Goose dishes in the oven. Baked goose: recipe

Baking a goose is a troublesome business. Preparatory work should be started in 1-2 days. The goose can be cooked whole, stuffing it with any combination of products. So it turns out a delicious meat dish and garnish at the same time. You can cook this bird in pieces, which is also very appetizing. Goose dishes cooked in the oven are always the decoration of the table. Therefore, the process itself must be approached with special care. In order for the meat to turn tender and juicy, you need to know some subtleties.

A few tips

It is better to buy fresh or chilled poultry. But if a frozen goose is caught, then defreeze it gradually within a day. When choosing a carcass, consider its size. Optimum weight - from two to four kilograms. It all depends on how many people you are going to feed. Age of the bird also matters. The young goose has paws of yellow color, and the old one has reddish paws. The meat of a young person is more gentle and will be prepared more quickly.

We take a bird

It's no secret that goose meat is a bit harsh. Therefore, the question arises: "How to cook a soft goose?" Here, too, have their own subtleties. Holiday dishes from the goose will taste better if the bird is pre-marinated. The first thing to do is wash the carcass and prepare it, rub it with salt and spices and leave it in the refrigerator for a few days. For greater effect wrap the goose in food film. The second way to make dishes from the goose in the oven more tender is to soak the bird in a light solution of apple cider vinegar. This will take about 12 hours. As a marinade, you can use white wine. Cut the carcass with spices and salt, pour over this drink and wrap it in a film. Put it in the refrigerator for 12 hours.

Baking rules

The baking of a goose also has its cunning. First we set a very high temperature (250 degrees). We sustain the bird for about 25-30 minutes. Then we reduce the speed to 180 degrees. The last hour of the dish from the goose in the oven is cooked at a temperature of 200 degrees. If using a sleeve, cut it in 20 minutes and allow the bird to brown. The baking time is about 2-3 hours. It all depends on the size of the carcass. In the process, water the goose with the released fat. So the meat will become even more tender and juicy.

Goose with cherry sauce

Recipes with goose in the oven are notable for their diversity. Various fillings, sauces, side dishes and cooking methods make these dishes many-sided, causing appetite. Prepare a goose with cherry sauce. To do this, you need a carcass weighing about 2 kilograms, 250 milliliters of red dry wine, three small spoons of cinnamon, 250 grams of cherries without pits, spices (salt and pepper). Goose washed, rubbed with spices and left in the refrigerator for 12 hours. Then we take it out and make a few punctures in the carcass, so that during the baking process juice is released. This recipe is a goose in the sleeve. Place the carcass in the oven, remembering to make a few holes in the steam exit bag. Bake the bird for about 2 hours. During this time, you can prepare the sauce. In the saucepan pour the wine and add the cherry. Also put a little salt, pepper and cinnamon. Bring the sauce to a boil and, reducing the fire, stew for about 15-20 minutes. 30 minutes before the goose is ready, open the sleeve and water the carcass with sauce.

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 family celebrations. We choose a bird weighing not less than three kilograms. It is also necessary to take 5 sweet and sour apples of large size, one onion, two medium lemons, a peeled garlic clove, one medium carrot, black pepper and salt. Carcase processed and rubbed with pepper, salt and chopped garlic. We remove it while aside, and it is better in the refrigerator. Vegetables clean and cut straws. We take the goose and make incisions in the skin. We place there onions and carrots. From the lemons squeeze out the juice and water them our bird. We remove the goose in the refrigerator for 12 hours. Cut the apples into 4 pieces, removing the core. We put them inside the carcass together with the laurel 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's better to use classic recipes. Dishes with goose are very many, but buckwheat is used as a filling very often. To cook delicate and delicious meat, you need a goose carcass (2-2.5 kg), half a glass of honey, 150 grams of Adzhika, a glass of buckwheat, one onion, 200 grams of boiled mushrooms, vegetable oil and spices. Mix the honey and adzhika, rub the goose with this mixture. We send it to the refrigerator, wrapped in a food film, for 5-6 hours. In general, the longer the marinade the bird, the better and tender the meat will be. Buckwheat boiled with a small amount of salt. It is necessary that it was half-moist. Onions cut into cubes and fry with the addition of a small amount of vegetable oil. Boiled mushrooms (any) add to the pan and lightly brown. Add this mixture to the buckwheat and get a delicious filling. We stuff the goose and sew the abdomen with threads. This is a goose recipe in the sleeve, so we pack the bird and put the pan in the oven. The total baking time is 1.5-2 hours. The dish is perfectly complemented by fresh vegetables. It turns out rosy and delicious baked goose. The recipe is simple and uncomplicated, suitable for any feast.

