For any holiday, I want to cook something original and tasty, and at the same time noble. Such dishes include baked goose. It has long been believed that this is a symbol of not only wealth in the family, but also of special comfort. Goose meat itself is harsh and baked for a very long time, so in order for the dish to be tender and juicy, you must first marinate the bird. Whatever marinade for a goose they do! A variety of products are used: wine vinegar, wine, mustard, apple cider vinegar, kefir. Grandmothers made marinade from sour berries: lingonberries, cranberries. The goose was pickled in pickled cabbage and apples very well.
Classic pickling
In this way, a bird was always cooked in Russia. This is the most common goose marinade recipe. It is used if it is planned to pickle the bird for a long time. The meat will be not only very tender, but also fragrant. We will need: about a liter of white wine vinegar, one hundred grams of salt, medium-sized carrot, onion, peppercorns, ginger root, dill seeds, bay leaves, various dried herbs if desired and three or four glasses of water, preferably boiled.
Marinade preparation
Wash and peel vegetables thoroughly. Carrots need to finely grind, chop the onion. Put everything in a bowl and add chopped greens, bay leaf, grated ginger root, pepper and salt. Mix everything well and add wine vinegar and water. Put the whole mass on fire and bring to a boil, and then simmer for about 10-15 minutes on a very slow fire. Turn off and let it brew a little. The bird can be pickled when everything has cooled to room temperature.
Many people are interested in how to marinate a goose, if there is little time for cooking. This method is also available.
Cooking a “quick” marinade
If you can’t prepare the bird for several days, then you need to use another recipe. We need: about four tablespoons of any vegetable oil, a little more than half a half-liter can of mayonnaise, one large lemon (if the bird weighs more than two kilograms), black and white pepper to taste, favorite seasonings and spices, and do not forget about salt. Such a goose marinade is prepared quickly. Pour oil and mayonnaise into any container. Squeeze the juice from the lemon there and beat everything with a whisk until it is full. Next, add all the other spices and salt. Mix everything thoroughly and coat the bird. In this marinade, she needs to lie for about 5-6 hours, after which she can proceed to baking.
Recently, housewives liked to cook in a confectionery sleeve. It is convenient and fast. The meat is juicy and tender. And the most important advantage - no need to clean the oven and dishes from grease. To prepare a goose marinade in a sleeve, any method you like is suitable. Everything will depend on the time and taste of the hostess. If only one day is available, and all homemade people prefer spicy food, then a marinade with ketchup will do.
Ketchup Marinade
This recipe allows you to cook the bird already in tomato sauce. The meat will be especially aromatic and with a pleasant taste. We need about two hundred grams of ketchup, and better than spicy (not bad if it is barbecue), about four tablespoons of any vegetable oil, large lemon (if the goose weighs more than two kilograms), salt, pepper (not only black, but also white) Any dried herbs to taste. Ketchup and vegetable oil need to be mixed, gradually add lemon juice, then spices and seasonings. Everything is mixed again, and you can rub the goose with this marinade. To better soak the meat, it must be wrapped in polyethylene and put in a cool place for 5 or 6 hours. Then we start baking.
In each country for the marinade use those products that are available, as they say, at hand. Russia has always been famous for honey. So the holiday goose is often cooked under a honey marinade.
Honey Spicy Marinade
In order to prepare honey-sharp marinade for goose, you need to take the following products: about two glasses of honey (we prefer liquid), about three tablespoons of mustard (better Dijon), about three centimeters of ginger root, salt and pepper to taste, any dried greens. We start to cook the marinade. Put honey and mustard in any container and pour about a glass of water. All mix well. Next, add the grated ginger root and all the spices. Mix everything again. With this mixture, we coat the bird from all sides, wrap it in polyethylene and put it away in a cool place for three hours. Then you can get and bake.
The pickling methods listed above are good for the bird if it is cooked whole. If you want to cook meat in slices, then it will be much easier and faster. Those who prefer a healthy diet and for some reason avoid spicy foods can use kefir marinade.
Kefir marinade
Can be used in the preparation of goose marinade, sliced, different. A mixture based on fermented milk products is also suitable. We need: kefir (about a liter), a little white pepper, salt, grated ginger root and dried parsley and dill, a couple of onions, about a tablespoon of mustard. Pour kefir into the container, add all the spices. Cut the onion into thin half rings and add to the kefir mixture. Mix everything well and coat the bird. If the container is large, and the meat, cut into pieces, is completely placed there, then you can marinate like that. If the bird does not sink into the brine, then carefully coat it on all sides and wrap it with polyethylene. We clean in a cool place for 5 or 6 hours. Then the goose marinade before baking can be removed by hand or a wooden spatula, and the bird can be prepared for frying.
Our grandmothers often cooked poultry for the holidays and used pickled cabbage pickle and cranberries.
Sauerkraut and Cranberry Marinade
Culinary experts have long noted that any acidic foods you can use as a marinade. In the past, they took any available at hand. In each hut there were stocks of sauerkraut and berries. It is very simple to prepare goose marinade from these products. We need: about a liter of brine from sauerkraut, half a glass of cranberries, peas, large onions, bay leaves, dill seeds, salt, about two tablespoons of vegetable oil. Pour brine into a bowl. Sort cranberries, wash and crush, and then put in a bowl with brine. Add oil and spices and mix well. Cut the onion into thin half rings and add to the mixture. It is desirable that the tank was large, because the goose needs to be placed in it whole. In such a brine, the bird should lie all night. When time is up, we get it and prepare it for baking.
If the bird needed to be cooked quickly, then homemade wine and apples were used.
Homemade Wine Marinade
Such a marinade allows you to cook poultry meat quickly. Usually it is cut into portioned pieces and immersed in the mixture. For its preparation you will need: half a liter of young sour wine, a glass of water, any vegetable oil about two tablespoons, a couple of apples, a little salt and ground pepper, preferably white. I wash and grind the apples (it’s better if this is Antonovka), add wine and water. We mix everything. Then add all the spices, oil and salt. Mix again. Goose, cut into portions, immerse in the finished marinade and leave for 3 or 4 hours in a cool place. When the time is up, you can bake the bird.