Goose stew

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The goose is a principled bird. And not just baked. And the stew made from it is excellent! And what if it was also prepared with your own hands? This is simply indescribably delicious!

Manufacturing Description:

Ingredients:

Goose carcass – 1 piece
Bay leaf – 3 pieces
Dark peppercorns – 6 pieces
Salt - To taste

Number of servings: 3-4

How to cook “Goose Stew”

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And if with skin? I really love skin

I finally got around to making gander stew according to the recipe described above. The stew turned out really excellent! True, I had to simmer for as much as 4 hours because the gander was old - I was afraid that the meat would be hard. And at the last hour I added boiling water so that the meat was completely covered with water - the top began to dry out. Otherwise, the recipe is just SUPER! Thanks a lot.

Thank you and thank you very much! I’m very glad that you liked the stew

The usual recipe is enough, but the question is: isn’t two hours enough to make stew at such a low temperature?

There absolutely must be enough time. But if it seems to you that the stew is not ready, it is better to hold it a little longer.

Homemade goose stew – 5 recipes

Homemade goose stew is a convenient preparation; you can quickly prepare your first or second course from it. The manufacturing process is not as complicated as almost everyone thinks, but it will take time.

Main rules

Typically, the stew is made from the freshest poultry, it can be a domestic or wild goose. The bird must be prepared in advance - plucked, seared and gutted. If you bought a frozen carcass, then you need to give it time to thaw in the refrigerator, this will take more than a day.

The cooked carcass is cut into pieces about 5 cm in size. Large bones should be removed, small bones can be thrown away. But you can also use unblemished fillets, having previously removed all the bones. The skin can be left on or off - it's a matter of taste preference. With the skin, the stew comes out the fattest, and also the most juicy.

Stewed goose cooked in the oven

Most often, homemade stew is prepared in the oven. For production, glass jars with a volume of 0.5-0.75 liters are used.

cooked goose meat – 3 kg;
pork lard – 100 g;
salt – 25 g;
laurel leaves – 6 pcs.;
allspice – 6-8 pcs.

Cut the goose into small pieces approximately 5 cm in size. Trim off excess goose fat from the pieces. Chop lard without skin and goose fat separately very finely or pass through a meat grinder. If the goose is fatty, then lard may not be added.

Place peppercorns, bay leaves and goose fat on the bottom of the jars. Salt the pieces of meat and sprinkle with ground pepper, mix well and place in jars. Spread tightly, but compact.

Place chopped lard on top. Pour a couple of tablespoons of boiled water into each jar. Cover the jars with foil lids. Place the jars on a mesh in a cool oven, and place a baking sheet filled with water under the mesh.

Turn on the oven to preheat, setting the regulator to 180 degrees. When the liquid in the jars boils, reduce the oven temperature to 150 degrees. Cook for 3 hours, do not open the oven door during cooking. Then turn off the heat and throw the jars in the oven for half an hour. Remove the jars and seal them with metal lids.

Stewed goose cooked in a slow cooker

It is convenient to cook stew in a slow cooker.

goose meat without skin and excess fat – 1 kg;
goose fat – 100 g;
water – 200 ml;
salt – 10-12 g;
spices to taste.

Cut the goose meat, freed from the skin, excess fat and bones into small pieces. Place chopped goose fat on the bottom of the bowl, then add the meat. Pour in water, salt and add spices. Turn on the “Extinguishing” mode for 3 hours. Then put the cooked stew into unstained jars.

Wash the multicooker bowl and wipe away any water. Place the jars in a clean bowl and pour warm water up to the hangers of the jars. Turn on the device in the “Extinguishing” mode for another 1 hour. Then roll up the cans.

Stewed goose with vegetables, cooked in a saucepan

You can cook goose stew in a saucepan; in this recipe, vegetables are added to the goose meat.

cooked goose meat – 2 kg;
onion – 200 g;
carrots – 100 g;
bell pepper – 200 g;
bay leaf – 5 pcs.;
salt, pepper to taste.

