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Marinate the goose for roasting in the oven. Goose baked in the oven. Goose baked in the sleeve

Roast goose is a poultry classic. It always looks solemn and will decorate any table. Cooking a goose is quite simple and almost impossible to mess up. All sorts of new culinary technologies help in cooking. For example, thanks to the baking sleeve, a golden crust is obtained, and the meat remains very soft and juicy.

It is recommended to bake a goose in this way: for the first 20 minutes, the temperature in the oven must be at least 250 degrees, then not exceed 180 degrees, and the last hour of baking should be at a temperature of about 200 degrees. To prevent the sleeve from tearing during the baking process, you need to make several punctures with a needle on top of the bag.

Cabbage, boiled potatoes, pickles, vegetable salad go well with this dish. Fresh vegetables and lettuce are also great. From drinks it is worth giving preference to red wine (Cabernet, Bordeaux, Merlot, Burgundy).

Goose in the sleeve - food preparation

In order not to overdry the skin and make the meat baked, soft and juicy, it is very important to properly prepare the carcass for baking, as well as the filling. To soften the meat, rub it with a mixture of salt and pepper, let it stand for a day or two. You can pour the seasoned carcass with white wine, wrap it in a film and hold it in a cold place for about 6-7 hours. This will allow the meat to become soft and absorb the aroma of spices.

The filling must be chosen so that it can absorb all the fat released during the baking process, as well as marinate the meat from the inside. It can be rice with raisins, buckwheat with mushrooms, celery with lemons and onions, apples. After choosing the filling, they fill the goose with it, sew up the abdomen, tie the paws so that they do not come into contact with the walls of the oven, make cuts in the skin to remove fat. The skin is smeared with mayonnaise or butter. A goose ready for baking is placed in a deep baking sheet (or a special goose dish), a little water is poured onto the bottom and sent to the oven for three hours, periodically pouring fat during the baking process.

Goose in the sleeve - the best recipes

Recipe 1: Goose in the sleeve with apples

It's very easy to prepare. Lemon juice makes the meat pleasantly acidified and very soft. The sleeve helps to shorten the cooking time and makes the meat juicy. Practical advice: the smaller the goose, the tastier it is.

Ingredients: carcass goose (2.6-3 kg), bulb onion. (1 pc), apples (5 pcs), garlic (1 full head), lemon (a little more than a whole), black pepper, small carrot (1 pc), salt, bay leaf.

Cooking method

Rub a whole prepared goose with a mixture of salt, pepper and a head of garlic. Cut the onion into cubes, carrots and the remaining garlic. Stuff the meat on all sides, making cuts under the skin with a narrow knife. Pour the goose with lemon juice, try to get into the cuts. Let stand in a cold place for at least 3 hours, but overnight is best.

Inside the goose, stuff with peeled and chopped apples and bay leaves (4 pcs), put in the sleeve. Fasten the edges of the sleeve, lay on a baking sheet or goose. Make three small holes on top so that the sleeve does not burst. Bake in the oven at 200-220 degrees for about 1 hour 40 minutes. 20 minutes before full readiness, cut the sleeve to form a crust. If the goose is large, more than 3 kg, you need to increase the baking time. Bon appetit!

Recipe 2: Goose in the marinade, baked in the sleeve

Description: delicious juicy goose meat stuffed with apples in a bittersweet marinade. The goose turns out soft, with a fried crust.

Ingredients: goose (plucked, gutted) - 2.5-3 kg. Marinade: honey (1 tablespoon), mayonnaise (4-5 tablespoons), black pepper, medium mustard (1 teaspoon), salt. Filling: lemon (0.5 pieces), prunes (100-150 grams), green apples (Antonovka) - 3-5 pieces.

Cooking method

Prepare the goose: wash it, remove the remaining plumage and excess fat. Then prepare the marinade: mix mustard, mayonnaise, salt, honey, pepper. Rub the goose with the resulting marinade, wrap in cling film and leave in a cold place (overnight). After that, sprinkle the carcass with lemon juice. Prepare the filling. Peel and cut apples into large slices. Mix with chopped or whole prunes.

Stuff the goose with the prepared stuffing. Sew up the belly or stab it with toothpicks, tie the legs of the bird and place it in the sleeve. Send the goose on a baking sheet to a preheated oven (200 degrees). Bake for about half an hour, then set the temperature to 180 degrees. Bake for about 2-2.5 hours. When the goose is ready, drain the fat from the pan. Cool the bird for about 15 minutes, then put the stuffing on the dish, and on top of the goose itself. Serve hot.

