Baked goose. Goose in the oven: recipes for baking delicious goose so that the meat is soft and juicy

Some people call goose meat fatty, but most connoisseurs agree that it is rather juicy, tender and very appetizing. In addition, the fat in poultry meat is not at all equivalent to that in pork or beef - it contains almost no dangerous cholesterol, and contains a lot of useful components that are necessary to maintain a balanced metabolism. Cooking goose allows you to decorate a family dinner or even a holiday table with a real culinary masterpiece that will appeal to people with a wide variety of food preferences. It’s not for nothing that goose is cooked for Christmas in many countries - this wonderful tradition has clear origins. Knowing how to cook a goose in the oven, you can please all your loved ones with a very tasty, appetizing and healthy dish.

It is worth noting that goose meat is not only quite fatty, but also tough. If cooked incorrectly, it will not lose its unique taste, but it will be quite difficult to eat such a dish.

To make the meat juicy, it is recommended to bake it in a sleeve, but even this is not always enough. Experienced cooks It is recommended to rub the carcass with sour cream and spices in advance, but this method also gives a rather weak result. The best way To achieve softness, soak the goose in a special solution.

You can cook a goose deliciously, obtaining exceptionally tender and juicy meat, if you heat 8–10 liters of water in a large saucepan and add 4–5 tablespoons of salt to it. After slightly cooling the resulting solution, dip the goose carcass into it. You need to store the bird in this form throughout the night or even a day - to do this, put the pan in a cold place. Some chefs prefer to soak the goose in milk without salt, but this gives the poultry meat a spicy aroma and taste that not everyone will like. One of the tips given here should be used in all subsequent recipes.

The simplest option

To cook a whole goose and present it beautifully on the table, you need a lot of patience, and it will be difficult to butcher it later. Such deprivations can be endured only for the sake of a special occasion, while for an ordinary family dinner you can choose a simpler recipe. Goose can be cooked in pieces - this does not lose its taste, but the cost of time and effort for cooking is significantly reduced. In addition to the main ingredient, you should choose the following products:

After soaking the goose carcass according to the method described above, cut it into several parts - the sternum is cut into four segments, and the wings and legs are separated from it. If the goose is large enough, the breastbone can be cut into 6 or even 8 pieces.

In a separate bowl, mix mayonnaise with prepared homemade adjika and rub the poultry meat with the resulting sauce.

By adjusting the ratio of these components, you can change the taste of the dish - by increasing the amount of mayonnaise, you will make the goose meat very tender, but at the same time it will lose the expressiveness of taste, while spicy adjika will highlight all the nuances of the dish.

Rub vegetable oil baking sheet and place the goose pieces on it, trying to keep them in two layers. Cover the baking sheet with foil and leave overnight in the refrigerator or on an unheated closed balcony. About 2.5 hours before serving, place the baking sheet in the oven. If you are not afraid that the goose meat will turn out to be excessively fatty, bake it in a sleeve.

Set the oven temperature to 190-200 degrees and leave your dish for about an hour. After this, you will need to take out the goose, swap the layers and pour white wine over the meat - 100 ml will be enough for the entire amount of food. To make the goose juicy, leave it in the oven for another hour, but do not forget to open the door and baste every 15 minutes upper layer rendered fat mixed with wine. You can serve the goose with pickled apples, vegetable salads, mashed potatoes, as well as a variety of cereals.

Country recipe

In the modern abundance of aromas and impressions, sometimes you just want to have a tasty and unpretentious meal, enjoying pure sensations, not spoiled by “fusion” cuisine and other newfangled inventions of culinary experts. Goose can also be cooked without unnecessary frills, highlighting its taste with a small set of spices.

In addition to the pre-prepared and soaked carcass, you will need the following ingredients:

ketchup;
mayonnaise;
spices;
allspice;
salt;
garlic.

Cut the prepared goose carcass along the breastbone so that it separates and you can access its interior. Take a small bowl, pour ground allspice, salt and other spices to taste into it, and also add 1-2 heads of garlic, squeezing them out with a special tool.

After thoroughly mixing everything, rub ¾ of the resulting marinade onto the goose carcass, ensuring that small lumps of spices remain on its surface - this will give the dish a piquant taste and a wonderful aroma. Don't forget about the inside of the carcass, because otherwise the taste of the meat will be incomplete.

While the goose is marinating, take a bowl with the remaining spice mixture and add 2 tablespoons of mayonnaise and ketchup to it (you can choose hot, mild or garlic sauce - it all depends on your taste). Mix the resulting mixture thoroughly and turn on the oven, setting the temperature regulator to 200 degrees. After about an hour, remove the carcass and spread the second marinade on it. All you have to do is wait another half hour, after which the goose can be served with boiled potatoes or fresh vegetable salads. Using this recipe, the bird can be baked in a sleeve, however, each stage of baking in the oven will increase in duration by 10 minutes, and the temperature should be reduced to 180 degrees.

