Goose is a tasty bird, but fatty. His meat belongs to the category of heavy, poorly digestible. But do not deny yourself the pleasure of tasting goose. Let's find her a worthy companion, saturated with vitamins and fiber. All those that help the gastric juice break down meat protein. recommends sauerkraut!

Let's cook the goose with sauerkraut. (There are many quick recipes) And it will not be whole, but in pieces. Very comfortably. And it’s not so scary if you haven’t had to cook a goose yet.

Wash the carcass, remove the remnants of feathers (sometimes remain on the tail and wings). Cut into serving pieces.

Chop the onion. And fry everything together in vegetable oil. We take a thick-walled dish. Ideally - a goose, but also cast iron, a cauldron, a brazier with a lid will do. Pour a glass of boiling water there and put the fried pieces with onions. Let simmer over moderate heat. The water should not boil too much.

Fry the sauerkraut in the remaining oil in the pan. It can be replaced with chopped fresh with spices: pepper, cumin, dill. Simmer the cabbage under the lid until soft.

We pierce the meat in the goose to determine the readiness. When the goose is almost ready, spread the cabbage to it. In a glass of broth or water, dilute a tablespoon of tomato paste, salt and pepper. Pour over meat and cabbage. If a lot of liquid has boiled away during stewing, add more broth or water. But no more than a glass. We don't make soup. Cover with a lid and wait until it boils.

Place the roaster in the preheated oven for 40 minutes.

In addition, we will prepare tartlets with goose liver. Let this be our compliment from the chef. The process is lengthy. Better to start the day before. Let's make a pate from goose liver. Not foie gras, but an ordinary pate. To do this, fry the liver with onions in butter.

Salt, pepper, add nutmeg and turmeric. Pour in a glass of cream and simmer until done. Grind with a blender, or pass through a meat grinder.

Boil champignons or porcini mushrooms and chop together with 100g. butter. Easy to make with a blender. Or skip the mushrooms through a meat grinder, and then mix with softened butter. Combine pate and mushrooms. Add to the mass of 200g. whipped sour cream. Mix all.

Puff pastry for tartlets. It can be bought. I'll give you the recipe, because my own pastries always taste better. You will need: 2 cups flour, a pack (200g) of butter, half a glass of water, salt, lemon juice from one lemon.

Put the butter on the flour and quickly chop with a knife while mixing with the flour. Make a well in which to pour water, lemon juice, sprinkle with salt. First with a knife, and then with your hands, knead the dough. Wrap in cling film and put in the fridge for a day.

Roll out the dough, cut into circles. Put each circle in a mold and pour peas inside so that the tartlet takes the desired shape during baking.

If there are no molds for tartlets, we will make rolls. Cut the dough into squares or circles. Two blanks are used for one roll. One form is solid, and in the other, cut a hole: square or round, respectively. Lubricate the solid workpiece around the edges with an egg and place a mold with a hole on top. Egg grease will stick them together. Thus, we prepare and put all the workpieces on a greased baking sheet. We bake them.

Appetizing boxes or kegs are obtained, in which it is very convenient to put the filling. In our case, this is goose liver. To enhance the sophistication, goose liver pate can be put into tartlets or rolled from a culinary syringe or bag. Like ice cream. Decorate with crushed pistachios.

Serve goose with sauerkraut is better with baked potatoes, parsley.

This is how a simple dish turns into a gourmet treat.

An even simpler recipe for stewing a goose with sauerkraut in the video.

Ingredients:

Goose - 1 Kilogram
Cabbage - 0.5 pieces
Onions - 2 Pieces
Honey - 3 Art. spoons
Sauerkraut - 400 grams

Servings: 6

How to cook Goose with Cabbage

We cut the carcass of the washed goose into pieces. Add allspice and salt to taste. Put in a saucepan greased with oil. Fry the meat with two finely chopped onions. Don't forget to add some water. Stew the goose under the lid for about an hour.

Finely chop fresh cabbage. Squeeze the sauerkraut to get rid of excess liquid. Add to goose, season with honey.

We cook the dish for another 50 minutes. And you can serve. The goose is tender, with a pleasant sourness, not very greasy. Enjoy your meal!

