You can roast the goose whole or in pieces. Regardless of the method chosen, it is better to marinate the bird, as it does not have soft and tender meat. The skin is not removed and they try to preserve its integrity as much as possible. But it’s better to cut off excess fat, otherwise the potatoes will float in it.

Tubers can be baked whole or in pieces. They are simply placed on the goose, sprinkled with spices, and smeared with sauces. But it is not forbidden to marinate the potatoes in advance; they will only become tastier.

Foil is a goose's best friend. It will prevent the bird from drying out, since it takes a long time to cook. Most often, the dish is covered with foil at the beginning of cooking, and then removed to fry a beautiful crust.

Recipe 1: Whole goose in the oven with potatoes

A dish of a whole goose in the oven with potatoes is not only tasty, but also very beautiful. It will look very impressive on any holiday table. We choose smooth and beautiful tubers, since the potatoes will also be baked whole.

Ingredients

Goose carcass about 3 kg;

1 kg of potatoes;

3 apples;

1 spoon of mustard;

Spices for poultry, hops-suneli or any others;

2-3 spoons of mayonnaise.

Preparation

1. We wash the carcass, remove any remaining feathers, and dry it with napkins. We immediately cut off the excess fat and put it in the refrigerator for now.

2. Mix mayonnaise with mustard, add spices, salt and rub the bird on all sides with the aromatic mixture. Don't forget to process the inside of the carcass.

3. Transfer to a bag, tie and leave for 10 hours in the refrigerator.

4. Place pieces of fat that was previously cut from the carcass into a baking dish for the goose.

5. Cut the apples into large pieces and peel the potatoes. Sprinkle the tubers with spices; no need to lubricate them with anything.

6. Place apples inside the carcass. Place the goose on its back in the mold. One piece of fat should be placed on the most convex part of the breast.

7. Cover the pan with foil and bake the goose for 1.5 hours at 180 degrees.

8. Take out the mold; it will contain a lot of fat. It can be carefully drained. We partially water the bird and place the potatoes around it, and also pour the fat over the tubers. Place back in the oven, cover with foil and bake for another 40 minutes.

9. We take it out, turn the potatoes over to the other side, pour fat over the goose, and let the bird bake for about another half hour. There is no need to cover, fry well until crusty.

Recipe 2: Whole goose in the oven with potatoes in the sleeve

A recipe that involves pre-soaking the poultry in brine, which reduces cooking time and makes the meat juicy. Also, the good taste and tenderness of goose in the oven with potatoes is ensured by the baking sleeve.

Ingredients

Carcass 2.5-3 kg;

Potatoes 10-12 pieces;

6 tablespoons of salt;

Bay leaf;

3 spoons of sugar;

5 cloves of garlic;

A little pepper and other spices, plus salt for potatoes.

Preparation

1. Dissolve salt and sugar in three liters of water, add peeled and crushed garlic cloves, throw in bay leaves.

2. Clean and prepare the carcass, fill it with prepared brine, you can put a small weight on top and leave it for a day, but not in a warm place. Periodically turn the bird over to the other side.

3. Peel the potatoes and sprinkle with spices. Can be cut into 2-4 pieces.

4. We take out the goose, let the marinade drain and rub it with dry spices, pepper, poultry mixture or any others.

5. Place the carcass in the sleeve, around the potatoes, tie the edges and make a hole on top with a needle.

6. Set to bake for 30 minutes at 200 degrees, then reduce to 180 and cook for another 1.5 hours.

7. Then we take it out, cut the film, pour the fat on the carcass and tubers, which will be released enough, and fry until golden brown. At this point the temperature can be increased again.

Recipe 3: Goose in the oven with potatoes and mushrooms

Recipe for sliced ​​goose in the oven with potatoes and champignons. We choose small mushrooms, which will make the dish more beautiful. It is advisable to marinate the bird for 12 hours.

Ingredients

1 kg goose;

1 kg of potatoes;

0.5 kg champignons;

0.15 kg cheese.

Preparation

1. Cut the washed bird into pieces, remove excess fat, add half of the mayonnaise, salt and pepper and transfer to a container. We marinate as much as time allows.

2. Cut the fat into pieces and fry in a frying pan, removing the cracklings.

3. Wash the champignons and cut each into 4 parts. If the mushrooms are small, then you can cut them in half or put them whole. It will be even better. Fry in hot fat for two minutes.

4. Peel the potatoes, cut each into 4 parts. Mix with fried mushrooms, spices and the second part of mayonnaise. There is no need to add fat from the pan, just carefully remove the champignons.

5. Place in a goose shape, with mushrooms and potatoes on top. Cover with foil and put in the oven for an hour. Set it to 190°C.

6. Take it out and throw away the foil. Cover with grated cheese and fry for another half hour.

Recipe 4: Goose in the oven with potatoes and prunes

A light version of cooking goose with potatoes and prunes in the oven. There is no need to bake a whole carcass, which often turns out dry and not very juicy. The dish is prepared in layers; we select the meatiest pieces of goose, preferably with skin.

Ingredients

1.5 kg goose;

1 kg of potatoes;

4 onions;

0.2 kg prunes;

0.1 kg sour cream;

0.2 kg cheese;

2 carrots.

Preparation

1. Cut the prunes into strips. There is no need to soak it, it will be saturated with goose fat and become soft during cooking.

2. Prepare the goose pieces in the usual way, wash and dry.

3. Then we make cuts in the pulp and stuff in pieces of prunes. You can simply put it under the skin, carefully peeled back. The prunes shouldn't all go away, so don't try. Some will remain in the dish.