The most New Year's recipe

What kind New Year without tangerines and other citrus fruits? The holiday atmosphere can be maintained if you use similar fruits when preparing original New Year's dish from goose. The result can be served to even the most fastidious gourmets - no one can resist the incredibly aromatic and juicy meat. You will be required to purchase the following products:

five large tangerines;
ground sweet paprika;
cinnamon;
soy sauce;
spices to taste.

This recipe involves cooking the goose in foil, but you can also bake it in a sleeve - it will be so more space for tangerines.

First, prepare the marinade - using a juicer or a regular citrus squeezer, get the juice from one tangerine and filter it through a strainer, pouring it into a small bowl. You also need to add two tablespoons of honey, three tablespoons of soy sauce, half a tablespoon of salt, spices to taste, as well as a quarter teaspoon each of paprika and cinnamon. Whisk the resulting mixture thoroughly, and if it starts to clump, add a little purified water. Spread the goose carcass inside and outside with the resulting multi-component marinade and leave it in the refrigerator for a day.

Before cooking, preheat the oven to 180 degrees and stuff the goose with four tangerines - they need to be thoroughly washed and the remaining cuttings removed, but not peeled. To bake a goose in foil, you need to take a shallow tray and place the carcass on it. First, the legs and wings are wrapped in foil, and then the whole goose. If you are going to cook the bird not in foil, but in a plastic sleeve, take a deep tray and be very careful not to tear it.

Bake the goose for about 2 hours, after which the temperature will need to be reduced by 20 degrees. After the specified period of time, the carcass will need to be turned over, and after half an hour, returned to its original position and cooked for another 30 minutes. If you cook the bird in a sleeve, be extremely careful not to tear it. Serve the finished goose with boiled potatoes and stewed cabbage.

Holiday roll

If you are going to amaze all your guests at the holiday with your incredible culinary talent, a regular goose baked entirely in foil will clearly not be enough. You can prepare an original roll from poultry meat, which will surprise everyone with its unusual spicy taste, as well as the very unconventional approach to preparing the dish.

Of course, you will have to tinker a little - expect to spend at least half a day on such a culinary masterpiece. In addition to a medium-sized goose, you will need:

First you need to cut up the goose to get a good casing for the future roll. For this purpose, you need to make a large incision along the sternum and carefully move the halves apart, gradually cutting off the bones and tendons that prevent the carcass from becoming flat, like a tobacco chicken.

Now it’s worth cutting off the pieces of meat - they should be in the shape of small cubes or oblong strips. Be very careful, since the layer of meat on the back is very thin, when processing it you can damage the skin - so it is better not to touch this place with a knife.

Pour about 150 ml of wine into a separate bowl, three ginger into it, add paprika, salt and the spices of your choice. Place the flattened goose carcass on a deep baking sheet and pour the resulting marinade over it - it should remain in it for 1.5 hours, after which the meat will need to be turned over and left for the same period of time.

While the goose is marinating, finely chop the apple, cut meat and chicken (turkey) breast, add chopped prunes and chopped walnuts, and then sprinkle the mixture with cinnamon and stir until smooth.

Remove the goose from the marinade and place it on parchment paper so that any remaining liquid drains from it. Then place the stuffing mixture on the flattened carcass and distribute it evenly. We combine the halves of the carcass and sew it up with ordinary thread to get a kind of roll from the goose carcass, stuffed with meat, apples, prunes and nuts.

Be careful - there should be no holes in the carcass through which enough water could leak out. a large number of fat

Spread the sewn up carcass with honey mixed with paprika and salt, and then place in the oven for an hour and a half at 160 degrees. If you don't have a pan with a built-in grate for rendering fat, it is better to cook the goose in a sleeve. After the specified period of time, turn the goose over and cook it for another 40 minutes. Just before serving, cut the roll and remove any remaining bones. It is very good to combine it with herbs, fresh oranges, and also with hot sauces.

Content:

A ruddy and appetizing goose with a crispy golden crust will be a worthy decoration for any festive table. Since ancient times, goose stuffed various fillings(apples, mushrooms), was considered not only traditional dish for festive meals, but was also a kind of symbol of prosperity and family well-being.

This is not at all surprising, since in addition to its excellent taste characteristics, goose meat is very beneficial for the human body, as it is considered a real storehouse of vitamins and minerals and contains many elements such as iron, copper, phosphorus and magnesium.

Due to the fact that meat is quite easy to digest, it is often included in the diet of people who need to restore strength and strengthen the immune system.

