For the recipe you will need:
- goose (farm) - 1 pc.
- buckwheat – 300-350g
- prunes – 200g
- apples (sweet and sour) - 3 pcs.
- onions - 2 pcs.
- mustard – 20g
- garlic - 3 cloves
- sour cream - 150g
- butter - 40g
- salt (fine) - 40g
- black pepper (ground) - 3g.
Recipe:
First, let's prepare the filling for the goose. We sort out the buckwheat and rinse it with water several times. Pour 1.5 cups of cereal into a saucepan and add 3 cups of water. Add salt and cook on low until the water boils away.
Fry the chopped onion in boiling oil in a frying pan until soft.
We cut the apples into slices and remove the seeds. Rinse the prunes thoroughly with warm water.
In a bowl, combine buckwheat, onions fried in oil, apples and prunes. The filling is ready.
Let's move on to preparing the marinade. Place sour cream and mustard in a cup. Squeeze the garlic, add salt and pepper.
Stir with a spoon until smooth and coat the goose on all sides.
Stuff the carcass with the prepared filling of buckwheat with onions, prunes and apples. To prevent the filling from falling out of the belly, we fasten the edges with toothpicks.
Carefully place the goose in the sleeve and tie it on both sides. We make several punctures in the top of the sleeve so that it does not burst during frying. Place in the oven preheated to 180C and bake for 2 hours 40 minutes. Cooking time depends on the size of the carcass.
In order for the carcass to acquire a uniform golden crust, 20 minutes before the end of baking the goose, remove the carcass, cut the sleeve and open the top part. Then we put it back in the oven. Take out the finished goose stuffed with buckwheat and place it on a dish.
We serve the goose. To do this, take the stuffing out of the belly with a spoon and place it around the carcass. Serve like this on the table. Each guest or family member will be able to try a piece of the most tender goose meat with an amazing filling. Bon appetit!
Good afternoon everyone, friends! I learned the recipe for incredibly tasty goose stuffed with buckwheat and mushrooms relatively recently. And although my parents keep these poultry and I often prepare dishes from them, I somehow didn’t dare to bake a whole goose in the oven, because the meat requires a long cooking time to get soft, even cut into pieces, not like we say , roast pork in pots.
But then one day, on a trip with colleagues on vacation to Dombay, we tried a wonderful delicacy prepared by my employee Elena especially for our trip.
To understand how delicious it is, I’ll tell you a short story, very briefly, I won’t bore you for long.
The weather on our trip was a little disappointing (rain, snow, wind), but still this could not stop us from getting a lot of impressions, adrenaline, breathing in the mountain air and admiring the beauty of nature. After a long walk in the mountains we worked up an excellent appetite. Our team loves to eat, so we took a lot of different products with us and, of course, fried shish kebab, how could we do without it?
You won’t believe it, but the kebab remained almost untouched, we had to take it home because everyone attacked the goose, it was amazingly delicious! The pieces of meat brought such pleasure that it was even a pity to swallow them!
And now Lena, especially for my blog, told me in detail, step by step, how to deliciously cook a goose in the oven, although, as you understand, she didn’t take photos, so I will have them assemblies, but this is not so important, as long as the process is clear and that’s it subtleties and features so that everything works out as it should.
Delicious recipe! Sponge cake with berries
Liver stuffing
Ingredients:
- 400 g veal liver or turkey liver,
- Art. spoons of butter,
- 2-3 slices of white bread,
- 2\3 glasses of milk,
- 2 yolks,
- 1\2 cups cream,
- 2 tbsp. spoons of chopped parsley.
Preparation:
Pass the liver through a meat grinder and fry in butter, then mix thoroughly with melted butter, soaked in milk and squeezed white bread, raw yolks, cream and herbs, and add salt.
Features of cooking stuffed goose in the oven
I will also note some subtleties on how you can cook a stuffed goose in the oven so that it always turns out successful.
