How much to stew a goose in a slow cooker. Stewed goose with sour cream and garlic sauce in a slow cooker

06.05.2019 Beverages

Before cooking, the goose must be divided into several parts and rubbed with spices. You can start stewing immediately, or leave the meat for marinating. Spices can be very different, both meat and vegetable seasonings are suitable.

The dish is prepared in two stages, first the Stew program is applied, in which only the goose is cooked. Then the poultry is languishing with the potatoes in the “Baking” option. If desired, before stewing, the goose can be fried in vegetable oil until golden brown.
The result is a complete dish from meat with potato side dish... It is necessary to serve such a delicacy hot.

Ingredients for cooking goose with potatoes

Goose - 800 g.
Potatoes - 5 pcs.
Garlic - 3 teeth.
Onion- 1 PC.
Vegetable oil - 1 tablespoon
Vegetable seasoning - 0.5 tsp
Salt to taste.

How to cook a goose with potatoes in a slow cooker

Goose, unlike potatoes, takes longer to cook, so you need to prepare the first ingredient first. Cut the bird into separate pieces, rinse well with water.

Salt and season the meat pieces on all sides.

Do not add to the multicooker a large number of vegetable oil, you can pour plain water... Unfold the goose and close the lid. In the "Stew" mode, cook the meat for 1 hour.

Peel the potatoes and rinse with water. Crumble the vegetable into oblong slices.

Peel and cut the large onion into half rings, and cut the garlic into slices.

In one bowl, combine potatoes, onions and garlic. Add salt and seasoning to your taste, stir vegetables.

After the beep, pour out vegetable mix for meat. Stir the contents with a spatula.

Set the Baking program for 30 minutes.

Put on a plate required amount meat and potatoes, serve. Goose with potatoes in a slow cooker turns out to be very soft, tender and aromatic. Vegetables are saturated with goose fat and take on a completely different taste. Bon Appetit!

Many housewives do not take up the preparation of the goose, as they believe that it is long and difficult. It may not be fast, but it is not difficult for sure. And if you use a slow cooker and cook the goose in pieces, then, I assure you, the dish will become quite simple. You just need to prepare everything, and then the multicooker will do everything for you. Goose meat turns out to be tender, juicy and very aromatic.

Ingredients

To cook a goose in a multicooker you will need:

pieces of goose - 1 kg;

water - 250 ml;

carrots - 2-3 pcs.;

onions - 4-6 pcs.;

tomatoes - 350 g;

salt, black pepper - to taste.

Cooking steps

Let's prepare everything necessary ingredients, cut the goose into pieces.

Cut off the fat from the goose and melt it in the preheated multicooker bowl on the "Fry" mode. While the fat is being melted (if there is no goose fat, it can be replaced sunflower oil), rub the meat with salt and ground pepper... Put the pieces of meat in a bowl and fry the goose on both sides until golden brown.
Cut the washed and peeled onions and carrots into slices. Cut the tomatoes into circles too (if the tomatoes are large, you can cut them into semicircles).

Put the vegetables on top of the goose pieces, pour in the water and put the bowl in the slow cooker.

We turn on the "Quenching" function on the multicooker, set the timer for 1 hour. Over time, we try the goose meat by piercing it with a knife. If the meat is still tough, then put it on the multicooker for another 20-30 minutes.

Cooking time will depend on the age of the bird.

Pieces of goose in a slow cooker with vegetables are ready. Serve soft, tender and aromatic meat.

One of the most delicious festive dishes baked goose is considered. Cooked in a slow cooker, it turns out to be insanely tasty, just melting in your mouth. This sumptuous dish can be prepared using various recipes, but the meat of this bird is especially incomparable when stewed in own juice with apples, prunes and spices.

In this article, we'll share with readers some great ways to roast goose in a slow cooker. The use of modern kitchen appliance will greatly facilitate your task and allow you to get deliciously tender, juicy and soft meat.

Cooking goose with apples and prunes. What could be tastier?

If you want to please your loved ones with an unusual and very delicious dish, read this recipe carefully. Goose meat is enough high-calorie product high in fat. Therefore, it takes at least 3 hours to heat it and cook poultry meat. Often in an ordinary oven, due to excessively long roasting, the goose turns out to be dryish and tasteless. Therefore, we suggest using a multicooker to extinguish this bird.

Be sure to try making goose with apples. After all, this meat, albeit high in calories, contains valuable amino acids, as well as vitamins A, C, B. Goose is cooked much faster and easier. So, to bake poultry, you need the following ingredients:

goose carcass 2.5-3 kg;
salt;
marjoram;
ground black pepper;
olive oil;
chicken broth 400 ml;
sour apples 5 pcs.;
prunes 200 g.

First, we will process the purchased carcass. If you purchased a whole goose, gut it. From the insides you can cook excellent strong broth, so do not throw them away under any circumstances. Wash the carcass and remove excess fat from it. Fold up and secure with toothpicks the skin on the goose's neck. So is your bird in finished form will look neater and more appetizing.

