Wild goose: description, photo. Recipes for cooking wild goose in the oven

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-09 15:28

Wild goose, baked or stewed, but always fragrant and with spices, is rightfully considered a decoration of a good family table. Dishes from this bird have long been considered a sign of the owner's luck and prosperity at home. Therefore, the tradition of cooking it lives safely in the modern world.

Wild geese: photo and description

Getting a truly wild goose is not an easy task now, because their populations are quite small, and due to large-scale developments and expansions of the territories of the city, it is rapidly decreasing.

The wild goose is a waterfowl with a long neck and short legs. The beak is high, laterally compressed. The plumage is different: black, white, gray, etc. Geese live in the forests of the southern part of Siberia and Europe. You can also see such birds in the eastern part of Asia and the forest-tundra of Russia.

Traditional habitats for wild geese are estuaries, lakes, wet meadows and floodplains.

These birds feed on shoots of aquatic plants, young grass, seeds.

Begin to breed in the third, and possibly even in the fourth year of life. They lay an average of five to six eggs.

Having figured out what this bird is, now we need to talkabout how to properly prepare and prepare it. So let's get started.

Preparatory stage

If the bird was shot by the family's getter, it must be gently doused with boiling water so that feathers and fluff easily move away from the calf. Do not keep the carcass in a container of water for too long, because the skin can become too soft and will come off along with the feathers. No matter how the goose is plucked, small thin feathers can remain in the carcass itself. To remove this drawback, it must be rubbed with flour, like a scrub. A prepared goose should be singed over an open fire. So the skin will not only be treated from minor flaws, but will also become softer.

Next step

Next, it is worth cutting the carcass and processing the insides. Wild geese in cooking are known not only for their delicious liver, but also for their light taste of bitterness, so they should not be eaten. The gallbladder of a bird also requires increased attention to itself; when cleaning it, it must be carefully cut out, trying not to damage it. After the goose, it is necessary to rinse thoroughly with warm water so that blood clots do not remain inside. Next, you can chop off the neck and legs, which can interfere when placing the carcass on a baking sheet or pan.

Marine

Wild goose has sinewy rough meat, so it will not be superfluous to soak it in marinade beforehand, so that in the future the meat can easily absorb seasonings and give in to heat treatment. For the marinade, you will need one large onion (you should not take the blue one, it will add astringency). Herit is necessary to cut it quite large so that the juice comes out well when crushed. Next, the onion base must be poured with 3-4 tablespoons of vinegar and seasoned with a tandem of s alt and sugar in equal parts. Having mixed the whole gruel well, it is worth overlaying the whole carcass with it and letting it stand for a couple of hours. After that, 0.5 liters of boiled water is added to the container, and everything costs the night.

Cooking wild goose with apples

Most of the households are happy to feast on a baked goose in the company of homemade juicy apples. In Sweden, there is a recipe for this bird with applesauce, potatoes and delicious sauce.

To prepare such an unusual dish you will need:

• mighty wild goose weighing 4-5 kg;
• 2-2, 2 kg well-boiled potatoes;
• ½ tsp coarse quality sea s alt;
• 6-7 medium juicy apples;
• half of a fresh lemon (you shouldn't use limes, their smell will overpower the apple);
• 1 tbsp l. fine sugar;
• 3 medium onions;
• 250-270 ml of quality port wine;
• red currant jam - 2 tbsp. l.;
• teaspoon mustard powder (many take French beans -2 tsp);
• 4 tbsp. l. olive oil;
• pink peppercorns - 10-12 pcs

The first thing for such an unusual kitchen guest is to preheat the oven to 220 ºС. After that, you can do the marinated game carcass: the meat must be pulled out of the marinade, rinsed well and dried with high-quality densepaper towels. Next, you should examine the goose and cut out the largest pieces of fat, you should not remove all of it, because the melted one is mostly necessary for baking.

