Goose: recipes for cooking a Christmas goose in the oven and with apples. Step-by-step recipe with photos and videos Wild goose baked in a sleeve

Roasted goose is a classic poultry preparation. It always looks solemn and will decorate any table. Cooking goose is quite simple and almost impossible to mess up. All sorts of new culinary technologies help in cooking. For example, thanks to the baking sleeve, a golden crust is obtained, and the meat remains very soft and juicy.

It is recommended to bake a goose in this way: for the first 20 minutes, the temperature in the oven must be at least 250 degrees, then not exceed 180 degrees, and the last hour of baking should be at a temperature of about 200 degrees. To prevent the sleeve from tearing during baking, you need to make several punctures with a needle on top of the bag.

This dish goes well with cabbage, boiled potatoes, pickles, and vegetable salad. Fresh vegetables and lettuce are also great. As for drinks, you should give preference to red wine (cabernet, Bordeaux, Merlot, Burgundy).

Goose up your sleeve - food preparation

In order not to dry out the skin and make the meat baked, soft and juicy, it is very important to properly prepare the carcass for baking, as well as the filling. To soften the meat, rub it with a mixture of salt and pepper and let it sit for a day or two. You can pour white wine over the seasoned carcass, wrap it in film and keep it in a cold place for about 6-7 hours. This will allow the meat to become soft and absorb the aroma of the spices.

The filling must be chosen so that it can absorb all the fat released during the baking process, as well as marinate the meat from the inside. This could be rice with raisins, buckwheat with mushrooms, celery with lemons and onions, apples. After choosing the filling, fill the goose with it, sew up the belly, tie the paws so that they do not come into contact with the walls of the oven, and make cuts in the skin to remove the fat. The skin is lubricated with mayonnaise or oil. The goose, ready for baking, is placed in a deep baking tray (or a special goose pan), a little water is poured onto the bottom and put in the oven for three hours, periodically pouring fat over it during the baking process.

Goose up your sleeve - the best recipes

Recipe 1: Goose in a sleeve with apples

It's very easy to prepare. Lemon juice makes the meat pleasantly acidified and very soft. The sleeve helps reduce cooking time and makes the meat juicy. Advice from practice: the smaller the goose, the tastier it turns out.

Ingredients. goose carcass (2.6-3 kg), onion. (1 piece), apples (5 pieces), garlic (1 full head), lemon (a little more than a whole), black pepper, small carrot (1 piece), salt, bay leaf.

Rub a whole prepared goose with a mixture of salt, pepper and a head of garlic. Cut the onion into cubes, carrots and the remaining garlic. Stuff the meat on all sides, making cuts under the skin with a narrow knife. Pour lemon juice over the goose, trying to get it into the cuts. Let sit in a cool place for at least 3 hours, but it's best to leave overnight.

Stuff the inside of the goose with peeled and chopped apples and bay leaves (4 pcs), place in the sleeve. Fasten the edges of the sleeve, place on a baking sheet or casserole dish. Make three small holes on top to prevent the sleeve from bursting. Bake in the oven at 200-220 degrees for about 1 hour 40 minutes. 20 minutes before complete readiness, cut the sleeve to form a crust. If the goose is large, more than 3 kg, you need to increase the baking time. Bon appetit!

Recipe 2: Goose in marinade, baked in a sleeve

Description: delicious juicy goose meat with apple filling in a bittersweet marinade. The goose turns out soft, with a fried crust.

Ingredients: goose (plucked, gutted) - 2.5-3 kg. Marinade: honey (1 tablespoon), mayonnaise (4-5 tablespoons), black pepper, medium hot mustard (1 teaspoon), table salt. Filling: lemon (0.5 pieces), prunes (100-150 grams), green apples (Antonovka) - 3-5 pieces.

Prepare the goose: wash it, remove any remaining feathers and excess fat. Then prepare the marinade: mix mustard, mayonnaise, salt, honey, pepper. Rub the goose with the resulting marinade, wrap in film and leave in a cool place (overnight). After this, sprinkle the carcass with lemon juice. Prepare the filling. Peel and cut the apples into large slices. Mix with chopped or whole prunes.

Stuff the goose with the prepared stuffing. Sew up the belly or pin it with toothpicks, tie the bird's legs and place it in the sleeve. Place the goose on a baking sheet in a preheated oven (200 degrees). Bake for about half an hour, then set the temperature to 180 degrees. Bake for about 2-2.5 hours. When the goose is ready, drain the fat from the pan. Cool the bird for about 15 minutes, then place the filling on a dish and the goose itself on top. Serve hot.