4. Rub the stuffed goose with spices, sour cream and leave to marinate while we work on the other ingredients.

5. Peel all vegetables. We cut potatoes, carrots and onions into cubes. All vegetables need to be salted and sprinkled with spices.

6. Place half of the potatoes in the mold, then onions, carrots, remaining prunes and potatoes again.

7. Place pieces of goose on the top layer, spread the remaining sour cream in which it was marinated.

8. Now put the dish in the oven for 1.5 hours. And in order not to dry it out, you can cook half the time under a piece of foil, and then just fry it.

Recipe 5: Goose in the oven with potatoes “Aromatic”

Another version of baked goose, which is pre-marinated in a fragrant adjika sauce. The bird turns out aromatic, moderately spicy, with a beautifully colored crust.

Ingredients

1.5 kg goose;

1 kg of potatoes;

30 grams of adjika;

Pepper mixture;

3 cloves of garlic;

Bay leaf.

Preparation

1. Select the meatiest pieces of goose and put them in a bowl.

2. Add adjika, 3 tablespoons of mayonnaise, a mixture of peppers and 1 tsp. salt without a slide. Mix everything well, add a bay leaf, cover and leave for at least 3 hours. But it is better to marinate for the whole day or night.

3. Peel the potatoes, mix with chopped garlic, pepper and the remaining mayonnaise. Place on the bottom of the greased pan.

4. Take out the marinated goose, remove the bay leaf and place the pieces on top of the potatoes. If there is marinade left in the bowl, pour it evenly on top.

5. Place the dish in the oven for an hour, first cover with foil.

6. Then take it out, remove the foil, sprinkle with grated cheese if desired and fry for another half hour.

Recipe 6: Goose in the oven with potatoes and cabbage

To prepare this dish you will need sauerkraut. It will give the goose and potatoes in the oven a more pronounced taste. Cook the bird in pieces in a deep dish.

Ingredients

1 kg goose;

0.7 kg potatoes;

0.7 kg cabbage;

A little butter or fat from the goose;

2 spoons of sour cream;

A piece of foil.

Preparation

1. Heat a little oil in a frying pan, maybe goose fat. But heat it well, until it smokes. And fry the goose pieces for a minute on each side. The bird must be washed well and dried so that no drops of water remain.

2. Remove the goose and fry the sauerkraut in the same frying pan.

3. Cut the potatoes into cubes, season with salt and pepper.

4. Place the sauerkraut in an even layer in the pan and place the potatoes on it. Do not place potatoes on the bottom, as the acid from the cabbage will interfere with their cooking.

5. Place fried goose pieces on top.

6. Grease with a thin layer of sour cream, cover with foil and bake for 40 minutes. Then we remove it and fry it well for another half hour.

Recipe 7: Roast goose in the oven with potatoes in pots

Roast goose with potatoes is a wonderful dish for a family dinner. And in order not to waste extra time, it can be cooked in the oven. Just put everything in pots and leave for 2.5 hours. The number of products is arbitrary and depends directly on the capacity of the pots.

Ingredients

Goose pieces;

Potato;

Onion;

Carrot;

Water or broth.

Preparation

1. Wash the goose pieces. It is better to cut off the expressed fat, otherwise the roast will be too greasy.

2. Peel the tubers and cut into arbitrary slices.

3. Cut the onions into half rings or large cubes.

4. Peel the carrots and chop them into slices. Since the dish takes a long time to prepare, it is better not to use a grater, otherwise the carrots will boil and will not be visible.

5. Place some onions at the bottom of the pots, then potatoes, carrots, goose and repeat the layers again.

6. Salt the water or broth, add spices, stir until dissolved.

7. Pour halfway into the pots, cover with lids and place in the oven at 170 degrees. And you can forget about dinner for 2.5-3 hours, depending on the size of the pots, with a piece and the youth of the bird.

Fkusnofacts

— Goose dishes are considered festive. As a rule, a whole baked goose is served at the festive table.

— When baking a goose, you need to pour a little liquid into the pan with the bird so that the meat does not dry out at first (as the goose cooks, the fat and juice will melt out).

— When roasting a goose, it is important to remove the front phalanges of the wings and the neck, since they cook the fastest and the bird will burn by the time it is fully cooked.

What is a goose stuffed with?
The goose is stuffed with apples (3-4 pieces), prunes (1 cup), sauerkraut (1 cup), rabbit liver, chicken liver, potatoes, onions (1.5 cups), rice, boiled mushrooms, buckwheat.

Goose math
The weight of a goose is approximately 3-4 kilograms. Meat in a goose - approximately 1 kilogram.

Side dishes for goose
Potatoes, rice, champignons, buckwheat, green peas, stewed cabbage.

Cooking a tasty and juicy goose is not an easy task, because a whole baked bird can turn out to be excessively fatty or too tough. If there is no need to cook the whole carcass, it is best to cook the goose in pieces. The dish will turn out juicy, aromatic and very appetizing.

Goose stewed in pieces in beer

This dish is suitable for both a dinner party and a soulful family dinner.

