The taste and aroma of cooked goose meat is incomparable. It is always tasty, juicy and tender meat. There are many ways to cook goose, and each housewife has her own priority. In my cookbook there are several of them, each for its own occasion: if there is a festive feast and a large company - baked stuffed goose or goose cutlets, if the strong half of the family is missing - oven-baked goose fillet, and if there is absolutely no time for the kitchen - stewed goose in a slow cooker . The multicooker copes with its task of stewing a goose perfectly: the meat simmers for a long time at a low simmer with aromatic vegetables and, as a result, tender, juicy, melt-in-your-mouth, aromatic meat. And on top of that, you get an excellent gravy that will add flavor to any side dish, for example mashed potatoes.

Prepare ingredients for cooking goose in a slow cooker in pieces.

Wash the goose thoroughly both outside and inside. Cut it into portions. If the bird is too fatty, trim off some of the fat to fry the meat in a slow cooker.

Season the meat with salt and ground black pepper. Stir until the salt and pepper are evenly distributed over the entire surface of the meat.

Place the trimmed fat into the preheated multicooker bowl or pour in 2-3 tablespoons of vegetable oil. Fry until the cracklings are golden brown, then take them out and lay out the prepared pieces of goose.

Fry, stirring occasionally, on the “Fry” function until golden brown.

Peel and wash the onion. Cut into thin half rings. Also cut the peeled carrots into rings. Remove the seeds and stem from the pepper and cut the pepper into strips.

Place the vegetables in the multicooker bowl.

Pour in cold water to half cover the meat.

Close the lid, switch to the “Extinguishing” function and set the time. If the goose is young, then 1 hour will be enough for the meat to cook, become soft and tender.

At the end of cooking, place the appetizing and tasty pieces of goose from the multicooker onto plates and serve.

Such tender and juicy meat goes well with mashed potatoes, cereals and vegetable salads.

Bon appetit. Cook with love.

Before cooking, the goose must be divided into several parts and rubbed with spices. You can start stewing right away, or leave the meat for marinating. Spices can be very different; both meat and vegetable seasonings are suitable.

The dish is prepared in two stages; first, the “Stew” program is used, in which only the goose is cooked. The bird is then simmered together with the potatoes in the “Baking” option. If desired, before stewing, the goose can be fried in vegetable oil until golden brown.
The result is a complete meat dish with a potato side dish. This delicacy must be served hot.

Ingredients for cooking goose with potatoes

1. Goose – 800 g.
2. Potatoes – 5 pcs.
3. Garlic – 3 teeth.
4. Onions – 1 pc.
5. Vegetable oil – 1 tbsp.
6. Vegetable seasoning – 0.5 tsp.
7. Salt - to taste.

How to cook goose with potatoes in a slow cooker

Goose, unlike potatoes, takes longer to cook, so you need to prepare the first ingredient first. Cut the bird into separate pieces and rinse well with water.

Rub the meat pieces on all sides with salt and seasoning.


Add a small amount of vegetable oil to the multicooker; you can add plain water. Place the goose and close the lid. In the “Stew” mode, cook the meat for 1 hour.


Peel the potatoes and rinse with water. Chop the vegetable into oblong slices.


Peel a large onion and cut into half rings, and the garlic into slices.


In one bowl, mix potatoes, onions and garlic. Add salt and seasoning to your taste, mix the vegetables.


After the beep, pour the vegetable mixture into the meat. Mix the contents with a spatula.


Set the “Baking” program for 30 minutes.


Place the required amount of meat and potatoes on a plate and serve. Goose with potatoes in a slow cooker turns out very soft, tender and aromatic. Vegetables are soaked in goose fat and acquire a completely different taste. Bon appetit!

Baked goose is considered one of the most delicious holiday dishes. Cooked in a slow cooker, it turns out incredibly tasty, just melting

If you want to please your loved ones with an unusual and very tasty dish, carefully read this recipe. Goose is a fairly high-calorie product containing a large amount of fat. Therefore, it takes at least 3 hours to melt it and cook poultry meat. Often in a conventional oven, due to excessively long roasting, the goose turns out to be dry and tasteless. Therefore, we suggest using a slow cooker to stew this bird. Be sure to try cooking goose with apples. After all, this meat, although high in calories, contains valuable amino acids, as well as vitamins A, C, B. Goose in the Redmond multicooker is cooked much faster and easier. So, to bake a bird you will need the following ingredients:

• goose carcass 2.5-3 kg;


• salt;


• marjoram;


• ground black pepper;


• olive oil;


• chicken broth 400 ml;


• sour apples 5 pcs.;


• prunes 200 g.