Bake a whole goose carcass in the oven, and at the same time preserve all of it taste qualities, is a whole art. The fact is that in order to cope with this task, you need to know certain subtleties and nuances of preparation.

Pre-treatment of goose carcass

Before you start cooking the goose, the bird should be prepared. Initially, you need to thoroughly rinse the carcass under running water, thanks to which you can eliminate blood clots that are present in the womb. Next, you need to inspect the skin for any remaining feathers. If there are any, you can remove them with ordinary tweezers. You can also scald it over an open fire.

Since it is planned to bake most often a whole bird carcass in the oven, it must be brought into proper shape. Therefore, you should carefully remove all excess that is not needed for cooking. So, before baking the goose should be removed from the body:

paws need to be cut off at the joint;
the wings must be trimmed up to the elbow bend, since there is not much meat there, and the hairs are difficult to remove;
the bird's head must be cut off along the second vertebra located on the neck;
since the meat itself is quite fatty, all wen should be trimmed off;
remove all offal and entrails.

After you complete all the processing, the carcass should be thoroughly washed and soaked in water. room temperature for a couple of hours, or better yet for the whole night. It is advisable to soak it after this and in the marinade for three to five hours.

Thanks to this, the meat will become softer and juicier, and the spices will thoroughly saturate the entire carcass. You can bake a goose in the oven using different recipes, each of which is unique and interesting in its own way. Therefore, let's look at some of the most popular recipes, using which you can prepare a real culinary masterpiece, delighting your family and friends.

Traditionally, on major holidays such as Christmas, housewives bake a goose in the oven. There are many variations of this recipe, but we will look at more classic version baked goose in the oven, stuffed with apples. This method is perfect for preparing both thawed and pre-soaked poultry carcasses.

In order to cook poultry according to this recipe, you will need:

goose carcass - one;
apples for filling - two kilograms;
quince - one;
carrots - two;
onion - two heads;
parsley root;
spices to taste;
fortified dessert wine - two hundred millilirs.

You need to peel the quince and cut it into several pieces. Apples should be peeled and pitted and cut into three or four pieces. The fruits will play the role of filling with which the goose will be stuffed. To prepare, chop parsley root, onion and carrots.

Now you can start preparing the marinade. To do this, pour wine and eight hundred milliliters of water into a bowl. You need to add seasonings to the mixture at your discretion. The bird carcass should be generously rubbed with spices, and the belly should be filled with the fruits that you prepared earlier. The skin must be sewn together with thread or secured with toothpicks.

Pour the remaining marinade onto a baking sheet and place the goose on it. The side dish and remaining apples should be placed around. The oven needs to be preheated to two hundred degrees and the meat should be placed there. The bird should be basted generously with marinade and the released fat every half hour. Thanks to this, you can achieve a golden brown and crispy crust.

After an hour and a half of baking, the goose is ready. Now it should be placed on a prepared dish and decorated with baked vegetables and fruits.

2. Goose baked in the oven

Prunes go perfectly with poultry, so the goose according to this recipe will exceed your wildest expectations.

To prepare goose according to the proposed recipe you will need:

carcass of one goose;
kitchen salt - three teaspoons;
spices to taste;
prunes - three hundred grams;
cognac – one hundred milliliters.

Initially, you should soak the prunes in cognac for a couple of hours. The carcass prepared according to the above rules should be generously rubbed on all sides with spices and salt. Prunes soaked in cognac should be used as a filling.

Before baking, the belly must be sewn up with thread or secured with toothpicks. It is best to bake the goose in a sleeve, as this will allow the meat to retain all its juice. You need to cut off one corner of the sleeve a little. This will allow the steam to find a place to escape during baking.

The carcass should be placed on a baking sheet and placed in the oven, which has been preheated to two hundred and fifty degrees. After half an hour of baking, the degrees need to be reduced to one hundred and eighty. After two hours of cooking, you should carefully examine the juice that has come out of the bird. If it does not contain blood, then the meat can be placed on a dish and decorated with herbs and vegetables.

Whatever way you decide to cook a goose carcass, the dish is sure to turn out amazing and will delight your household. Most often, fruits and vegetables with which the carcass was stuffed are served as a side dish. But fresh vegetables or boiled or baked potatoes also work well. It all depends on your wishes and imagination. Thanks to experiments, you can surprise your loved ones every time with new dishes with interesting notes.