Goose stewed in chunks For lunch or dinner, I offer a great option - a simple recipe for goose stewed in pieces. Juicy, mouth-watering, it literally melts in your mouth and is perfect for any side dish.

Preparation description:

1. The recipe for cooking goose stewed in pieces can be safely called a dish without any hassle. The meat is very juicy and flavorful. So, to begin with, wash the goose properly and dry it with paper towels.
2. With a sharp knife, cut it into pieces and put in a deep bowl.
3. Add some salt and pepper to taste, mix gently. This simple goose stew recipe can be supplemented with a variety of spices and seasonings, but this is not necessary. Send the pieces to a frying pan with oil and fry over high heat until golden brown on both sides.
4. Peel one onion (large) and cut into thin half rings.
5. Pour a little vegetable oil into the pan, heat up and put the onion. Fry it until cooked and put it on the bottom of a saucepan with a thick bottom.
6. Next, lay out the goose pieces quite tightly.
7. Peel and cut the remaining onion into half rings and send to the saucepan.
8. It remains only to wash, dry and cut the tomatoes into small cubes.
9. Add them and pour in a little water.
10. Put the saucepan on a slow fire and cover with a lid.
11. Goose stewed in pieces at home will turn out more tender if you do not interfere with the process and do not mix it.
12. When the meat becomes soft, it can be served with your favorite side dish.

Preparation description:

I have no doubt that everyone who tries this wonderful dish prepared by you will beg you for the recipe for cooking goose in pieces. Goose meat is very tender, juicy and incredibly tasty. Just one ingredient - beer - will change the classic goose recipe and bring new notes to its taste that will pleasantly surprise you. Time for preparing: 2 h 0 min

Surprise your guests with the unusual taste of goose cooked according to this recipe. I guarantee - the contents of the plates will be swept away at a record speed!

Ingredients:

Carrots - 5 Pieces
Onion - 4 Pieces
Thyme - 30 Grams
Basil - 30 grams
Chili pepper - 1 piece
Mustard seeds - 10 grams
Garlic - 2-3 cloves
Bay leaf - 1-2 Pieces

Servings: 6-8

Ingredients:

Goose - 3-4 Kilogram (it is not necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
Carrots - 5 Pieces
Onion - 4 Pieces
Beer - 0.5 Liter (preferably unfiltered)
Tomato sauce - 3 tbsp. spoons (can be replaced with tomato paste - 1 tablespoon)
Salt - 1 teaspoon (0.5 teaspoon - in the marinade, 0.5 teaspoon - in the main course (to taste))
Vegetable oil - 100 grams (75 g - for frying, 25 g - for marinade)
Thyme - 30 Grams
Basil - 30 grams
Chili pepper - 1 piece
Mustard seeds - 10 grams
Ground black pepper - 1 pinch (you can mix peppers)
Garlic - 2-3 cloves
Bay leaf - 1-2 Pieces

Servings: 6-8

How to cook "Goose pieces"

We put the fried pieces in a deep dish, in which we will stew the meat. And in the pan in which the goose was fried, we make a sauce from vegetables. For the sauce, chop the carrots on a coarse grater and chop the onion. Add tomato sauce to the pan and fry the vegetables for 10-15 minutes.

We shift the sauce into a bowl with pieces of goose, add beer so that it barely covers the meat. Salt and pepper to taste. Close the lid! We simmer for about 1.5 hours. 5 minutes before the end of cooking, do not forget to add the remaining spices - basil and thyme.

Ingredients:

Goose - 3-4 Kilogram (it is not necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
Carrots - 5 Pieces
Onion - 4 Pieces
Beer - 0.5 Liter (preferably unfiltered)
Tomato sauce - 3 tbsp. spoons (can be replaced with tomato paste - 1 tablespoon)
Salt - 1 teaspoon (0.5 teaspoon - in the marinade, 0.5 teaspoon - in the main course (to taste))
Vegetable oil - 100 grams (75 g - for frying, 25 g - for marinade)
Thyme - 30 Grams
Basil - 30 grams
Chili pepper - 1 piece
Mustard seeds - 10 grams
Ground black pepper - 1 pinch (you can mix peppers)
Garlic - 2-3 cloves
Bay leaf - 1-2 Pieces

