Savory Stewed Goose with Apples and Sauce

Goose! Stewed in its own juice! And next to it are apples and sauce! Seduce yourself! Well, who doesnʼt love a goose?! It’s a holiday right away, the New Year at a minimum, or even something more serious and important. Today I will offer you stewed goose (otherwise everything is in the oven and in the oven) — with an interesting sauce and a sweet note. You havenʼt tried this before.
cook time: 3h
Chloe Benton
Savory Stewed Goose with Apples and Sauce

Nutrition Facts (per serving)

228
Calories
15g
Fat
5g
Carbs
17g
Protein

Ingredients (8 portions)

Meat:

Goose 2 kg
Butter 80 g
Salt to taste
Ground black pepper to taste
Ground cinnamon to taste

Sauce:

Celery 2 pc
Carrot 1 pc
Bulb onions 1 pc
Sunflower oil 30 ml
Butter 50 g
Cooking fat 100 g
Red wine 100 ml
Pineapples 350 g
Mint 4 pc
Lemon juice 10 ml

Apples:

Apples 2 pc
Honey 2 tbsp
Cranberry 4 tbsp
Ground cinnamon to taste

More:

Powdered sugar 1 tbsp
Hazelnut 30 g
Lemons 20 g
Mint 3 pc
Cranberry 8 pc

Recipe instructions

Step 1

Step 1
Wash and chop the goose into portions.

Step 2

Step 2
Prepare a large, dry, clean frying pan. It needs to be cold.

Step 3

Step 3
Place the meat skin side down.

Step 4

Step 4
Put it on fire.

Step 5

Step 5
The goose will give fat and juice in which to stew.

Step 6

Step 6
Wash the celery.

Step 7

Step 7
Peel the carrots.

Step 8

Step 8
If the goose is cooking too actively, reduce the heat. It will take 1.5-2 hours to prepare, so intensive cooking is not needed.

Step 9

Step 9
Peel and chop the onion and place it in a frying pan heated with vegetable oil.

Step 10

Step 10
Slice the carrots quite thinly and add them to the onions.

Step 11

Step 11
Cut the herring (as the chefs call it, shrimp) and add it to the onions and carrots.

Step 12

Step 12
Cook, stirring, over low heat.

Step 13

Step 13
Add butter to the meat.

Step 14

Step 14
Pour some of the goose fat over the vegetables for the sauce.

Step 15

Step 15
When almost all the fat has come out of the goose and the crust has turned golden, turn it over to the other side.

Step 16

Step 16
Add a little cinnamon.

Step 17

Step 17
Prepare the apples. To do this, wash and dry them, cut off the bottom part so that the apples become more stable.

Step 18

Step 18
Cut off the caps, they will be useful to us.

Step 19

Step 19
Remove the center from the apple. Anything without seeds can be added to vegetables for sauce.

Step 20

Step 20
Ask the goose how heʼs doing.

Step 21

Step 21
Place cranberries in apple barrels.

Step 22

Step 22
Drizzle with honey.

Step 23

Step 23
Add cinnamon.

Step 24

Step 24
When the vegetables for the sauce are soft and slightly caramelized, add wine to them.

Step 25

Step 25
Cover the apples with lids and transfer them to a baking sheet with parchment. They take 12 minutes to prepare and need to be cooked just before serving.

Step 26

Step 26
Everything is almost ready and smells very tasty. Season the goose with salt and pepper as you go. Bake the apples at 180-200 degrees for 12 minutes.

Step 27

Step 27
For the sauce, peel the pineapple.

Step 28

Step 28
Remove the fibrous center and cut the juicy pulp into cubes.

Step 29

Step 29
Place the onion, carrots and celery into a blender bowl.

Step 30

Step 30
Add pineapple.

Step 31

Step 31
Add mint leaves and a little wine.

Step 32

Step 32
Beat everything with a blender.

Step 33

Step 33
Add a little sugar to taste and lemon juice.

Step 34

Step 34
Toast the hazelnuts in a frying pan until fragrant.

Step 35

Step 35
Cut 2 nice lemon slices and choose mint to serve.

Step 36

Step 36
The goose is ready. Indicator — all the meat is easily separated from the bone.

Step 37

Step 37
The apples are ready too.

Step 38

Step 38
Place the sauce on a plate.

Step 39

Step 39
Place the stewed goose in it.

Step 40

Step 40
Lay out the apples.

Step 41

Step 41
Arrange lemon and mint beautifully on a platter.

Step 42

Step 42
Add cranberries.

Step 43

Step 43
Crush the apples with powdered sugar. Isn’t that unusual for a meat dish?!

Step 44

Step 44
Peel and arrange the hazelnuts. You can serve.

Additional rubrics

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