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 - cook the meat of this bird for Christmas or another big celebration, but have never done this yet. There is an opinion that it is not easy to cook a goose - many people do not get the bird to be soft and juicy - the carcass either burns on top or is not cooked inside. Today you will learn the secrets of cooking delicious goose and soon you will be able to bake it in the oven yourself for the holiday.
Choosing the right product
In order for your baked goose dish to 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 cook 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 specimen for baking. Look at the carcass's legs. If they have a yellowish tint, the bird is good, it is young. If the legs are red, it is old.
How to cook a goose so that the meat is soft and juicy?
You can increase the chances that the goose will become soft and juicy when roasted by proper preliminary preparation. After gutting and washing the carcass, it is usually left in the cold for a day. This exposure will subsequently allow you to get a golden brown 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. During the marinating process, the meat fibers soften a little, so it becomes more tender and juicy.
What marinade is usually used to keep the goose soft? You need to create an acidic environment. A marinade that includes apple cider vinegar, wine or juice is suitable. chokeberry. The carcass is soaked in an acidic solution for at least a day, leaving in a cool place.
Several options for preparing the marinade
Take 2 tbsp. l. honey, ginger root (ground), chopped 5 cloves of garlic, white wine - 100 ml, salt (2 tbsp), rosemary and other spices that you like to use. Mix all this and generously grease the carcass. Then wrap it around cling film and refrigerate for a day.
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 outside and, after wrapping it in film, it 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. To make the meat juicy and soft, it must be properly baked. Since the goose is usually cooked whole in the oven, it is worth considering that a large carcass takes a long time to bake, and the longer it is in the oven, the more the crust browns and the meat loses its juice. This is why many housewives end up with a bird that is too fried and dry and tough inside.
How to properly bake a whole goose? Rule one - the carcass is always stuffed with juicy stuffing. 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, without drying out the meat. Rule two - use a baking sleeve. While in it, the whole carcass will bake evenly, retaining maximum juice. What about the golden brown crust? The bird will acquire the desired blush in literally 20-30 minutes, when you open the sleeve at the very end of cooking.
Stuffing for goose in the oven
What do you stuff the bird with before baking? First, it is rubbed inside with spices and salt, and then sweet and sour fruits are put inside - quinces, apples, prunes, you can combine the ingredients by adding chopped onions and even cereals - buckwheat or rice. Having filled the goose's abdominal cavity by two-thirds, it is sewn up with thick threads. You can secure the skin with toothpicks. The legs are usually tied by crossing them. In this form, the bird is placed in a sleeve and baked. They use the sleeve to retain the juices that have flowed out of the goose, so that the meat is juicy.
How long to bake goose meat in a sleeve?
Large birds are baked in a sleeve for at least 3 hours. At the beginning experienced housewives recommend installing high temperature in the oven - about 250 degrees, and after 20 minutes, reduce it to 180. To prevent the culinary sleeve from bursting during cooking, immediately make several holes in it with a gypsy needle. The holes should be located in the upper part of the sleeve so that steam escapes from them, but the juice released from the meat does not leak out. After at least 2-2.5 hours, the sleeve is cut to reveal the meat. It is then baked for 30 minutes open form for the education of that most desired golden brown crust. During this time, the bird is periodically watered with the juice that was released during the cooking process. By following these rules, you will get a tasty, aromatic, soft and juicy goose for the holiday table.
As you can see, cooking juicy soft goose in the oven is not difficult. Anyone can do this, the main thing is to take into account the characteristics of goose meat. Let's summarize. First, the carcass is kept in the cold. Second, marinate for at least a day in an acidic environment. Third, they are filled 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 over the carcass.

Goose in the oven is a dish that is always welcome both at the festive table and on weekdays. By effectively placing the rosy bird on a platter and exquisitely decorating it, you will be able to win over your guests, and by preparing the bird with buckwheat or rice, you will be able to feed your family a hearty and tasty dinner.

How to cook goose in the oven?

Juicy goose, baked in the oven until golden brown on the outside, is the desired result of the implementation of a labor-intensive and simple, but very time-consuming technology.

If necessary, the carcass is singed over the fire, the remaining feathers are removed, and the wen is cut out.

Almost every recipe for baking a goose in the oven involves marinating the carcass in a liquid marinade or by rubbing the bird with a spicy mixture of seasonings and all kinds of flavoring additives.

To bake, the bird is simply placed on a baking sheet, placed in a sleeve or wrapped in foil.

Cooking time will depend on the size of the carcass. A two-kilogram goose will take 2 hours to cook. For every 500 g of additional weight, add another 30 minutes to the base time.

How to marinate a goose for baking in the oven?

By selecting it before baking in the oven, you will be able to give the poultry meat the desired flavor notes, preserve and increase its natural juiciness. In addition, marinating will soften the fibers, which are not always initially soft, and will allow you to enjoy a dish that is tender and melts in your mouth.

Soaking the goose for 12 hours or more in the solution will improve the taste. apple cider vinegar, adding 2 tbsp. spoons of product per 1 liter of water.

