Divide the goose meat into portions, wash with running water, dry and place in a frying pan heated with vegetable oil. Fry the goose pieces on both sides until golden brown, about 7 minutes on each side, over medium heat. Add salt and pepper to taste.

Place the fried meat in a heat-resistant dish, add diced peeled pumpkin, apple slices and coarsely chopped peeled onion. Add bay leaf and rosemary, if necessary, you can add a little more salt and spices.

Pour in hot water until it fills half the mold.

Cover the pan with foil and place in an oven preheated to 180 degrees for 1-1.5 hours. The baking time will depend on the age of the goose. Therefore, after an hour spent in the oven, you need to remove the dish and check the meat for readiness. If the meat has become soft and can be easily pierced with a knife, then the dish is ready.

Delicious goose, cooked in pieces in the oven, can be served on the table. Very good recipe! Try it!

In many countries, goose is baked for the holiday table. Goose, baked in the oven whole or in pieces, looks very appetizing, at the same time it is healthy and has an excellent taste. However, you should not start cooking this bird without studying the features of its baking technology.

Cooking secrets

Goose is not the cheapest of products, so it would be a shame to spoil it due to a violation of the cooking technology. Studying tips on preparing it for baking and on baking itself will help you protect yourself from unpleasant surprises.

• Young goose meat will be more tender and cook faster. Its paws will help you distinguish a young bird from an old one. In young geese they are light yellow, and in old geese they are red.
• Dishes prepared from fresh or chilled ingredients are more tender and juicy. However, frozen goose can also be baked. True, you need to start defrosting it at least a day before cooking, or even better – 36 hours. After all, the carcass must thaw completely in the refrigerator. Otherwise, the meat will be dry and tasteless.
• When preparing a carcass for baking, it should not only be washed and dried, but also checked for the presence of excess feathers. If they are found, they must be removed with tweezers.
• Many cooks believe that the goose will become more tender and soft if it is scalded beforehand. To do this, immerse the carcass in boiling water, holding it by the legs, for a couple of minutes. Then repeat the procedure, changing sides.
• The goose is considered a fatty bird, so accumulations of fat on the neck and abdomen are usually cut off. They also pierce the skin with toothpicks without touching the meat. This allows excess fat to be lost faster. Thanks to this, the dish turns out more tender and less calorie.
• Another proven way to make goose meat tender, tasty and aromatic is to marinate it. It is advisable to marinate the carcass for a long time, at least 8 hours.
• Baking time largely depends on the chosen recipe. Usually it is 1 hour per 1 kg. You can check the readiness of the bird by piercing it with a knife: if the juice comes out clear, it means it is already sufficiently baked.
• Before placing the carcass in the oven, it is necessary to tie its legs, cut off or wrap the terminal phalanges of the wings in foil, otherwise they will burn.
• To prevent the goose meat from browning too much, it is better to bake it under foil. However, 40 minutes before the dish is ready, the foil should be removed so that the goose does not look too pale.
• If the goose is cooked with filling, then you need to leave a little free space inside in case the filling increases in volume.
• Water will help to avoid the unpleasant smell of burnt goose fat - it should be poured into the bottom of the pan in which the goose is baked. It is enough for its level to be 1 cm, but you need to make sure that it does not have time to evaporate completely.

It is advisable to purchase a goose several days before the expected celebration, since the process of its preparation and cooking is lengthy.

Knowing all the intricacies of roasting a goose, you will surely cook it tender and juicy - all you have to do is find the right recipe.

Whole goose baked in the oven

• goose – 3 kg;
• garlic – 5 cloves;
• lemon – 0.5 pcs.;
• bay leaf – 2 pcs.;
• sage – 10 g;
• ground black pepper, salt - to taste.

Cooking method:

• Prepare the carcass for baking by removing excess feathers, trimming off excess fat, washing and drying with a towel.
• Rub the carcass inside and out with a mixture of salt and black pepper. Place in a cool place overnight.
• Cut half a lemon into thin semicircles.
• Cut the garlic into small pieces.
• Make slits in the skin of the goose and insert pieces of lemon and garlic under it, leaving a little to place inside.
• Place the reserved garlic and lemon in the belly. Place sage and laurel leaves there.
• Place a glass jar inside the goose. It is needed so that the goose retains its shape during baking. Pull the edges together and sew with light threads.
• Preheat the oven to 220 degrees.
• Pour some water into the mold, place the goose in it, cover with foil, and place the mold in the middle of the oven.
• Bake for two hours, basting the carcass with rendered fat. An hour before cooking, remove the foil.