Recipe 3: Goose pieces in the sleeve

Unusual and delicious food. The same baked goose, only already cut into pieces, in the marinade, turns out to be very juicy and soft.

Ingredients: eggs (2 pcs.), olive oil (30 gr.), prunes (50 gr.), mayonnaise (3-5 tablespoons), spices (better to take for poultry, 1/4 tsp), carcass whole goose (2.5 kg.), salt, vegetable oil (30 gr.), mustard (1 tbsp.), pepper (1/2 tsp.).

Cooking method

Cut out goose pieces. Soak them in salt water overnight. Remove the meat and rinse it for further marinating. Marinade: mix mustard, eggs, oil, mayonnaise, spices, prunes, cut into strips, salt, pepper. Dip the goose pieces in this marinade and refrigerate for at least 2 hours. After that, layer the meat in a sleeve and pour the rest of the marinade, leaving 4 tablespoons. Place the sleeve in a roaster or tall dish and send it to the oven at 180 degrees. Bake for about 2.5 hours. 15 minutes before cooking, cut the sleeve to obtain a golden crust.

When roasting a goose, it is preferable to lay it with its back down so that the juice does not flow out of it. The roasting time of the goose depends on the size and weight of the bird. It is calculated as follows: for each kilogram of bird weight, about 45 minutes are needed. You also need to add 35-40 minutes to the total weight of the goose. Baking in the sleeve requires a little less time. The sleeve must be cut about 15 minutes before the end of cooking so that the bird is covered with a golden crust.

Baked goose is a national dish that was prepared in ancient Rus' for festive meals. At present, it is becoming more and more difficult to get 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.

Goose dishes prepared at home are a real decoration of the table. What could be tastier and more appetizing than ruddy, crispy game served for a gala dinner?

How to prepare a carcass?

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

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

There are several ways to pickle a 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?

  1. Take honey and mustard in a ratio of 1: 2, mix the ingredients, thickly coat the surface of the carcass and leave to marinate overnight.
  2. Another wild goose marinade recipe. Sliced ​​lemon slices, scalded with boiling water. The carcass, previously washed and rubbed with spices, pour dry white wine and overlay with lemon slices. Cover the bowl with cling film and place in the refrigerator overnight. To completely fill the carcass with marinade, you need one bottle of wine. To marinate the 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, oil, spices and salt. Mix all the ingredients, dip 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 all the remaining marinade to process the carcass again. To do this, you can use a culinary sleeve, in 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 cooked from this game. Cooking such a bird requires knowledge of some features and secrets of cooking.

Whole baked poultry requires special skill - it can be dried out very quickly and the meat will lose its taste. But, fortunately, all the secrets of cooking are now 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 cook culinary delights from a goose. There are some secrets that will help to properly prepare the wild goose for subsequent heat treatment. This process is simple, but its application 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. In order to get a delicious dish, you need a pot of boiling water.
  2. Bring the water to a boil, place the carcass in it for 1 minute. If it does not fit entirely, you need to alternately lower the front of the carcass first, and then the tail.
  3. The water that has got inside the bird is drained, and the carcass is thoroughly dried. Then you can rub it with salt, pepper, spices and leave for a few 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 the normal functioning of the body. There are many ways to cook a goose deliciously: it can be grilled, boiled, baked in the oven, stewed.

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

Cooking method:

The gutted and washed goose is well salted and peppered inside and out, put in a heated oven in a goose or a deep baking sheet. During frying, pour over the separated juice.

When the goose is reddened on all sides, drain a little fat from the pan, pour in wine, broth, cover with a lid. Fry the bird until cooked and cut into portions. Put 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 to be very tender.

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

Cooking:

Cut the processed and washed goose carcass into medium-sized pieces. Wash apples and cut into slices. Pour vegetable oil into the bowl of the multicooker, turn on the "Baking" mode, put the goose pieces into it. Add sprigs of rosemary 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 it with the prepared sauce, put apples on it, turn on the “Baking” mode and bake for 30 minutes.

The cooked dish is served with baked apples and sauce.

Wild goose baked with prunes

Some recipes suggest combining this bird with prunes and potatoes.

