Goose with apples and prunes with step-by-step photos. Goose with apples and prunes baked in the oven: recipe with photo Goose stuffed with apples and prunes

Wash the goose, dry it well and trim off excess fat.
Cut off the tips of the wings.
Fold the skin over the neck and secure with toothpicks.

Rub the goose inside and out with marjoram, salt and freshly ground pepper.
Cover the bird with cling film and refrigerate overnight or for 10-12 hours.

If the goose is not young, the meat may be a little dry. To avoid this, the goose can be marinated. The easiest and most inexpensive way is to coat the goose with mayonnaise and put it in the refrigerator for 10-12 hours or overnight.
You can coat the goose with a mixture of mustard (2 tablespoons) and honey (1 tablespoon). You can just use mustard.
But here is a more expensive and refined example of a marinade: scald 1 lemon with boiling water and cut into circles or semi-circles. Rub the goose with salt and pepper and place in a fairly wide and deep container. Cover the goose with lemon slices and pour a bottle of dry white wine. Cover the pan with cling film, refrigerate and marinate for 10-12 hours.

Prepare stuffing.
Wash the apples, remove the core and seeds, and cut into large slices.
Wash the prunes and dry them. You can cut the berries in half, or you can leave them whole.
Mix apples with prunes.

Fill the goose's belly with apples and prunes (do not compact).

Pin the belly together with toothpicks or sew it up.
Coat the goose well with olive or vegetable oil.
In order to give the bird a compact shape, tie the wings and legs using a thick thread.

Place the cut ends of the wings on a baking sheet (it is advisable to use a deep baking sheet).

Place the goose on its wings, back down.
Prick the skin on the legs and breast with a toothpick - this is so that excess fat can be rendered during baking.
Pour hot broth or water into a baking sheet, cover the baking sheet with foil and place in an oven preheated to 200°C for 30 minutes.
Then reduce the temperature to 180°C and bake the goose for 2.5-3.5 hours, or longer, depending on the weight of the bird. Every 20-30 minutes, the skin on the legs and breast should be pierced and the goose should be poured with rendered fat.
30-40 minutes before readiness, remove the foil, let the bird brown, and cook until fully cooked.

Tip 1. Baking time is calculated as follows: for each kilogram of goose weight - 45 minutes + 30 minutes for the total weight of the bird.

Tip 2. It is very convenient to bake a goose instead of foil, in a bag or sleeve. At the same time, the baking time is slightly reduced. Towards the end of baking, you need to cut the bag, drain the fat, and bring the goose to readiness.

Tip 3. The goose is ready when, when several of the thickest parts of the bird are pierced and when pressing on them, light, clear juice is released.

Tip 4. A lot of fat will accumulate in the pan - you can not pour it out, but strain it and use it for frying potatoes.

Tip 5. A goose is usually cut as follows: 2 legs, 2 drumsticks, 2 forearms, cut and sliced meat from two halves of the breast.

Remove the finished goose from the oven, drain the fat from the baking sheet, and let the bird stand for 20 minutes.
Place the filling on a large platter, place the chopped goose on top, and serve.

Enjoy your meal!

Hello, dear readers. Today we are publishing another competition recipe. Towards the end of the competition, the participants became active. And Elena Kurbatova will present us with her recipe for a goose in a sleeve with prunes. The recipe is simple and does not require much time, except for the baking time itself. But the author himself will tell us about this in more detail. We give the floor to Elena.

Hello, dear readers of the People's Knowledge blog. Elena Kurbatova is with you again with a festive recipe. Today I will tell you how to cook a goose in the sleeve.

This, of course, is not an everyday dish, but a festive one. Nowadays, not every family can afford to just buy a 3-4 kg goose for 1.5 thousand and then eat it in one evening. I cooked this goose for my daughter's birthday. And it was not purchased from me, it was given to us by my mother, who lives in the village and raises ducks and geese. Every year for the New Year we get such a goose, and I keep it in the freezer until my daughter’s birthday, and at the end of January we all eat it together at the festive table.