Servings: 6-8

How to cook "Goose pieces"

Ingredients:

Goose - 3-4 Kilogram (it is not necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
Carrots - 5 Pieces
Onion - 4 Pieces
Beer - 0.5 Liter (preferably unfiltered)
Tomato sauce - 3 tbsp. spoons (can be replaced with tomato paste - 1 tablespoon)
Salt - 1 teaspoon (0.5 teaspoon - in the marinade, 0.5 teaspoon - in the main course (to taste))
Vegetable oil - 100 grams (75 g - for frying, 25 g - for marinade)
Thyme - 30 Grams
Basil - 30 grams
Chili pepper - 1 piece
Mustard seeds - 10 grams
Ground black pepper - 1 pinch (you can mix peppers)
Garlic - 2-3 cloves
Bay leaf - 1-2 Pieces

Servings: 6-8

How to cook "Goose pieces"

Ingredients:

Goose - 3-4 Kilogram (it is not necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
Carrots - 5 Pieces
Onion - 4 Pieces
Beer - 0.5 Liter (preferably unfiltered)
Tomato sauce - 3 tbsp. spoons (can be replaced with tomato paste - 1 tablespoon)
Salt - 1 teaspoon (0.5 teaspoon - in the marinade, 0.5 teaspoon - in the main course (to taste))
Vegetable oil - 100 grams (75 g - for frying, 25 g - for marinade)
Thyme - 30 Grams
Basil - 30 grams
Chili pepper - 1 piece
Mustard seeds - 10 grams
Ground black pepper - 1 pinch (you can mix peppers)
Garlic - 2-3 cloves
Bay leaf - 1-2 Pieces

Servings: 6-8

Goose with sauerkraut

Ingredients:

Goose carcass, sauerkraut - 1 kg, bacon - 150 g, apples - 4 pcs., onion - 2 pcs., butter - 3 tbsp. spoons, parsley, salt and sugar to taste.

Cooking method:

Squeeze sauerkraut, add oil and simmer until half cooked over medium heat. The bacon is crushed, fried with chopped onions.

Apples are peeled and seeds are cut into cubes.

The ingredients are put in a saucepan with cabbage, sugar is added and mixed thoroughly.

The goose carcass is rubbed with salt and stuffed with stewed cabbage. The incision is sutured. The bird is placed on a baking sheet with its back down and baked in a preheated oven until tender, pouring over the juice that stands out every 15 minutes.

The finished dish is decorated with chopped parsley and served at the table.

This text is an introductory piece. From the book Your smokehouse author Maslyakova Elena Vladimirovna

Hot smoked goose with cabbage Required: goose, 1 kg of stewed cabbage, 100 g of butter, 1 glass of broth, herbs, 2 tbsp. l. 3% table vinegar, 1/3 cup salt, 1 tsp. ground black or red pepper. Cooking method. Rinse the goose carcass in cold water and

From the book New Year's and Christmas holiday table author Konstantinova Irina Gennadievna

Goose stuffed with stewed cabbage Goose - 1 carcass Smoked brisket - 150 g Onion - 2 pcs. Sauerkraut - 1 kg Apples - 4 pcs. Butter - 50 g in

From the book of 1000 culinary recipes. author Astafiev V.I.

Goose fried with cabbage Rinse the gutted carcass well, let the water drain, rub lightly with salt and wrap in a linen napkin. After an hour, put the goose on a baking sheet, pour in 2-3 tablespoons of water, melted lard and put in the oven. Fry first on low heat, and

From the book Excellent Fishing and Hunting Cuisine author Petrov (Cook) Vladimir Nikolaevich

Goose with cabbage, ham, truffles Cooking time: 1 h 50 min Servings: 6 Ingredients: 1 goose: 100 g ham, 5-6 truffles, 2 cups sauerkraut, 10 small apples, 1/2 teaspoon cumin and black pepper, salt to taste. Preparation Stuff the goose with sauerkraut,

From the book Lose Weight on Soups author Nesterova Daria Vladimirovna

Roast goose with cabbage Cooking time: 3 hours 50 minutes Number of servings: 12 - 14 Ingredients: 1 goose weighing 3-4 kg, 1 tbsp. salt, 1 teaspoon ground red pepper, 3/4 teaspoon freshly ground black pepper, 3 cups finely chopped onion, 750 g minced meat, 1.5 kg