Ingredients:

goose weighing about 2 kg

2 carrots

2 large onions

250 ml beer (it is better to use unfiltered)

3 tbsp. spoons of vegetable oil

1 teaspoon ground black pepper

3–4 cloves of garlic

1 teaspoon dried thyme

1 teaspoon

Oregano

2 teaspoons mustard seeds

• 3 teaspoons salt

How to cook goose stewed in pieces in beer:

1. Wash the goose carcass and pat dry with a paper towel. If there are feather stumps left on the bird, remove them with tweezers. Cut the carcass into pieces.
2. Now you can start preparing the marinade. To do this, combine vegetable oil with salt, mustard seeds and garlic, passed through a press, add pepper and herbs. Rub each piece thoroughly with the resulting mixture, place in a glass or enamel bowl and put in the refrigerator for a day.
3. 30 minutes before the start of cooking, remove the goose from the refrigerator and trim off any existing fat from the meat. Melt the pieces of fat in a frying pan and fry the goose pieces on both sides until they are golden brown. Place the fried goose in a saucepan.
4. Chop the onion and grate the carrots on a coarse grater. Fry the vegetables in a separate pan, add salt and pepper. Place the prepared vegetable dressing in a saucepan with meat. Pour beer over the goose and simmer over low heat for 1.5 hours, systematically turning the pieces over.
5. Serve the goose. stewed in pieces in beer, with boiled rice or mashed potatoes.

Goose pieces in a slow cooker

Cooking using this method does not require long marinating, and the result is excellent.

Ingredients:

goose carcass weighing 2–2 ½ kg

• 8 large potatoes
• 2 large onions
• 4 cloves garlic
• sunflower oil
• seasoning for pilaf and salt to taste

How to cook goose in pieces in a slow cooker:

1. Wash the bird carcass and cut it into small pieces. Peel the potatoes and cut each tuber into four pieces. Peel the onion and chop it into half rings, pass the garlic through a press.
2. Grease the multicooker bowl with vegetable oil and place the goose pieces in it. Set the timer for an hour and turn on the “Extinguishing” mode. After the set time has passed, you need to add vegetables and spices to the goose and turn on the multicooker in the “Baking” mode, setting the timer for 40 minutes.
3. This goose is best served with light vegetable salads.

Goose pieces with cabbage

Ingredients:

• ½ lean goose carcass
• 1 kg sauerkraut
• ½ cup broth or water
• 100 g pork fat
• dry paprika, ground black pepper and salt to taste

1. Cut the goose into small pieces, pepper and salt.
2. Place the lard cut into pieces on the bottom of the saucepan and place the goose meat on them, sprinkle the bird with paprika.
3. Place cabbage on top of the goose and pour broth or water into the saucepan.
4. Simmer the goose with the lid closed for 1 hour.
5. Goose pieces with cabbage are ready!

Baked goose is a national dish that was prepared in ancient Rus' for festive meals. Currently, it is becoming increasingly 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 cooking process.

Home-cooked goose dishes are a true table decoration. What could be tastier and more appetizing than golden-brown, crispy-skinned game served for a festive dinner?

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.

How to marinate correctly?

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

Secrets of delicious dishes

Wild goose cooked at home will decorate any table. However, not every cook knows what can be prepared from this game. Cooking such a bird requires knowledge of some features and cooking secrets.

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

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

If it is a fresh product, you need to know how to properly pluck it 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 juicy and delicious if you use one secret:

1. To make a tasty dish you will need a pan of boiling water.
2. Bring 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.
3. Any water that gets inside the bird is drained, and the carcass is thoroughly dried. After which 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 useful substances necessary to maintain normal functioning of the body. There are many ways to deliciously cook a goose: you can grill it, boil it, bake it in the oven, or stew it.

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

Cooking method:

Salt and pepper the gutted and washed goose well outside and inside, place in a heated oven in a casserole dish or deep baking pan. 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 and broth, and cover with a lid. Fry the bird until done and cut into portions. Place the finished dish on a large plate, pour over the juice remaining after stewing.

Royal goose 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 very tender.

To prepare a wild goose in a slow cooker, you will need the following ingredients: goose carcass 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 carcass into medium-sized pieces. Wash the apples and cut into slices. Add vegetable oil to the multicooker bowl, turn on the “Baking” mode, and place the goose pieces into it. Add the rosemary sprigs and leave to 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, add 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 this dish you will need: a wild goose carcass, a handful of prunes, 2-3 pcs. kiwi, 3 cloves of garlic, salt to taste.

Rub the prepared carcass with salt and grease with marinade. To prepare the marinade, you need to mix peeled kiwi in a blender with prunes and garlic. Coat the carcass thickly 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 each of cumin and marjoram, salt to taste.

Cooking method:

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

Separately, bake 6-8 large apples with ginger, cover the goose with them, and pour the sauce over them.

This wild goose dish is often prepared for the holiday table. It is prepared very simply, and the taste is very refined.

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

Preparation:

Rub the gutted, washed carcass with separated wings, paws and head well with salt inside and out. Place it in the casserole with its back down, pour in 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 cooked, turning occasionally to bake a uniform golden brown crust.

Serve the game to the table, cut into portions with apples or cabbage, garnished with herbs.

Goose cooked in sauce with tangerines

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

Cooking process:

Cut the fried wild goose carcass into portions, pour in the sauce with tangerine zest, and 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, place the goose on a platter and pour the sauce over it. Place tangerine slices (without peel) on top of the sauce. Garnish the dish with fried potatoes.

Dishes prepared from this bird have long been considered a sign of wealth at home and the owner’s luck. In order to surprise and delight your home and guests with your skills, you can use these simple tips. Properly cooked game will help create an atmosphere of celebration and comfort in your home.

Good afternoon Do you like to bake meat in the oven? I think so, especially when the variety of dishes pleases you. So, for example, you can make or bake meat in French. Or show all your culinary skills and cook a goose. We have already discussed all the dishes listed above, but the delicious goose remains in question. This is what our article today will be about.

In principle, preparing such meat is very similar to preparing duck, but it also has its own secrets. The most popular recipes for roasting carcasses, both whole and in pieces, have been collected for you. We will add different vegetables and fruits, and we will consider all kinds of cooking methods in the oven.

So, the first way to prepare this delicious bird is to roast it on a spit. The result will be amazing: the meat will be tender and juicy and will fall off the bones easily.