So, what do we need to bake a goose in a sleeve:

Goose (mine was 3.5 kg)
Pitted prunes – 300 gr.
Pepper mixture
3-4 cloves of garlic
Threads, needle for sewing up a goose
Sleeve for baking

I would like to note right away that if you want to cook a goose in the oven and bought it at the market, it will not be tarred like mine. Therefore, your first step in preparing the goose for baking will be to tar it. To do this, you can use dry fuel or the gas burner of your gas stove. Carefully oil the goose so that there are no small hairs and feathers. After this, wash the goose well under the tap, you can even rub it with a brush if it has become very blackened by tar.

Now you need to cut out the internal fat from the goose, I had about 200 g of it. And under no circumstances should you throw it away. Then it can be used for various needs. As far as I know, goose fat is an excellent healer; it contains a large amount of useful substances and vitamins. I remember my mother rubbing goose fat at night when I was sick or coughing as a child. A very important point, make one puncture at a time with a knife to release the fat, under the lower ankles.

Now we peel the garlic, grate it finely or squeeze it through a special press, add a mixture of peppers and salt, I add about two pinches of salt and a teaspoon of a mixture of peppers. As a seasoning, instead of a mixture of peppers, it is possible to use something specifically for poultry or even for goose; our industry now produces such seasonings in sufficient quantities. Although I will tell you, even if you don’t use any seasoning at all, other than salt, your goose will also be delicious.

Mix this whole mixture and rub the goose with it, including the inside, and leave it to stand at room temperature for 30-40 minutes so that it is saturated with salt and spices.

In the meantime, let's prepare prunes for stuffing the goose. Prunes go well with meat; this time I didn’t even add apples to the filling, but filled it with just prunes and it turned out to be so tasty.

Rinse the prunes well under running water and pour boiling water over them for 15 minutes, then drain the water and rinse again with cold water. I always pay special attention to washing dried fruits, I do it carefully and always try to keep them in boiling water, because we don’t know who made them, how they were made, or where they were packaged.

When the prunes have gone through all the stages of processing, we stuff the goose with it and sew up the skin using a thread and a needle. When the goose has been lying around and soaked in salt and spices, you can place it in a baking sleeve. Also choose a tight sleeve, otherwise there are such low-quality sleeves that simply burst and tear even at the stage of placing the bird in them.

We tie the sleeve on both sides with special ties that come with the sleeve. Now, using a toothpick, be sure to pierce the sleeve several times in different places; we do this to allow steam to escape so that the sleeve does not burst when baking in the oven.

Now we put our goose in the oven, I usually put it in a cold oven and the goose begins to warm up gradually. Then I raise the temperature in the oven to 180 C. And so I leave the goose to simmer in the oven for 3 - 3.5 hours. It all depends on the weight of the goose. My goose weighed 3.5 kg and was baked in the sleeve for 3.5 hours.

In the end, this is what I got. I placed the goose on green lettuce leaves; I really like the combination of delicate greens and golden goose.

Now you know how to cook a goose in a sleeve with prunes. This ruddy goose will become a real decoration for your holiday table. You can place fresh or jarred vegetables around the goose; for example, pickles and tomatoes will be a good addition to goose meat. Enjoy your meal!

one whole goose (about three and a half kilograms);

two hundred grams of prunes;

one teaspoon of ground black pepper;

one kilogram of potatoes;

thirty grams of honey;

four apples (one hundred and sixty grams);

one and a half teaspoons of salt;

one teaspoon of ground coriander;

thirty milliliters of orange juice;

twenty milliliters of dark rum.

Cooking process:

1.Prepare the carcass for baking. To make the meat softer, keep the carcass in a cool place for several days. This condition must be met if the goose is completely fresh. And if the goose was frozen, then put it on slow thawing. Then carefully examine the bird - there should be no feathers on it - carefully remove all excess (you can even use tweezers). Also inspect the inside of the goose for fat. It is better to cut it off, because there is plenty of it under the skin of the carcass itself. And lastly, the gland in the bird’s tail should be cut out, which will give the finished meat an unpleasant taste if this is not done.