First, let's process the purchased carcass. If you purchased a whole goose, gut it. The innards can make an excellent, strong broth, so never throw them away. Wash the carcass and remove excess fat. Tuck and secure the skin on the goose's neck with toothpicks. This way your finished bird will look more neat and appetizing.

After processing the carcass, rub it with spices, marjoram and ground pepper, and also season with salt. Cover the goose with cling film and place in the refrigerator for at least ten hours. During this time, the bird will be sufficiently saturated and its meat will become aromatic. If you want the meat to become as tender and soft as possible, prepare the marinade and soak the carcass in it overnight. It can be made from a mixture of honey and mustard (in a ratio of 1.2).

After keeping the goose under the marinade, the filling is prepared. Prunes and apples are washed, after which the dried fruits are cut in half. Core and seeds are removed from apples. Then the fruits are cut into slices and mixed with prunes. The bird is stuffed with this fruit filling, without filling the belly too tightly. Otherwise it may burst. The belly is chopped off with toothpicks, and the legs and wings of the goose are tied with thread. The entire carcass is well coated with olive oil and placed in a multi-cooker container, previously greased with vegetable oil. Close the device with a lid and turn on the “Frying” mode, while the timer is set for an hour and a half. That's all, now the goose is left alone to bake. When the carcass is nicely browned, you should add a little chicken broth and turn on the “Stew” mode for about an hour and a half. After the allotted time, you can take the finished bird out of the slow cooker and serve it, beautifully laying it out on a large dish.

In addition to roasting the goose whole, you can cook it by cutting it into small pieces. This way the meat will be tender, soft and very juicy. Goose in pieces in a slow cooker is prepared faster and easier than in its whole form, since it does not require prior soaking in the marinade. For the dish you will need the following products:

• goose carcass - 2.5 kg;


• potatoes - 8 pcs.;


• onions - 2 pcs.;


• garlic - 3 cloves;


• salt;


• seasoning for pilaf;


• sunflower oil.

The goose is prepared in pieces in a slow cooker as follows. The bird carcass is washed and processed, and then cut into small pieces. The potatoes are peeled and cut into four parts. The onion is chopped, the garlic is passed through a garlic press.
Pieces of goose are placed in a multi-cooker container greased with vegetable oil. The device is switched on to the “Extinguishing” mode, the timer is set for an hour. After this, prepared vegetables, salt and seasoning are added to the bird. The “Baking” mode is set, and the meat takes about 40 minutes to cook. After the allotted time, the goose with vegetables is removed from the multi-cooker bowl and served to the table. The meat turns out very flavorful. Be sure to try making a dish like this. It will delight you with its delicious taste.

This recipe is for gourmets. If you want to surprise your loved ones with an unusual and original dish, be sure to cook goose in red wine. This dish is easy to prepare and turns out excellent. You will need:

• goose carcass - 1.5 kg;


• onions - 2 pcs.;


• sunflower oil - 3 tbsp. l.;


• red wine - 200 ml;


• chicken broth - 200 ml;


• butter - 90 g;


• peppercorns - 7-8 pcs.;


• nutmeg - 0.5 tsp.

So, in order to prepare this original dish, take care of the bird carcass. Gut it and rinse it well. After this, dry with a paper towel. Cut the goose into large pieces and rub them with salt. Pour a little vegetable oil into the multicooker bowl and place the pieces of poultry there. Set the "Baking" program and keep the goose meat almost ready until a beautiful crust forms. At this time, peel and cut the onion into rings. Place it in a multi-cooker bowl, pour wine and broth into it. Don't forget to add salt and season the dish with nutmeg and pepper. Set the "Stew" mode on the multicooker panel and leave the dish to simmer. After an hour, you can remove the meat from the appliance and serve. This stewed goose in a slow cooker turns out to be very aromatic, and the taste is a little piquant, with a barely noticeable sweet and sour aftertaste. Boiled potatoes and fresh vegetables are excellent garnishes for poultry. Bon appetit!