Please note that the dish takes quite a long time to prepare due to the marinating of the meat. So it’s better to do this procedure with the carcass in advance, for example, by marinating it overnight.

Also, the carcass must be gutted, if you don’t have one, then first remove all the insides.

Ingredients:

• Goose - 2.5-3 kg;
• Soy sauce - 85 ml;
• Coarse salt - to taste;
• Medium apples - 3-4 pcs.;
• Vinegar - 15 ml.

Cooking method:

1. Wash the bird well inside and out under cold water, then dry with paper towels.

2. Cut off the lower parts of the legs and wings. Place the carcass in a deep bowl.

3. First, pour vinegar over the meat, then generously sprinkle with salt.

Instead of vinegar, you can use lemon juice.

4. Now cover everything with a lid and leave to marinate overnight. The next day, rinse the carcass again and dry it.

5. Then take soy sauce and pour small portions over all the meat, including the inside.

6. Now wash the apples, cut them into 4 parts and remove the core and seeds.

Advice!! Take juicy varieties of apples, this will make the meat juicier.

8. Carefully thread the carcass onto a spit, fixing both ends and tie the neck and wings to the carcass with a thread, so they will not interfere with the bird’s baking in the oven.

9. All that remains is to install the spit in the oven and turn on the “Grill” mode, or set the temperature to 180 degrees and bake for 2.5 hours. Be sure to place a tray underneath, as there will be a lot of fat. After baking, place our signature dish on a beautiful large plate and decorate with vegetables or fruits.

If the meat burns on top, cover the bird with foil, and if it burns on the bottom, add water to the pan.

How to cook juicy meat in foil

And as a filling for stuffing, we will use not only apples, but also herbs with lingonberry jam. Just lick your fingers!!

Ingredients:

• Goose - 1 pc.;
• Apples - 3-4 pcs.;
• Garlic - 1 head;
• Olive (or vegetable) oil - 50 g;
• Lingonberry jam - 4 tbsp. spoons;
• Spicy herbs - to taste;
• Lemon juice - 1/2 pcs.;
• Salt, black and red pepper - to taste.

Cooking method:

1. Take the gutted carcass, wash it and wipe it dry with a paper towel.

2. Next, roll up the goose skin around the bird's neck and cut it off at the base of the carcass.

3. Take a mortar and pour salt, ground black pepper and peppercorns into it.

4. Then add the herbs and grind everything to a dusty state.

5. Thoroughly wipe the entire carcass with the resulting mixture of seasonings.

6. Now let's prepare another marinade, to do this, take a small bowl and squeeze half of the cloves from the peeled head of garlic into it, add 1 teaspoon of salt, 1 teaspoon of black pepper, and pour in a small amount of olive oil.

7. Mix the mixture well with a spoon and let it brew for 10 minutes.

8. Lubricate the bird with the prepared marinade inside and just a little outside and place in a plastic bag.

9. Wrap the bag and set it aside, let the workpiece marinate. In the meantime, we’ll start preparing our filling: wash the apples, peel them and remove the core. Cut into medium pieces.

10. Chop the remaining garlic and add to the apples.

11. Now squeeze out the lemon juice.

12. Pepper and add your favorite herbs.

13. Mix everything well with your hands.

14. Stuff the carcass with the prepared filling.

15. Sew the incision with thread.

16. Wrap the entire bird in foil, preferably in two layers.

17. Place our preparation in a preheated oven for 3 hours. It all depends on the weight of the carcass; the larger it is, the more time it will take for baking.

18. About 20 minutes before cooking, unfold the foil and pour the resulting juice over the meat.

19. This is the wonderful look you should end up with!!

On a note!! If during baking there is a lot of juice left on the foil, pour it into a jar and put it in the refrigerator. This way you will stock up on goose fat.

Bake a goose with potatoes in the sleeve

It will be great to stuff the bird not only using apples, but also, for example, buckwheat or rice. This way you immediately get a two-in-one dish - both meat and side dish. But if you are preparing our dish for a holiday, then still choose potatoes as a side dish, because not everyone likes cereals, but potatoes with goose juice is something for any gourmet.

We’ll also add prunes and oranges to the dish to get extra juice and flavor.

Ingredients:

• Goose - half a carcass;
• Orange - 1/2 pcs.;
• Prunes - 4 pcs.;
• Salt and pepper - to taste;
• Garlic - 5 cloves;
• Bay leaf - 2 pcs.;
• Potatoes - 8 pcs.

Cooking method:

1. Rinse and dry the carcass. Peel the garlic and squeeze into a plate, add pepper and salt, stir and brush the whole bird with this mixture. Leave to marinate for 30 minutes.

2. Half the orange must be cut into slices, and the prunes must be soaked in hot water for 5 minutes.

3. Peel the potatoes, wash them and cut them into large pieces.

4. Take a baking sleeve, put the carcass on the bottom, and on top and on the sides there are fruits and potatoes, add a bay leaf. We tie both ends.

5. Bake in a preheated oven to 180 degrees for 1.5 hours. It is better to cut this dish into pieces before serving. Bon appetit!!

The whole goose in the oven is very tasty

Now I suggest you watch the video story. I chose the recipe for stuffing the bird with rice. The dish is probably not very suitable for a holiday table, but just right for a family dinner. In general, watch and prepare. And we will use a minimum of products: poultry (whole), rice - 200 grams, ground black pepper and salt to taste.

Step-by-step recipe for cooking poultry in pieces

Next, I want to introduce you to the option of preparing the delicacy in pieces. And if you think that this way the dish will lose its appearance, then no, I assure you, it will turn out no worse than baking the whole thing. The method is truly bright, juicy and tasty!!

