the neck. These parts of the body have the most fat. Of course you can leave this, this is done solely at will. The wings can also be cut off to prevent them from burning.

4. Preparing the marinade: salt, pepper, dry dill mix well. We rub the goose with it on all sides, respectively, from the inside too. This is where half a lemon comes in handy. Squeeze the juice out of it and also rub it into the bird. It will help soften our product.

Do not overdo it, otherwise the meat will be sour.

5. Wrap it in a bag and put it in a cool place for a day to marinate.

6. After the time has passed, you can stuff it if you wish (with apples or prunes as described in the recipes above), or you can put it on a baking sheet empty, but before that, pack it in a sleeve. Bake with it for 2 hours at 200°, then remove and continue to keep in the oven until ready (a little over an hour). This creates a crispy crust on the goose.

When you remove the sleeve, do not forget to occasionally pour the rendered fat over it.

Everything is ready, let's serve.

Video on how to cook delicious goose in the oven

I recently watched a video and found a simple and very interesting recipe. Of course, I haven’t had time to cook it myself yet, but I’m thinking for lunch or have a nice dinner it will come in handy. Moreover, it also looks very appetizing. Let's try it and write in the comments what happened. I will be very grateful.

After watching, you noticed how quite simple everything is. The main thing is to have a good appetite and the desire to cook it delicious dish. Then the goose itself will be really soft and juicy, because when you cook with soul, the dish turns out tastier!

See you soon, Bon appetit! I wish you a happy holiday and weekend.

The national dish in ancient Rus' for holidays was baked goose. What's more appetizing than fried poultry with a crispy crust? festive table. Wild goose roasted at home will be a decoration for any holiday. However, not every cook knows how to cook a goose deliciously and knows all the cooking secrets. A goose baked as a whole carcass requires serious attention. However, today such secrets are available to many interested people, and using them correctly, you can conquer guests and family members with your cooking skills.

To know how to cook a goose correctly, you must first study all the properties of goose meat. Roast goose can be tough if you don't cook it correctly and don't follow all the rules. To make it soft, it is pre-prepared and kept in the refrigerator. First, the carcass is plucked and gutted, and all remaining feathers are removed. It will help you with this open fire. After this, the goose is placed in a cold place for several days.

There are other ways to prepare goose meat for baking to give it juiciness and softness. Here are some recommendations on this issue:

1. Soaking a whole carcass in a low concentration vinegar solution. It is recommended to take apple cider vinegar and soak it for at least 8 hours, for example, in the refrigerator.
2. Rinse the carcass thoroughly, then salt it well and rub it with herbs, then keep it in a cold place for 8 hours.
3. The gutted bird is rubbed with pepper and salt, poured with wine, then wrapped in cling film and placed in a cool place overnight.
4. The carcass is rubbed with a mixture consisting of crushed cranberries, herbs and salt.
5. The carcass is pierced with a fork in several places, then chokeberry juice is squeezed out and the meat is rubbed with it.

Goose meat is usually very fatty, so before roasting it is necessary to trim off the fattest parts. An older goose has dry meat. Therefore, a marinade is prepared in advance, in which the carcass is kept for a certain time.

There are several popular ways to marinate goose. Today we’ll look at three common pickling options.

1. Take honey and mustard in a ratio of 1: 2. Mix everything thoroughly and coat the carcass with this mixture.
2. The marinade for keeping the carcass in it overnight is prepared in this way. Scald the lemon and cut into circles. Rub the goose carcass with spices and cover lemon slices, and pour dry white wine. To completely immerse the goose in such a marinade, a deep container is required. For the marinade you will need one bottle of wine. Cover the container with cling film and place in a cool place.
3. Cooks who want to learn how to make goose tasty and how to cook it in pieces need to master the following option for marinating goose. You need to take mayonnaise, butter, eggs, mustard, finely chopped prunes, pepper, salt and spices. Mix all the products, place the goose pieces in the resulting marinade and keep in a cold place for at least two hours. Before cooking the goose in pieces in the oven, the remaining marinade can be used a second time to season another carcass. Sometimes a sleeve is used, the marinade is poured into it, and the goose is placed.

Secrets of delicious cooking

To obtain appetizing and delicious dishes, the cook must not only know what dishes are prepared from goose, but also the secrets proper preparation meat for heat treatment. This process is simple but requires patience and time.

If the goose meat is fresh, then you must have the skills of plucking the bird, as well as gutting the carcass. If the goose is frozen, then you need to take it out of the freezer and put it in a regular section of the refrigerator, with a positive temperature. To prepare a goose dish, you must carefully remove any remaining feathers. They can be removed with tweezers. If there are a lot of residues, then you can use different existing plucking devices. The wings need to be cut off, as well as the too fatty parts of the carcass, with a sharp knife.

