A multicooker allows you to cook many dishes either without adding fat or without pre-frying - that is, you get a lighter product, closer to a dietary product. It is difficult to do this with a goose, since its meat is fatty and heavy. If you love goose and don’t want to get fat, just boil it, it takes 3 hours and is not much hassle.

But, if you want to cook a fancy goose so that it turns out tasty and elegant, then you will have to try. The help of a multicooker in these efforts is simply invaluable.

A relatively simple recipe to start with.

Goose, stewed goose with vegetables in a slow cooker

Ingredients

Goose, whole carcass

2 onions

2 carrots

Seasonings

Ground black pepper

1. We cut up the goose carcass, wash it under running water, and chop it into pieces.

2. Three carrots coarsely, chop the onion, on the contrary, smaller.

3. Place vegetables in the bottom of the bowl and add some salt. Place pieces of goose on top, salt and pepper again, and season with spices.

4. Add water to the bowl, but not much, it should not cover the meat.

5. Turn on “Stew” for 1 hour, serve with the gravy formed in the bowl and side dish.

Goose stewed with wine in a slow cooker

Ingredients

Goose, 1 kg

Red wine, ½ tbsp

Pork bacon, 80 g

Butter, 80 g

Vegetable oil, 2 tbsp

2 onions

Chicken broth, ½ l

Flour, 2 tbsp

Nutmeg, ½ tsp

Black pepper, 8 peas

1. Prepare the carcass for cutting, after washing, dry it and pour boiling water over it.

2. Rub salt on all sides, outside and inside.

3. Place the butter in a bowl and melt it, sprinkle with chopped nutmeg and add the carcass. Fry in a bowl until a crust forms.

4. Finely chop the onion and add to the goose. Add pepper, wine and broth.

5. Cook the goose by turning on “Stew” or “Game”.

6. Separately, fry the flour in butter and prepare a sauce based on it, adding the juice from the stew. Serve the goose with this sauce.

Goose stewed in a slow cooker with potatoes

This is a good recipe for every day - quick and tasty.

Ingredients

Small goose, 1 carcass

8 potatoes

Seasoning for pilaf, 2 tsp

2 onions

3 cloves of garlic

Vegetable oil, 2 tbsp

1. After processing the carcass, divide the goose into small pieces.

2. Peel the potatoes and divide each into 4 parts, chop the onion, crush the garlic.

3. Pour oil into the bowl, put the goose in the “Stew” mode and keep for 1 hour.

4. When the meat is cooked, salt and pepper it, add vegetables and seasonings, and mix with the meat.

5. Turn on “Baking” for 40 minutes.

Goose in a slow cooker, in sour cream and garlic sauce

And this dish is already suitable for a holiday, it will delight guests with tender meat, softened by mustard, and sour cream taste.

Ingredients

Whole goose, weighing 2½ kg

Mustard, 2 tsp

Sour cream, 3 tbsp

Parsley and dill

Ground black pepper

4 cloves of garlic

Water, 250 ml

1. We wash the carcass and remove all the bones using special scissors. We also remove fat and skin, then cut the goose into small pieces.

2. Salt, pepper and season the goose meat with seasonings.

3. Prepare the sauce: mix sour cream with mustard and chopped garlic. Cut the onion into half rings, mix with pieces of meat and sauce. Place the goose to marinate in the refrigerator for 4 hours.

4. Place the marinated pieces into the bowl, pour in water and turn on “Stew” for 1½ hours.

5. At the very end, a few minutes before readiness, add the greens. Serve with sauce.

Royal goose in a slow cooker

Ingredients

Goose weighing 2 kg

Balsamic vinegar, 2 tbsp

3 apples

3 tsp shara

1 tbsp boiling water

Vegetable oil

Rosemary, 2 sprigs

1. Cut the goose carcass into equal pieces, cut the apples into pieces, removing the core.

2. Pour oil into the bowl, load the goose with rosemary sprigs into it, and turn on “Baking” for 1 hour.

3. Prepare the sauce separately - mix vinegar with sugar and pour boiling water.

4. After the readiness signal, pour the sauce over the goose and add the apples.

5. Turn on “Baking” again, this time for 20 minutes.

Stuffed goose poultry, in a slow cooker

Let's choose sauerkraut with mushrooms as a filling; it goes very well with goose meat.

