Goose stewed with potatoes and turnips. Goose in the oven with potatoes is the king on the holiday table! How to cook a goose in the oven with whole and pieces of potatoes Recipe for stewed goose with potatoes

A real goose, cooked according to the right recipe, will always delight you with the aroma of game. There is very little meat in a goose carcass. There's more fat, bone and skin. Therefore, housewives cook it whole, stuffing it with different fillings: apples, potatoes, cereals. Most of the valuable fat and tasty skin of the goose is most often thrown away. What is most surprising is the attitude of Jewish cooks towards goose meat. They don't throw anything away from the goose. Let's try to figure out how to prepare stewed potatoes with goose.

Product composition

Among the ingredients included in this dish, the following products should be highlighted:

goose legs – 2 pcs;
onion – 1 head;
carrots – 1 piece;
potatoes - 5 medium potatoes;
vegetable oil – 4 tablespoons;
bay leaf – 2 pcs;
spicy seasoning “Khmeli Suneli” - half a teaspoon;
dried herbs – 1 teaspoon;
black pepper and salt to taste.

In order for the stewed potatoes with goose to be cooked correctly, you must follow all the steps exactly.

Let's start preparing stewed potatoes with goose. This takes about an hour and a half. Crow's feet need to be examined. If there is fluff on them, it must be scorched over a fire. The finished dish will have the smell of burnt meat. The legs should be washed and placed in a hot frying pan with vegetable oil.
First, fry the meat on both sides until a crust appears. Next, reduce the heat to minimum values, and close the pan with a lid. It is recommended to add 50 ml of water to the pan. The goose legs should be simmered over low heat for at least an hour.
Next you should start preparing the vegetables. Onions, carrots and potatoes need to be peeled and washed.
Cut the peeled potatoes into pieces so that they fit into a food processor, which can be used to cut potatoes.
First, chop the carrots and onions into cubes. Remove them from the container. Place the vegetables in the pan in which the goose legs were stewed and continue cooking.
Pass the prepared potatoes through a food processor. As a result, we get cubes cut to size. Add them to the pan with the onions and carrots. Mix the vegetables and meat and simmer over low heat until the potatoes are cooked. Add salt to taste. If necessary, add boiling water.
Prepare all the above seasonings and place in the pan with the cooking goose and potatoes. After 5 minutes, the dish can be removed from the stove.
Stewed potatoes with goose are ready. Place the goose legs on plates and add the potatoes. As a decoration, the dish can be served with pickled ginger.

This is a similar recipe to the previous dish. This kind of goose is most often prepared for the holiday. Lovers of vegetables and meat will appreciate it. This dish turns out tasty and juicy. Festive goose with potatoes turns out very tasty if you cook it in a bowl with thick walls and bottom. Before serving the dish, it is decorated with herbs. The meat can be divided into portions or whole on one dish. It depends on the purpose of preparation: for a holiday or a daily dish.

Product composition:

Goose carcass – 1 pc.
Carrots – 2 pcs.
Onion – 2 pcs.
Potatoes – 5 pcs.
Garlic, vegetable oil, seasonings, herbs - to taste.

Cooking procedure

Goose with potatoes is prepared in the following order:

Cutting a goose. If you are a fan of goose entrails, leave them in the carcass.
Cut the meat into pieces, add salt and seasonings. For spiciness, you can add chili pepper or regular red pepper.
Cut potatoes, carrots and onions in any way you like. Many are cut into large pieces; the vegetables provide juice for soaking the meat.
The meat should be fried separately without vegetables. Garlic is added to the goose halfway through the roasting time.
Place the goose in a roasting pan and top with the fried vegetables. The last layer will be potatoes. Season the dish to taste, add water until the vegetables cover the top, and simmer.
Simmering should take place for at least an hour over low heat. The dish is served hot with herbs. Stewing goose meat should take place in a thick roasting pan, as this makes the meat tastier.

Stewed goose with potatoes is our family’s definite favorite in terms of everyday goose dishes. Yes, we eat this bird not only on holidays, and in connection with this I have developed two series of recipes. When I need a beautiful goose, I bake it using the open method in the oven, and when beauty is not important and only our own people are present at the table, then we give preference to stewing the goose in a goose stew. The disadvantage of this method is that the meat reaches its optimal readiness when the goose falls apart (the meat separates from the bones). It's not pretty. But very tasty! A goose by open roasting without a goose pan cannot be so tender, whether you do it in a bag or without it.