Marinades for goose to keep the meat soft and juicy
As you understand, you can’t do without them, only meat soaked in the marinade before baking will not be tough. In addition to mayonnaise, there are other different options.
Citric
For example, you can first rub the bird’s skin and inside with salt and pepper, and then pour the juice of one lemon mixed with 250 ml of cooled boiled water into the body using a syringe in all places. And then leave it in the refrigerator.
Walnut and liver filling
Ingredients:
- 100 g walnuts,
- 300 g veal liver,
- 1 tbsp. spoon of butter,
- 2-3 slices of white bread,
- 2/3 cup milk,
- 3 eggs,
- salt.
Preparation:
Pour boiling water over the walnut kernels, remove the skins, crush and grind, adding water, to a dough-like mass, stir in veal liver minced and fried in oil, white bread soaked in milk and squeezed out, raw eggs, butter and salt.
Goose with sauerkraut, mushrooms, ham and apples
Ingredients: goose weighing about 2 kg, 10 small apples, 2 cups of sauerkraut, 100 gr. ham, several large champignons, black pepper, cumin and salt to taste.
How to cook. Trim excess fat from the carcass, rub the outside and inside with a mixture of salt and spices. Stew the cabbage in oil with cumin and pepper until soft. Add chopped mushrooms and ham to the finished cabbage. Stuff the goose with the filling, sew it up or secure with toothpicks. Place on a baking sheet, cover the goose carcass with apple halves and bake until done at 180 degrees. Some apples can be added to cabbage.
Goose stuffed with buckwheat
This stuffed goose is a very tasty and festive complex dish made from simple ingredients, which combines the main meat dish and aromatic side dish. Believe me, in the holiday bustle, preparing 2-in-1 dishes significantly saves time and space on the stove or in the oven. And also, such side dishes, baked or boiled with something, are very aromatic and very tasty, because they absorb all the best from the flowing meat or fish juices. Depending on what you're cooking. In addition, the technology for baking this bird is time-tested and so simple that it will be easy for even novice housewives to bake this noble bird. Therefore, if you haven’t baked a goose yourself, this is a great recipe to get started! This goose, baked until tender, with a golden brown crust and full of flavor with buckwheat, bacon, juicy onions and mushrooms baked inside the bird, will not leave anyone indifferent. And as an added bonus, when it seems like it couldn’t get any tastier, you’ll also have a simple sour cream sauce that brings all these wonderful flavors together and highlights them well.
The recipe specifies dried marjoram, you can omit it, or you can replace it with ground coriander, which also fits perfectly into the flavor of both the filling and the goose.
If desired, you can also bake duck in the same way. But then the amount of filling needs to be reduced by about 1/3, although it all depends on the size of your duck.
Please note that a mature, well-fed, domestic goose may take a little longer than a farm goose from a store. Therefore, do not panic if 2.5 hours have passed and the goose is hard, just continue baking with the lid on. And as soon as the meat starts to brown, and check it on the thigh, not on the breast, remove the lid and brown. In general, domestic ducks and geese, with an expressive emphasis on the word “domestic,” are birds for which it is not rational to use a culinary thermometer, because the internal temperature here is by no means an indicator of readiness. Time also matters here, since collagen, which is abundant in this bird, must be subjected to heat treatment for quite a long time so that it softens, transforms into another form and delights us with juiciness and enhances the taste of the meat. And increasing the baking temperature, at a stage when the meat is still far from ready, will not speed up anything, but will only make the meat of this poultry as tight as a sole and contribute to drying out the meat as a whole (High temperatures accelerate the expulsion of “water” from the meat muscle fibers, the higher the temperature , the more active this process). Therefore, follow the technology and, above all, the baking temperature. Plan your time and start baking early.
