Oven-cooked goose is a must-have Christmas dish in many countries. The bird is baked whole or cuts into pieces, and baked apples, potatoes or rice are considered the best side dish. To make the meat soft and juicy, you need to know how to cook the goose correctly. Otherwise, the pulp will remain stiff and rough, and eating it will be very inconvenient.

Whole goose in the oven with apples

The goose cooked in the oven as a whole looks beautifully and festively on the table. To make the meat soft, it is better to bake in foil.

For work are required:

  • bird carcass;
  • 3 to 4 green apples;
  • homemade sour cream;
  • salt;
  • ground pepper;
  • dried greens;
  • seasonings for poultry;
  • cooking foil.

How to cook a goose with apples in the oven:

  1. Wash the carcass and dry with paper towels.
  2. Mix sour cream with salt, ground pepper, dried herbs and seasonings. Sliced ​​apples.
  3. Lubricate the goose from the inside with a small part of the resulting sauce, put the apple filling in the same place and fasten the incision with thread or toothpicks.
  4. Spread the remaining sauce evenly over the surface of the carcass, and then wrap it in foil in several layers so that no holes remain.
  5. Put a bundle of valuable cargo on a baking sheet and bake for 3 hours. Half an hour before removing the dish, you should unfold the foil so that the goose becomes covered with a crust.

Attention! The baking time depends on the weight of the goose. If the bird is small, 2.5 to 3 hours is enough, and a large individual can cook up to 4 hours.

Cooking in a slow cooker

Tasty, juicy and very soft it turns out a goose cut into pieces and cooked according to the recipe below in a slow cooker.

To make such a dish, you will need the following products:

  • 550 - 600 g goose meat;
  • 2 onions;
  • 2 to 3 carrots;
  • several fruits of sweet bell pepper;
  • tomato paste;
  • dried basil;
  • salt and black pepper.

Goose slices in a slow cooker is prepared like this:

  1. First, wash the meat, wipe with a napkin and cut into small pieces. Bones will need to be removed.
  2. Fry meat blanks in a multicooker bowl, and then remove. It is advisable to take goose fat rather than vegetable fat for cooking.
  3. In the fat where the goose was roasted, add the carrots cut into strips, the onions chopped in half rings and the fruits of the peppers.
  4. Dilute the tomato paste with boiled water, put the meat in the bowl, pour the resulting sauce and simmer for 1 hour in the stewing mode.

On a note. If the bird is prepared only for adults, a quarter of an hour before turning off the device, you can pour a glass of dry wine into the container. Then the meat will turn out to be especially tender and aromatic.

Bake in the sleeve

In the culinary sleeve, the products retain their taste, because they are prepared in their own juice.

To make a goose this way, you need these components:

  • bird carcass;
  • 120 g of rice;
  • 50 g of raisins;
  • 70 g dried apricots;
  • mayonnaise;
  • turmeric;
  • dried greens;
  • seasonings for poultry;
  • salt;
  • culinary sleeve.

Operating procedure:

  1. Sort rice, put in a spacious bowl and pour boiling water for a quarter of an hour to swell.
  2. Soak dried apricots and raisins in cool water.
  3. Wash the goose carcass and dry with napkins.
  4. Drain water from rice grains and dried fruits, combine the components and sprinkle with turmeric to give a pleasant golden color. Pour salt and seasoning.
  5. Lubricate the inside of the bird with mayonnaise, fill with filling and fix the incision.
  6. Coat the carcass with a mixture of mayonnaise, dried herbs and seasonings, put in the cooking sleeve and tie tightly.
  7. Make a few cuts with a knife in the upper part of the sleeve so that air can escape, and put the bird to bake.

Attention! When stuffing the carcass with the filling, approximately one third of the space should be left free, since during the baking process the rice will increase in volume.

How to cook wild goose tasty

Wild goose - the bird is more moody in cooking. It can be quite tough, because to cook such a bird deliciously, it is better to first cut the carcass into pieces and hold in the marinade.