No less effective is rubbing the bird alternately with sherry, salt and honey every 12 hours for two days.

The bird acquires an amazing taste if you soak it for several hours in freshly squeezed chokeberry juice and then rub it with a mixture of seasonings and spices.

All kinds of variations of marinades based on mustard, mayonnaise, soy sauce are always relevant, to which all kinds of spices, garlic, aromatic dry or fresh herbs are added to taste.

How to cook a whole goose in the oven?

Goose in the oven is a recipe that can be adjusted endlessly by changing the composition of the marinade. However, some basic aspects of cooking always remain the same. During baking on an open baking sheet or in a mold, the bird should be regularly basted with the resulting juices and turned over several times.

Ingredients:

goose - 1 pc.;

garlic – 5 cloves;

lemon – 0.5 pcs.;

sage and oregano - 2 pinches each;

laurel – 1 pc.;

salt, pepper, oil.

Preparation

The bird is rubbed with a mixture of salt, pepper, sage and oregano and left overnight.

Stuff the goose with garlic on all sides, grease with oil and lemon juice and place in a mold or on a baking sheet, putting the laurel inside.

Further cooking of the goose in the oven is carried out in an oven preheated to 220 degrees for 2–2.5 hours.

Goose stuffed with buckwheat in the oven

Goose in the oven with buckwheat can be cooked without additives or with additional components that will significantly enrich the taste of the dish, making it even more expressive and rich. In this case it is mushrooms, prunes and bacon. You can add other dried fruits, fried or fresh vegetables.

Ingredients:

goose - 1 pc.;

buckwheat – 100 g;

mushrooms – 300 g;

bacon – 150 g;

prunes – 100 g;

carrots and onions – 1 pc.;

juniper berries – 5 pcs.;

garlic – 2 cloves;

salt, pepper, oil.

Preparation

The outside of the goose is rubbed with juniper, ground in a mortar and salt, and rubbed inside with garlic and pepper.

Fry mushrooms with onions, bacon and carrots, add to boiled buckwheat.

Fill the carcass with the mixture and sew it up.

After a couple of hours of baking at 200 degrees, the goose with buckwheat in the oven will be ready.

Goose in the oven in foil

Goose in foil baked in the oven will undoubtedly turn out juicy and tasty. You can cook the bird with a mixture of dried fruits and apples, instead of which you can use oranges with or without peel. Walnuts lightly dried in a frying pan until the aroma appears will not be superfluous in the composition.

Ingredients:

goose - 1 pc.;

apples or oranges – 2 pcs.;

nuts – 150 g;

dried apricots – 150 g;

prunes – 150 g;

honey and mustard - 1 tbsp. spoon;

garlic – 2-4 cloves;

salt, pepper, oil.

Preparation

Rub the goose with salt and pepper and leave for 6-8 hours.

Chop dried fruits and apples, mix with garlic and nuts, fill the carcass with the mixture

Place the bird between two pieces of foil and place it in an oven preheated to 240 degrees.

Bake the goose for 3 hours, lowering the temperature by 30 degrees every 30 minutes.

Mix honey with mustard, remove the foil, and brush the carcass with the mixture.

After another 15 minutes of cooking at 220 degrees, the goose in the oven will be ready.

Goose in a sleeve in the oven - recipe

Goose in the oven in a sleeve will turn out delicious with or without filling. An addition to the bird can be a mixture of dried fruits, apples, citrus fruits, or a filling made from buckwheat or rice, which will also be a satisfying side dish. Will add piquancy stem celery, which should be fried along with onions and mushrooms.

Ingredients:

goose - 1 pc.;

rice – 100 g;

mushrooms – 500 g;

onion – 1 pc.;

celery stalk – 1 pc.;

nuts – 50 g;

soy sauce, mustard and adjika - 3 tbsp each. spoons;

salt, pepper, oil.

Preparation

Rub the goose with a mixture of soy sauce, mustard and adjika, salt and pepper.

Boil rice, mix with fried mushrooms, onions and celery.

Fill the bird with the stuffing, place the carcass in the sleeve, and pierce the top.

After 3 hours of baking at 180 degrees it will be ready.

Goose pieces in the oven

Goose baked in the oven is also delicious when cooked in pieces. It is convenient to simmer the bird in a deep saucepan under a lid, placing it in a mold covered with foil, or placing it in a sleeve. For seasonings, you can add ground cinnamon, ginger, paprika, curry, basil, fresh or dried onions, garlic, a little honey and lemon juice.

Ingredients:

goose – 2 kg;

oil, lemon juice and honey - 1 tbsp. spoon;

salt, pepper, spices.