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

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

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

Cooking method:

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

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

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

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

Cooking:

It is good to rub the gutted washed carcass with separated wings, paws and head with salt inside and out. Put it in the goose dish upside down, pour over with fat or melted butter. Fill the abdominal cavity of the goose with shredded cabbage mixed with lemon (for one carcass, cut a small lemon into thick slices).

Sew up the carcass with threads and simmer in the oven for 2 hours until cooked, periodically turning over to bake a uniform golden crust.

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

Goose cooked in tangerine sauce

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

Cooking process:

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

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

When serving, put the goose on a dish and pour over the sauce. Put mandarin circles (without peel) on top of the sauce. Serve the dish with fried potatoes.

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

A goose with apples on the festive table is a special dish: there are secrets and skills are required. The biggest problem is that in a baked goose, the meat often turns out to be “hard”, tough, and the crust is sluggish and inexpressive. If the goose is stuffed, then the filling is sometimes dry, despite the fact that the goose bird is very fatty.

Still, problems have solutions if they are turned into tasks. So, I want a goose baked in the oven, beautifully festive, ruddy and glossy on the outside, soft and tender inside, with a delicious apple “accent”. And be sure to crunch!

How to bake a goose with apples in the oven (theory)

The process of preparing a festive goose begins with the preparatory stage. I cooked from a fresh carcass (but without feathers and offal), but you may have a frozen goose. Then it must be thawed without resorting to water or a microwave, in a natural way. To do this, remove it from the freezer to the "warm" part of the refrigerator.

Then the goose should cut off the sharp ends of the wings (the so-called phalanges) or the whole wings. Then boil them into goose broth for another recipe. If the wings are plump (the goose is large or you love them), wrap them in foil during cooking.

Degrease the goose if possible!

Let's talk about fat next. The goose is a fat, very fat bird, cut and render the fat without pity! Remove it wherever you see it, paying special attention to the abdomen (my goose has accumulated most of the fat in the cut), in the neck, in the tail area. Be sure to cut the last one! (and don't forget the testicles).

However, fat removal alone is not enough., you will have to do something else (the step-by-step recipe has details about this with a photo). Ahead of the description, I’ll say that when you bake a fatty bird (duck or goose), be sure to make notches with a knife - they serve as additional “exits” for lard. Please note that you should not touch the meat with a knife - only the skin.

The secret behind the crispy roasted goose

The next important point is the interaction of meat with boiling water. In the recipe, I poured boiling water over the goose from the kettle, but once I watched in the village how the hostess dipped the goose into a tub of boiling water, first holding it by the neck and then turning it over. What is it for? So that the skin tightens and does not crack during baking. Just remember to dry the wet bird properly with paper towels.

And now - the main secret. To make the baked meat soft, and the crust crispy and appetizingly brittle, the goose must first be marinated. There are two ways to marinate - dry and wet. For dry pickling mix salt, pepper and dry herbs (any of your choice, for example, Provence) and thoroughly rub into the carcass on all sides.

When wet pickling no need to rub - just dip the goose in a hot marinade consisting of the same ingredients as dry, plus vinegars, sauces, water, broth and similar ingredients of your choice. After that, the goose must be taken out to the cold for at least 1 day, and preferably for 2-3 days. For what? During this time, his skin will dry out (with wet pickling, including, paradoxically), which is what we need, because this is the secret of a crisp - it should become dry and “tight”. And at the same time, pre-marinating will help the meat become fragrant and soft.

About proper baking

It is necessary to start baking in a very preheated oven, after 10-15 minutes, the heat should be weakened. Under the goose, it is better to install a baking sheet with water, into which goose fat will drip. The same water can be used to water the bird.

Step-by-step recipe for baked goose in the oven (practice)

Preparation time: 1 day.
Cooking time: 1.5-2 hours.

Cooking

    First of all, thoroughly rinse the carcass both outside and inside, and wipe dry. Then scald with boiling water (1 liter), laying the bird on the grate in the sink, and then dry thoroughly again.

    Remove the tail.

    Prepare the ingredients for the marinade by mixing them in a ladle and simmering for about 5 minutes.

    Pour the hot marinade over the goose in a large bowl.

    When choosing dishes in which the goose will marinate, give preference to a wide bowl or pan. It is in it that the goose will stand in the cold (balcony or in the refrigerator) for 2-2 days.