And finally, a few words about the sauce. At the end of cooking, it is seasoned with sour cream. Real homemade sour cream will make the sauce velvety and add a pleasant sourness. Store-bought sour cream will curdle and the sauce will be covered in unappetizing lumps. To prevent this from happening, if it is not possible to buy homemade sour cream, use cream 30% fat or fatter, or, to the selected store-bought sour cream, add 1/2 tbsp. flour, mix, add 2-3 tbsp. boiling water and stir again. Only then add it to the stewed onions and there is a good chance that it will not curl.
- 1 gutted goose
- 1/2 bunch parsley, for serving
- 3 small carrots, peeled and coarsely chopped
- 1 large onion, cut into 8 pieces
- 200 ml vegetable or meat broth or water
To rub the bird:
- 1 tbsp. salt
- 1 tsp dried marjoram (optional)
- 1 tsp freshly ground black pepper
- 200 grams of dried buckwheat, boil until tender
- 400 grams of champignons, cut into slices
- 150 grams fatty bacon, cut into cubes
- 1 tsp dried marjoram (optional)
- Salt to taste
- Black, freshly ground pepper to taste
- 1 onion, cut into cubes
- 2 tbsp. roasted goose fat
- 200 ml baking sauce
- 100 ml homemade sour cream or cream 30%
- Salt to taste
1) The day before cooking, mix all ingredients for grating. Rinse the goose well and dry it with a paper towel.
2) Rub the goose with salt and spices, not forgetting the abdominal cavity, and place in a cold place for 1 day.
3) Also brown the bacon one day in a dry frying pan. Fry until maximum fat is rendered.
4) Add onion, salt to taste and fry until soft.
5) Add champignons and simmer, stirring, until the mushrooms are soft.
6) Add boiled buckwheat, mix well and simmer until it is completely warmed up and remove from heat, taste, add salt if necessary and season with ground black pepper and marjoram. Leave until completely cool.
7) On the day of roasting the bird, preheat the oven to 150 ᵒC with top and bottom heating.
Stuff the goose with the cooled filling and sew it up using skewers or toothpicks and culinary thread according to the principle of a corset.
9) Place carrots and onions on the bottom of the casserole dish.
10) Pour broth or water into the goose bowl and place the goose on the vegetables.
11) Cover the goose pan with a lid and place the bird in the oven to bake. Bake for about 2 2.5 hours (depending on the age and size of the bird), an old big goose or longer. When the meat is easy to pierce with a knife, remove the lid and increase the oven temperature to 220 ᵒC in top heating mode in convection mode. Brown the bird well for about 20 minutes.
12) Remove the bird from the oven and transfer to a clean dish. Leave to rest for 15-20 minutes, loosely covered with foil.
13) Meanwhile, prepare the sauce. Pour the juices that remain after baking into a small bowl, wait a few minutes and collect the fat that has accumulated on the surface. This is unpleasant and somewhat lengthy work, but necessary.
14) Heat goose fat in a deep frying pan and add onion. Add a little salt and simmer until the onion is soft.
15) Pour in the juices from the roasting poultry and reduce by 2/3.
16) Add sour cream or cream, mix well, bring everything to a boil again and remove from heat. Pour the sauce into a gravy boat. And remove the cooking string from the bird, place the buckwheat on a serving dish, sprinkle with parsley, and place the goose on top.
Serve the baked goose with the buckwheat that the goose was stuffed with and the sauce.
Goose in a sleeve with buckwheat and mushrooms
Many housewives complain that as a result of baking the goose turns out dry. To prevent this annoyance, you can cook the bird in a sleeve. It turns out tasty and very juicy.
Ingredients:
- goose carcass weighing 2.5-3 kg;
- buckwheat – 1 cup;
- fresh mushrooms – 0.2 kg;
- sweet and sour apples – 2 pieces;
- chilled goose liver – 0.2 kg;
- onions – 2 pieces;
- salt and spices.
Preparation:
- We start, as usual, by preparing the products indicated in the recipe. You can choose absolutely any mushrooms at your discretion. You can even use frozen product.