Preparation

The goose is cut into slices, salted, peppered, flavored with a mixture of lemon juice, honey and butter, adding herbs and spices.

After 2.5 hours of simmering at 180 degrees, the goose in the oven will be ready to eat.

Goose with potatoes in the oven

Baked in the oven, it can be served with potatoes. Small tubers are used whole, and larger ones, after cleaning, are cut into several parts. If you don’t want to add garlic to the filling, replace it with onions, combining it with carrot slices. An aromatic mix of Provençal herbs is suitable as seasoning.

Ingredients:

goose - 1 pc.;

potatoes – 1-1.5 kg;

garlic – 4-5 cloves;

Provençal herbs – 1-2 pinches;

salt, pepper, poultry spices, oil.

Preparation

Rub the carcass with salt, pepper, spices, and leave overnight.

Peel the potatoes, season with salt, herbs, and mix with garlic.

Fill the goose with potato mixture, sew it up, and grease it with oil.

Send the bird in a mold, on a baking sheet, in a sleeve or foil to bake for 3 hours at 180 degrees.

Goose with apples baked in the oven - recipe

It’s not for nothing that it’s a regular at ceremonial feasts. The dish gives a feeling of celebration and is always received with delight by guests. It is preferable to choose apple fruits of sour varieties. The ideal option is Antonovka. If only sweet fruit was available, it was supplemented with slices of lemon.

Ingredients:

goose - 1 pc.;

apples – 700 g;

garlic – 3 cloves;

thyme and marjoram - 2 pinches each;

lemon juice and oil - 1 tbsp. spoon;

salt pepper.

Preparation

Mix oil, lemon juice, herbs, salt and pepper, rub the goose with the mixture, and leave for 5 hours.

The apples are prepared, seasoned, mixed with garlic and herbs, and placed inside the carcass.

Prepare the dish in the oven, heated to 200 degrees for 2.5-3 hours.

Goose with oranges baked in the oven

Another holiday option dishes - goose in the oven with oranges. You can use citrus fruits alone or supplement them with sweet and sour apples in equal proportions. Instead of rosemary, fresh or dried thyme and basil sprigs are suitable, and soy sauce will qualitatively replace a mixture of honey and mustard.

Ingredients:

goose - 1 pc.;

oranges – 4 pcs.;

apples – 4 pcs.;

onion – 1 pc.;

rosemary sprig – 1 pc.;

soy sauce – 3 tbsp. spoons;

salt pepper.

Preparation

Rub the carcass with a mixture of salt and pepper inside and out.

Fill the bird with quarters of apples, onions, and oranges.

Place the goose in a mold or goose pan, pour a centimeter of water and send it to cook for 30 minutes at maximum temperature.

Cover the container with foil or a lid, reduce the heat to 180 degrees and cook the dish for 2 hours.

Remove the foil and brown the bird for another 30 minutes, periodically brushing with soy sauce.

Goose in dough baked in the oven

Cooking goose at home in the oven in dough will allow you to get the most juicy taste of the meat. The filling can be apples, oranges, a mixture of dried fruits, boiled buckwheat with mushrooms or, as in this case, an assortment of potatoes, onions, carrots and garlic, seasoned with Italian herbs.

Ingredients:

goose - 1 pc.;

potatoes – 5 pcs.;

carrots – 1 pc.;

onions – 2 pcs.;

garlic – 3 cloves;

dumpling dough – 1 kg;

Italian herbs – 2 pinches;

salt, pepper, seasonings.

Preparation

Season the goose with salt, pepper, seasonings, and leave for 5 hours.

Fill the bird with slices of potatoes, onions, carrots and garlic, seasoning with herbs.

Knead the dough like dumplings, after 40 minutes roll it out and pack the goose carcass into it, making several punctures.

Bake the dish at 200 degrees for 2.5 hours.

Goose fillet in the oven

Stunningly juicy and rosy goose with honey and mustard in the oven will become a restaurant-quality dish if you use skin-on goose breast to prepare it. Frying meat in a frying pan will seal it on all sides and retain all the juices inside, and subsequent baking will guarantee internal softness and delicate taste.

Ingredients:

goose breast (fillet) – 2 pcs.;

honey and mustard - 1 teaspoon each;

garlic – 2 cloves;

salt, pepper, paprika, dried garlic, oil.

Preparation

Cut the skin of the breast along the entire perimeter crosswise to the meat.

Rub a mixture of pepper, salt, paprika and dried garlic into the flesh of the bird, place the meat skin side down in hot oil.

After browning, turn the breasts over and fry on the other side, placing crushed garlic next to them.

Transfer the meat into a mold, brush with a mixture of honey and mustard, cover with foil and cook in the oven at 180 degrees for 20-30 minutes.

How to cook wild goose in the oven?