This dish can decorate any holiday table. Goose stewed in a slow cooker in soy sauce turns out tasty, moderately salty and a little spicy. To prepare it you should purchase the following ingredients:

• goose carcass weighing 2-2.5 kg;


• garlic - 7 cloves;


• soy sauce - 250 ml;


• ground black pepper;


• salt;


• vegetable oil 150 g.

You will also need some water for extinguishing. First you need to take care of the goose: gut the carcass, trim the wings. Wash, rinse with boiling water and remove excess moisture with paper napkins. Then you should take care of the garlic, peel it and press it in the garlic press. The resulting mass must be mixed with ground black pepper and rubbed over the goose carcass. The marinade for poultry is prepared as follows: pour vegetable oil, water and soy sauce into a deep bowl, mix all the ingredients. A goose carcass is placed in the resulting spicy mixture and left for at least six hours, or better yet, overnight. During this time, the meat will be soaked, absorb the required amount of salt and acquire a spicy taste. After marinating, the goose is transferred to a slow cooker, previously greased with vegetable oil, and filled with a spicy mixture. On the device panel, the “Stewing” mode is selected, and the cooking time is set (1 hour). When the goose is cooked, the multicooker will beep. That's all, your goose, stewed in soy sauce in a slow cooker, is ready. You can serve this dish with a side dish of fresh vegetables.

Goose baked in sour cream and garlic sauce will please any gourmet. The meat turns out very tasty, with a barely noticeable sourness. And its bright aroma is simply divine. This dish will take pride of place on any holiday table. So, you will need the following components:

• goose carcass 2.5 kg;


• ground black pepper;


• sour cream 3 tbsp. l.;


• mustard 2 tsp;


• salt;


• garlic - 4 cloves;


• onion;


• dill and parsley.

Cooking goose in a slow cooker is done like this. First, the carcass is gutted, washed and dried, and then small pieces are cut. Here you should work hard and remove all the seeds. It is also necessary to remove skin and fat. The prepared fillet is salted and peppered. Favorite herbs and spices are added to it. Then the sour cream and garlic dressing is prepared. Mustard and sour cream are mixed, finely chopped garlic is added to them. The onions are peeled, cut into small half rings and added to mustard and sour cream. All ingredients are mixed well. The goose meat is placed in a bowl with the sauce, and all the meat should be covered with dressing. After this, the workpiece is put into the refrigerator for 4 hours. After the allotted time, the poultry meat is transferred to the multicooker bowl, and 250 ml of water is added to it. The “Stew” mode is set, and the goose meat is cooked for 1.5 hours. A few minutes before it is ready, add finely chopped greens. That's all, you can enjoy deliciously tender meat that simply melts in your mouth. Make this dish for your holiday table.

We hope that you liked the recipes for cooking goose in a slow cooker presented in our article. Bon appetit!

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Today I will tell you about a simple way to cook goose with apples in a slow cooker. The result is a very refined and unusual dish that is suitable for a family or holiday dinner.

Goose is a fairly large bird, so it is best to cook it in pieces. So, you can chop the carcass into several small parts or use only the breast, legs, and wings.

In this recipe, the dish is prepared from goose thigh and drumstick. You can take apples sour and sweet, then you get an interesting taste. During cooking, goose fat is mixed with fruit juice and the taste is amazing. If you want whole slices of apples to be served with meat, then you need to take hard fruit. Winter varieties are usually suitable for such purposes. You can also add onions or carrots for variety.

Goose meat with apples can be served with boiled potatoes, rice porridge or pearl barley. The result is a filling and high-calorie dish, so it is not suitable for dietary nutrition. But it’s just right for a holiday table, because guests can’t always treat themselves to goose meat, and even with apples.

Ingredients for cooking goose with apples

1. Goose legs – 500 g.
2. Apple – 150 g.
3. Onions – 2 pcs.
4. Olive oil – 20 ml.
5. Salt - to taste.

How to cook goose with apples in a slow cooker

Rinse the meat well with water. Divide the goose legs into thigh and drumstick. Cut pieces of meat from each part; if desired, you can leave it whole.

Select the “Baking” program, add olive oil and heat. Spread the goose meat, add salt and cook under a closed lid for half an hour. During this time, the goose will brown well on one side.


Peel the onions and rinse under the tap. Cut the vegetable into small slices. Onion is an optional ingredient, so it can be added in large or small quantities depending on personal preference.