Game goose baked until crispy turns out delicious if you apply the following secret. You need to take a pan, pour water into it and boil. Place the goose carcass in boiling water for one minute. If it does not completely fit into the pan, you can lower the front first, then the tail. The water from the carcass must be drained and the meat thoroughly dried. Then rub the carcass with spices, salt and pepper, leave for two days so that the meat is saturated with this mixture.

Experienced chefs know how to properly salt a goose, but novice housewives and young cooks do not know this. In this matter, you need to focus on the weight of the carcass; use 1 teaspoon of salt per kilogram. Experienced chefs advise seasoning the wild goose dish with special seasonings, including black pepper, cumin, sage, rosemary and oregano.

Popular way proper preparation whole goose carcass in the oven is stuffing. You can stuff the carcass different products. However, for the best result, you need to learn some secrets of this operation.

1. The inside of the goose should not be filled completely, but two-thirds. This is due to the fact that when heated, the filling increases in size.
2. The minced meat should not be made loose, it is better to compact it.
3. After filling the cavity of the carcass with minced meat, it is closed and secured with toothpicks, or sewn up with thread, making large stitches. After cooking, the threads should be easy to remove. The hole must be closed securely to preserve the released juice and aromatic aroma.
4. To add aesthetics to goose meat, the legs must be tied before putting it in the oven.

Most often, a wild goose has to be baked for about three hours. In this case, you need to follow a certain order and temperature regimes. Place the goose on a baking sheet in an oven heated to 250 degrees and bake for 20 minutes. Then the temperature is reduced to 180 degrees and baked until fully cooked two more hours.

The time for baking a goose in the oven depends on the type oven. Therefore, the cook must set the correct temperature. You should not bake the goose at very high temperatures. high temperature, but it will take longer to bake. The cooking time depends on the size of the goose. The readiness of the meat is checked in this way: gently press on the carcass, if a clear liquid is squeezed out, the goose is cooked.

To ensure that the baking procedure does not cause you any inconvenience, you must create certain conditions in advance. A baking tray for goose should have high sides so that the fat that is released from the meat does not drip onto the hot surface of the cabinet and does not burn, releasing a pungent odor. You can pour water into the pan. To cook wild goose with apples, you need to put apples in it 30 minutes before it’s ready.

When baking goose in the oven, you need to carefully monitor the preparation. The carcass must be turned over every 30 minutes. This results in a more uniform crisp formation. First, the goose is placed with its chest up, then turned down. From time to time, the carcass needs to be watered with the juice generated from it. This continues until fully cooked. Then the threads are removed from the goose, and the carcass is placed on a large dish. The remaining fat is great for use in other dishes.

Goose dishes cooked in the oven have become widespread. They turn out to be very appetizing, tasty and healthy for humans. There are many recipes that use both common common products and exotic original ingredients.

This is a popular cooking method delicious goose in the oven, which requires following products:

• a large wild goose carcass weighing about 3 kg;
• apples – 1 kg;
• oranges – 1 kg;
• apricots – 200 gr;
• walnuts – 100 gr;
• prunes – 100 g;
• onion – 1 head;
• garlic – 1 clove;
• ground red pepper.

Cut the listed fruits into pieces, remove the seeds, and mix everything. Coat the prepared goose carcass inside and outside with spices. Rub the inside of the cavity with garlic, stuff the carcass and secure with thread. Place the goose on a baking sheet, having previously greased it with vegetable oil. Place the remaining apples and onion near the goose. Cover everything with a lid and pour the juice over the goose several times during the baking process.

This way the goose cooks for about three hours. Remove the lid 15 minutes before the meat is cooked. This is done to create a crispy crust. Excess liquid drain, pour over top of carcass orange juice, which gives the dish a special aroma and piquancy. This great recipe goose cooked in the oven.

Before serving the goose, remove the threads, sprinkle the meat with chopped herbs, and garnish with orange and apple slices.

For such an original wild goose dish, the following ingredients are required:

• wild goose carcass weighing 2 kg;
• chicken liver – 200 g;
• onion – 1 head;
• rice – 300 gr;
• nuts – 100 gr;
• dry white wine – 100 g;
• spices to taste;
• olive oil 100 gr.