Place the goose pieces into the pan. Peel the onion, cut into quarters, and add to the meat. Coarsely chop the peeled onions and carrots and combine with the rest of the ingredients. Pour water into the pan so that it is at the level of the goods. Simmer over low heat for 2-3 hours until the meat just starts to pull away from the bones. Cool.

Separate the thick meat from the bones and remove the skin, and put it back into the pan. Pour in strained broth. Salt to taste, add bay leaves. Simmer for half an hour. Fill clean jars with meat and broth, not reaching 2 cm from the edges. Cover with lids. Sterilize half-liter jars of canned food in bubbling water for half an hour. After this, roll it up.

Stewed goose with garlic, cooked in an autoclave

If you plan to prepare canned food for the winter, it is better to use an autoclave for production. Then canned food can be stored even at room temperature.

goose meat – 1.6 kg;
water (you can use broth) – 400 ml;
flour – 40 g;
onion – 60 g;
garlic – 4 cloves;
salt, pepper to taste;
butter – 50 g.

Cut the goose meat, freed from skin, excess fat and bones, into pieces weighing about 50 grams. Peel the onion and garlic, cut the onion into small cubes, garlic into slices.

Melt the butter, fry the onions and garlic, sprinkle the vegetables with sifted flour and stir. Pour in water or broth, stir, bring to a boil and remove from heat.

Salt and pepper the goose meat, put it in jars, and pour the prepared sauce over it. You need to leave about 1.5 cm of free space on top. Seal the jars airtight. Load the jars into the autoclave, cook at a temperature of 110 degrees and a pressure of 1.5 atmospheres for 40 minutes. Then let the jars cool in an autoclave.

Feral goose stew

Usually, wild goose stew is prepared if there is a hunter in the family. But you can also buy carcasses on the market. Usually, the bird is sold already plucked, but if this is not the case, you will first have to deal with removing feathers and singeing the carcass. In addition, the bird must be gutted.

To make stew you need:

goose carcass – 1 pc.;
salt - at the rate of 1 teaspoon per 1 kg of meat;
bay leaf - 1 per jar;
dark peppercorns – 3 pcs. on the jar.

The carcass of a feral goose must be cut into pieces. In this case, it is better to remove the peel. Giblets can also be used for canning other than liver. It is better to use the liver fresh.

The poultry pieces should not be large, they should just fit into the neck of the jar. Remove large bones when cutting (they can be used to make broth). Trim the fat from the bird and cut it into small pieces. Prepare the goose meat and cut into pieces of fat for making stew, add salt and sprinkle with ground pepper, mix well and leave for 1 hour.

Place peppercorns and bay leaves in jars. Fill the container approximately 3/4 full with meat. Create lids for cans from foil by folding the sheets into 3-4 layers. Create a hole in each foil lid to allow steam to escape.

Place a layer of salt on a baking sheet, place the jars on the salt and place in a cool oven. Turn on the oven at 150 degrees, cook the stew for 1 hour. Then raise the temperature to 180 degrees and continue cooking for another 3 hours. Then take out the cans one by one and roll them up right away.

Homemade goose stew

There will always be a use for high-quality stew. It is delicious if you simply heat it up and serve it for the second course with a side dish. Often it is immediately stewed with potatoes, pasta or cereal. Soups made from it are delicious. And all these dishes are made from canned meat quickly and simply. But store-bought products do not always meet the chef’s expectations. The jar may contain a lot of skins, veins, seeds, fat, but not a lot of meat. Homemade canned goods are much tastier and healthier. You can use any type of meat as a base, including poultry. Homemade goose stew turns out tender, juicy, has the highest nutritional value, is healthy and stores well. You can create such a blank using several methods. The choice of option depends on what kitchen appliances are available in the house.

Individual manufacturing

The process of making homemade goose stew is not as complicated as it might seem at first, although it is quite long. Even a novice cook can get a good result if he knows and takes into account several fundamental points.