For cooking you will need:

  • wild bird carcass;
  • Red wine;
  • Cherry juice;
  • apples
  • pears
  • ginger powder;
  • dried coriander;
  • seasonings;
  • salt.

Procedure:

  1. Cut the bird, grate the pieces with a mixture of salt and seasonings, put in a saucepan, pour red wine and pickle in the cold for 7 - 9 hours.
  2. Place the bird in a spacious dish, pour the remaining marinade, cover the container with foil and put to bake.
  3. When the marinade has evaporated, put sliced ​​pears and apples between pieces, pour in the cherry juice and bake until cooked.

You can cook such a dish not only in the oven, but also on the stove, taking a large dish with thick walls.

Christmas bird

This is a traditional English recipe for making a real Christmas goose. The most important thing is to choose the right bird. It should be young and not particularly large.

For cooking you will need:

  • goose carcass;
  • 5 to 6 bulbs;
  • a slice of white bread;
  • milk;
  • lemon;
  • ground pepper;
  • a pinch of dried sage;
  • ground nutmegs;
  • some fine salt.

Procedure:

  1. Wash the bird, pat dry and grate with a mixture of salt, pepper and sage. Marinate for 2 to 3 hours.
  2. Place the onions on a baking sheet without peeling them and put in the oven for 40 - 45 minutes. Then remove, cool, peel and finely chop.
  3. Soak a bread slice in milk, squeeze, chop, mix with onions, pepper, salt, sage and nutmeg.
  4. Stuff the goose with the resulting mixture and fasten the incision with thread.
  5. Pour citrus juice over the bird, place in a deep heat-resistant dish, add a little water and send to bake.

Attention! In order for a brownish crust to form on the goose, and the meat should not be overdried, it will be necessary to water the carcass with allocated fat every 10 to 15 minutes.

Recipe with oranges

The goose is a rather fat bird, and oranges will give the meat a pleasant acidity. But pickling it before baking will take at least 8 hours.

For cooking you will need:

  • goose;
  • oranges
  • green onions;
  • ginger root;
  • 30 ml of soy sauce;
  • a little sugar;
  • salt and suitable seasonings.

Procedure:

  1. Wash the bird, towel dry and trim the ends of the wings.
  2. Peel oranges, chop zest and mix with sugar, salt and seasonings. Then pour the mixture with soy sauce, let it brew and grate the resulting composition with a bird.
  3. Free the flesh of citrus from the films and seeds, chop and combine with grated ginger, chopped onion and salt. After that, start with the resulting goose mass and send to the cold for 8 - 10 hours.
  4. When the carcass is marinated, put it on a baking sheet covered with foil and bake until cooked, often pouring grease.

In order not to waste time preparing a side dish, for 30 - 40 minutes before the readiness of the bird, you need to put potatoes cut into slices next to it in the form.

Baked goose with rice and liver

To fill the goose with offal, it is better to take chicken liver. The rice variety does not matter, you can use both round and long-grain.

For cooking you will need:

  • bird carcass;
  • 250 g of liver;
  • 120 g of rice;
  • bulb;
  • White wine;
  • olive oil;
  • salt and seasoning.

Sequencing:

  1. Mix salt and seasonings with oil, grate the washed and dried bird with the resulting composition, send it to the refrigerator for 8 - 10 hours.
  2. Pass the liver through a meat grinder and fry in a pan with chopped onions.
  3. Add washed and dried rice, white wine, salt and seasonings to the offal. Simmer until the cereal is soft and the liquid evaporates.
  4. Stuff the bird with filling, fasten the incision and send the carcass to bake.

A goose prepared according to such a recipe will turn out to be rosy, beautiful and tasty.

How to stew with sauerkraut

To prepare this dish you need a large dish with thick walls. Better to take the coop.

Such products will be required:

  • 650 g goose;
  • 700 g sauerkraut;
  • 2 onions;
  • carrot;
  • bay leaves;
  • greenery;
  • salt and seasoning.