Ingredients

1 goose carcass, enough to fit entirely in the bowl

3 onions

Champignon mushrooms, 150 g

3 carrots

Sour cream

Vegetable oil, 2 tbsp

Sauerkraut, 600 g

1. Prepare mushrooms and vegetables. Finely chop the onion and grate the carrots on a coarse grater.

2. We fry the vegetables no matter where - either in a frying pan or right in the bowl.

3. Cut the champignons into slices or small pieces, squeeze the juice out of the cabbage - you won’t need it.

4. Add the mushrooms and cabbage to the onions and carrots, simmer together for 15 minutes, and get the filling.

5. Let's take on the goose. We wash and dry the carcass, put the stuffing inside and sew it up.

6. Coat the carcass with a mixture of sour cream, cumin and salt and place in a bowl.

7. Cook for about 2 hours, turning on “Baking”. We interrupt the cooking process from time to time in order to pour the released juice over the goose. This will make it juicy and soft.

Many housewives do not undertake cooking goose because they believe that it is long and difficult. It may not be fast, but it’s certainly not difficult. And if you use a slow cooker and cook the goose in pieces, then, I assure you, the dish will become quite simple. You just need to prepare everything, and then the multicooker will do everything for you. The goose meat turns out tender, juicy and very aromatic.

Ingredients

To cook goose in a slow cooker you will need:

goose pieces - 1 kg;

water - 250 ml;

carrots - 2-3 pcs.;

onions - 4-6 pcs.;

tomatoes - 350 g;

salt, ground black pepper - to taste.

Cooking steps

Prepare all the necessary ingredients and cut the goose into pieces.

Trim the fat from the goose and melt it in a heated multicooker bowl on the “Fry” mode. While the fat is rendering (if there is no goose fat, it can be replaced with sunflower oil), rub the meat with salt and ground pepper. Place the pieces of meat in a bowl and fry the goose on both sides until golden brown.
Cut the washed and peeled onions and carrots into slices. We also cut the tomatoes into circles (if the tomatoes are large, you can cut them into half circles).

Place the vegetables on top of the goose pieces, add water and place the bowl in the multicooker.

Turn on the “Stew” function on the multicooker and set the timer for 1 hour. After time has passed, we taste the goose meat by piercing it with a knife. If the meat is still tough, then set it on the slow cooker for another 20-30 minutes.

Cooking time will depend on the age of the bird.

Goose pieces in a slow cooker with vegetables are ready. Soft, tender and aromatic meat is served on the table.

The taste and aroma of cooked goose meat is incomparable. It is always tasty, juicy and tender meat. There are many ways to cook goose, and each housewife has her own priority. In my cookbook there are several of them, each for its own occasion: if there is a festive feast and a large company - baked stuffed goose or goose cutlets, if the strong half of the family is missing - oven-baked goose fillet, and if there is absolutely no time for the kitchen - stewed goose in a slow cooker . The multicooker copes with its task of stewing a goose perfectly: the meat simmers for a long time at a low simmer with aromatic vegetables and, as a result, tender, juicy, melt-in-your-mouth, aromatic meat. And on top of that, you get an excellent gravy that will add flavor to any side dish, for example mashed potatoes.

Prepare ingredients for cooking goose in a slow cooker in pieces.

Wash the goose thoroughly both outside and inside. Cut it into portions. If the bird is too fatty, trim off some of the fat to fry the meat in a slow cooker.

Season the meat with salt and ground black pepper. Stir until the salt and pepper are evenly distributed over the entire surface of the meat.

Place the trimmed fat into the preheated multicooker bowl or pour in 2-3 tablespoons of vegetable oil. Fry until the cracklings are golden brown, then take them out and lay out the prepared pieces of goose.

Fry, stirring occasionally, on the “Fry” function until golden brown.

Peel and wash the onion. Cut into thin half rings. Also cut the peeled carrots into rings. Remove the seeds and stem from the pepper and cut the pepper into strips.