From the book Recipes with a "secret" author Zvonareva Agafya Tikhonovna

From the book Meat Delicacies at Home author Vasilyeva Yaroslava Vasilievna

Goose with stewed cabbage Roast the bird in the oven. Squeeze the sauerkraut from the brine, add the fat rendered from frying, browned onions, carrots, a little water and simmer until the cabbage becomes soft. Put the cabbage on a dish, on top - pieces of fried poultry,

From the book Hunter's Cookbook author Kashin Sergey Pavlovich

Duck or goose stuffed with red cabbage 1 duck or goose, pepper, bay leaf, coriander, cumin, salt, 250 g red cabbage, 2-3 onions, 1 carrot, 1 tbsp. a spoonful of butter, lemon juice or citric acid, salt, sugar. Grate the bird carcass with a mixture of salt

From the book Meat and Poultry Dishes by the author

Goose stuffed with sauerkraut 1 goose, 1/2 teaspoon cumin, salt, 800 g sauerkraut, 4 onions, 1-2 tbsp. tablespoons of butter. Chop sauerkraut and onion and stew in a saucepan with butter until tender. Grate the goose carcass with cumin and salt,

From the book All About Jewish Cuisine author Rosenbaum (compiler) Gennady

Stuffed goose with cabbage 1 goose (2.5-3 kg), 500 g of any mushrooms, 1 bunch of parsley, 1 egg, 4 tbsp. tablespoons of breadcrumbs, 1 head of cabbage, 2 apples, 1 teaspoon of flour, 1 teaspoon of allspice, cherries (frozen or canned), salt. Offal, mushrooms, allspice and

From the book Festive Table author Iovleva Tatyana Vasilievna

Goose with cabbage, ham, truffles Ingredients: 1 goose, 100 g ham, 5-6 truffles, 2 cups sauerkraut, 10 apples (small), 1/2 tsp. cumin, 1/2 tsp. black pepper, salt. Method of preparation: Stuff the goose with sauerkraut, small apples, ham and truffles. cabbage

From the author's book

Roast goose with cabbage Ingredients: 1 goose (weighing 3-4 kg), 1 tbsp. l. salt, 1 tsp. red ground pepper, 1/2 tsp. freshly ground black pepper, 3 cups finely chopped onion, 750 g minced meat, 1.5 kg sauerkraut. Cooking method: Singe the goose, cut it out

From the author's book

Roasted goose with Alsatian stewed cabbage Singe the goose, cut out as much internal fat as possible from it, wash, wipe dry and rub with salt and pepper. Melt a little internal fat, fry onion on it, mix it with minced meat and stuff the goose. sew up

From the author's book

Goose with Polish cabbage Grate half of the butchered goose with salt. Melt the fat on a baking sheet, put the goose, place in a hot oven. Fry, basting frequently with oil and sprinkling with water. Rinse the cabbage, finely chop, add the peeled and chopped

From the author's book

Goose with cabbage 1 carcass of a goose (4–5 kg), 3 teaspoons of salt, 0.5 teaspoons of pepper, 1 cup of onion, 3 kg of cabbage, 1 sour apple. Grate the goose with two teaspoons of salt and half pepper, set in a goose house in the oven and fry over low heat for 20 minutes. Measure out of the goose 6 tbsp. tablespoons of fat

From the author's book

Duck (or goose) stewed with red cabbage 1 duck or 0.5 goose, 40 ml sunflower oil, 40 g bacon, 1 kg red cabbage, 60 g onions, 20 g wheat flour, 125 g red wine, 5 g cumin , salt, sugar, citric acid or vinegar to taste.

Our ancestors were very kind to poultry. So even the slaughter of a chicken was timed only for a big event: (pies made from pastry stuffed with the meat of this poultry) were usually baked for ritual, religious occasions. A goose baked with apples or porridge was made only on the occasion of big holidays - feasts - with many guests.

No one would serve such a royal - without exaggeration - a dish for a vytie (cry for the bride), a wedding ransom and a train for friends. Only at a wedding feast and at the agreement of matchmakers with parents could one taste a real whole goose or goose cooked with apples or porridge and mushrooms.