Don't forget to remove the jar before serving. Baked vegetables, stewed cabbage, and rice are suitable as a side dish.

Goose baked in pieces in the oven

• goose – 3 kg;
• garlic – 5 cloves;
• salt, pepper - to taste.

Cooking method:

• Wash the goose carcass, pat it dry with paper napkins, and divide it into portions.
• Rub each piece with salt and pepper. Leave to marinate for 6 hours.
• Place foil in a baking dish and place goose pieces. Pour in some water or beer.
• Cover the pan with foil and place in an oven preheated to 220 degrees.
• Bake for an hour under foil, then remove it and pour the rendered fat over the pieces. Pour some fat into a bowl.
• Peel the garlic and pass through a press. Mix chopped garlic with goose fat.
• Brush the pieces with the resulting mixture. Bake the goose for another hour.

As you can see from the recipe above, it is easier to bake goose in pieces, and it reaches readiness sooner. However, baked whole it looks even more impressive.

Goose with apples and potatoes

• goose – 3 kg;
• apples (preferably green) – 0.5 kg;
• potatoes – 1 kg;
• butter – 50 g;
• lemon juice – 40 ml;
• honey – 70 g;
• onions – 150 g;
• goose offal – 150 g;
• salt, cumin, black pepper - to taste.

Cooking method:

• Rinse the carcass in running water and dry. Trim off the fat in the neck and belly area, cut it into small pieces and place it on the bottom of the dish in which you plan to bake the goose.
• Rub the goose carcass with salt, pepper, and caraway seeds. Place in a cool place to marinate for at least 3 hours.
• Wash the goose giblets and cut into small pieces. Fry them in butter, using approximately 20 g.
• Peel the onion and cut it into half rings.
• In another frying pan, melt the rest of the butter. Fry onion half rings in it.
• Cut the apples into 8 pieces, cut out the core.
• Mix apples, giblets and onions.
• Stuff the goose's belly with this mixture, compacting it carefully. Bring the edges together and secure with toothpicks or sew.
• Place the goose in the prepared pan. Cover it with foil and place in the oven preheated to 220 degrees. You can splash a little water on the bottom of the mold.
• Peel the potatoes and cut them into large slices.
• Melt honey and mix it with lemon juice.
• An hour and a half after putting the goose in the oven, remove the foil from it. Brush the carcass with honey-lemon sauce and pour over the rendered fat. Place the potatoes around.
• Return the pan to the oven and bake for another hour and a half. Don't forget to add water if it evaporates, and grease the goose with fat mixed with honey-lemon sauce.
• After the specified time has passed, turn off the oven, but leave the goose in it for another half hour.

Goose baked with apples and potatoes is a complete dish with a unique taste that looks very appetizing. Such a goose will decorate the festive table and will delight the guests.

Goose with prunes

• goose – 3 kg;
• pitted prunes – 0.3 kg;
• cognac – 100 ml;
• salt, spices - to taste.

Cooking method:

• Having prepared the goose carcass for baking, rub it with salt and seasonings, and place in a cool place for several hours.
• Lightly heat the cognac and pour it over the prunes. Leave for 20 minutes to swell.
• Stuff the goose with prunes and secure the edges of the belly with toothpicks.
• Place the goose carcass in a large roasting bag or bag. Tie, leaving a small hole for steam to escape.
• Place the goose on a baking sheet and place in an oven preheated to 250 degrees.
• After half an hour, reduce the temperature to 180 degrees and continue baking the goose for another 2 hours.

According to this recipe, the goose turns out to be very tender and juicy, because it is baked, one might say, in its own juice.

Oven-baked goose is a truly festive dish that is unlikely to leave any of the guests indifferent.