So, of all the recipe options I’ve tried, stewed goose with potatoes is the dish after which my husband forbade me from culinary experiments with this bird: from now on I must make it this way, and only this way! And not because of the goose. You can get a tasty goose in another way. The main thing in stewed goose with potatoes is, imagine, potatoes! Can you imagine potatoes that are tastier than meat? And here it happens by itself, without any effort or dancing with a tambourine on your part. The most delicious potatoes we have ever eaten!!!

And stewed goose with potatoes is easier to prepare than all other types of preparation of this bird known to me. No punctures, no pouring of fat or wine... The cook's labor costs are a total of 25 minutes, everything else is heat treatment.

Cooking goose requires some math. The weight of salt is calculated as follows: 1 level tablespoon per 1 kg of goose weight. I have a goose - 5.800, for it - almost 6 tablespoons of fine salt. The amount of potatoes depends on the size of the goose and the configuration of the goose bed. But there should be a lot of potatoes, the more the better, because they are the most delicious!

When you start cooking, the goose should be at room temperature.

We remove excess fat from the goose's tail area and rub it with salt on all sides, both outside and inside.

We cut potatoes. Lots and lots of potatoes. Cut very large potatoes into halves.

Towards the end of cutting the potatoes, set the oven to preheat to 250°C.

Lay out the bottom of the casserole dish with a layer of potatoes. If these are giant halves, then we place them with the cuts facing up.

Place the goose on top of the potatoes, breast up, back down. We line it with potatoes on the sides, and shove potatoes inside too.

Place the goose in an oven preheated to 250°C and bake with air circulation for about 20 minutes until lightly browned with the lid of the goose pan open.

Close the goose pan and simmer the goose for a total of 5 hours (counting from the start of cooking). A bird smaller than ours requires less time. The goose is baked at the rate of 45 minutes per 1 kg of weight. The criterion for the readiness of a goose in the gooseneck is the tearing of the skin on the keel. If this happens, that’s it, the bird is ready, even if the time is up. Heat treatment should be stopped, but you can continue to keep the goose in the cooling oven until the time of serving.

The meat juice and fat released from the goose completely saturate the potatoes, and they turn out simply amazingly tasty! Try it - you won't regret it! At least, if you have a Mezim or Festal tablet on hand, you definitely won’t regret it. But if an attack of pancreatitis occurs, then, of course, you will regret it, but stewed goose and potatoes will have nothing to do with it, this is solely due to the stupidity of the pancreas!

Everyone remembers how Panikovsky hunted for a goose. It’s safe to say that he knew exactly how to cook a goose deliciously. Baked goose in the oven, baked goose with apples, oven-baked goose with potatoes, stewed goose with potatoes, goose in a sleeve, oven-baked goose with buckwheat, oven-wrapped goose in foil, sliced goose dishes, fried goose - there are goose recipes for every taste.

Perhaps the two most common ways of preparing goose are oven-roasted goose and sleeve-baked goose. It's time for you to learn how to cook a goose in the oven. The recipe for cooking goose in the oven will require diligence and attentiveness on your part. Cooking a goose in the oven is a simple matter, but if you want to get a tasty result of your activity, you should think in advance about how it will be cooked goose in the oven. The good thing about the oven-baked goose recipe is that the goose has a golden brown crust and the meat is tender. You will need a roasting sleeve, goose, spices and stuffing for the goose. It can be just apples, as in the recipe for goose with apples in the sleeve or goose in the oven with apples, buckwheat porridge, rice. Wash the goose, rub it with salt and spices, wine and put it in the refrigerator. If you are planning stuffed goose in the oven, then you need to prepare the filling. We load the finished filling into the goose, sew it up and place it in the sleeve. First we set the temperature to about 250, then lower it to 180. Do not forget to pour fat over the goose, or remove it if you do not want to get fatty meat. And if you're cooking a goose in a sleeve, don't forget to poke a few holes in the sleeve. There are also other little secrets on how to cook goose with apples deliciously. You can inject cream and sauce into the goose meat with a syringe before putting it in the oven. This way you are guaranteed to get a very juicy goose. Cooking recipes with photos will reveal all the secrets of cooking delicious goose.

Wild goose is prepared in a similar way, the recipes for its preparation are similar, but you should keep in mind that it can be tougher, so it will have to be cooked a little longer. The filling can be traditional for goose: wild goose is prepared with apples, there is also a recipe with potatoes and porridge. And hunters probably know how to cook a wild goose so that it does not smell like mud. To do this, the fat of the wild goose is cut off.