But if you still want to make a whole carcass, then this recipe is also suitable, just increase the ingredients in relation to the weight of the bird.

Ingredients:

• Goose – 700 gr.;
• Apples – 4 pcs.;
• Carrots – 1 pc.;
• Garlic – 3-6 cloves;
• Bay leaf – 2-3 pcs.;
• Salt, spices - to taste.

Cooking method:

1. If you have a whole goose, remove the entrails, rinse and cut it into portions. Choose the size yourself. Rub the meat with your favorite spices and salt. And place the carcass in a baking sleeve.

2. Now wash and peel the carrots, cut into cubes or shapes. Wash the apples too, remove the core and cut into slices.

3. We send our vegetables and fruits to the meat and tie the sleeve.

Attention!! No need to pierce the baking sleeve!!

4. Place the workpiece in a baking dish and place it in a preheated oven at 180 degrees for 1 hour.

5. When the time is up, take out the baking sheet and let the dish cool a little. Remove the sleeve and serve beautifully on a plate. It’s best to serve this juicy meat with mashed potatoes.

Video on how to cook New Year's goose

On the eve of the holidays, you want to not only indulge in delicious dishes, but also surprise your guests and diversify the menu. So I scoured the Internet and found a great recipe for roasting poultry. This idea is suitable for both New Year and Christmas.

Cook with oranges to keep the meat tender

Of course, there are a lot of cooking options, but for some reason, preference is always given to apples or oranges, probably because these fruits add a special sourness to the whole dish, plus they decorate it.

And baked fruits with rump juice always turn out tender and piquant in taste. Follow the recipe and you will end up with very tender and juicy meat.

Ingredients:

• Goose - 1 pc.;
• Orange - 2 pcs.;
• Ground black pepper - 1/4 tsp;
• Sugar - 2 tsp;
• Pepper mixture - 2 tsp;
• Wine - 1 tbsp;
• Soy sauce - 1 tbsp;
• Garlic - 5 cloves;
• Ginger root - 3 slices;
• Green onion - 1 bunch;
• Potatoes - 3 kg;
• Provencal herbs - to taste.

Cooking method:

1. Take a sharp knife and carefully remove the neck, leaving the skin behind. We also remove the entrails and excess hanging fat. Next, wash the bird well and trim the ends of the wings. Dry the carcass with a paper towel. Then we take a baking sheet, cover it with foil and place the goose on it with its back down, tucking the skin from the neck under it.

2. Wash the oranges and carefully cut off the zest. Grind it and add 1.5 tsp. salt, sugar, spices and pepper. Pour wine or soy sauce over the mixture. Mix well and let it brew. Meanwhile, rub the bird with chopped garlic and salt, stuffing it with slices of ginger, chopped green onions and oranges cut into 4 pieces.

3. Add Provençal herbs to the orange zest mixture and coat the entire carcass with it. Let everything marinate overnight.

4. Turn on and preheat the oven to 180 degrees. Bake the dish for 2-3 hours, depending on the weight of the bird.

Every 30 minutes, baste the meat with the fat that has been released, so the goose will turn out juicy and tender.

5. When we’ve walked for about 30-40 minutes, we begin to prepare the potatoes, rinse them and dry them. No need to peel. Then cut the vegetable into large pieces and mix it with pepper, salt, and your favorite herbs. We spread it around the carcass and pour it with fat. Bake along with the meat until the dish is ready.

6. After cooking, lay out the potatoes and the golden carcass on top.

Recipe for baked goose in dough in the oven

I became acquainted with this option for serving poultry meat about 6 years ago, while visiting relatives. And I’ll tell you a secret that what I liked most was the dough, not the meat itself. This is the paradox. But in reality, if there were no goose fat released, there would be no tasty dough. Overall the whole dish is amazing!

Ingredients:

• Goose - 1 pc.;
• Yeast dough - 500 gr.;
• Garlic - 8-10 cloves;
• Ground black pepper - 1 tbsp. spoon.

Cooking method:

1. Rinse the carcass well and make deep cuts in it. Then rub the meat well with salt and pepper, and place peeled garlic cloves into the cuts.

The more garlic, the spicier and tastier it will be.

2. Make yeast dough or buy ready-made dough. By the way, you can use regular dough, such as for example. Roll out the dough into a thin layer. You will need two layers. We place the first layer on a greased baking sheet with vegetable oil and lay out our marinated goose, and cover it with a second layer of thin layer on top. We pinch all the edges well.

By the way, you can add peeled potatoes into slices to the meat.

3. Bake our delicacy in the oven at 150 degrees for 3 hours.

The top can be greased with a piece of butter.

4. When the bird is ready, let the dish cool slightly and cut off the top of the dough. Place pieces of meat and dough into plates. Everything turns out incredibly tasty and juicy. I recommend to all!!

I hope after reading my post you will no longer have any questions about cooking crazy delicious goose in the oven. Don't forget that this dish will always decorate any holiday table and will be the center of attention. Share recipes on social networks, write comments. Have a great mood everyone!!

Baked goose is most often served during the Christmas holidays. This dish surprises guests a lot; it looks rich and appetizing, and also encourages friendly conversations. To cook a juicy goose, you need not only to know the recipe and secrets, but also to practice, because such a dish is unlikely to turn out the first time.

How to choose the right goose

It is best to buy a carcass not in markets, but in specialized stores, because in such places the meat content meets all standards, and checks come much more often than in regular stores, so you don’t have to worry about getting an expired carcass. But it also happens that there is simply no time to go to the store, and the market is just nearby. In this case, you need to know exactly how to choose the right bird.