Why carpaccio? But because it’s thinly sliced ​​and essentially raw. Carpaccio was originally cut from raw beef and served with a sauce made from olive oil and vinegar or lemon juice. It was invented by Giuseppe Cipriani (owner of Harry's Bar in Venice. Hemingway, Maugham, the Rothschilds, Onassis and Maria Callas, Charlie Chaplin, Prince Charles and Princess Diana frequented it. In the 50s of the last century, Countess Amalia was one of the bar’s honorary guests Nani Mocenigo. The doctor advised the countess, who had anemia, to eat a lot of raw meat. And Giuseppe Cipriani came up with the idea for her to eat meat this way. At that time, an exhibition of the Venetian Renaissance artist Vittore Carpaccio was held. The paintings of this artist were distinguished by the abundance of red color. this food was named after him. Moreover, this term, or name, whatever you want, is now applied to thinly sliced ​​fish and even vegetables with mushrooms. But still, strictly speaking, this is not exactly it... or “he”. ? Who knows Italian - correct me. After all, our birds are not completely raw, but a little bit... marinated, as it were.

Baked or fried chicken won’t surprise anyone, so what can we say about boring Soviet-style chops? If you have New Year, Christmas, Thanksgiving, someone's birthday coming up, or you really like to spoil your family with culinary surprises, you need to know how to cook a goose in the oven. Little secrets and tips about the marinade, tasty filling, and baking process will make your task easier. Are you taking the risk to improve your culinary skills?

Step-by-step recipes for cooking goose in the oven with photos

Many housewives believe that goose baked in the oven is not such an easy dish for beginners. Is this opinion correct? Yes, but only for those who do not know the features and secrets. Knowing how to cook a whole goose in the oven, you will enjoy tenderly soft meat with a crispy crust. Experienced chefs call the procedure for preparing this dish easy, because the main thing is to marinate the carcass, and then it will reach the desired condition without any problems.

Start by buying a whole goose or half if you are going to cook it in small portions, in pieces. Poultry meat is sold in markets, supermarkets and farms. If you have friends who raise geese, you will not have to doubt the naturalness of the product. The only disadvantage of this option is that you will most likely need to gut and clean it yourself. After buying a goose, get rid of the remaining feathers, visible fat (neck and abdominal area), rinse the carcass inside and out.

Any culinary master will advise you to take the bird 2-3 days before the event, because cooking takes a long time. If you want fresh goose, click on the meat before purchasing. If after this the pressed area returns to shape quickly, the goose is suitable for you. If the bird is frozen, you will have to spend additional hours defrosting (about 25-30 hours on the bottom shelf of the refrigerator). The upper wings are often trimmed to prevent them from burning during cooking. If you want to keep them, wrap the pieces in foil before putting them in the oven.

To make the meat softer, you will need marinade for the goose in the oven. If you have store-bought poultry, you need to dry it, rub it with salt, pepper, additional spices, and put it in the refrigerator for 6-48 hours. The domestic goose is more capricious; it will not be possible to deal with it quickly. Try one of two options: first lower the neck into boiling water, then the side of the hind legs for a minute, or fill a large container with warm water, vinegar (1 tablespoon per 1 liter of liquid), or lemon and salt. Then marinate the goose as you would a store-bought one. Calculation of salt – 1 tsp. for 1 kg of poultry, spices to taste.

Next we will stuff the bird. Suitable fillings include apples, cherries, oranges, dried fruits (prunes), long grain rice, buckwheat with mushrooms, sauerkraut, liver pate with bread and onions. It is better to serve juicy goose with potatoes. The main rule of stuffing is that the filling should be no more than 2/3 of the total volume. When the belly is filled, sew up the hole with thread, securing with toothpicks so that the juice does not leak out, but is absorbed by the meat. It is better to tie the legs so that the goose fits inside the oven.

Roasting is an important part of cooking that will require your attention. If you have a gooseneck (a special ceramic mold), use it. If you don’t have such utensils, try using a standard baking sheet and wire rack. Pour water into the bottom of a deep sheet or mold, which must be added throughout cooking so that the fat does not drip from the bird. Before the oven, it is better to spread the goose with the sauce of your choice for better soaking.

• Do not forget to add liquid so that the bird does not dry out and burn.
• Use foil for better baking of the goose, remove 30-60 minutes before cooking.
• For larger sizes, it is recommended to keep the bird on its chest during the maximum temperature, and then turn it over on its back and leave it like that until the end.
• Some cooks use a baking sleeve to keep all the juices inside and not evaporate.
• Some people like to boil the goose for half an hour to an hour before putting it in the oven. Experiment and you will find your way!