Goose with apples in a slow cooker: cooking technology

After processing the carcass, rub it with spices, marjoram and ground pepper, and season with salt. Cover the goose cling film and refrigerate for at least ten hours. During this time, the bird will be sufficiently saturated and its meat will become fragrant. If you want the meat to be as tender and tender as possible, prepare the marinade and soak the carcass in it overnight. It can be made from a mixture of honey and mustard (in a 1: 2 ratio).

Cooking stuffing for poultry

After keeping the goose under the marinade, the filling is prepared. The prunes and apples are washed, after which the dried fruits are cut in half. The apples are cored and seeded. Then the fruits are cut into wedges and mixed with prunes. This fruit filling stuffing the bird, not filling the abdomen too tightly. Otherwise, it may burst. The abdomen is cleaved with toothpicks, and the legs and wings of the goose are tied with a thread. The whole carcass is well coated olive oil and placed in a multicooker container, pre-lubricated with vegetable oil. The device is closed with a lid and the "Frying" mode is turned on, while the timer is set for an hour and a half. That's all, now the goose is left alone - to bake. When the carcass is beautifully browned, add a little chicken broth and turn on the "Extinguishing" mode for about an hour and a half. After the allotted time, it will be possible to get the finished bird out of the multicooker and serve it to the table, beautifully laying it out on a large dish.

Another excellent goose slices in a slow cooker

In addition to roasting the goose whole, you can cook it by cutting it into small pieces. This will make the meat tender, soft and very juicy. Goose is cooked in pieces in a slow cooker faster and easier than as a whole, since it does not require preliminary aging in the marinade. For the dish you will need the following products:

goose carcass - 2.5 kg;
potatoes - 8 pcs.;
onions - 2 pcs.;
garlic - 3 cloves;
salt;
seasoning for pilaf;
sunflower oil.

How to make poultry meat with potatoes delicious?

The goose is prepared in a slow cooker in pieces as follows. The poultry carcass is washed and processed, and then cut into small pieces. The potatoes are peeled and cut into four pieces. The onion is chopped, the garlic is passed through the garlic.

Pieces of goose are placed in a multicooker greased with vegetable oil. The device is switched on to the "Extinguishing" mode, the timer is set for an hour. After that, prepared vegetables, salt and seasoning are added to the poultry. The "Baking" mode is set and the meat is cooked for about 40 minutes more. After the allotted time, the goose with vegetables is removed from the multicooker bowl and served to the table. The meat is very aromatic. Be sure to try making a dish like this. It will delight you with its delicious taste.

Red Wine Stewed Goose Recipe: Required Components

This recipe is for gourmets. If you want to surprise your loved ones with an unusual and original dish, be sure to cook a goose in red wine. Such a dish is easy to prepare, but it turns out to be excellent. You will need:

goose carcass - 1.5 kg;
onions - 2 pcs.;
sunflower oil - 3 tbsp. l .;
red wine - 200 ml;
chicken broth - 200 ml;
butter - 90 g;
peppercorns - 7-8 pcs.;
nutmeg - 0.5 tsp

Let's make deliciously tasty and aromatic meat

So, in order to prepare this original dish, take care of a poultry carcass. Gut it and rinse well. Then wipe off paper towel... Cut the goose into large pieces, rub them with salt. Pour some vegetable oil into the multicooker bowl and put the pieces of poultry there. Set the Baking program and hold the goose until almost cooked through, until it forms beautiful crust... At this time, peel and cut the onions into rings. Place it in a multicooker bowl, pour wine and broth there. Do not forget to salt and season the dish nutmeg and pepper. Set the "Stew" mode on the multicooker panel and leave the dish to simmer. After an hour, you can take the meat out of the appliance and serve it to the table. Such a stewed goose in a slow cooker turns out to be very fragrant, and the taste is a little spicy, with a barely noticeable sweet and sour aftertaste. They are perfect for a side dish boiled potatoes and fresh vegetables... Bon Appetit!

An easy and simple recipe for cooking goose in soy sauce

This dish can decorate any festive table. Goose stewed in a slow cooker in soy sauce, it turns out delicious, moderately salty and a little spicy. To prepare it, you should purchase the following ingredients:

a goose carcass weighing 2-2.5 kg;
garlic - 7 cloves;
soy sauce - 250 ml;
ground black pepper;
salt;
vegetable oil 150 g

You will also need a little water to extinguish. First you need to tackle the goose: gut the carcass, trim the wings. Wash, rinse with boiling water and remove excess moisture paper napkins... Then you should tackle the garlic, peel it and press it in a garlic bowl. The resulting mass must be mixed with ground black pepper and grated on the poultry carcass. It is prepared as follows: vegetable oil, water and soy sauce are poured into a deep bowl, all the ingredients are mixed. A goose carcass is placed in the resulting spicy mixture and left for at least six hours, or better, overnight. During this time, the meat is saturated, absorbs the required amount of salt and acquires a spicy taste. After pickling, the goose is transferred to a multicooker, pre-oiled with vegetable oil and poured spicy mixture... On the panel of the device, the "Stewing" mode is selected, and the cooking time (1 hour) is also set. When the goose is cooked, the multicooker will beep. That's all, your goose, stewed in soy sauce in a slow cooker, is ready. You can serve this dish with a side dish of fresh vegetables.