It is known that the goose is the fattest bird; it contains more fat than chicken or duck, so even the largest carcass can feed no more than 8 people. During the frying or baking process, the subcutaneous fat melts and impregnates the fibers, which is why it becomes incredibly juicy and soft. You can choose a carcass fresh or even frozen, in any case it will turn out very tasty.

• To distinguish a young palmate from an old one, you need to look at the paws. In young individuals they are yellow, soft, and there may be a little fluff on the legs. In older individuals they are darker and tougher, and the membranes are most often very dried out.
• The size of the bird you choose is also very important. It is better if it is small, since large carcasses will be more difficult to handle, and they may not be baked inside, while a golden crust has already appeared on the outside.
• The breast should be large, the skin should be waxy in color, and slightly yellowish fat can be seen in the abdominal cavity, this is one of the signs of good quality.
• Oddly enough, but if you want to accurately select a goose and not check it, then feel free to buy the frozen version. Carcasses tolerate cold well, while retaining all their beneficial properties, but do not forget to look at the color of the legs.
• Feel the sides of the goose with your hands; fresh carcasses have elastic meat in this area. Also, the meat around the bird’s throat should move freely.
• If there is slightly pinkish ice on the carcass, then feel free to move on; such a bird has been frozen several times and is no longer suitable for food due to the presence of harmful bacteria.
• The meat should not shine or stick to your hands. A fresh goose has a yellow beak, slightly glossy, and a light pink oral cavity, without dirt.
• Smell is one of the most important ways to check a bird for freshness.
• Small scales can often be seen on the yellow feet of fresh and young goose.
• Weathering is a common phenomenon for meat sold at the market. Try to avoid such carcasses; this is a direct sign of a stale product.

Cooking secrets

Often, baked birds turn out to be a bit harsh, and this does not depend on the cook, but rather on the carcass itself, in which store it was purchased and what care was taken.

The goose should be carefully plucked so that not a single feather remains, singed, rubbed with salt mixed with pepper and left in the refrigerator for a couple of days. Instead of seasonings, you can use lingonberries or herbs, preferably Provençal. This method will help the meat become soft and juicy. It is necessary to keep the carcass in the refrigerator so that during cooking a crispy crust appears due to “drying”.

After the meat has been infused in the marinade, it needs to be wrapped in food foil and left for a few more hours, during which time the marinade will smoothly permeate the middle of the goose, so it will be spicy and aromatic not only on the surface, but also inside.

During baking, the sleeve often bursts, since the goose is a large bird; to avoid this, pierce the sleeve in several places so that the air can escape. Baked or boiled potatoes, stewed cabbage or vegetable salad would look great as a side dish. Sometimes a goose burns on top during baking; in this case, take it out, cover with foil and continue cooking. You can also put a baking tray with water, this will also help the bird not to burn.

To prevent the old goose from turning out dry and tasteless, you need to leave it overnight and bake it in a sleeve, only this method will definitely help it retain its juiciness. There are several other ways to make meat softer, for example, marinate it for one night in water with the addition of a tablespoon of wine vinegar, or rub it with black rowan pulp. Dry white wine diluted with a small amount of water is also excellent.

We figured out how to properly prepare the carcass, and now let's see what can be done immediately before baking to get a crispy crust. Before putting it in the oven, the meat should not only be soaked in spices and aromatic herbs, but also be moderately salty, so you need to prepare a sauce. Most often it is made with honey, mustard, wine, grated garlic and ginger with rosemary. This mixture forms a crust on the surface, permeates the skin of the carcass, so it turns out crispy, aromatic and appetizing golden color.

How to properly cook goose in pieces

The carcass must first be cut into pieces. In this case, the method of soaking meat in marinade also works; it will make the bird soft and juicy. You can prepare any mixture to your taste, using wine, vinegar with water, olive oil with chicken eggs, and even beer with lemon juice, any option is perfect. You need to marinate the meat for 8-12 hours. Prepare a mixture of black pepper and salt, grate the finished pieces, heat a frying pan with vegetable oil and fry over high heat until golden brown. During this time, it will not have time to cook inside, so you need to transfer it to a mold and bake it in the oven until done.

There is another cooking option. After a golden crust appears on the pieces, you need to pour beer with water and salt over them and simmer until soft. These two methods will help the meat maintain its juiciness. Before serving meat, it is usually poured with sour cream, soft vegetable or any other sauce, or placed next to it in a separate container. A good option is to serve goose with wine, preferably red. We have looked at the main nuances and secrets of cooking, and now let’s move on directly to the recipes.

Christmas goose recipe

At the moment, there are many types of Christmas goose preparation on the Internet, but we will look at the most basic, classic one. It is not as easy to prepare as it might seem, but the result is worth the effort. The simplest ingredients are used as the basis, and any side dish can be served according to your taste.

Ingredients:

• 1500 gr. potatoes
• 15 gr. potato starch
• some ground black pepper
• 320 ml. dry red wine
• 20 gr. brown sugar
• 250 gr. fresh carrots
• 15 ml. mustard
• 550 g white or red onions
• 30 ml. fresh and high quality honey
• goose carcass
• 2 heads of garlic
• coarse sea salt

Preparation:

1. Prepare the sauce by mixing honey, mustard and brown sugar. Pluck the carcass and singe it if there are still feathers on it. Cut off the fat from the neck and tail, take a toothpick and make punctures throughout the whole carcass so that the fat flows out during baking.
2. Rub the bird with a mixture of salt, pepper and vegetable oil and leave for about an hour.
3. Preheat the oven to 220 degrees, place a wire rack on top, and an ordinary baking sheet on the level below so that the fat can drain freely from the wire rack.
4. Grease the carcass on all sides with a mixture of honey and mustard, place on the wire rack and close the oven.
5. During baking, fat will drip onto the baking sheet. For two hours, every 20 minutes you need to open the pan and pour this fat over the bird.
6. Peel the carrots, cut into long slices, cut the onion into quarters, divide the garlic into cloves and mix with the rest of the ingredients, place on a baking sheet with fat, mix lightly and cook for another hour.
7. Remove the bird from the oven, mix with vegetables, wrap it all in baking foil and leave for a while until the carcass has cooled slightly, after which you can serve.
8. Pour the wine into a saucepan with thick walls and bottom, add a little salt, bring to a boil and add starch, stir and pour the finished sauce into a gravy boat, serve it separately from the carcass, allowing guests to baste the meat themselves. The Christmas goose is not so difficult to prepare, its secret is in the sauce that we poured before baking. During the first time of cooking, it saturates the skin and becomes crispy, and after simmering in foil it becomes soft.

How to cook goose with apples

This recipe was created specifically for those who like a minimum of additives; during cooking you will need practically nothing except apples and goose, this is the main advantage of the dish.

Ingredients:

• 1 goose carcass
• 350 gr. apples, preferably slightly sour
• 1 head of garlic
• a little olive or vegetable oil
• spicy herbs to taste
• 20 ml. lemon juice
• salt, ground pepper to taste

Preparation:

1. Prepare the goose. The skin that is located at the base of the neck must be cut off along with the bone, but not all the way, so that it can be stitched up. Rinse the carcass inside and out, wipe thoroughly with a dry waffle or paper towel.
2. In a mortar, mix the dried herbs with ground black or red pepper and grind into powder, sprinkle the bird with this mixture inside and out.
3. Prepare the marinade. Mix garlic, previously grated on a fine grater, salt and pepper in a separate container, pour in a little olive or vegetable oil, and let stand for about half an hour.
4. Rub the carcass with marinade. You must rub thoroughly so that the skin has time to soak in the aroma. Wrap the carcass in foil and leave while preparing the apples.
5. Wash and peel the apples, cut into large pieces, avoiding the seeds.
6. Squeeze all the juice from half a lemon, mix with grated garlic and add to apples, mix thoroughly with dried basil. You can add salt or sugar if desired.
7. Stuff the bird with the mixture, sew it up with thick and strong threads, wrap the carcass in foil and bake in an oven preheated to 220 degrees for two hours, gradually lowering the temperature.
8. When the inside of the bird is almost ready, you need to open the foil on top and bake for about half an hour until an appetizing crust appears. Garnish with apple slices. The cooking method and filling can be changed as desired. For example, add boiled rice, buckwheat or potatoes to apples. It is also advisable to take apples that are not sweet, since the sour taste is best suited to baked goose. To present the dish beautifully, add a few whole red apples an hour before the end of baking; they will help to decorate the dish beautifully and tastefully.

How to cook goose with rice

The advantage of this dish is that you can add mushrooms to the rice, which is what we will do. No sauces are used during cooking, so you will need to bake the goose in a certain mode.

Ingredients:

• 300 gr. long grain parboiled rice
• 150 gr. fresh mushrooms or 200 gr. canned mushrooms
• 250 gr. white or red onion
• a little mayonnaise to taste
• salt, ground black pepper to taste
• vegetable oil for frying

Preparation:

1. Mix salt with black pepper and various seasonings to taste, rub the pre-washed goose with this mixture inside and out. If mushrooms are used dried, they must first be soaked for about five hours.
2. Preheat the oven with vegetable oil and fry the mushrooms until golden brown, place them on a plate. After this, chop the carrots and onions and fry them too, mix with mushrooms and grind everything together through a meat grinder.
3. Put water on the fire, add salt and bring to a boil, reduce heat and add rice, cook until fully cooked, then mix with mushrooms and vegetables.
4. Salt and pepper the finished filling, add one or two chicken eggs if desired, stuff the goose and carefully sew up the edges.
5. Preheat the oven to 220 degrees, wrap the carcass in foil and bake for two hours, gradually reducing the heat to 180 degrees.
6. 20 minutes before the end of baking, open the foil to form a delicious golden crust. Sometimes, when rice or buckwheat is used, it may turn out that even after sewing up, the grain will fall out of the bird. To prevent this from happening, you can add a chicken egg, it will help the filling take its shape. You can also add a little turmeric for color while cooking rice.

How to cook goose with buckwheat in the oven

The recipe is very similar to the previous one, but with its own, equally important secrets and nuances. The filling in this dish will be rice with a small amount of slightly sour apples.

Ingredients:

• goose carcass weighing approximately 5000 grams.
• 300 gr. premium quality buckwheat
• 100 gr. sour apples
• 100 gr. white or red onion
• 50 gr. butter
• a little salt and ground black pepper to taste
• green lettuce leaves for garnish

Preparation:

1. The goose must first be soaked in a solution of vinegar and water to soften it. Put salted water on the fire and boil the buckwheat.
2. Heat some butter in a frying pan. Peel the onion and chop into thin half rings. Grate the carrots on a coarse grater and fry them all together until golden brown, then add buckwheat, add salt if necessary and cook for about five more minutes.
3. Peel the apples if desired. Set the oven to 220 degrees to preheat.
4. Rub the goose with a mixture of salt and ground black pepper. Mix half the apples with buckwheat and stuff the carcass, sew it up, and wrap it in two layers of foil.
5. Bake the goose, open the foil on top for 20 minutes, place a few apple slices around the edges and cook until done. When cooking goose, it is important that it sits in foil for a little while after baking, as during this time the meat will become softer and more flavorful, and the crust will remain just as crispy. This recipe can be slightly improved by preparing a dressing sauce from mayonnaise and herbs. It will need to be served next to the bird in a separate saucepan; if desired, you can add grated apples to the sauce, this will add a special taste to the dish.