With apples and prunes

How to cook a goose so that the meat is soft and the filling is tasty? You will need these ingredients:

• goose of the required size;
• sweet and sour apples (based on the weight of the bird, take 1.5-2 kg);
• prunes 100-200 g;
• salt;
• pepper;
• mustard;
• curry.

Cooking steps:

1. Get rid of lint. Wash the goose and dry well.
2. Marinate with salt and pepper. Leave in the refrigerator overnight or longer to ensure the meat is tender when serving.
3. If the goose has gone through almost the entire marinade process, prepare the apples. Remove the core and cut into cubes or slices.
4. Pour boiling water over the prunes and leave for a few minutes.
5. Mix the filling and stuff the goose with it.
6. Rub mustard and curry over the top of the bird. So the taste will be spicy-spicy-sweet.
7. Preheat the oven to 190 degrees.
8. Place the dish in a baking sleeve or foil, closing tightly.
9. Place in the oven for approximately 3 hours.
10. An hour before cooking, open the sleeve or foil. You will see the fat that has been released; periodically baste the goose with it until the end of baking.
11. When the bird is ready, serve in a nice large ceramic plate.

How to properly cook goose in pieces in the sleeve

You will need:

• goose (if you plan to cook for a small family, easily buy half of a store-bought goose; they are unlikely to sell you a home-made goose in parts);
• potato;
• olive oil;
• eggs;
• mustard;
• prunes;
• dried apricots;
• garlic;
• salt;
• pepper;
• aromatic herbs and spices;
• for serving - sour cream, mushroom or vegetable sauce, herbs.

Cooking steps:

1. After washing and removing hairs from the goose, cut the carcass into quarters with a very sharp knife. The bird has hard bones, so a regular small knife will not work.
2. Leave the goose in salted cold water overnight to keep the meat tender.
3. Make a marinade from olive oil, eggs, mustard, dried fruits, garlic, salt, pepper, spices and herbs.
4. Coat the bird with the resulting mixture, placing it in the refrigerator for a couple of hours.
5. Use whatever is left of the marinade. Stuff the carcass with dried fruits and garlic.
6. Place the dish in a preheated oven covered with foil or a sleeve.
7. After 1.5-2 hours, open the bird slightly and place the potatoes in slices around it.
8. Prepare vegetables and poultry.
9. Serve the baked goose with sauce and herbs.

With sauerkraut

You will need:

• goose 3-4 kg;
• sauerkraut (white cabbage weighing 2 kg, 3 carrots, salt, sugar);
• 2-3 apples;
• salt;
• pepper;
• spices;

Cooking steps:

1. If you don’t have ready-made sauerkraut, you need to prepare it 3-4 days before serving the goose. Make a brine from 1 liter of water, 2 tbsp. l. salt, 1 tbsp. l. sugar, bring to a boil. Chop cabbage and carrots. When the brine has cooled after boiling, pour it over the vegetables for 3-4 days. The mixture must be stirred every day to distribute the brine evenly.
2. After 2-3 days, clean the goose, rinse, and dry well.
3. Rub with spices and let sit in the refrigerator overnight or more.
4. Pierce the finished goose in several places with a toothpick.
5. Cut the apples into cubes or quarters.
6. Stuff the bird with all the stuffing, sewing up the hole with thread.
7. Rub with liquid honey and top with aromatic spices.
8. Try cooking the goose in a cauldron, opening the lid only at the end for 25 minutes to allow a crust to form. During baking, you need to pour the resulting fat over the bird every 20-30 minutes for juiciness.
9. After 3-3.5 hours the dish is ready! Bon appetit.

How to deliciously bake a wild goose in foil

You will need:

• goose;
• pitted cherries – 300-400 g;
• pears – 2 pcs.;
• apples – 2 pcs.;
• cherry wine or juice;
• garlic;
• salt, spices (nutmeg, ginger, curry, coriander).