Rub the plucked poultry thoroughly with spices, salt and olive oil, put in a cold place for 8 hours. Boil rice in salted water. Cut the onion and liver into cubes. Fry the onion, add wine and liver. Simmer everything together for 15 minutes under the lid. Make a mixture of nuts, rice, liver, add spices, and stuff a wild goose carcass with it. Secure the hole in the carcass with threads or wooden toothpicks, and bake in the oven for three hours.

The big fat goose turns out beautiful and rosy. But if the carcass is small, then how to cook a goose so that it is tasty? To do this, it is better to cut the meat into pieces and simmer in a cast iron pot.

Cooking goose this way is quicker and easier. That's why housewives often use it. The types of such dishes depend on the personal desires of the cook. You can add them different types spices, and use rice, cabbage, baked vegetables, and potatoes as a side dish.

For such dishes you need the following products:

• goose cut into pieces;
• onions – 5 heads;
• garlic – 3 cloves;
• salt;
• pepper;
• bay leaf.

There are different recipes, but our dish needs to be given enough time. It needs to be cooked at low temperature. Cooking time depends on the temperature and size of the pieces of meat, but not less than three hours.

Pour into a large container vegetable oil, heat up. Place the goose pieces and fry until a crust appears, stirring occasionally. This procedure takes about two minutes, then you need to reduce the heat and add chopped onion, salt, bay leaf and pepper. Cover everything with a lid, stirring occasionally, and simmer. We need a lot of onions for our dish. It gives goose meat tenderness and flavor. An important factor is to provide the necessary optimal temperature so that the onion “melts” and does not fry. Add chopped garlic a few minutes before it is completely cooked.

To obtain an appetizing and tender wild goose, it is necessary to properly prepare its carcass before heat treatment. You can prepare goose cutlets, which require the same products. They can be fried in a frying pan or baked in the oven.

Roast goose

They know how to cook roast wild goose experienced chefs, but to give the meat a special piquancy and aroma you will need the following products and spices:

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

Wild goose dishes turn out very tasty if you fry the goose pieces in a frying pan. This produces a golden color delicious crust. In a separate container, you need to heat the wine, add broth and peppercorns to it. Place the fried goose pieces in a container and cook until done. Remove the meat and place on a large platter or platter. Then you need to prepare the sauce. IN cold water dilute the starch and add it to the mixture of wine and food. Fry the orange slices and put them in the sauce, which you can pour over the goose meat before serving.

Goose with cherry sauce in the sleeve

There are many goose meat recipes up your sleeve. It is used quite widely for baking. It makes the game tasty and without any fat streaks. For goose with cherries you will need the following products:

• goose weighing 3 kg;
• cinnamon – 3 teaspoons;
• red wine – 1 glass;
• pitted cherries – 250 g;
• pepper, salt to taste.

Goose carcass being prepared in the usual way: plucked, gutted, processed with spices, as indicated in the recipes above. They usually make several punctures in the carcass and put it in the oven. While the meat is baking, you can prepare the sauce. Pour wine into a container, add spices, cherries and put on fire. Boil the mixture and remove from the stove. When half an hour remains before the meat is completely cooked, you need to pour the prepared sauce into the sleeve. All that remains is to make a side dish for the meat. Potatoes are suitable for this purpose.

This original recipe requires the following ingredients:

• goose carcass weighing about 4 kg;
• cognac – 100 ml;
• prunes – 250 gr;
• salt and pepper to taste.

Experienced chefs recommend preparing goose according to this recipe as follows. Prepare the carcass, wash it cold water, dry, remove greasy areas. The inner and outer surfaces are rubbed with pepper and salted. Pour cognac over the prunes to swell. Then stuff the goose carcass with it and sew it up with thread. Place the goose in a baking sleeve, make holes to allow steam to escape.

Recipe for wild goose in Tersky style

To prepare goose according to this recipe, you will need the following ingredients:

• medium-sized wild goose carcass;
• onion – 1 head;
• wheat or corn flour– 500 gr;
• egg – 1 pc;
• garlic – 3 cloves;
• salt to taste.

Boil the plucked and prepared goose, after adding salt and onion to the water. Remove the carcass from the water, rub with salt, set aside and let soak for soaking the meat. Mix salt, flour, eggs and water to make dumpling dough. Add chopped garlic if desired. Take the fatty part of the broth, put the dumplings in it, and cook until completely cooked.

For the sauce, take two glasses of fatty broth, add a little garlic. The goose should be served as follows. Place the dumplings on a dish, then put the pieces of goose meat and pour the prepared sauce over everything.

If you experiment in cooking, you can create original dishes, combining wild goose meat with potatoes, sauerkraut, lemons, tangerines, cranberries, porridge, quince or buckwheat. Your guests will be delighted with the delicious treat.