Work sequence:

  1. Separate the goose meat from the bones and cut it into small slices.
  2. Pour oil on the bottom of the dishes, heat and fry the bird, seasoning with salt and spices.
  3. Chop onions and carrots, shift to meat and simmer until tender.
  4. Put sauerkraut and bay leaf into the dish, add water and cook, tightly closing the lid, 45 - 50 minutes.

Serve the finished dish hot, sprinkled with chopped fresh herbs.

Goose legs in honey sauce

Goose legs baked with spices in honey sauce will take pride of place on the festive table.

For cooking you will need:

  • goose legs;
  • liquid honey;
  • lemon juice;
  • ground paprika;
  • oregano;
  • black or red pepper;
  • salt.

Order of preparation:

  1. Wash goose legs and towel dry.
  2. Grate the workpieces with a mixture of salt and spices, and then put them in a deep bowl.
  3. Mix honey with lemon juice, pour the goose legs in the resulting sauce, mix and marinate for 5-6 hours.
  4. Cover the baking dish with foil, put the meat out and cook until soft, pouring the juice that stands out.

Tip. To give the goose a unique flavor, 40 minutes before you get the dish, you need to put apple slices sprinkled with cinnamon on a baking sheet.

Fried potatoes

You can cook amazingly delicious roast from goose meat if you hold the meat in beer for several hours before baking.

For cooking you will need:

  • 700 g goose;
  • 5 to 6 potatoes;
  • 2 onions;
  • 3 carrots;
  • light beer;
  • seasonings for potatoes and poultry;
  • ground pepper and salt.

Procedure:

  1. Cut goose meat into slices, grate with salt and seasonings, pour beer and send in the cold for 2 - 3 hours.
  2. Peel and cut vegetables: potatoes in large pieces, carrots - round thin slices, and chop onions in half rings.
  3. Sprinkle potatoes with salt and spices, mix with onions and carrots, drain the marinade from the meat.
  4. Place the prepared ingredients in the cooking sleeve, tie tightly and make a few punctures in the upper part. Place the sleeve on a baking sheet and place in the oven.

After baking, you can immediately lay out the hot dish on plates, decorating with sprigs of fresh herbs.

Step by step cooking with quince

Quince and kiwi will help to make fat goose meat especially soft and tender.

To prepare such a dish you will need the following products:

  • goose carcass;
  • 2 - 3 quinces;
  • several kiwi fruits;
  • sour cream;
  • some mustard;
  • salt and suitable seasonings.

Order of preparation:

  1. Wash the goose carcass and dry with a towel.
  2. Combine sour cream, mustard, salt and spices until smooth.
  3. Spread the resulting mass of the bird and send to marinate for 6 - 8 hours.
  4. Cut quince and kiwi, mix and add a little salt.
  5. Stuff the bird with the filling, lay it in the cooking sleeve or wrap it in foil and bake until cooked.

In order for the goose to turn out with a brownish crust, 30-40 minutes before being removed from the oven, it will need to be deployed.

Baked bird with prunes

A goose with prunes and nuts turns out to be very tasty, and so that the meat does not dry out, it is baked in salt dough.

For cooking you will need:

  • bird carcass;
  • prunes
  • walnuts;
  • flour;
  • purified water;
  • salt and seasoning.

Operating procedure:

  1. Wash the goose, grate with salt and seasonings, then send to the refrigerator for a couple of hours.
  2. Soak prunes in water, and then drain the liquid, dry the dried fruit and mix with chopped walnut kernels.
  3. Prepare the dough from flour and water by adding a few tablespoons of salt.
  4. Fill the goose with filling, sew the incision with thread, and then wrap the carcass with dough so that there is not a single hole left. Send the baked dish to the oven.

Salty dough in this case serves as a sleeve or cooking foil. It prevents the juice from flowing out, and the meat is tender and soft.

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