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.

1. 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.
2. 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.
3. Next you should start preparing the vegetables. Onions, carrots and potatoes need to be peeled and washed.
4. Cut the peeled potatoes into pieces so that they fit into a food processor, which can be used to cut potatoes.
5. 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.
6. 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.
7. 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.
8. 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:

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

Cooking procedure

Goose with potatoes is prepared in the following order:

1. Cutting a goose. If you are a fan of goose entrails, leave them in the carcass.
2. Cut the meat into pieces, add salt and seasonings. For spiciness, you can add chili pepper or regular red pepper.
3. Cut potatoes, carrots and onions in any way you like. Many are cut into large pieces; the vegetables provide juice for soaking the meat.
4. The meat should be fried separately without vegetables. Garlic is added to the goose halfway through the roasting time.
5. Place the goose in a roasting pan and top with fried vegetables. The last layer will be potatoes. Season the dish to taste, add water until the vegetables cover the top, and simmer.
6. 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.

Wash the goose well and dry.

Cut the goose into portions.

Pour water into a saucepan and bring to a boil. Place the goose pieces into boiling water, after boiling, reduce the heat and cook until tender. Cooking time will depend on the age of the bird. I cooked for 1 hour. When the meat is ready, you need to strain the broth (I strain the broth through a colander, which is covered with gauze, folded several times). After straining, the broth will become more transparent and some of the fat will disappear.
Peel the potatoes, wash and cut into cubes.

Peel and wash the onions and carrots. Cut the onion into cubes, grate the carrots on a medium grater. Fry the onions and carrots in a small amount of vegetable oil for 5 minutes, stirring occasionally, over medium heat.

When the potatoes are ready, add salt, ground black pepper, peppercorns, finely chopped dill and bay leaves.

Simmer the goose pieces with potatoes for another 5 minutes and remove from heat.

Serve the goose stewed with potatoes hot with pickled or fresh vegetables.

Bon appetit!

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 downside to this method is that the meat reaches its optimal doneness when the goose falls apart (the meat separates from the bones). It's not beautiful. 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 have tried, stewed goose with potatoes is the dish after which my husband forbade me to experiment culinaryly 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 not 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!

A very tasty, aromatic dish for a homemade lunch with the addition of turnips

Compound:
500 gr. domestic young goose
500 gr. potatoes
500 gr. turnips
3 onions
vegetable oil
salt
black pepper

Preparation:
Pieces of goose meat with bones are perfect for this dish.
Place the cauldron (duckpot or goose pot) on the fire. As soon as the cauldron warms up, pour vegetable oil into it.
Place goose pieces into hot oil.
Fry the meat over maximum heat until golden brown.

Peel the onions and cut into feathers.
Add onions to the cauldron.

Fry the onion until it turns golden.

Peel the potatoes and cut into large cubes.
Add potatoes to meat and onions.

Cook the potatoes and meat for about 10 minutes, stirring occasionally.

Peel the turnips and cut them into the same cubes as the potatoes.
Place turnips in a cauldron.

Mix everything well, add 200 ml. boiling water, salt and black pepper to taste. Bring the sauce to a boil and reduce heat to low. Simmer the dish under a closed lid for at least two hours.

Due to long simmering over low heat, potatoes with goose and turnips turn out so aromatic, as if they had just been cooked in a Russian oven.

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 from 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.