2.Prepare hot water in advance. Place the bird in the sink and pour boiling water all over it. This will help the crust form while the goose is roasting.

3.For the filling: wash the apples and cut out the middle, and then cut into slices. Add washed and dried prunes to apples.

4. Using a toothpick, prick the skin of the bird, but do not touch the meat. You need to make a lot of punctures, so the fat will be better rendered from the carcass. In a small plate, mix salt and spices and rub the goose with them inside and out. Then fill it with filling, but not too tightly so that hot air can penetrate there.

5. Sew up the hole through which you inserted the filling with thread. Cut off the tips of the wings. Using toothpicks, attach the remaining upper parts of the wings to the carcass so that they do not protrude. Also secure the legs (just tie them with thread). Next, take a deep baking sheet and place the carcass in it, breast side down. Or you can place the goose on a wire rack and place it on top of a baking sheet with water. It should be noted that the advantage of this method is that the goose fat will not burn and there will be enough humidity in the oven, but the disadvantage is that it will be inconvenient to water the goose.

6. Preheat the oven to 200 degrees and place the goose in it for fifteen minutes. After the specified time has passed, reduce the temperature to 160 degrees and bake the bird until fully cooked. Don’t forget to baste the carcass with fat from the pan from time to time. While the goose is cooking, peel the potatoes and roughly chop them. Take a deep baking dish and place the potato cubes in it. If your goose is already ready by then, then remove it from the oven, take some fat from the baking sheet and pour it over the potatoes. Cover the goose with foil to let it stand for a while, and place the potatoes in the oven for thirty minutes until a golden brown crust appears on them.

7.Now we need to talk about baking time. It is calculated based on the weight of the carcass. Each kilogram is thirty to forty minutes. At the very end you should add another plus forty-five minutes. If during this time the legs and wings of the bird begin to burn a little, then cover them with foil. When the goose remains about half an hour until fully cooked, brush it with glaze (mix rum, honey and orange juice). Thanks to it, the bird will have a beautiful color and a much better taste.

Incredibly tasty goose with prunes is ready. It should be served to the table in portions, divided into pieces. Be sure to eat it hot, as this is the best way to eat this type of meat. In addition to the goose, place the potato side dish, as well as pieces of filling (prunes and apples) on the plate. Soaked in fat, they taste incredible! A glass of red wine can complete the composition. Bon appetit!

There are many recipes for cooking baked goose. This festive dish is made with different ingredients. Goose with apples and dried fruits turns out to be very tasty and aromatic. It is often baked for the Christmas table. You should reserve time, since this bird is marinated and cooked for several hours (from 2 to 6). To make cooking easier, you can use a slow cooker. Goose with fruit is usually served with wine (Bordeaux, Merlot or Cabernet).

How to cook goose with apples and prunes

The bird is baked either sliced or whole. In both cases, when cooked correctly, it turns out juicy and tasty. It is very important to choose a fresh goose. If the legs are not yellow, but red, then the carcass is old. To make the dish tender, juicy and aromatic, you must adhere to some recommendations:

It is better to take fresh poultry. If you don’t have it, you can take frozen, but in this case it must be transferred to the refrigerator in advance (10-24 hours) to thaw. If you use goose that has been defrosted in a microwave oven or under pressure of water, the dish will turn out to be a bit dry.
Before marinating, the carcass should be inspected for remaining feathers.
Some chefs suggest preparing the carcass for baking by briefly immersing it in boiling water.
You need to marinate the bird 4-8 hours before baking. For this purpose, wine, spices, garlic, tomato sauce or other products are used.
The carcass is cooked in foil or a sleeve. If a different recipe is taken as a basis, and the goose is baked entirely on a baking sheet, care should be taken to ensure that its limbs do not burn. To do this, the legs and tips of the wings are wrapped in foil. It is better to tie the legs together with a rope.
If the bird is baked in foil, 30-40 minutes before it is ready, you need to open it slightly so that a golden brown crust appears.
The readiness of the bird is checked very simply: the skin is pierced with a knife or toothpick - if clear juice flows out, the goose can be removed from the oven. As a rule, the carcass is prepared at the rate of 1 hour per 1 kilogram.