It is better to make stew from the freshest poultry, but frozen goose can also be used to make canned food. It is important to allow the product to thaw in natural conditions. If you try to speed up the process using a microwave or warm water, the bird will lose a lot of water, and even the goose will become very hard and dry.
Before stewing, the bird must be plucked, seared and gutted. Without the ability to process poultry carcasses, you should receive already gutted and plucked geese. But it doesn’t hurt to check if there are any feathers left on the carcass before cooking in any case.
To make stew, the goose carcass is cut into portions no larger than 5 cm in size. Large bones are removed before this, small ones are left. If you want the stew to be tender, only poultry meat and fat, without bones, are used to make it. Whether to leave the skin is up to the cook to decide. It makes the stew fattier and juicier, but not many people like this component. You can cut off and add only subcutaneous fat to the stew, and if there is not a lot of it, add a little lard or butter.
A more reliable method for making homemade stew is considered to be sterilization in an autoclave under pressure and at a temperature of at least 110 degrees. This treatment kills the bacteria that causes botulism. A good result is obtained by making stew in the oven, where the meat is processed at a temperature exceeding 120 degrees. If for some reason you are not able to use an autoclave or oven, you can create a stew in a slow cooker or saucepan, but this process is the most labor-intensive, and the result is the least reliable, because processing at 100 degrees cannot be guaranteed to kill the smallest organisms that cause botulism.
Cans for stewed meat should be thoroughly washed. There is no need to sterilize them empty before this, because they will undergo sterilization already with a snack.
You can close the stew only with metal lids that ensure density. Plastic ones will not cope with this task.

The conditions and shelf life of home-made goose stew depend on the method of its production. If the product was prepared in an autoclave, it can be stored even at room temperature, but not longer than 2 years. If the stew was made in the oven, its shelf life will be a year if stored in a cold room (up to 16-18 degrees). Stew made in a saucepan or slow cooker can be stored for up to a year at a temperature no higher than 10-12 degrees. If the stewed goose is placed in sterilized jars and immediately rolled up without sterilization, it can only be stored in the refrigerator and for no longer than 2 months.

Stewed goose in the oven

geese – 3.5-4 kg;
lard – 100 g;
laurel leaves – 6 pcs.;
salt – 20 g;
water – 0.25-0.3 l.

Wash previously gutted and plucked geese, remove skin, and trim off excess fat.
Chop the poultry meat into pieces about 4-5 cm in size.
Cut the lard as finely as possible or grind it using a meat grinder or blender.
Place goose fat and a laurel leaf at the bottom of half-liter jars.
Salt the goose pieces and stir with your hands.
Place the meat tightly in the jars, but do not compact it too much.
Top the meat with lard.
Pour 2-2.5 tablespoons of boiled water into each jar.
Cover the necks of the jars with pieces of foil and crimp the edges.
Place the jars on a baking sheet and place it in a cool oven.
Turn on the oven at 180-200 degrees until the contents of the jars boil.
Reduce the temperature to approximately 150 degrees and cook the stew at the given temperature for 3 hours without opening the door.
Turn off the oven and leave the jars in it for about an hour.
Rinse and boil the iron lids for 10 minutes.
Remove the jars from the oven, roll up the prepared lids, turn them over, and cover with a blanket. Cooling in a steam bath, the workpieces undergo additional preservation, which increases their resistance to unfavorable storage conditions.

After cooling, the cans of stew can be returned to their normal position and stored in an unheated pantry or basement. Canned food must be consumed within a year, otherwise it will become dangerous.

Stewed goose in a pan

goose – 2 kg;
onions – 0.2 kg;
sweet pepper – 0.2 kg;
carrots – 100 g;
bay leaf – 5 pcs.;
water – 1 l;
salt, pepper - to taste.