Cooking tender goose meat in sour cream-garlic dressing

Baked in sour cream and garlic sauce the goose will suit any gourmet. The meat turns out to be very tasty, with a barely noticeable sourness. And its bright aroma is simply divine. Such a dish will take pride of place on any festive table. So, you need the following components:

goose carcass 2.5 kg;
ground black pepper;
sour cream 3 tbsp. l .;
mustard 2 tsp;
salt;
garlic - 4 cloves;
onion;
dill and parsley.

In a multicooker it is done like this. First, the carcass is gutted, washed and dried, and then not small pieces are cut. Here you should work hard and remove all the bones. It is also necessary to remove skin and fat. The prepared fillet is salted and peppery. Favorite and spices are added to it. Then the sour cream-garlic dressing is prepared. Mustard and sour cream are mixed, finely chopped garlic is added to them. Onions are peeled, cut into medium-sized half rings and added to mustard and sour cream. All ingredients mix well. Put the goose in a bowl of sauce, while all the meat should be covered with the dressing. After that, the workpiece is put into the refrigerator for 4 hours. After the allotted time, the poultry meat is transferred to the multicooker bowl, 250 ml of water is added to it. The "Quenching" mode is set, and the goose is cooked for 1.5 hours. A few minutes before readiness, finely chopped greens are added to it. That's all, you can enjoy deliciously tender meat that just melts in your mouth. Make this dish for the holiday table.

We hope you liked the recipes for cooking a goose in a slow cooker presented in our article. Bon Appetit!

The advantages of goose meat include the presence of fat, so you do not need to add sour cream or other similar stewing products. Delicious meat is obtained in its own juice.

It is advisable to cook from young geese, then the meat will be more tender and soft. You can stew meat with the addition of commonly used vegetables, namely, with onions and carrots. Their number is taken at personal discretion. I would like to note that in combination with goose fat, vegetables acquire excellent taste and aroma. This addition can be used as a gravy to many side dishes.

Ingredients for cooking stewed goose in a slow cooker in pieces

Goose - 700 g.
Bulb onions - 3 pcs.
Carrots - 80 g.
Vegetable oil - 3 tablespoons
Pure water - 100 ml.
Dried garlic - 1/2 tsp
Bay leaf - 0.5 pcs.
Black pepper - 0.25 tsp
Table salt - 0.5 tsp

How to cook stewed goose in a slow cooker in slices

Cooking goose meat is fun and easy. Chop the goose or cut into medium sized pieces.

Pour vegetable oil into a stewing container and spread out the goose meat. Connect the equipment to the network and select the "Baking" program for 20 minutes.

At this time, you can start preparing vegetables. First, peel the onions and carrots and rinse well with water. Bow for of this dish it is better to cut it coarsely.

And chop the carrots into large strips, or chop them into thin slices with a knife.

Gently turn the meat pieces with a spatula and sprinkle with prepared vegetables on top.

Pour water, put Bay leaf... Add salt to taste, dried garlic and black pepper.

Select the "Extinguishing" program for 1 hour. If the dish is not immediately served, you can leave it in the "Preheat" option after the end of the main program.

Put the stewed goose on a common plate and serve. Soft and aromatic meat harmonizes well with potato dishes, cereals and boiled pasta... Pieces of goose are great for festive table, since there is no need to divide the whole carcass into portions. Bon Appetit!

Step-by-step recipe with photos and videos

The taste and aroma of cooked goose meat is incomparable with anything. It is always tasty, juicy and tender meat. There are many ways to cook a goose, and each housewife has her own priority. In my cookbook there are several of them and each for its own reason: if festive feast and a big company - baked stuffed goose or goose cutlets, if there is no strong half of the family - goose fillet baked in the oven, and if there is absolutely no time for the kitchen - stewed goose in a slow cooker. With its task - to extinguish the goose - the multicooker does an excellent job: meat long time languishes at a low boil with fragrant vegetables and as a result - tender, juicy, melting in the mouth, aromatic meat. And on top of that, you also get an excellent gravy that will enrich any side dish with taste, for example mashed potatoes.

Prepare food for cooking goose in a slow cooker in pieces.

Wash the goose thoroughly both outside and inside. Cut it into portions. If the poultry is too fat, cut off some of the fat to fry the meat in a slow cooker.

Season the meat with salt and black pepper. Stir until the salt and pepper are evenly distributed over the entire surface of the meat.

Put cut fat or 2-3 tablespoons of vegetable oil in a preheated multicooker bowl. Melt until golden brown greaves, then remove them and lay out the prepared pieces of goose.

Fry, stirring occasionally, on the "Fry" function until golden brown.

Peel and wash the onion. Cut into thin half rings. Cut the peeled carrots into rings as well. Remove seeds, stalk from pepper and cut pepper into strips.

Place vegetables in a multicooker bowl.

Pour in cold water to cover half of the meat.

Close the lid, switch to the “Extinguishing” function and set the time. If the goose is young, then 1 hour will be enough for the meat to cook, become soft and tender.