Goose in a slow cooker in pieces with potatoes. Goose stew with potatoes

Many housewives do not take up the preparation of a goose, as they believe that it is long and difficult. It may not be fast, but it's 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 is tender, juicy and very fragrant.

Ingredients

To cook a goose in a slow cooker you will need:

pieces of goose - 1 kg;

water - 250 ml;

carrots - 2-3 pieces;

onions - 4-6 pcs.;

tomatoes - 350 g;

salt, black ground pepper - to taste.

Cooking steps

Prepare all the necessary ingredients, cut the goose into pieces.

We cut off the fat from the goose and melt it in a heated multicooker bowl on the "Frying" mode. While the fat is being rendered (if there is no goose fat, it can be replaced with sunflower oil), we rub the meat with salt and ground pepper. We spread the pieces of meat in a bowl and fry the goose on both sides until golden brown.
Washed and peeled onions and carrots cut into circles. We also cut the tomatoes into circles (if the tomatoes are large, you can cut them into semicircles).

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

We turn on the "Extinguishing" function on the multicooker, set the timer for 1 hour. After a while, we try goose meat, piercing it with a knife. If the meat is still tough, then put it on the slow cooker 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. Soft, tender and fragrant meat is served on the table.

The taste and aroma of cooked goose meat is incomparable to anything. It is always tasty, juicy and tender meat. There are many ways to cook a goose, and each housewife has her own priority. There are several of them in my cookbook, and each for its own occasion: if there is a festive feast and a large 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 . The multicooker copes with its task - to put out the goose - perfectly: the meat languishes for a long time at a low boil with fragrant vegetables and, as a result, tender, juicy, melting in the mouth, fragrant meat. And on top of that, you still get an excellent gravy that will enrich the taste of any side dish, for example, mashed potatoes.

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

Thoroughly wash the goose both outside and inside. Cut it into portions. If the bird is too fat, cut off some of the fat for frying the meat in a slow cooker.

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

Put the cut fat into the heated multicooker bowl or pour in 2-3 tablespoons of vegetable oil. Melt until rosy cracklings, then take them out and lay out the prepared goose pieces.

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

Peel and wash the onion. Cut into thin half rings. Peeled carrots also cut into rings. Remove the seeds and stem from the pepper and cut the pepper into strips.

Put the vegetables in the multicooker bowl.

Pour in cold water to half cover 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.

At the end of cooking, put appetizing and tasty pieces of goose from the slow cooker on plates and serve.

Such tender and juicy meat goes well with mashed potatoes, cereals and vegetable salads.

Bon appetit. Cook with love.

A goose is a rather difficult bird to prepare, but armed with this recipe, you will cook a goose perfectly. Soft and juicy meat with a unique taste of stewed onions and apples - it's very tasty and easy!

• Piece of goose 700-800 Grams
• Apple 2 Pieces
• Onion 2 Pieces

medium size

We will cook part of the goose carcass. Thoroughly wash the meat, cut it into portions. Then rub with salt and pepper and leave for 20 minutes alone.

The goose meat is slightly marinated, now we spread it with the skin on the bottom of the multicooker bowl. Turn on the "Frying" mode, set the time to 30 minutes. We do not add any fat, it will melt from under the skin of the goose. When one side of the goose is browned, flip the pieces over to the other side.

Hard green apples are best for our dish. We clean them from the core with apple seeds and cut into slices.

We clean the onion, cut it into fairly large cubes.

When the goose is already fried with us, put pieces of apples and onions on it. We close the lid of the multicooker, set the “Extinguishing” mode and the cooking time is 50 minutes.

At the end of the cooking time, check the meat: in case it has not yet reached. If anything, turn on the multicooker again in the same mode. And here is our goose. Ready to be served on the table!

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

The dish is prepared in two stages, first the “Stew” program is used, in which only the goose is cooked. Then the bird languishes with potatoes in the "Baking" option. If desired, before stewing the goose can be fried in vegetable oil until golden brown.
The result is a full-fledged meat dish with a potato side dish. This delicacy must be served hot.

Ingredients for cooking goose with potatoes

1. Goose - 800
2. Potatoes - 5 pcs.
3. Garlic - 3 tooth.
4. Onion - 1 pc.
5. Vegetable oil - 1 tbsp.
6. Vegetable seasoning - 0.5 tsp
7. Salt - to taste.

How to cook goose with potatoes in a slow cooker

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

Rub the meat pieces on all sides with salt and seasoning.


Add a small amount of vegetable oil to the slow cooker, you can pour plain water. Unfold the goose and close the lid. In the "Extinguishing" mode, cook the meat for 1 hour.


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


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


In one bowl, mix potatoes, onions and garlic. Sprinkle salt and seasoning to your taste, mix vegetables.


After the beep, pour the vegetable mixture over the meat. Mix the contents with a spatula.


Set the program "Baking" for 30 minutes.


Put the required amount of meat and potatoes on a plate, serve. Goose with potatoes in a slow cooker is very soft, tender and fragrant. Vegetables are soaked in goose fat and acquire a completely different taste. Bon appetit!

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

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, onions and carrots. Their number is taken at personal discretion. I would like to note that in combination with goose fat, vegetables acquire an excellent taste and aroma. This addition can be used as a gravy for many side dishes.

Ingredients for cooking goose stew in a slow cooker in pieces

1. Goose - 700 g.
2. Onion - 3 pcs.
3. Carrots - 80 g.
4. Vegetable oil - 3 tbsp.
5. Pure water - 100 ml.
6. Dried garlic - 1/2 tsp
7. Bay leaf - 0.5 pcs.
8. Black pepper - 0.25 tsp
9. Salt - 0.5 tsp

How to cook goose stew in a slow cooker in pieces

Cooking goose meat is interesting and not difficult at all. Chop the goose or cut into pieces of medium size.

Pour vegetable oil into a container for stewing and spread 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 from the skin and rinse well with water. Onion for this dish is better to cut large.


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


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


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


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


Put the stewed goose on a common plate and serve. Soft and fragrant meat harmonizes well with potato dishes, cereals and boiled pasta. Goose in the form of pieces is great for a festive table, as there is no need to divide the whole carcass into portions. Bon appetit!