How to cook stuffed goose

We've learned ways to fill a goose with minced meat, but what fillings are most suitable?

One of the best filling options is liver with onions and mushrooms. It is very easy to prepare, does not require any special expenses, and always turns out great. To make this filling, you just need to lightly fry chopped onions with chopped mushrooms, then add liver and dry red wine and simmer until fully cooked.

As you have already noticed, there is nothing complicated about this, and instead of wine you can easily use ordinary water or even cream, it will turn out much more tender. There is one unusual recipe: goose stuffed with double stuffing. Its secret is that the minced meat consists of two types, one is tucked under the skin, the second inside the bird. It is very important to prepare the dish so that both types of filling go well together. The first type consists of crushed walnuts and applesauce; you don’t have to cook it, but simply combine these two ingredients.

The second type consists of buckwheat, onions and celery. To combine nuts with buckwheat, you need to not only boil it until cooked, but first heat it in a frying pan, and only then add water. Using this unusual method, nuts will go perfectly with the second type of filling. Apples and prunes. This filling is for true sweet tooths. These two products will simply need to be crushed and combined together. You can add rice or buckwheat to them. Although it is important to carefully select the toppings, you can use your imagination and prepare something to your liking.

How to cook goose with potatoes

The significant difference between this recipe and all previous ones is the filling. The cooking technology itself remains almost the same.

Ingredients:

• 500 gr. potatoes
• middle goose carcass
• 3 cloves garlic
• 50 ml. mayonnaise
• salt and pepper to taste.

Preparation:

1. Clean the carcass from all excess. Grate the garlic on a fine grater, mix with salt, herbs to taste and pepper, grate the carcass. It is very important that there are more spices inside than outside, because it takes much longer to soak inside.
2. Only young potatoes are needed, because they will be baked in their skins, and the skin of old potatoes is not suitable for this. Cut it into quarters, sprinkle with salt and herbs, pour over a small amount of vegetable oil and mix thoroughly so that the oil completely covers the pieces.
3. Chop the goose carcass with prepared potatoes, sew it up with thick threads, and place it on a baking sheet.
4. Set the oven to 220 degrees, wait about 10 minutes and bake the bird until half cooked.
5. Cover with foil and continue baking for another hour. As a side dish for this dish, you can serve boiled or baked vegetables to taste; rice, slightly colored with turmeric, is also good, or you can simply combine it with vegetables, add aromatic herbs and spices. The side dish can be prepared in another way: first boil it until cooked, and then transfer it to a baking sheet on which the goose is baked. The fat that drains from the meat will be absorbed into the rice and it will turn out much tastier than just a boiled side dish.

How to cook a goose in your sleeve

Instead of regular foil, you can use a special baking sleeve. It has a lot of advantages. It is made of heat-resistant polyethylene, which in turn does not emit any harmful substances during heat treatment. The sleeve can withstand up to 230 degrees. Another plus is that it not only preserves, but also imbues the dish with even greater taste and aroma. It is absolutely impossible to dry out any meat, vegetables or fish in the sleeve.

Ingredients:

• goose carcass
• some honey
• a little table mustard
• a little mayonnaise
• salt, ground black pepper, sugar to taste
• any filling to taste, preferably: apples, prunes and lemon juice

Preparation:

1. Rinse the carcass inside and out, wipe with a dry waffle or paper towel so that no moisture remains, rub with a mixture of salt and ground black pepper.
2. Prepare the marinade. Mix honey, mustard, mayonnaise and a little sugar. If the honey is thick, then it must first be slightly heated along with the rest of the ingredients. Lubricate the carcass with the prepared marinade and let it stand in the refrigerator for several hours, or better yet, overnight.
3. At this time, prepare the filling. Chop apples, prunes, mix and add a little lemon juice. It is best to buy apples that are sour.
4. Stuff the carcass, sew it up, leaving room for the fat to flow out, place it in a sleeve and bake until fully cooked. Due to the fact that the bird is cooked in a special baking sleeve, the meat will be juicy inside and the skin will be crispy. Since it does not always withstand high temperatures, at first you need to cook at 230 degrees, then gradually lower it so that the middle is baked. It will be delicious if you serve this goose with stewed cabbage, pickles or vegetable salad. The main task of the filling is to absorb all the excess fat that will melt and flow out during cooking.

How to cook goose in a slow cooker

Cooking poultry in a slow cooker is very different from baking. In this case, you will need to first prepare all the necessary products. In this case, the goose needs to be chopped into small portioned pieces, since all of it is unlikely to fit into the bowl of the multi-cooker.

Ingredients:

• 1 goose carcass
• 200 gr. red onion
• herbs, spices and salt to taste
• 200 ml. dry red wine
• 300 ml. chicken broth, vegetable broth or plain water

Preparation:

1. Cut off the legs and wings of the goose; if desired, you don’t have to chop the carcass if it is small.
2. Finely chop the red onion and grate the carrots on a coarse grater. Fry until golden brown, transfer to a multicooker bowl along with the goose.
3. Set to cooking mode, add broth mixed with dry red wine, spices and salt.
4. You don’t have to spare salt so that the bird can be completely soaked.
5. When the bird is almost ready, you can drain all the liquid and change the mode to baking. Wait for a golden crust to appear and serve with a side dish. Although the baking process is very different, cooking a goose in a slow cooker is much easier and even faster, since the machine itself does almost all the work for the cook.

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. sweet or sour apples
• 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.