If your household got fed up with cutlets and chops, or maybe you just want to diversify your diet, a goose stew will come in handy. It perfectly complements any side dish, salad or appetizer.

A simple recipe for goose stew in the oven

The recipe does not require any complex devices and manipulations. The amount of ingredients is indicated on a jar of 3 liters. The whole cooking process is carried out in a glass bowl.

Essential Ingredients:

  • pork fat or lard - 100 g;
  • table salt - 2 g;
  • boiled water - 2 tbsp. spoons;
  • Bay leaf.

 

The recipe discussed is suitable for any other meat. The only thing you need to consider is its fat content: the more it is, the less fat and fat should be put less.

Stages of preparation:

  1. Rinse goose thoroughly, cut off excess body fat. Dice large enough, at least 5 cm. Finely chop the fat or fat.
  2. At the bottom of a dry can, put a bay leaf, you can add peas of black pepper. Tightly lay the pieces of meat, do not ram! When about 5 cm remain to the top, add lard. Salt, add water.
  3. Close the jar with a sealing lid without a rubber gasket. In a preheated oven (up to 200 ° C) install a jar, wait until its contents boil.
  4. After boiling, reduce the mode to 150 ° C and simmer for three hours, without opening the oven door, but controlling the process through the window of the furnace.
  5. After 3 hours, take out the jar, cover with a new lid and carefully roll up.

Leave the container to cool completely, turning it upside down.

Cooking in a slow cooker

Homemade goose stew cooked in a smart pan is especially tender.

Required Products:

  • goose meat without skin - 1 kg;
  • salt - 1 houra spoon;
  • water - 200 ml.

Before cooking, make sure that the multicooker is equipped with the "Stew" or "Stew" mode.

Cooking:

  1. Chop the meat into small cubes. Offal can also be used.
  2. Depending on the fat content of the stew, goose fat should be put on the bottom of the multicooker bowl. If the meat is not completely lean or the stew is the least oily, you can not put it at all.
  3. Put chopped meat in a slow cooker, pour in water. To taste, you can add bay leaf, onion, black pepper and peas, or not add anything at all. Turn on “Stewing” or “Stewing” for 3 hours.
  4. After 2 hours, the meat must be salted. It is better to do this, focusing on your taste. About half a teaspoon. Soak the meat for another hour.

Tender stew perfectly complement the salad of fresh vegetables.

With autoclave groats

An autoclave is a pressure cooker. Under such conditions, the product yield and reaction rate increase. Buckwheat with goose stew in an autoclave is a delicious, delicate and juicy dish.

Ingredients:

  • goose meat - 1 kg;
  • buckwheat - 1 cup;
  • carrot;
  • onion head - 2 pcs.;
  • butter - 40 g;
  • salt.

 

Stages of preparation:

  1. Cut carrots and onions, fry in a pan. Boil the goose.
  2. Mix the fried vegetables with boiled and chopped meat, buckwheat. Add salt and pepper to taste.
  3. The resulting "semi-finished product" is laid out in half-liter jars to half. Put a little butter on top, add water, leaving a couple of centimeters to the top.
  4. Banks roll up. Put in an autoclave, heated to 120 ° C, stand for 40 minutes.
  5. After time, get the cans out, let cool.

Adyghe goose stew

The number of products below is given per half liter jar. By simple calculations, it can be changed up and down.

Ingredients:

  • goose - 400 grams;
  • water or broth - 100 grams;
  • fat / fat (optional) - 10 grams;
  • flour - 10 grams;
  • onion - 15 grams;
  • garlic - 1 clove;
  • salt to taste;
  • ground red pepper - 5 grams (optional)

Cooking:

  1. Cut the meat into small pieces of about 50 grams.
  2. Fry the onion in a pan until golden brown. Add water, flour, garlic, salt, pepper, fat. Bring the mass to a boil.
  3. In a clean, sterilized jar, put the meat, pour the dressing.
  4. Close the jars with lids, place in an autoclave.
  5. Put the autoclave on the stove over medium heat. When the pressure from 1.5 bar increases to 4, reduce the fire. Cook for half an hour.
  6. After 30 minutes, turn off the fire, open the lid of the autoclave. After cooling, wash, dry and store the cans.

Please note that the autoclave can heat up to 120 ° C. When cooking stew in Adyghe, the temperature must be chosen 100 ° C, then the meat is juicy and tender.

How to cook a winter harvest

Goose stew is a popular and beloved by many harvesting for the winter. The gastronomic taste when languishing in a slow cooker is especially different if you add spicy nutmeg and juniper berries.

Ingredients:

  • goose meat - 1 kg;
  • a mixture of peppers - 1 teaspoon;
  • bay leaf - 2 pcs.;
  • boiled water - 150 ml;
  • nutmeg - 2 pinches
  • juniper berries –1 tbsp. a spoon ;
  • salt - 1 tbsp. a spoon.

Technology:

  1. Put the meat in a multicooker bowl. Add spices and salt.
  2. Pour enough water so that the duck is completely covered with water. Fluids may need a little more or less than indicated.
  3. Select the “Stewing" mode. Set the cooking time to 3 hours.
  4. Arrange the prepared stew in sterilized jars, if desired, add fat or lard.
  5. After cooling, close the lids, remove in the cold.

Following simple recipes, you can get an excellent meat product that will retain its palatability throughout the winter.

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