Recipe 3: Goose pieces in the sleeve

An unusual and tasty treat. The same baked goose, only cut into pieces and marinated, turns out very juicy and soft.

Ingredients: eggs (2 pcs.), olive oil (30 g.), prunes (50 g.), mayonnaise (3-5 tbsp.), spices (it is better to take for poultry, 1/4 tsp.) , whole goose carcass (2.5 kg), salt, vegetable oil (30 g), mustard (1 tbsp), pepper (1/2 tsp).

Cut out the goose pieces. Soak them in salt water overnight. Remove the meat and rinse it for further marinating. Marinade: mix mustard, eggs, oil, mayonnaise, spices, prunes, cut into strips, salt, pepper. Immerse the goose pieces in this marinade and refrigerate for at least 2 hours. After this, layer the meat in a sleeve and pour in the rest of the marinade, leaving 4 spoons. Place the sleeve in a casserole dish or tall dish and place in the oven at 180 degrees. Bake for about 2.5 hours. 15 minutes before cooking, cut the sleeve to obtain a golden crust.

• When roasting a goose, it is preferable to place it with its back down so that the juice does not leak out of it.
• The roasting time for a goose depends on the size and weight of the bird. It is calculated as follows: for every kilogram of bird weight, about 45 minutes are needed.
• You also need to add 35-40 minutes to the total weight of the goose. Baking in a sleeve takes a little less time.
• The sleeve must be cut approximately 15 minutes before the end of cooking so that the bird is covered with a golden crust.

Prepare the necessary ingredients. Wash the gutted goose well under running water. Dry. In a small bowl, combine salt, ground paprika and ground black pepper, then add the garlic squeezed through a press.

Pour vegetable oil into a bowl with spices and garlic, mix well.

Rub the resulting gruel onto the goose inside and out.

Place the whole goose in a baking sleeve and tie on both sides. Place the bird in the refrigerator right in the sleeve for 1-2 hours so that the meat is saturated with spices (you can also leave it overnight, it will be even tastier).

The goose, baked whole in the sleeve, is ready. Transfer it to a dish and you can serve it. During the roasting process, the bird released a lot of goose fat; do not rush to pour it out. Collect it carefully in a clean glass jar with a lid, cool and store in the refrigerator. This fat can be used to fry potatoes, meat, and add it to various porridges.

The goose should be cut into portions and served hot. Due to the fact that the goose was baked in a sleeve, essentially in its own juice, the meat turns out very soft and juicy. In addition, this is a very simple way to cook a whole goose - put it in the oven and “forget” it while baking. Nothing burns and there is no need to monitor the baking. If you haven’t cooked goose in the oven yet, I recommend this simple recipe. You will be pleased with the result!

Baked goose is always very tasty and festive. We will tell you how long to cook a goose in the oven in a sleeve.

Cooking goose in the oven in a sleeve

Ingredients:

• goose carcass – 1 pc.;
• honey - 2 tbsp. spoons;
• – 2 tbsp. spoons;
• garlic – 1 head;
• sweet and sour apples – 5 pcs.;
• salt;
• ground black pepper.

Preparation

First, we prepare the carcass - if necessary, singe it over the fire, wash it and dry it. Next, use a toothpick to make punctures in different places of the carcass - this will make the bird juicier. Grind the peeled garlic with a press. Add salt and pepper to it, stir well and rub the goose with the resulting gruel. Leave it for half an hour and prepare the sauce yourself: grind the mustard with honey. You can add any spices to it if you wish. After half an hour, rub the bird with sauce. Place it in a large bowl, cover it with film and put it in a cold place for at least 12 hours, and if time permits, you can leave it to marinate longer. Wash the apples, cut them into large slices, and remove the core. We place the marinated goose in a baking sleeve, arrange the prepared apples around it, fasten the edges of the sleeve with clips and put it in the oven. First, its temperature should be 220 degrees. Bake the bird for 2 hours, while every half hour we reduce the temperature by 20 degrees. A goose prepared according to this recipe with apples in the oven in a sleeve comes out soft, tender and tasty.

Ingredients:

• goose weighing 4 kg – 1 pc.;
• oranges – 2 pcs.;
• sweet and sour apples – 4 pcs.;
• mustard, salt;
• red hot pepper.

Preparation

Before starting cooking, wash the carcass well and then dry it. Mix salt and pepper and rub the carcass with this mixture. Wash the apples and cut them into slices. We cut oranges in the same way. Stuffing the goose fruit, put it in a baking sleeve, tie it and make punctures in it to allow steam to escape. The whole goose in the sleeve will be baked in the oven for a total of 4 hours. But after an hour, we lower the temperature by 20 degrees. About half an hour before the bird is ready, remove the bird from the sleeve, rub it with a mixture of honey and mustard and then bake without the sleeve.