- As for the goose carcass, it must be cut, removing the tail, outer parts of the wings and excess fat.
- We rinse the cut goose carcass under running water and dry it thoroughly with a towel.
- Rub the goose carcass thoroughly with coarse salt.
- Take one medium sized apple. We peel it and remove the core.
- Grate on a fine grater or beat with a blender until the consistency of puree.
- Rub applesauce over the goose carcass on all sides, including the inside.
- Transfer the goose to a bowl and put it in the refrigerator for three hours.
- Meanwhile, cook the buckwheat. You can take buckwheat in a bag, it will turn out crumbly and tasty.
- Thaw the goose liver and wash it so that there is no blood left. Cut it into small pieces.
- Cut the peeled onions into small cubes with a knife.
- First, fry the chopped onion in refined vegetable oil.
- Fresh mushrooms of any kind are washed, dried and cut into cubes.
- Add the mushrooms to the onions, stir and fry until excess moisture evaporates.
- Then add the chopped goose liver.
- Mix everything well, season with salt and a mixture of ground peppers. Simmer for several minutes until almost done.
- We have one more apple left. We wash it thoroughly and dry it.
- Cut in half, remove the stem and core.
- Cut the apple pulp into cubes of approximately the same size.
- Add apple slices to the prepared filling and mix well.
- Stuff the goose carcass with stuffing. There is no need to stuff the bird too tightly; be sure to leave some free space.
- Be sure to secure the skin with kitchen twine or toothpicks. Otherwise, the filling at the end of cooking will be far from goose.
- Transfer the stuffed goose carcass into a baking sleeve. We carefully secure the edges with clips or tie them with thread.
- Place the bird in the sleeve on a baking sheet and place in the oven.
- Set the temperature to 200°. We will bake the bird for about three hours.
- About half an hour before the end of cooking, carefully cut the baking sleeve and continue to simmer the goose. It is necessary to cut the sleeve so that the skin is fried to an amber color.
- Before serving, the bird should be cooled slightly, and the released fat can be poured into a glass container and used for preparing other dishes.
Baked goose with apples in the oven
Roast goose is a traditional dish for the Christmas table, and the most common filling is apples.
Let's prepare a festive and rosy goose with a delicious apple “accent” and a crispy crust. Ingredients:
- Goose - 2.5 kg
- Apples - 4 pcs.
- Honey - 2 tbsp.
- Soy sauce - 80 ml
- Worcestershire sauce - 2 tbsp. l. (optional)
- Vegetable broth - 1.5 l
- Dry ginger - 1.5 tbsp.
- Sugar - 5 tbsp.
- Salt - 2 tbsp.
- Apple (rice) vinegar - 80 ml
- Star anise - 2 stars
- Sichuan pepper - 1 tbsp.
- Pepper mixture - 1 tbsp.
- Cinnamon - 0.5 tbsp.
Step-by-step preparation of baked goose with apples in the oven:
- Wash the carcass and wipe dry.
- Scald it with boiling water and dry again.
- Remove the tail.
- Mix the ingredients for the marinade (vegetable broth, dry ginger, sugar, salt, apple cider vinegar, soy sauce (50 ml), star anise, Szechuan pepper, mixed peppers, cinnamon) and simmer for 5 minutes.
- Pour hot marinade over the goose and leave in the cold for 2 days.
- To make the filling, cut the apples in half, fill the bird's belly with them and sew it up.
- Place the bird on a rack that is positioned on the bottom level of the oven. Place a baking tray with water under it. The fat from the goose will flow into the pan with water and form smoke as it burns.
- Cover the bird with foil and bake for 15 minutes at 200 degrees.
- Then reduce the temperature to 180 degrees and cook for another 45-60 minutes.
- Half an hour before cooking, coat the bird with a mixture of honey, Worcestershire and soy sauce to create a tanned crust.
- Check the readiness by piercing the goose in the leg area; the juice should come out clear. Otherwise, continue baking.