Wild goose in the oven is a recipe that requires pre-soaking and marinating. IN cold water dissolve salt to taste, add vinegar, chopped onion and soak the game in the mixture for a day. After soaking, you can start marinating in a mixture of honey and wine or any other mixture of your choice.

Stuffed goose is a traditional New Year's main dish in many families. In addition, it is often prepared for other holidays or just for dinner. You can also cook this bird by frying or stewing it. However, it is when baked that the goose loses maximum amount fat, leaving tasters with aromatic, juicy and, at the same time, dietary meat.
Cooking a stuffed goose is not difficult, provided you know and follow some points. They apply to every recipe that you will meet below.
Before cooking, the carcass must be processed - remove remaining feathers, excess fat, trim the first phalanges of the wings, and also thoroughly rinse the outside and inside;
To make the meat softer and more flavorful, the carcass should be marinated for a longer time. It is best to rub it with seasonings and leave it to steep overnight or a day. Such meat will turn out very juicy, with uniform taste and aroma;
If you want the goose to be as nutritious as possible, pierce the skin in several places with a toothpick right before putting it in the oven. This way, all excess fat will drain from the skin. The main thing is not to touch the meat itself so that it does not release its precious juice;
The carcass should initially be laid on its back. And then, during baking, it is better to turn it over on the breast several times, and then again on the back. Also, periodically, you need to water it with the juice formed at the bottom of the baking sheet.
If you have a large carcass, it will have to bake longer. To prevent the meat from drying out, you can initially place it in foil, and half an hour before it’s ready, remove it so that the goose is covered with an appetizing crust.

Recipe for baked goose with apples and potatoes

This is perhaps one of the most simple recipes, but no less tasty. A minimum amount of ingredients will be required. Such a handsome man will become a decoration and the main dish of any table.
Ingredients:
goose, weighing approximately 3-4 kilograms;
3 large sour apples;
kilogram of potatoes;
salt, ground pepper and poultry seasoning (to taste).

Preparation:
1. Rinse the carcass and dry it. Now you need to rub it with salt, prepared seasonings and place it on a wide dish. Place in the refrigerator for several hours. It is better to keep the meat in this form all night and the next day. But, if there is a lack of time, two hours is enough.
2. Peel the potatoes and cut into medium cubes. Boil in salted water until cooked.
3. Peel and core the apples and cut into medium pieces.
4. Mix potatoes and apples together.
5. Stuff the prepared carcass with the potato-apple mixture. Sew up the goose along the cut using thread and a needle. You need to sew up the entire incision so that the filling does not fall out and the juice is retained inside.
6. Place on a baking sheet, breast side up. Preheat the oven to 200 degrees. A goose of this size, at this temperature, is baked for about 2 hours. If the breast begins to burn during this time, cover it with foil or turn it over. 3-5 times or more during the entire baking time, pour the resulting fat over the meat.
7. Then the threads must be carefully removed, and the goose, covered with a thick napkin, should be left to “rest” for a few minutes.
Goose stuffed with rice and dried fruits

Goose is often stuffed with rice or buckwheat. It turns out two in one - tasty, juicy meat, and a complete side dish. Try this recipe. I recommend.
Ingredients:
goose carcass (2-3 kilograms);
a glass of dried fruits;
2.5 cups boiled rice;
a pinch of ground pepper, cumin, oregano, coriander;
salt to taste;
half a glass of raisins.

Preparation:
1. The carcass must be carefully prepared - rinsed, removed excess fat, the first phalanx of the wings, and particles of unharvested feathers. If necessary, you can singe it. Prick the skin in several places. Try not to touch the meat itself so that it does not release juice during baking.
2. Put water to boil on the stove. As soon as it begins to boil, you need to lower the goose into it. If you can't fit it all in, first lower it by holding it by the legs and then turn it over. On each side you need to boil it for exactly a minute. After this, you need to dry it with a napkin and rub it with a mixture of all the specified spices and salt.
After rubbing with spices, the meat should be placed in the refrigerator. If possible, leave it for 2-3 days. But, if there is no time, one day is enough.

3. Boil the rice until half cooked. Soak dried fruits and raisins in warm water for an hour. You can use any dried fruit you have for this.
4. Mix rice and dried fruits and fill the infused goose with them. Sew up the cut with thread or pin it with skewers. Wrap it in foil and place on a baking sheet. Preheat the oven to 200 degrees and place the baking sheet there for an hour and a half.
5. Now you need to take out the goose, remove the foil, place it on a baking sheet, breast side up. Reduce oven power to 160 degrees. Place the pan back into the oven and bake for another hour and a half, constantly pouring the separated fat onto it. If the top starts to burn, you can put foil on top.
The dish is ready!