The standard recipe for goose with apples is known to almost every housewife. The bird must first be scalded, plucked, gutted and stuffed with your favorite filling. Everything is easier with store-bought semi-finished products.

It needs:

thaw slowly in the refrigerator (takes about a day)
scald and peel off feathers, if this was not done by negligent culinary workers
remove the cervical spine
sew up the neck so that the fat does not leak out and the filling does not spill out
cut the fat near the tail and cut it out itself (otherwise, the meat will have an unpleasant musky smell)
chop off the extreme phalanx of the wings - it will dry out during cooking.

The goose is still a bird. Despite the simplicity of its preparation, it is enough just to gape a little, as the juiciest goose meat becomes dry and tasteless. Therefore, it is advisable, when preparing it, to look into the oven more often and pour the dish with the released fat or water.

Recipe with apples

The most famous recipe is a goose in the oven stuffed with apples. They make the meat more juicy, and the sourness pleasantly sets off fatty meat.

You will need:

goose carcass - 1 pc. (about 3 kg.)
sour apples (Antonovka is suitable) - 5 pcs.
salt - about 1 tea. spoons
ground black pepper - about 0.5 tea. spoons.

For marinade:

odorless vegetable oil - 70 gr.
garlic - 5-6 large cloves
favorite dry spices (thyme, basil, peppermint, hot pepper, etc.) - to taste
lemon juice - 2 tbsp. spoons

Cooking steps

Carefully wipe the prepared carcass with a sewn neck inside and out. Rub with salt and black pepper.
We crush the garlic and from the indicated ingredients. Rub it on the goose inside and out. Leave for at least 30 minutes.
We clean the apples, remove the cores and cut each approximately into 6 parts. We add, we pepper. Sweet apples, in principle, can also be used, but they will need to be flavored with lemon juice.
Stuff the bird tightly. Then we sew in the tail area so that the juice does not flow out.

Tip: so that delicious fat does not leak out of the goose, you need to lift the lower edge of the skin from the back side up, to the abdomen, and sew it up.

Now the ends of the legs and wings with foil so that they do not burn.
We put foil paper on a baking sheet, on top - a goose, cover it with another sheet, press it tightly.
We put the bird in the oven (if you wish, you can let it “get used” to the marinade and apples for several hours). Bottom heating mode, temperature 200°C. We bake for 2 hours, periodically (every 20 minutes) watering the bird with juice. We lower the temperature to 180°C. A carcass weighing 3 kg will be baked for another 1 hour. Don't forget to water the carcass.
Remove the foil and bring the skin to a brownish-golden state at a temperature of 200 ° C in the "top heating" mode.
We take out our goose baked with marinade and apples, remove the threads, put it on a dish, decorate with a side dish and serve to dear guests.

Tip: if the goose is not baked in foil, then it is better to lay it on a wire rack, put a baking sheet or other container with water from below. The meat will turn out juicy, and excess fat will flow into the substituted dishes.

Recipe with sauerkraut and cranberries

This filling will make the meat tender and spicy.

You will need:

carcass of a small goose (approximately 3 kg.) - 1 pc.
salt, pepper for rubbing poultry
sauerkraut - 600 gr.
cranberries - a handful (to taste)

For marinade:

soy sauce - 2 tbsp. spoons
white wine - 100 ml.
honey - 1 tbsp. a spoon
garlic - 3 cloves
onion - 1 pc.
spices for poultry - to taste

Cooking steps

We prepare the carcass, as in the first recipe, rub with salt and pepper and leave in the cold for a day to dry and salt.
We crush the garlic, rub the onion on a fine grater and make a marinade for the goose in the oven. We coat the bird with it, leave it to marinate for several hours.
cabbage with cranberries. We sew up. Put on a baking sheet, cover with foil and cook in the same way as in the first recipe.
Turn the carcass over an hour before being ready. At the same time, you can put peeled potatoes (whole or cut in half) on a baking sheet. We turn potatoes from time to time.
We serve our festive goose, overlaying it with potatoes sprinkled with herbs.

The goose prepared according to this recipe turns out to be exceptionally tasty, the meat from sauerkraut becomes softer, and the cranberries add piquancy and sourness.

