Tender Homemade Goose Stew

Juicy, fantastically tasty — much better than store-bought! Homemade goose stew is tender and literally melts in your mouth. This is achieved by simmering the meat for a long time in its own juices. When you don’t have time, you can just take out a jar of homemade stew, quickly boil the pasta and dinner is ready!
cook time: 3h 30 min
Caleb Huxley
Tender Homemade Goose Stew

Nutrition Facts (per serving)

231
Calories
13g
Fat
28g
Protein

Ingredients (6 portions)

Basic:

Salt 1 tbsp
Ground black pepper to taste
Bay leaf 2 pc
Peppercorns 6 pc
Goose (Pulp without skin and bones) 1 kg

Recipe instructions

Step 1

Step 1
How to make goose stew for the winter in the oven at home? Prepare all the necessary ingredients. To prepare homemade stew, you will need goose flesh without skin and bones. Cut the meat into small portions. If you do not remove all the skin from the meat and remove excess fat, then a fairly decent layer of melted fat will form on the surface of the stew. After cooling it will harden. When serving, you will need to carefully remove it with a spoon.

Step 2

Step 2
Transfer the meat to a bowl, add salt and ground black pepper. Mix thoroughly, cover with cling film and leave to marinate in the refrigerator for about one hour.

Step 3

Step 3
Wash and dry the jars first. There is no need to additionally sterilize them, because the meat according to this recipe is placed raw. Place peppercorns and bay leaves in the bottom of each jar. If you cook in half-liter containers, like me, then add three peppercorns and one small bay leaf.

Step 4

Step 4
Next, you need to put the goose meat into jars, filling them two-thirds of the total volume. Place the meat tightly, piece by piece, so that there are no large voids between them.

Step 5

Step 5
Fold the food foil in half and form a square slightly larger than the neck of the jar. Cover the tops of the jars. Press the foil onto the jar.

Step 6

Step 6
Place the jars on a baking sheet. I recommend lining it with foil first. Place the baking sheet in a cold oven. And then turn it on 150 degrees. Extinguishing time is 2 hours. After this time, increase the temperature to 180 degrees and bake the stew for another 1 hour. Then the jars should stand in the oven for another half hour. After this, you can roll them up in the usual way (if you are preparing stew for the winter) and cool completely. Bon appetit!

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