    And don't worry that your bird won't be completely submerged in the marinade. During the day, you will turn the goose over from time to time (3-4 times), and the side that will always remain not immersed in liquid will dry out slightly, which is exactly what we need to prepare the skin for temperature exposure.

    Another important point is the notches along the entire surface of the breast. Be sure to make them, and then you will get not just beautiful fried strips. Excess fat will come out through them, which, among other benefits (less cholesterol, for example), will allow the skin to become drier, and the crust to crunch even more appetizingly.

    All is ready. Now the bird with the marinade can be sent to the cold.
    If you marinate in a dry way, increase the marinating time to 2-3 days: wrap in cling film and put it on the balcony (in winter) or in the refrigerator.
    After this time, hold the goose for 2-3 hours at room temperature.

    Sour and sweet and sour apples are very suitable for stuffing a goose (they will also take away excess fat). Choose for these purposes juicy varieties with delicate skin.

    Cut the apples in half and fill the belly of the goose with them. This time I did not sew up the bird or tie its legs. Still, the contents are only apples, which are unlikely to fall out and burn (I would definitely sew up buckwheat and other cabbage). But you can sew and tie (then serve it not with a spread, but neat and collected).

    Pay attention to this moment: minced meat for poultry it is recommended to lay in such a way that there is room - then it will be saturated with the aroma and fat of the meat. To be honest, I don’t see the need to soften and soak apples with fat - as much as they take, they take as much, so I compacted them well. But if you want a real apple garnish, put smaller fruits, and better in pieces. I also recommend adding quince.


    If you haven't trimmed the goose's wings, it's time to wrap them in foil, as the meat is thin and they can burn.

    Preheat the oven. Place a low baking sheet with water on its lower level. All fat will drain onto the baking sheet with water, so it will not give off smoke from burning.
    Place a wire rack over the baking sheet on which the goose will be baked. Cover the bird with foil and bake for 15 minutes at a temperature of 200 degrees C. Then slightly reduce the temperature (180 degrees C) and bake for another 45-60 minutes.

    Coat the bird with a mixture of honey, Worcestershire and soy sauce - this will give a perfectly tanned crust and an additional tasty accent (option - honey and mustard, also very tasty). Bake for another 30-40 minutes at 170 degrees.
    A couple of times you can additionally grease the goose with a mixture. An alternative way to "self-tan" is to pour greasy water from a baking sheet.

    To make sure that the dish is ready, pierce the leg area of ​​\u200b\u200bthe goose: if clear juice comes out, turn off the oven. Otherwise, bake for a little more time.

    And further…

    Remember that every oven is different. In addition, your goose may be of a different weight. Keep in mind that each kilogram of poultry requires about half an hour of heat treatment, and therefore a goose weighing 2.5 kg will spend a total of about 1.5 hours in the oven at these temperatures. If cooking at 160 degrees, increase the time to 2 hours.

How to cook a goose so that the meat is soft and juicy? This question certainly arises among those who want to follow the tradition - to cook the meat of this bird for Christmas or another big holiday, but have never done it yet. There is an opinion that it is not easy to cook a goose - many do not get a soft and juicy bird - the carcass either burns on top or does not bake inside. Today you will learn the secrets of cooking a delicious goose and soon you will be able to bake it yourself in the oven for the holiday.

Choosing the right product

To make your dish - a baked goose, turn out soft and juicy, you need to pay special attention to choosing the right bird. If it is too large in size, there is a chance that the meat will not be cooked through. Therefore, buy a relatively small bird - from 2 to 4 kg. It is important to pay attention to her age. It is best to take a young individual for baking. Look at the paws of the carcass. If they have a yellowish tint, the bird is good, it is young. If the legs are red, she is old.

How to cook a goose so that the meat is soft and juicy?

It is possible to increase the chances that the goose will become soft and juicy during baking by proper preliminary preparation. After gutting and washing the carcass, it is usually left in the cold for a day. Such an exposure will subsequently allow you to get a golden crust, for which the goose is so loved. The carcass must be soaked or marinated for quite a long time. This is done not only for flavor, but also for softness. The meat fibers soften a little during the pickling process, so it becomes more tender and juicy.

What marinade is usually used to make the goose soft? You need to create an acidic environment. A marinade that includes apple cider vinegar, wine or chokeberry juice is suitable. The carcass is soaked in an acidic solution for at least a day, leaving it in a cool place.