We told you the basic principles of how to bake a goose in the oven in a sleeve. Then you can add something at your own discretion - you can use your favorite spices, you can also stuff the bird according to your taste and desire, in general, the choice is yours. Bon appetit!

Goose meat is very fatty, especially when the goose is slaughtered in winter - over the summer it has fed up, gained fat, gained good weight and is ready to decorate the New Year's table. Cooking such a bird is not very difficult - you just need to know a few simple secrets and monitor the cooking process in the oven from time to time.

The process of cooking a goose in the oven has the same beginning - inspect the whole bird from all sides, remove the pads and small feathers, wash and dry thoroughly. Remove all fat from the neck and abdominal incision, remove the tail and wing tips. Wrap the neck and pin it with toothpicks, and connect the legs together with a strong thread. Then, inside and out, rub the carcass with a mixture of salt and pepper (salt is taken in this calculation: for 1 kg of weight - 10 grams of salt.) You can add herbs and exotic seasonings to the mixture, this will only improve the taste of the finished dish. The first stage of preparing the dish is over, all that remains is to wrap the bird in transparent film and leave it in the refrigerator for 10-12 hours.

In addition to rubbing with salt and pepper, you can keep the goose in the marinade, this will make it even tastier.

• white - pour over the bird and keep in the cold overnight;
• mayonnaise (100 gr.), honey (20 gr.), mustard (20 gr.), garlic (3 cloves) - mix all ingredients and rub the carcass with them, marinate overnight.

Useful tips for roasting goose

If you bake in a sleeve, then ¼ before the end of cooking you should cut the sleeve to get a thin fried skin.

The day before cooking, the goose must be kept in the marinade so that the finished dish is soft and juicy.

It is also important to observe the temperature regime for baking the goose: for the first 30 minutes, set the temperature to 250°C, then reduce it to 180°C and in the last hour the baking temperature should be 200°C.

In order for the meat to be soft and juicy during baking, it is necessary to properly pre-process the goose. To do this, you can rub the carcass with salt and pepper and keep it in a cold place for several hours (from 3 to 40).

Goose stuffed with fruits

Recipe for goose stuffed with apples and oranges. You can only use apples for this dish, but orange will add a pleasant aroma to our dish.

To prepare it you need:

• goose carcass – 2-3 kg;
• marinade (of your choice);
• 3 apples (Antonovka);
• 2 oranges;
• sleeve for baking.

Prepare the bird as described above and marinate. At the end of the allotted time for marinating, turn on the oven at 250°C and take care of the fruit. and wash, dry and cut into quarters along with the peel. We stuff all this inside the bird in the abdominal area and sew it up with strong thread. Carefully place the roasting sleeve over the bird, tie it on both sides and make small holes for steam to escape during cooking. We put all this on a deep baking sheet and put it in the oven. The baking diagram is given above, you just need to calculate the time correctly.

Goose stuffed with boiled rice and mushrooms

Rice and buckwheat are also ideal for filling any fatty bird, to which you can add mushrooms, dried apricots, prunes or raisins. Consider the filling of rice and mushrooms. The rice must first be boiled until half cooked, and the mushrooms must be finely chopped and fried with onions. To prepare goose stuffed with rice and mushrooms you need:

Choose the best recipes for goose in the sleeve with mushrooms, prunes, apples, liver or oranges. Stuffed with buckwheat porridge or with potatoes. Excellent results are guaranteed.

Goose is a luxurious dietary delicacy. It will add an atmosphere of solemnity to any table. It is a traditional dish for winter celebrations. It is also appropriate for any celebrations, and for large, cheerful feasts.

The five most commonly used ingredients in goose up the sleeve recipes are:

The simplest recipe:
1. Wash and dry the bird.
2. Rub with a mixture of non-iodized salt and ground pepper.
3. Cut small apples into quarters, large ones into 6 pieces.
4. Place tightly into the goose.
5. Transfer to sleeve.
6. Send to bake.
7. At the final stage, open the sleeve.
8. Coat the dish with honey-mustard mixture.
9. Return to finish frying.

Five of the most nutritious goose recipes up your sleeve:

Tips for beginners:
. The fattier the bird, the more appetizing the food will look.
. It is recommended to give preference to village geese, not store-bought ones.
. Cereals and potatoes, if used in cooking, must be boiled before adding to the bird.
. Firm, unsweetened apples are preferred.
. The larger the bird, the longer the roasting.