Baked goose with mushrooms and buckwheat
This dish will become a real decoration of the festive table. The meat is very juicy, and buckwheat, as a side dish, is saturated with the aroma of the goose and becomes incredibly tasty.
Ingredients:
one medium goose, 3.5-4 kilos;
300 grams fresh champignons(you can use other fresh mushrooms);
300 grams of boiled buckwheat;
4 cloves of garlic;
two medium onions;
2 sour apples;
2 tablespoons honey;
a tablespoon of homemade mustard;
salt and pepper to taste (you can use poultry seasoning if desired);
vegetable oil.

Preparation:
1.If you are cooking poultry, you need to prepare it thoroughly. Remove giblets, feathers, first phalanges of wings, scorch, wash inside and outside. Cooked duck is usually sold already cleaned, but check and rinse it anyway. Dry with a napkin.
2. Add crushed garlic, mustard, spices, salt, pepper to the honey and stir thoroughly. Leave for half an hour to infuse. Then coat the bird with the resulting sauce on all sides, not missing a single area, including the inside. Place in a cool place for 1-2 days (the longer, the better).
3. Finely chop the mushrooms and onions. Fry in vegetable oil until soft.
4. Peel the apples and cut into small pieces. Boil the buckwheat without overcooking.
5. Mix buckwheat, mushrooms with onions and apples. If desired, you can add a little salt or season.
6. Fill the goose with this filling, not very tightly. The incision must be stitched or secured with skewers. Place it in a baking bag, make several punctures on it and place it in an oven preheated to 180 degrees for 2.5 hours. It may take a little longer.
7. You can decorate the bird with olives and pomegranate seeds.
Stuffed goose with liver and buckwheat

For this dish you can use chicken or goose liver. It turns out very tasty, juicy and satisfying. The real dignity of the festive table.
Ingredients:
goose 3.5 kilograms;
2 onions;
2 sour apples;
a glass of buckwheat;
200 grams of fresh mushrooms;
250 grams of goose or chicken liver;
2 tablespoons salt;
spices as desired.

Preparation:
1. Prepare the bird. To do this, you need to wash it, dry it, remove the tail along with excess fat and the first phalanges of the wings.
2. Peel and core one apple. Grate and mix with salt. Rub the bird very thoroughly with this mixture, inside and out. Refrigerate for at least 3 hours, up to 3 days. The longer the carcass sits under the marinade, the tastier and richer the meat will be.
3. Boil buckwheat in salted water until tender, without overcooking.
4. Finely chop the onion and place it in hot oil for frying. As soon as it becomes translucent, finely chop the mushrooms and add to the pan. Cut the liver into small pieces and also add to the onions and mushrooms. Fry for about 5-7 minutes.
5. Wash the apples and cut into 4 parts. Remove the core and cut into cubes. If desired, you can peel them.
6. Combine buckwheat, onions, liver, mushrooms, apples in one bowl and mix. You can add salt and season to taste. Stuff the goose with the prepared mixture, not too tightly so that you can easily sew the edges. They can be sewn up with thread or secured with toothpicks.
7. Preheat the oven to 180 degrees. Meanwhile, place the goose in a baking sleeve, securing the ends. Make several punctures on the bag. Place it on a baking sheet with the back down and put it in the oven. Bake for about 2 hours, and then remove it from the bag and put it in the oven for another half an hour, for a blush.
Goose baked in the oven, stuffed with giblets and cheese
If you have your own domestic goose, then after cutting, do not rush to throw away the offal (heart, stomach, liver, lung). They can be used to stuff poultry. It turns out very tasty and satisfying.
Ingredients:
goose 3-5 kilograms;
800 grams of hard cheese;
giblets of one goose;
salt and ground pepper;
250 milliliters of white wine;
2 onions.

Preparation:
1. Rinse the goose and dry it. Pour wine over salt and pepper. Stir everything thoroughly. Leave for 20 minutes until the salt dissolves. Mix again and absorb the mixture with a syringe. Introduce this sauce under the skin of the goose on all sides. Leave to marinate in the cold for 3 hours (preferably overnight).
2. Finely chop the giblets and fry with onions until cooked.
3. Cut the cheese into cubes and mix with the fried giblets. Fill the bird with this mixture. Heat the oven to 200 degrees. Bake on a baking sheet for about 2 and a half hours.
Video - Christmas goose with apples and vegetables
Very tasty baked goose with vegetables and apples, in wine sauce. In this video you will get acquainted with step by step recipe and some secrets of the ideal bird.
Enjoy watching!
New Years is soon! For many people, baked goose is the main dish. New Year's table. Take these simple and delicious recipes on your wall on social networks to prepare them for your loved ones.