Use a spatula to turn the pieces of meat over. Sprinkle chopped onions on top.


Rinse the apples with water, cut them in half or into 4 parts, cut out the core. There is no need to peel the fruit; cut the apples into medium slices.


Add apple slices to all ingredients and close the lid. Select “Stew” for 50 minutes.


Goose with apples is served hot. The remaining liquid with stewed onions can be used as a gravy for potatoes or pasta. Bon appetit!

Many housewives are afraid to take on cooking goose, believing that it is very difficult and troublesome. In fact, there are many recipes for preparing this bird. And if you have such an assistant as a multicooker, then the cooking process will turn from troublesome to enjoyable. Goose in a slow cooker is fast, convenient and tasty.

Baked goose with apples and prunes is a truly festive dish. But you can prepare it not only for the New Year holidays, but also for any other celebration. For this recipe, you will need a goose weighing no more than 2 kg so that it fits in the multicooker bowl. Baked goose in a slow cooker will definitely turn out tender and juicy.

Ingredients:

• goose – 2 kg;
• giblet broth – 300 ml;
• sour apples – 5 pcs.;
• pitted prunes – 150 g;
• Sunflower oil – 2 tbsp. l.;
• salt – 1.5 tsp;
• black pepper – 0.5 tsp;
• dry ginger – 1 tsp;
• marjoram – 0.5 tsp;
• greens for decoration.

Cooking goose with apples and prunes in a slow cooker:

1. Boil goose giblet broth in a slow cooker. If you come across a gutted goose, then the broth can be boiled from any other meat. Don't forget to salt and season the broth.
2. Wash the goose carcass, dry it with a paper towel and remove excess fat. Be sure to remove the glands from the top of the tail to avoid unpleasant odors in the dish.
3. Mix salt, black pepper, marjoram and ginger, rub the goose with them inside and out. Place in the refrigerator for 10-12 hours to marinate.
4. Remove the core from the apples and cut them into large slices.
5. Wash the prunes and let them dry. Cut the prunes into halves. If the prunes have pits, be sure to remove them.
6. When the goose is marinated, start stuffing. Mix apple slices with pieces of prunes and fill the goose's belly with them. Do not fill the belly too tightly to prevent it from bursting during cooking. Sew up the stuffed goose with thread to prevent the stuffing from coming out. Tie the wings and legs with thread to make it easier to place the carcass in the slow cooker.
7. Grease the stuffed goose with sunflower oil. Pierce the carcass in several places with a toothpick to make it easier for the fat to render out.
8. Pour sunflower oil into a bowl and place the carcass in it. Turn on the “Fry” mode and fry the goose on both sides. When the bird has acquired a nice golden crust, pour the pre-prepared broth into the bowl and switch the multicooker to the “Stew” mode. Set the cooking time to 1.5 hours.

Place the finished goose on a dish, garnish with herbs and serve to the festive table.

Stewed goose in a slow cooker

Stewed goose in a slow cooker, and even with potatoes, will be a good complete lunch. A vegetable salad will perfectly complement this dish.

Ingredients:

• goose carcass – 3 kg;
• potatoes – 8 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• salt - to taste;
• thyme – 0.5 tsp;
• sunflower oil – 2 tbsp. l.

Cooking stewed goose with potatoes in a slow cooker:

1. Wash the goose carcass and cut it into portions. If necessary, remove excess fat.
2. Pour sunflower oil into a bowl, place pieces of goose in it, and set the “Stew” mode for 1 hour.
3. While the goose is stewing, prepare the onions and carrots. Peel the vegetables and chop: onion into half rings, carrots into strips.
4. Peel the potatoes and cut into 4 parts. Small potatoes can not be cut into pieces, but cooked whole.
5. When the stewing process is complete, combine the chopped onions, carrots and potatoes with the carcass. Salt the contents of the bowl and season with spices. Turn on the “Bake” mode for 40 minutes. During baking, stir the dish several times with a wooden spatula so that it browns on all sides.
6. When the signal notifies you that the process is complete, transfer the finished dish into portioned plates and treat your family.

Stewed goose with sour cream and garlic sauce in a slow cooker

Sour cream and garlic sauce will make the goose meat softer and more tender. This dish can be served with any side dish or vegetable salad. The recipe is simple, and the result will definitely delight you with taste and aroma.