Cooking steps:

1. Clean and wash the goose, cut into pieces to serve.
2. Rub them with salt and spices and leave them in the refrigerator overnight.
3. While the oven is preheating, remove the pan and foil.
4. Stuff the bird with garlic (half a clove per hole) and pitted cherries (several pieces per piece).
5. Rub again with the spice marinade. Place the dish in the oven in a frying pan covered with foil.
6. After 15 minutes, reduce the heat to high.
7. When almost all the liquid has evaporated, add a glass of cherry wine or juice to the pan and place the remaining cherries nearby.
8. When the bird is ready, add pears and apples to it in cubes. Leave them together for 15 minutes until the fruit becomes slightly soft, but not mushy.
9. The dish is ready! This recipe is perfect for Christmas.

With oranges

You will need:

• goose breasts;
• oranges;
• dry red wine;
• bouillon;
• salt, spices.

Cooking steps:

1. Wash the goose breasts and make slits in the skin.
2. Rub with salt and spices; no need to put in the refrigerator.
3. Fry the breasts on all sides until golden brown.
4. In another frying pan, boil dry wine, add large peppercorns and broth.
5. If you have a deep pan, great. No - then you will need a duckling.
6. Place the breasts on a baking sheet or in a mold, adding boiled liquid from the broth and wine.
7. Simmer at 200 degrees for about 15 minutes.
8. At this time, peel the oranges, cut into slices, and fry in oil.
9. Remove the breasts and pour the remaining sauce into a separate saucepan or ladle.
10. Dissolve starch (corn or potato) in water. Add it to the sauce until it's the consistency of sour cream, then add the orange slices.
11. Serve goose breasts with sauce!

Approximately how long does it take to cook a goose in the oven?

Preheat the oven to maximum temperature, bake the dish for 20-25 minutes, and then reduce the heat to 160-180 degrees, depending on the size of the bird. If the carcass weighs a lot, its time in the oven will be about 2-3 hours, if it is medium or small - 1.5-2. To determine if the meat is done, pierce it with a toothpick. If the liquid is white, remove it; if the juice is red or pink, it will take a little more time.

Find out by watching step-by-step photos and video tutorials.

Video

The complete process of cooking a goose - from hunting to serving. The video below will show you an old Czech recipe, the nuances and advantages of wild goose over store-bought options. You will learn the composition of the memorable hunting sauce. The goose will be cooked by a real culinary professional, so even the presentation of the dish is special. You will definitely love this recipe. Try it!

Poultry meat is healthy and tasty. We are all accustomed to chicken, but sometimes you can forget about habits, this will help you learn and try something new. For example, you can buy a goose. How to cook it correctly?

Choosing the right goose

The first thing you need to do is buy a goose. How to choose it? What should you pay attention to?

• If you decide to buy a goose at the market, then be more careful, since not all sellers are conscientious; some are wishful thinking. The optimal weight of a carcass is about 3.5-5 kilograms, this is exactly the weight of birds of the species that are bred by local farmers. But if a goose weighs more than 6-7 kilograms, then it’s worth thinking about the fact that it could be “stuffed” with chemicals.
• Tasty and tender meat from a young goose aged 7 to 9 months. Ask the seller about this. But a simple inspection will help to check the age of the bird. So, the skin of a young goose should be dense and have a light yellowish tint. If it is dark and flabby, then the bird was probably old (and its weight will be 1.5-2 kilograms more).
• If possible, inspect the poultry meat. It should be light brown. And closer to the bones it acquires a reddish tint. If the fillet has a yellow or other unnatural shade, then there is no need to talk about freshness and quality. After pressing on the meat with your finger, the hole should quickly disappear.
• Inspect the areas under the wings, on the folds. If the surface is sticky in these areas, this indicates that the product is not fresh.
• If you do not plan to cook the goose right away, then go to the supermarket and buy a frozen carcass. Its size, by the way, may differ from market samples, since farmers supplying products to stores breed different breeds.
• Smell the bird. A fresh carcass should smell like meat. After freezing, the smell usually becomes less noticeable, but in any case it should not be unpleasant, putrid or musty.
• If you decide to purchase an uncut goose carcass, then pay attention to all the details. The beak should be smooth and glossy. The eyes are usually bulging. If the beak is pale, unnaturally bent, and the eyes are sunken, then the bird probably died from some kind of disease.

How to prepare?

Traditionally, the goose was baked whole. Yes, it's quite convenient. How to prepare a carcass?

First, rinse it well, then dry it.