Chop the goose carcass into portions and place in a saucepan.
Remove the skins from the onions, cut them in half, and send them to the goose.
Remove the pepper from the stalk with seeds, cut lengthwise into 4 parts, and add to the rest of the food.
Scrape the carrots, rinse, cut into several large pieces, and also place in the pan.
Pour water over the goose with vegetables, put it on low heat and simmer until the meat just comes off the bones.
Remove the meat from the pan and cool. Peel the meat from the skin, separate it from the bones, and place it in a clean pan.
Add the broth in which the goose was stewed, having previously removed the vegetables from it. Season with salt and add bay leaves. Simmer for 20-30 minutes.
Place the stew among the jars, not reaching about 2 cm from the edges, and pour in the broth from the bottom of the pan.
Cover the jars with clean lids, but do not seal them yet.
Place a towel on the bottom of a large saucepan. Place cans of stewed meat on it. Pour water into the pan so that it is at the level of the meat in the jars.
Over low heat, bring the contents of the pan to a boil. Sterilize half-liter jars of stew for 30 minutes. If your jars are larger, increase the sterilization time to 45-60 minutes.
Carefully, so as not to get burned, remove the jars from the pan and roll them up.
Leave the canned food to cool in a steam bath.

After cooling, transfer the cans of stew to a cool cellar or put them in the refrigerator. The shelf life of the stew is 1 year.

Stewed goose in a slow cooker

goose meat without skin – 1 kg;
goose fat – 100 g;
water – 0.2 l;
salt – 10 g;
spices - to taste.

Goose meat, removed from the bones, cleared of skins and excess fat, cut into small pieces, salt, season and stir.
Place goose fat, previously crushed, on the bottom of the multicooker; place poultry meat on it.
Pour a glass of water into the container.
Lower the lid. Start the unit in extinguishing mode for 3 hours.
Divide the stewed goose into the prepared jars.
Rinse the multicooker bowl and dry. Place the jars in it.
Pour in water (over the hangers of the cans) and run the multicooker in simmering mode for another half an hour.
Turn off the unit and remove the containers with goose meat from it.
Roll up the jars with lids sterilized by boiling for 10 minutes and cool in a steam bath.

Stew prepared according to this recipe can be stored for no longer than a year at a temperature not exceeding 12 degrees.

Stewed goose in an autoclave

goose meat – 1.6 kg;
water or broth – 0.4 l;
flour – 40 g;
onions – 60 g;
garlic – 4 cloves;
salt, pepper - to taste;
butter - how much will be needed.

Cut the poultry meat into pieces weighing 40-50 g.
Rinse the vegetables and peel them.
Cut the garlic into slices, the onion into small cubes.
Melt the butter, brown the onion and garlic in it. Sprinkle with sifted flour. Add water or broth, bring to a boil and remove from heat.
Season the goose meat with salt and pepper, put it in jars, and fill it with the resulting mass from the broth, vegetables and flour. There must be at least 1.5 cm of free space left on top, otherwise the lids may be torn off by steam during sterilization.
Roll up the jars. Load into the autoclave, making sure to fill the reservoir with liquid. Inflate pressure as needed if your device does not do this automatically.
Cook for 40 minutes at a pressure of 1.5 atmospheres and a temperature of 110 degrees.
Leave in the autoclave for several hours.

All that remains is to put the stew in any space where you are used to storing such supplies. The shelf life of canned food made in an autoclave is 2 years.

Goose stew is tasty and healthy. It is not sold in all stores, but you can create it at home without much difficulty. It will take a lot of time, but the result will not disappoint.

Goose stew - 5 recipes for making goose stew at home

If your household is tired of cutlets and chops, or maybe just wants to vary their diet, goose stew will be an absolute must. It will perfectly complement any side dish, salad or appetizer.

The usual recipe for goose stew in the oven

The recipe does not require any complex devices or manipulations. The amount of ingredients is indicated for a 3 liter jar. The entire manufacturing process is carried out in glass containers.

