Chopped goose meat: recipe

To prepare this unusual dish, you will need:

• goose weighing about 2 kg
• 10 cloves of garlic
• nutmeg
• ginger and pepper to taste
• salt

But most importantly, for an original taste, take ¾ glasses of cherry wine and cherry berries.

Treat the goose, to do this, remove the “hemp” from the feathers, scorch the carcass with dry alcohol or gas, wash with warm water, since it will not work to wash the oily skin of this bird with cold water. Cut the meat into chunks, rub with salt, pepper and ground nutmeg. Make a cut in each portion and insert a few halves of garlic cloves and a few cherries into it.

Place the pieces of goose in a deep frying pan, add half a glass of water and simmer under a closed lid until the liquid has completely evaporated. Then pour in the cherry wine and continue cooking the meat. When the wine has evaporated, the goose is ready in pieces. Serve with boiled potatoes and sauerkraut.

Young goose is much preferable to more mature birds. Firstly, it is not so greasy, and secondly, it cooks much faster

To prepare a dish according to this recipe, you will need:

• half a lean goose
• 100 g fat
• 1 kg sauerkraut
• salt and black ground pepper
• dry paprika

Cut the meat into small pieces, season with salt and pepper. At the bottom of the stewpan, put pieces of bacon, goose on them, sprinkle with paprika. Next, place the sauerkraut, pour half a glass of water, preferably meat broth. Simmer for 1 hour under a closed lid.

Serve the finished goose in slices with cabbage, with which it stewed, and with boiled potatoes, and you can also sprinkle with herbs

You will need:

• 500 g of goose
• goose liver
• 150 g bacon and ham
• 3 bulbs
• 2 tbsp. oils
• 1 tbsp flour
• 1 clove garlic
• 4 pcs. carnations
• 2 – 3 black peppercorns
• 3-4 tablespoons of sour cream
• 200 g porcini mushrooms
• salt and pepper to taste
• greenery
• a glass of broth

Cut bacon and ham into small pieces, fry them in oil, put onion, chopped in half rings. Continue to fry, add flour, stir, add crushed garlic, put chopped meat into pieces, pour in broth and simmer for 5 minutes. Fry the mushrooms in oil, add the liver to the pan, which must be finely chopped beforehand. After 5 minutes, add the contents of the pan to the meat, pour with sour cream and simmer until the goose is tender. Serve the finished dish with rice, sprinkled with herbs.

Read also an interesting article on how salted pink salmon is prepared.