• Excess fat can be removed if you do not want the dish to be less greasy and heavy.
• Sometimes the fillet of this bird can be tough. Want to make it softer? Then put the goose in the refrigerator for a day or two. After lying there, it will become softer.
• You can marinate the meat. Various marinades are used for this; you can use any recipe. The easiest option is to rub the carcass with salt and pepper and leave for a day. But it all depends on what you decide to cook from the goose.

If you want to make things easier for the eaters, it is better to cut the carcass before cooking. How to do this correctly?

To separate the legs, you need to place the carcass on a cutting board so that the breast is at the top. Now pull the leg back, and then make a deep cut between the thigh and the carcass itself. After this, rotate the thigh so that the joint is visible. Make an incision between the joint and the thigh, pull the leg, it should come off.

To cut off a wing, it is better to first press it against the carcass to see the end of the bird's shoulder joint. Make a cut between the ends of the joints. Then pull the wing back and cut it off. Do the same with the second one.

To cut the carcass, place the knife blade inside it between the chest and shoulder joint. Move the knife towards you (the carcass should lie with the head part up) to the very bottom, then separate the chest part. Do the same on the other side.

Now you can separate the breast. Pull the breast fillet upward from the back. You should see the humerus bones. Cut the meat between these bones, pull back and separate the breast.

The back can be cut in half, just like the breast. Done, the goose is dressed. The meat can now be cut into pieces if you plan to add it to a stew or soup, for example.

What to cook with goose?

How to cook goose deliciously? There are a great many options. You can make a delicious dish in a slow cooker. Some people stew goose with various vegetables. We offer you several recipes.

Baked goose with fruit filling

To cook a delicious and juicy goose in the oven with apples, oranges and prunes, prepare the following ingredients:

• 1 goose carcass;
• 2 apples;
• 50 grams of prunes;
• 50 grams of nuts (walnuts or cashews);
• 1 orange;
• 4 cloves of garlic;
• salt, paprika, pepper to taste;
• green.

Cooking method:

1. First, rinse the goose carcass well with warm water and then dry it. If you need to do everything faster, wipe the carcass with a towel. If the carcass has a head, cut it off. The offal must be removed by making a hole in the lower part of the body (under the tail). The filling will be placed inside through it.
2. Mix paprika, pepper and salt. Rub the goose inside and out with this mixture.
3. Grind the garlic using a garlic press or blender. Rub the resulting mixture onto the carcass on all sides.
4. Now prepare the filling. To do this, peel and cut the apples into slices. Oranges also need to be peeled and cut. Rinse the prunes and nuts well (the prunes can be doused with boiling water to make them softer). Mix it all.
5. Now place the filling inside the goose and compact it.
6. Sprinkle the goose with vegetable oil and place it on the bottom of a baking sheet or after covering it with foil (this also needs to be greased with oil). To remove excess fat and juiciness of the meat, make several punctures in the carcass with a fork. Cover the top of the goose completely with foil.
7. The oven should be preheated to 180 degrees. Place a baking sheet in it. Bake the goose for 2 or 3 hours (the exact time depends on the size of the carcass). Every 20-30 minutes, remove the goose and baste it with the fat that will be released during the cooking process.
8. Half an hour before the end of the baking process, remove the foil, pour orange juice mixed with fat over the goose and brown it.
9. Ready!

Goose with potatoes

You can cook a goose with potatoes in your sleeve. Here is the list of ingredients:

• goose carcass;
• 5-7 potatoes;
• 2 onions;
• 3 cloves of garlic;
• 1 carrot;
• salt and pepper to taste.

How to cook?

1. Wash the goose, dry it, remove excess fat. Rub the carcass inside and out with pepper and salt, sprinkle with lemon juice and leave to marinate for an hour.
2. Meanwhile, prepare the filling. Peel the potatoes, cut into slices, peel the onion and cut into half rings, cut the carrots into cubes.
3. Chop the garlic. An hour later (after marinating), rub the goose with it (both inside and outside).
4. Mix the potatoes with carrots and onions, as well as with the removed and chopped fat. Add salt and spices. Place the stuffing inside the goose, wrap the carcass in foil and place on a baking sheet.
5. Bake the goose for at least two hours, periodically basting it with the fat that is released.
6. 15-30 minutes before cooking, turn the carcass so that it browns and becomes covered with an appetizing crust.
7. Ready!

Bon appetit!