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

The recipe under discussion is suitable for any other meat. The only thing you need to take into account is its fat content: the higher it is, the less fat and lard you need to add.

Carefully wash the goose meat and trim off excess fat deposits. Cut into fairly large cubes, at least 5 cm. Chop the lard or fat finely.
Place a bay leaf at the bottom of a dry jar, and you can add dark peppercorns. Place the pieces of meat tightly, do not compact them! When there is approximately 5 cm left to the top, add lard. Add salt and add water.
Close the jar with a sealing lid without a rubber gasket. Place the jar in a preheated oven (up to 200°C) and wait until its contents boil.
After boiling, lower the temperature to 150°C and simmer for 3 hours, without opening the oven door, but monitoring the process through the oven window.
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 saucepan, is particularly tender.

goose meat without skin – 1 kg;
salt – 1 teaspoon;
water – 200 ml.

Before cooking, make sure that the multicooker is equipped with the “Simmering” or “Stewing” mode.

Chop the meat into small cubes. By-products can also be used.
Depending on the fat content of the stew, place goose fat in the bottom of the multicooker bowl. If the meat is not completely lean or the stew is needed less fatty, you can omit it altogether.
Place the chopped meat in the slow cooker and add water. To taste, you can add bay leaf, onion, dark peppercorns, or add nothing at all. Turn on the “Simmering” or “Extinguishing” mode for 3 hours.
After 2 hours, the meat needs to be salted. It’s better to create this based on your own taste. Approximately half a teaspoon. Let the meat stand for another hour.

The most tender stew will perfectly complement a salad of new vegetables.

With cereal in an autoclave

An autoclave is a device for cooking under pressure. Under these conditions, product yield and reaction speed increase. Buckwheat with goose stew in an autoclave is the most delicious, tender and juicy dish.

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

Chop carrots and onions and fry in a frying pan. Boil the goose meat.
Mix fried vegetables with boiled and chopped meat and buckwheat. Add salt and pepper to taste.
Place the purchased “semi-finished product” into half-liter jars. Place a little butter on top and add water, leaving a couple of cm to the top.
Roll up the cans. Place in an autoclave preheated to 120°C and leave for 40 minutes.
After the time has passed, remove the jars and let them cool.

Goose stew in Adyghe style

The quantity of goods below is given for one half-liter jar. Using the method of easy calculations, it can be changed to the largest and smallest side.

goose meat – 400 gr;
water or broth – 100 g;
fat/lard (optional) – 10 g;
flour – 10 g;
onion – 15 g;
garlic – 1 clove;
salt to taste;
ground red pepper – 5 g (optional)

Cut the meat into small pieces of approximately 50 grams.
Fry the onion in a frying pan until golden brown. Add water, flour, garlic, salt, pepper, fat. Bring the mixture to a boil.
Place the meat in a clean, sterilized jar and pour in the dressing.
Close the jars with lids and place in an autoclave.
Place the autoclave on the stove over medium heat. When the pressure rises from 1.5 bar to 4, reduce the heat. Cook for half an hour.
After 30 minutes, turn off the heat and open the lid of the autoclave. After cooling, rinse the jars, dry them and store them.

Please note that the autoclave can heat up to 120°C. When making Adyghe stew, the temperature should be set to 100°C, then the meat will come out juicy and tender.

How to prepare winter preparations

Goose stew is a popular and favorite preparation for the winter by almost everyone. The gastronomic taste when simmering in a slow cooker is especially different if you add spicy nutmeg and juniper berries.

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

Place the meat in the multicooker bowl. Add spices and salt.
Pour enough water so that the duck is one hundred percent covered with water. You may need a little more or less water than indicated.
Select the “Simmering” mode. Set cooking duration to 3 hours.
Place the prepared stew into sterilized jars; if desired, you can add fat or lard.
After cooling, cover with lids and refrigerate.

By following easy recipes, you can get a good meat product that will retain its taste throughout the winter.