Several marinade options

Take 2 tbsp. l. honey, ginger root (ground), minced 5 cloves of garlic, white wine - 100 ml, salt (2 tablespoons), rosemary and other spices that you like to use. Mix all this and generously grease the carcass. Then wrap it in cling film and refrigerate overnight.

Another option for marinade is red wine - a glass, salt - one and a half tbsp. l., red pepper - half a teaspoon, ground black pepper - 1 tsp, ginger, rosemary. You can use any herbs you like. The carcass is treated with this mixture both inside and out, and, wrapped in a film, is sent to marinate for a day.

How to bake a goose so that it is not only beautiful, but also soft?

Marinating the carcass is only half the battle. In order for the meat to turn out juicy and soft, it must be baked correctly. Since the goose is usually cooked entirely in the oven, it should be borne in mind that a large carcass is baked for a long time, and the longer it is in the oven, the more browned the crust and the meat loses juice. That is why many housewives get the bird too fried and dry and tough inside.

How to bake a whole goose? Rule one - the carcass is always stuffed with a juicy filling. It not only gives the meat a certain taste and aroma, but also serves to steam the meat from the inside. The juicy filling releases steam, and the carcass is cooked from the inside, the meat does not dry out. Rule two - use a baking sleeve. Being in it, the whole carcass will be baked evenly, retaining a maximum of juice. And what about the ruddy crust? The bird will get the desired blush in just 20-30 minutes, when at the very end of cooking you open the sleeve.

Stuffing for goose in the oven

What is stuffed with a bird before baking? First, it is rubbed inside with spices and salt, and then sweet and sour fruits are placed inside - quince, apples, prunes, you can combine the ingredients by adding sliced ​​onions and even cereals - buckwheat or rice. Having filled the abdominal cavity of the goose by two thirds, it is sewn up with thick threads. You can fasten the skin with toothpicks. The legs are usually tied by crossing them. In this form, the bird is placed in a sleeve and baked. It is the sleeve that is used to keep the juices flowing from the goose so that the meat is juicy.

How long to bake goose meat in the sleeve?

A large bird is baked in a sleeve for at least 3 hours. At first, experienced housewives recommend setting a high temperature in the oven - about 250 degrees, and after 20 minutes reduce it to 180. So that the culinary sleeve does not burst during cooking, immediately make several holes in it with a gypsy needle. The holes should be located at the top of the sleeve so that steam comes out of them, but the juice that stands out from the meat does not flow out. After a minimum of 2-2.5 hours, the sleeve is cut open to reveal the meat. Then for 30 minutes it is baked in an open form to form the very desired golden brown. During this time, the bird is periodically watered with juice that has been released during the cooking process. Following these rules, you will get a delicious, fragrant, soft and juicy goose on the festive table.

As you can see, it is not difficult to cook a juicy soft goose in the oven. Everyone can do this, the main thing is to take into account the characteristics of goose meat. Let's sum up. First, the carcass is kept in the cold. The second - marinate for at least a day in an acidic environment. Third - stuffed with juicy fruits. Fourth - cooked in the oven in a sleeve, which after 2.5 hours is cut and baked until a beautiful blush appears, pouring fat on the carcass.

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

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

Marinating the bird

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

Baking rules

Roasting goose also has its tricks. First, set a very high temperature (250 degrees). Keep the bird for about 25-30 minutes. Then we reduce the speed to 180 degrees. For the last hour, goose dishes in the oven are cooked at a temperature of 200 degrees. If using a sleeve, then cut it open for 20 minutes and let the bird brown. Baking time is about 2-3 hours. It all depends on the size of the carcass. In the process, water the goose with the secreted fat. So the meat will become even more tender and juicy.

Goose with cherry sauce

Recipes with a goose in the oven are distinguished by their diversity. Various toppings, sauces, garnishes and cooking methods make these dishes versatile and appetizing. Let's cook a goose with To do this, you need a carcass weighing about 2 kilograms, 250 milliliters of red, three small spoons of cinnamon, 250 grams of pitted cherries, spices (salt and pepper).

We wash the goose, rub it with spices and leave it in the refrigerator for 12 hours. Then we take it out and make several punctures in the carcass so that the juice stands out during the baking process. This is the recipe We put the carcass in the oven, not forgetting to make a few holes in the bag to let the steam out. We bake the bird for about 2 hours. During this time, you can prepare the sauce. Pour wine into a saucepan and add cherries. We also put a little salt, pepper and cinnamon. Bring the sauce to a boil and, reducing the heat, simmer for about 15-20 minutes. 30 minutes before the goose is ready, open the sleeve and pour the sauce over the carcass.