Goose with potatoes

This recipe allows you to get delicious and tender meat and aromatic potatoes, soaked in juice, on the garnish. And you will need a standard set of products for this. Take the goose carcass (1.5-2 kilograms), 1-1.5 kilograms of potatoes, 100 grams of mayonnaise, peeled garlic head, salt, any spices and pepper. Garlic crushed in any convenient way. Then mix it with mayonnaise and spices. Carcase washed and dried. We rub it with cooked garlic mixture from all sides. Put the goose on the baking sheet, and place the potatoes, cut into slices, around the bird. Preheat the oven to 200 degrees. We close the baking tray with foil and send the dish to bake. The cooking time is 2-2,5 hours. But 15-20 minutes before the readiness to remove the foil and give the meat brown. To potatoes and goose turned juicy, you can in the process of watering them with the allocated fat and juice.

An unusual recipe

Some dishes from the goose in the oven require a certain skill. For example, removing bones from a carcass. We pull out only available large bones, so as not to disrupt the integrity of the bird. Prepared in this manner, the goose is rubbed with a mixture of salt, pepper and any spices. Lubricate it with mayonnaise and chopped garlic and send it to marinate in the refrigerator. From the remaining bones cook the broth, and on its basis - millet porridge (2 cups) until half cooked. 300 grams of fat is cut into cubes and drowned in a frying pan. On this fat fry three crushed onions and one chopped carrots finely. Then add the porridge to the vegetables and mix. This is the filling for the goose. We spread it inside the goose, and the abdomen is sewed with threads. We put the bird on a baking tray and put it in a preheated oven. We cook about 2 hours. To make the meat more tender, pour it on the juice that is released in the process.

Christmas goose

Worldwide, the goose is traditionally cooked for Christmas. This recipe is not mandatory, but it 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 goose with salt, pepper and vegetable oil. We wrap it in a food film and send it to the refrigerator for 1-2 days. Then, when the bird is missed, 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 parts, removing the core. We put in the goose apples with cranberries and tightly sutures the abdomen. From above, we smear the carcass with a mixture of honey, mustard, oil and spices. You can bake a bird on a baking sheet or in a scallop. To do this, we use a sleeve or we cover the goose with foil. Periodically we water it with the allocated juice. The 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 fragrant and are an additional ingredient when serving a dish.

Goose with prunes

For cooking we take 200 grams of prunes, a little apple vinegar, salt, pepper, 300 grams of ordinary rice and a goose carcass weighing about 4-5 kg. The minimum of products, and as a result - the maximum pleasure from eating. Rice boil, but not until ready. He will go along 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. In advance, rub the carcass with salt and pepper. We do this carefully, not forgetting the inner surface. After the goose is in the refrigerator for at least 12 hours, fill it with stuffing. We carouse the sushi and pack it in a sleeve for baking a large bird. We put the baking tray with the goose in a preheated oven and bake for 2-2.5 hours. Then we cut the sleeve and water the bird with the isolated juice. After 15 minutes, the dish will be ready. We take out the rosy carcass and let it cool down a little. You can serve dishes from goose slices. For this we cut it into pieces and spread it on a large plate around the filling.

Goose with apples and quince

Adding a quince, you can get an incredibly aromatic dish. Take the goose (4 kilos), 300 grams of sweet and sour fragrant apples, 250 grams of quince, 200 grams of carrots and parsnips, 100 grams of sweet pepper, onions, prunes and dried apricots, several peeled garlic cloves, bell pepper, bay leaf, 5 Cloves, black ground pepper, 4 small spoons of turmeric, 500 milliliters of water and salt. Let's start with a mixture of pepper, turmeric and chopped garlic. If desired, you can add other kinds of pepper. We rub this mixture of the goose carcass inside and out. We remove it to the side so that it will be defaced. Carrots are cleaned and cut into fairly large circles. We remove the onion from the onion, cut it - approximately 8 parts each head. Third of apples are peeled and peeled, cut into slices. On the others we make light cuts so that they do not break, because we will bake them whole. We cleans the yew from the peel and cut into slices (or any other form). Pasternak and sweet pepper are also cut into large fragments. Dried fruits soak in hot water for 15 minutes. Then they are dried and cut into pieces. We take a large capacity and put in it apples, quince, dried apricots, parsnips, carrots, prunes and sweet peppers. On the baking sheet spread the foil, put the goose on it. We fill 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. In two hours he will be ready.

Goose with oranges

Dishes from goose slices require less time for cooking. We take a carcass weighing about 1.5 kilograms and divide it into portions. We grease each piece with a mixture of honey, spices and vegetable oil. Leave them to marinate for at least 2 hours. Then we put the goose on a baking tray, lubricated with oil. We also add an orange, sliced, juniper, twigs of thyme, pour 250 milliliters of red wine and 100 milliliters of broth chicken. Close the baking sheet with foil and put in the oven for 2 hours. After that, we open the goose and give it for browning for another 20 minutes. The remaining juice is used to prepare a delicious and aromatic sauce. To do this, pour it into the saucepan, removing the juniper and oranges, add spices to taste. Preheat and serve to meat.