Tip: to marinate the carcass better, you can wrap it with cling film.

Recipe with buckwheat porridge

In principle, you can make a bird with rice and even pearl barley, but in the traditional Russian recipe, a goose is baked with this grain.

We will need:

goose carcass weighing 3 kg - 1 pc.
dry buckwheat - 300 gr.
bulbs - 2 pcs.
carrot - 2 pcs.
mushrooms (preferably tubular, but champignons are also possible) - dry 50 grams or fresh / frozen 300 gr.
salt, pepper for rubbing poultry and for porridge
vegetable oil for frying

For the marinade

large garlic cloves - 4-5 pcs.
vegetable oil - 50 gr.
favorite spices for poultry - to taste
lemon juice or white wine - 3 tablespoons

Cooking steps

Rub the goose carcass with salt and pepper, leave for 6 hours in the cold.
We crush the garlic and make the marinade. Rub it generously on the bird.
First, fry the finely chopped onion until golden brown.
Add grated carrots and fry until half cooked.
Pour coarsely chopped mushrooms into the pan and fry them with the addition of water for about 20 minutes. Dry mushrooms must first be washed and soaked in warm water for 2 hours.
We put buckwheat to boil and add all the fried ingredients to it.
We cook the porridge until half cooked - it has yet to absorb the fat from the goose.
We stuff the goose with buckwheat so as to fill it 2/3. Sew up and cook under foil in the oven for 3 hours. First 1 hour at 200°C, then 2 hours at 180°C. Do not forget to water with fat and at the end be sure to brown the skin.

Tip: you can cook the goose in a roasting sleeve. One end of it must be left open so that excess heat comes out of the carcass.

Firebird with apples

If you are planning a solemn event with a banquet dedicated to it, the goose in the oven will be the real king of the festive table. It goes well with any side dishes - potatoes, rice, raw and grilled vegetables. Be sure to serve sour cranberry, quince sauce with poultry meat ... Your gastronomic surprise will surely please your guests and will be remembered for a long time!

The recipe for this roast goose with cabbage is suitable even for beginners in roasting geese, ducks or turkeys. (I don't mention chicken, because it's easy to bake well). To successfully cook a goose according to this recipe, even special intuition or great culinary experience is not required. Even the age of the bird does not play a decisive role.

The goose stuffed with stewed cabbage, at first gently, and for a relatively long time, is baked at a moderate temperature. And then, after partial cooling, it blushes well. And the skin will be crispy and the meat will be tender.

Just don't expect goose breasts to be extremely juicy. Although they are deliciousof course they will. When baking such a whole bird, this is impossible. So that they are juicy and the legs are bakedproperly, the breasts would have to be cut off and cooked separately,for a shorterth timealso at other temperatures. But it's not very aesthetically pleasingsomehow not festive. That's whyjust better notpay attention to this nuance and enjoy the solemn and appetizing view of goldengo, bakedWhole, goose.

If desired, while stewing sauerkraut for stuffingania goose, to notmu can add a few chopped, pre-soaked dried porcini mushrooms, then the taste of the dish will be deeper.

Because the goose is baked stuffedcabbage, you already practically have a side dish. Some other potato dish, ideallyor, in addition, homemade vegetable pickles and you already have a set dinner.

Ingredients

1 gutted goose
400 grams sauerkraut
2 medium onions, cut into half rings
2 tbsp vegetable oil
Black ground pepper to taste
4 berries juniper, crush (can be missed)
2 tbsp Sahara
500 ml

For rubbing:

2 tsp salt
1 tsp Sahara
2 tsp ground black pepper
1/2 tsp ground coriander
1/2 tsp allspice
2 tsp dried marjoram

1) The day before cooking, mix all the ingredients for the rub.

2) Grate the goose and put in a cold place for 1 day.

3) On the second day, fry the onion in vegetable oil until soft.

Add cabbage and sugar. Simmer, stirring, until the cabbage is soft. Remove from heat and season with ground black pepper and juniper. Leave until completely cool.

4) Stuff the goose with cooled cabbage and sew it up, using skewers or toothpicks and culinary thread, according to the corset principle and place in the goose. Pour the broth into the bottom of the goose.