Goose with apples

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

We put it aside for now, but rather in the refrigerator. We clean the vegetables and cut into strips. We take out the goose and make cuts in the skin. We put onions and carrots there. Squeeze the juice from the lemons and pour over our bird with it. We remove the goose in the refrigerator for 12 hours. Cut the apples into 4 pieces, removing the core. We lay them inside the carcass along with a bay leaf. Goose baked with apples will be ready in 2 hours. The heating temperature is 200 degrees.

Goose stuffed with buckwheat

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

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

Goose with potatoes

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

Rub it with the prepared garlic mixture on all sides. We put the goose on a baking sheet, and place the potatoes, cut into slices, around the bird. Preheat the oven to 200 degrees. We cover the baking sheet with foil and send the dish to bake. Cooking time is 2-2.5 hours. But 15-20 minutes before cooking, you need to remove the foil and let the meat brown. To make the potatoes and goose juicy, you can pour them with the secreted fat and juice in the process.

Unusual recipe

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

Cut 300 grams of lard into cubes and heat in a pan. In this fat, fry three chopped onions and one finely chopped carrot. Then add porridge to vegetables and mix. This will be the stuffing for the goose. We spread it inside the goose, and sew the belly with threads. We put the bird on a baking sheet and put it in a preheated oven. Cooking for about 2 hours. To make the meat more tender, pour it with the juice that has been released in the process.

christmas goose

Around the world, goose is traditionally cooked for Christmas. This recipe is not mandatory, but is often used in such cases. You will need a goose carcass (about 2-3 kilograms), 700 grams of green fragrant apples, 300 grams of cranberries, half a glass of honey, three large spoons of mustard, vegetable oil and spices. As usual, rub the goose with salt, pepper and vegetable oil. Wrap it in cling film and refrigerate for 1-2 days. Then, when the bird is marinated, we take it out and let it warm up to room temperature. At this time, we will prepare the filling.

Cut the apples into 4 pieces, removing the core. We put apples with cranberries inside the goose and tightly sew up the abdomen. Top the carcass with a mixture of honey, mustard, oil and spices. You can bake the bird on a baking sheet or in a roaster. To do this, use a sleeve or cover the goose with foil. Periodically pour it with the allocated juice. Baking time is 2-3 hours and depends on the size of the carcass. It turns out delicious and tender baked goose. The recipe can be supplemented with a side dish (potatoes or rice). Apples and cranberries make the meat aromatic and are an additional ingredient when serving the dish.

Goose with prunes

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

Goose with apples and quince

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

Rub the goose carcass inside and out with this mixture. Set it aside to marinate. We clean the carrots and cut them into fairly large circles. We remove the husk from the onion, cut it - into about 8 parts each head. A third of the apples are peeled and core, cut into slices. On the rest we make light cuts so that they do not burst, because we will bake them whole. Peel the quince and also cut into slices (or any other shape). Parsnips and sweet peppers are also cut into large fragments. Soak dried fruits in hot water for 15 minutes. Then we dry them and cut them into pieces. We take a large container and put apples, quince, dried apricots, parsnips, carrots, prunes and sweet peppers into it. We spread the foil on a baking sheet, put the goose on it. We start it with a mixture of fruits and vegetables. If the filling remains, then spread it around the carcass. Close the foil and put the goose in the oven. It will be ready in two hours.

Goose with oranges

Goose dishes in pieces require less time to cook. Take a carcass weighing about 1.5 kilograms and cut it into portions. Lubricate each piece liberally with a mixture of honey, spices and vegetable oil. Let them marinate for at least 2 hours. Then we shift the goose to a baking sheet, greased with oil. There we also add an orange, cut into slices, juniper, thyme sprigs, pour 250 milliliters of red wine and 100 milliliters of chicken broth. Cover the baking sheet with foil and put in the oven for 2 hours. After that, open the goose and let it brown for another 20 minutes. The juice remaining in the pan is used to prepare a delicious and fragrant sauce. To do this, pour it into a saucepan, remove the juniper and oranges, add spices to taste. Warm up and serve with meat.