Ingredients:

• goose carcass – 2.5 kg;
• sour cream – 3 tbsp. l.;
• mustard – 1 tbsp. l.;
• garlic – 3 cloves;
• onion – 1 pc.;
• salt - to taste;
• black pepper - to taste;
• water – 250 ml;
• greenery.

Cooking stewed goose with sour cream and garlic sauce in a slow cooker:

1. Wash the goose carcass and dry it with a paper towel. Separate the pulp from the bones and cut it into portions.
2. Peel the garlic and crush it with a press. Peel the onion and cut into half rings.
3. Prepare the sauce: mix sour cream, mustard, chopped onion and garlic in a bowl, add salt and pepper and mix everything well. Now add the pieces of pulp to the sauce and leave in the refrigerator for 5 hours to marinate the meat.
4. Pour sunflower oil into a bowl, transfer the marinated meat into it and fill it with water. Turn on the “Extinguishing” mode for 1.5 hours.
5. 5 minutes before the end of the process, add chopped herbs to the bowl.

Stewed goose in a slow cooker with sour cream and garlic sauce is ready.

Goose stewed with cabbage and mushrooms in a slow cooker

Goose meat goes well with cabbage, and mushrooms will add a special twist to the dish. Cooking goose in a slow cooker according to this recipe will not take you much time, but will definitely give you a lot of pleasure during tasting.

Ingredients:

• goose carcass – 3 kg;
• sauerkraut – 600 g;
• fresh cabbage – 200 g;
• onions – 3 pcs.;
• carrots – 2 pcs.;
• champignons – 200 g;
• sour cream – 2 tbsp. l.;
• salt - to taste;
• sugar – 1 tsp;
• thyme – 1 tsp;
• black pepper - to taste.

Cooking goose stewed with cabbage and mushrooms in a slow cooker:

1. Rinse the goose and divide into portions. Don't forget to remove the testes from the tail so as not to ruin the dish. Trim all the fat from the carcass, you will need it for frying.
2. Place the trimmed fat into the multicooker bowl and melt it by turning on the “Fry” mode.
3. At this time, chop fresh cabbage, mix it with sauerkraut, sour cream, salt, thyme, and black pepper.
4. Peel the carrots and onions. Cut the onion into half rings and the carrots into strips. Cut the champignons into slices.
5. When all the fat has been rendered, transfer the goose pieces into it. Fry them on both sides until golden brown, turning on the “Fry” mode. After frying, pour the fat out of the bowl, leaving just a little at the bottom.
6. Fry the mushrooms, onions and carrots in the remaining fat until golden.
7. Transfer some of the cabbage mixture into a bowl, place pieces of goose on top, then cabbage again. Turn on the “Extinguishing” mode for 2 hours.

After 2 hours, remove the finished goose from the slow cooker, garnish the dish with herbs and serve.

Goose in a slow cooker, stewed in red wine

Goose prepared according to this unusual recipe has a subtle and delicate taste. The wine gives a special note, but the alcohol is not felt. This dish can be served for any celebration or romantic evening.

Ingredients:

• goose meat – 2 kg;
• onions – 2 pcs.;
• sunflower oil – 2 tbsp. l.;
• butter – 50 g;
• chicken broth – 0.5 l;
• red wine – 0.5 l;
• nutmeg – 0.5 tsp;
• salt - to taste;

Cooking goose in a slow cooker, stewed in red wine:

1. Rinse the goose carcass, remove excess fat from it and cut into portions. Dry the pieces with a paper towel.
2. Place the butter in a bowl and add the nutmeg to it. Turn on the “Frying” mode. The butter should melt and soak in the nutmeg, but not boil.
3. When the butter is melted, transfer the goose pieces into it. Pour in sunflower oil. Fry the meat in the same mode until a nice golden crust.
4. While the meat is frying, peel and cut the onion into rings. Send it to the meat and let it fry for 2 minutes.
5. Pour broth and red wine over meat. It is better to take dry wine for this dish.
6. Turn on the “Extinguishing” mode for 1 hour. While the goose is cooking, prepare the side dish. Boiled rice and fresh vegetables are most suitable.

When the beep indicates the end of the process, remove the goose from the slow cooker and place it in a dish with a side dish.

Goose in a slow cooker. Video