With the advent of new kitchen appliances, everyone became interested in the question of how to cook a goose in a slow cooker. For example, how to cook goose with potatoes in a slow cooker, goose with apples, and cabbage. 60 minutes in the Baking mode and your goose in the slow cooker will be ready. Goose recipes allow you to cook not only a whole goose. The question often arises of what to cook goose in pieces. It can be roast goose, goose gravy, stewed goose meat in pieces.

Potatoes cooked with goose pieces in the oven are a simple and very tasty dish. The meat turns out juicy, tender, and the potatoes fall apart with a light touch of a fork. To prepare this dish, I used only the pulp, but you can use goose meat on the bone. The main thing is not to remove the skin, because the skin fat is rendered during the baking process, imbuing the food with its aroma and making the dish more juicy. Preparing this dish is really very simple - you need to cut the goose and potatoes, put them in a mold and put them in the oven. Try it, it’s filling and very tasty!

Ingredients

To cook potatoes with goose pieces in the oven you will need:

goose meat - 600 g;

potatoes - 3-5 pcs.;

salt - to taste;

ground black pepper - to taste;

rosemary - 3-4 sprigs (can be replaced with dry aromatic herbs).

Cooking steps

Prepare the necessary ingredients.

Remove the meat from the bone and, together with the skin, cut into small pieces approximately 5x5 cm in size.

Season the meat with salt and ground black pepper, mix with your hands, massaging each piece a little.

Peel, wash and cut the potatoes into cubes. Combine chopped potatoes with pieces of meat and mix.

Place the meat and potatoes in a baking dish. In order for the potatoes to cook evenly and the meat to remain juicy, it is necessary that the goose skin is on top of the potatoes with meat. Place sprigs of rosemary on top or season with dry aromatic herbs.

This time will be enough for the meat to cook and remain juicy, and for the potatoes to melt in your mouth.

Incredibly tasty, aromatic potatoes with tender, juicy pieces of goose, cooked in the oven, served warm with fresh or pickled vegetables.

Bon appetit! Cook with love!

Goose meat is good in various culinary preparations. The stewed poultry deserves special attention. It has a pleasant unique aroma, very tender and soft meat. To ensure that the bird turns out exactly like this, and not dry and tough, it is important to observe the cooking time and choose the right spices.

Goose can be stewed with any vegetables, but potatoes are the most suitable. It perfectly sets off and complements the taste of fatty poultry. You can stew the goose either with potato wedges or with mashed potatoes, supplemented with spices.

To prepare goose with potatoes you will need:

500 g potatoes;
- 1 goose carcass;
- 5 peppercorns;
- a pinch of paprika;
- a pinch of cardamom;
- 2 tbsp. l. sour cream;
- 2 tbsp. l. soy sauce;
- 2 tbsp. l. honey;
- 2 tbsp. l. lemon juice;
- a bunch of dill;
- salt.

Rinse the goose carcass inside and out, let it dry a little. If you're short on time, use paper towels. Be sure to first gut a whole goose and cut off its neck.
Using a sharp knife or toothpick, pierce the skin of the bird on all sides. However, do this with caution, being careful not to touch the meat. Punctures are necessary to allow excess fat to drain from the bird during cooking.
Place the goose breast side down on a plate and put it in the refrigerator, keep the bird there for at least 12-24 hours until its skin dries well - this is the key to a crispy crust.
Prepare the filling. To do this, crush black peppercorns in a mortar or coffee grinder and mix them with salt and cardamom. If desired, add paprika to the aromatic mixture.
Peel the potatoes and cut into four parts or slices, leaving a few tubers whole. Boil the chopped root vegetable until half cooked, adding salt and lemon juice. After this, mix the potatoes with chopped dill.
Stuff the goose belly with potato filling. Sew up the bird with thick threads and place in a stewing container. Ideally, you should use a special caterpillar. You must first pour water into it.
Preheat the oven to 220°C, place the casserole dish in it and, without covering the lid, leave in the oven for about 2 hours.
Mix sour cream, soy sauce and honey in a bowl. Spread this mixture on the bird, place the remaining whole potatoes next to it and put it back in the oven for about 40 minutes. Remove the goose from the oven once it is golden brown. The readiness of the bird is easy to determine: just pierce it and look at the juice that comes out. If it is transparent, the goose is ready. Free its belly from the threads, wait 20-30 minutes and serve. To soften the taste of fat, the goose should be served with a sour side dish, such as stewed cabbage.

It is not necessary to stuff the bird with potatoes; you can simply put the vegetable at the bottom of the baking container, place the goose on it and simmer. In this case, the potatoes will also be soaked in fat and the special aroma emanating from the bird. Then it can be served as a side dish for goose meat.