Goose is the first bird that man has domesticated (twenty thousand years ago). Since this bird is distinguished by its caution and anxiety when strangers approach, even then the so-called goose landing was used.
To date, the meat of this bird is widely used in cooking for cooking various dishes. Gusyatina is rich in B, C, PP and A vitamins, proteins, magnesium, zinc, sodium and other useful micro and macro elements.
Consider how to cook various goose dishes.
1. The goose is royal.
Ingredients: one bird carcass, two bottles of dry table wine , eight hundred grams of balyk, fifteen eggs, three glasses of rice, one can of smoked sardines, three onions, one can of olives, two hundred and fifty grams of mayonnaise, salt to taste.
The bird is soaked for one night in wine (then goose dishes are especially delicious). Over time, chopped onion rings are added to it . Boil the eggs, cut in half and take out the yolks, to which add a balyk, passed through a meat grinder, and a little mayonnaise. Boiled egg halves are filled with the resulting mixture and put together.
The balyk, which remains, is cut, add boiled rice to it.
The goose is taken out, dried, rubbed with spices and salt. Incisions are made on his skin, where they put pieces of balyk, inside they put prepared rice and sew it up with twine. The bird is greased with mayonnaise, put on a baking sheet, the remaining rice, eggs, olives, sardines are laid on the sides. All is poured with mayonnaise and put to bake in the oven, periodically pouring fat from the goose. The finished dish is embellished with herbs and vegetables.
2. Goose soup.
Ingredients: one medium-sized goose, half a glass of beans, one onion, various roots, salt and spices, herbs, fat.
Beans are carefully sorted and washed, poured with cold water or broth, add the chopped goose and set to cook. The bird is taken out when it becomes soft. Chop the onions and roots, sauté them in goose fat, which is previously removed from the broth, add spices and lay in the soup twenty minutes before the end of cooking.
Before serving, put one piece of meat in each plate and sprinkle with herbs.
Dishes from goose according to recipes of restaurant chefs:
3. Stew.
Ingredients: half a glass of juniper, one can of mushrooms, seven hundred and fifty grams of goose legs, one spoon of thyme, two hundred grams of broth, two tablespoons butter, one onion, two tablespoons flour, one hundred grams of red wine, salt, pepper.
The meat is separated from the bones, chopped and fried in oil, chopped onion, flour, broth and add to boil. After that, add wine, salt and pepper, thyme and juniper, and stew for forty minutes, after which chopped mushrooms and even spices are poured.
4. Goose hams.
Ingredients: fifty grams of salt and sugar, two tablespoons of starch, one hundred and fifty grams of chicken broth, one pinch of nutmeg, one stick of cinnamon, four goose legs, four pears, four tablespoons of currant jelly, three hundred and fifty grams of red wine, pepper.
The ham is rubbed on all sides with salt and pepper, placed in a oven for frying for ninety minutes, periodically it is necessary to water the resulting meat juice. Wine, as well as sugar and spices are set on fire and brought to a boil, then cut and peeled pears are added and stewed for five minutes. Over time, half the fruit is laid, the broth is boiled and filtered, diluted with goose juice, broth and jelly, brewed with starch and seasoned. The resulting mixture is poured into hams.
Thus, goose dishes are prepared quite simply and do not take much time. It should be remembered that the meat of this bird is quite oily, so the proteins are digested a little worse than when consumed, for example, chicken. However, it is often prepared for festive dinners.