Place the vegetables in the multicooker bowl.

Pour in cold water to half cover the meat.

Close the lid, switch to the “Extinguishing” function and set the time. If the goose is young, then 1 hour will be enough for the meat to cook, become soft and tender.

At the end of cooking, place the appetizing and tasty pieces of goose from the multicooker onto plates and serve.

Such tender and juicy meat goes well with mashed potatoes, cereals and vegetable salads.

Bon appetit. Cook with love.

The advantages of goose meat include the presence of fat, so there is no need to add sour cream or other similar products for stewing. In its own juice it turns out very tasty meat.

It is advisable to cook from young geese, then the meat will be more tender and soft. You can stew meat with the addition of commonly used vegetables, namely onions and carrots. Their number is taken at personal discretion. I would like to note that in combination with goose fat, vegetables acquire excellent taste and aroma. This addition can be used as a gravy for many side dishes.

Ingredients for cooking goose stewed in pieces in a slow cooker

1. Goose – 700 g.
2. Onions – 3 pcs.
3. Carrots – 80 g.
4. Vegetable oil – 3 tbsp.
5. Clean water – 100 ml.
6. Dried garlic – 1/2 tsp.
7. Bay leaf – 0.5 pcs.
8. Black pepper – 0.25 tsp.
9. Table salt – 0.5 tsp.

How to cook stewed goose in a slow cooker in pieces

Cooking goose meat is interesting and not at all difficult. Chop or cut the goose into medium-sized pieces.

Pour vegetable oil into a stewing container and place the goose meat. Connect the equipment to the network and select the “Baking” program for 20 minutes.


At this time, you can start preparing the vegetables. First, peel the onions and carrots and rinse well with water. For this dish, it is better to chop the onion coarsely.


Chop the carrots into large strips, or chop them into thin slices with a knife.


Carefully turn the meat pieces over with a spatula and sprinkle the prepared vegetables on top.


Pour water, add bay leaf. Add salt, dried garlic and black pepper to taste.


Select the “Extinguishing” program for 1 hour. If the dish is not served immediately, you can leave it in the “Warming” option after the end of the main program.


Place the stewed goose on a common plate and serve. Soft and aromatic meat harmonizes well with potato dishes, cereal porridges and boiled pasta. Goose in pieces is great for the holiday table, since there is no need to divide the whole carcass into portions. Bon appetit!

Before cooking, the goose must be divided into several parts and rubbed with spices. You can start stewing right away, or leave the meat for marinating. Spices can be very different; both meat and vegetable seasonings are suitable.

The dish is prepared in two stages; first, the “Stew” program is used, in which only the goose is cooked. The bird is then simmered together with the potatoes in the “Baking” option. If desired, before stewing, the goose can be fried in vegetable oil until golden brown.
The result is a complete meat dish with a potato side dish. This delicacy must be served hot.

Ingredients for cooking goose with potatoes

1. Goose – 800 g.
2. Potatoes – 5 pcs.
3. Garlic – 3 teeth.
4. Onions – 1 pc.
5. Vegetable oil – 1 tbsp.
6. Vegetable seasoning – 0.5 tsp.
7. Salt - to taste.

How to cook goose with potatoes in a slow cooker

Goose, unlike potatoes, takes longer to cook, so you need to prepare the first ingredient first. Cut the bird into separate pieces and rinse well with water.

Rub the meat pieces on all sides with salt and seasoning.


Add a small amount of vegetable oil to the multicooker; you can add plain water. Place the goose and close the lid. In the “Stew” mode, cook the meat for 1 hour.


Peel the potatoes and rinse with water. Chop the vegetable into oblong slices.


Peel a large onion and cut into half rings, and the garlic into slices.


In one bowl, mix potatoes, onions and garlic. Add salt and seasoning to your taste, mix the vegetables.


After the beep, pour the vegetable mixture into the meat. Mix the contents with a spatula.


Set the “Baking” program for 30 minutes.


Place the required amount of meat and potatoes on a plate and serve. Goose with potatoes in a slow cooker turns out very soft, tender and aromatic. Vegetables are soaked in goose fat and acquire a completely different taste. Bon appetit!