Next it's up to sea s alt: it must be crushed in a wooden mortar and rubbed with this mixture on the inside and outside of the bird. So that the wild goose in the oven does not lose its wings, they, along with the legs, should be wrapped in foil. Now the game is ready, and it can be safely laid on a baking sheet and sent to the oven. Every 20-25 minutes it is necessary to open the door and, if possible, drain the excess fat, do not allow the meat to be filled with it, otherwise it will start to burn. After an hour of cooking, the foil must be removed.

To make the baked wild goose more attractive in appearance, it is necessary to supplement it with potatoes. To do this, the tubers should be peeled, boiled until soft and put on a plate to remove excess water. After the potatoes should be placed in a baking sheet, after draining the accumulated fat into a plate. The meat should be covered with foil so as not to spoil it during further roasting. Potatoes can be shed some of the fat and left to bake for another 10-12 minutes.

Meanwhile, the turn of applesauce has come: for it, you need to peel the fruit, remove all the seeds and skin and cut into convenient slices. The lemon should also be washed, cut off the excess zest and cut into large pieces. After mixing fruits in a strong saucepan, add cooked sugar to them and simmer for 30-40 minutes, then grind the mixture in a blender.

Cooking sauce

Spicy sauces are best combined withwild goose. To prepare the sauce, you need to peel the onion, fry in olive oil until a beautiful golden color forms. Next, you need to add jam to the pan, stir and let it fry for 5 minutes, then the turn of mustard powder and peas. After mixing the whole mixture, add 740-750 ml of hot water to it and boil for at least 15 minutes. In the finished sauce, add mustard grains at the end and pour into a baking sheet with meat and potatoes. After that, everything goes to languish in the oven for 10 minutes. For serving, you can prepare another portion of the sauce and decorate everything with herbs.

With bacon

Wild geese look no less presentable with bacon, the photos of the cooked dish are so attractive that most do not even have a shadow of doubt about the unusual tandem. To create such a masterpiece you will need:

• wild goose;
• 1 large or 2 medium onions;
• 4-6 slices of quality (homemade) bacon;
• a pinch of thyme and ½ tsp. rosemary;
• s alt, pepper and cumin.

The pickled carcass must be washed and dried. After that, the meat should be evenly rubbed with s alt, fragrant thyme and rosemary and let stand for about 30-35 minutes. Many recipes advise you to immediately transgress to baking, but game is not so easy to seize seasonings. Therefore, these half an hour are necessary for the softness of the finished dish.

Next is the turn of the onion: it must be carefully peeled, keeping the lower part that keeps the petals "in a heap" (so when bakingthey will not spread all over the inside of the goose). A clean and washed onion must be put inside the goose and carefully close the opening with pieces of skin or meat. Next up is the bacon. It is advised to put it on already half-cooked meat, but then its flavor will be weak.

Next, the prepared carcass must be put on a baking sheet and poured with 2 cups of boiled water, some put thick rings of carrots on the bottom first - so the back does not burn, and the flavor of the meat is incomparable. Next, it is worth covering the entire baking sheet with foil so that the steam removes the rigidity that wild geese are distinguished by. Recipe descriptions often miss this point, because many people like a crispy crust, but the steam part of roasting in the case of wild meat is very effective, because the first 3-4 hours help to fully cook tough meat.

After the foil is removed and the whole carcass is allowed to fry, at this time the bacon richly soaks the meat and gives it a spice. Ready goose is sprinkled with cumin and served with a light side dish, such as rice or buckwheat.

With prunes

Some recipes suggest combining wild goose meat with prunes and potatoes. To do this, the carcass is prepared in the marinade, washed and dried. Then 2-3 kiwis must be peeled and cut into manageable pieces, then placed in a blender along with 3 cloves of garlic and a handful of washed prunes. The mixture must be crushed several times so that the rigid structure of the prunes does not spoil the overall appearance. The resulting marinade should be smeared with a goose carcass and left to get wet for a couple of hours.

Next, the carcass is placed in the sleeve familiar to the housewives and sent to the oven for 3 hours, after which the boiled potatoes are added and everything is baked for an hour. Serve game with greens and crushed garlic.

Conclusion

Now you know what a wild goose is, we also provided you with recipes for its preparation. We hope that you can cook such a bird at home.