Recipe for goose with apples and prunes

This dish is very nutritious and satisfying, so it can be served with a light side dish or vegetable salad. For baked poultry you can prepare boiled rice with vegetables, stewed cabbage, mashed potatoes with herbs. Goose in the oven goes perfectly with apples and prunes, green peas, boiled broccoli or stewed beans. You can serve the bird with cranberry sauce or mustard.

Stuffed

Cooking time: 6 hours 40 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 302 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Goose meat prepared according to this recipe turns out very juicy and tender. To add even more flavor to the dish, you can add a mixture of spices such as rosemary, marjoram, thyme and cumin. A bird served whole on a platter creates a festive mood and increases your appetite. You can complement it with a side dish based on buckwheat, porcini mushrooms and tomatoes.

Ingredients:

goose carcass – 1 pc. (3 kg);
prunes – 5-7 pcs.;
apples – 0.5 kg;
honey - 2 tbsp. l.;
mustard – 2 tbsp. l.;
white wine – 1 tbsp. l.;
cinnamon - to taste;
garlic – 2 cloves;
lemon – 1 pc.;
spices - to taste.

Cooking method:

Wash the carcass and dry with a paper towel.
Mix honey, wine, mustard in a cup. Pass the garlic through a press and add to the marinade. Mix. Brush the poultry with the mixture.
Cut the apples into small slices, mix with prunes and pour over lemon juice.
Stuff the goose with the fruit mixture and sew up the hole.
Place the goose in a sleeve and put it in the refrigerator for 4 hours.
Remove the carcass from the refrigerator and leave to warm at room temperature for 20-30 minutes.
Preheat the oven to 200 degrees. Bake for about 2-2.5 hours, turning it every half hour.

Pieces

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 325 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

You can cook the goose not whole, but by cutting it into pieces or slices. This dish can be stewed in a slow cooker or on the stove. Dried fruits will add an incomparable aroma, and apples will make the meat juicy and give an unusual flavor to the taste. Before serving, the bird can be sprinkled with finely chopped cilantro or dill. Some cooks add green onions 2 minutes before cooking..

Ingredients:

goose fillet or legs – 400 g;
water – 300 ml;
onion – 1 pc.;
vegetable oil – 2 tbsp. l.;
bay leaf – 1 pc.;
carrots – 1 pc.;
sour cream – 100 ml;
tomato paste – 3 tbsp. l.;
apple – 2 pcs.;
prunes – 80 g;
spices - to taste.

Cooking method:

Fry the goose meat cut into slices in a frying pan. As soon as a golden brown crust forms, add finely chopped onions and carrots. Simmer for 10 minutes.
Pour in sour cream, add tomato paste, bay leaf. Salt and pepper.
Pour in water and cover with a lid. Simmer for about 40 minutes.
15 minutes before cooking, add prunes and apple slices to the pan.
Goose is served with apples and prunes with baked potatoes or other side dish.

With oranges

Cooking time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 295 kcal per 100 g.
Purpose: dinner.
Cuisine: multinational.
Difficulty: medium.

Goose meat has a specific taste, which is perfectly complemented by correctly selected filling. Fruits, citruses and nuts will be the best choice. Stuffed goose with apples and prunes prepared according to this recipe will not only surprise your household and guests, but will also become the main dish of the holiday table. It can be seen in photos of many families’ home feasts. To make the meat more tender, you need to let it soak in the selected spices before cooking.

Ingredients:

goose carcass weighing 2-2.5 kg – 1 pc.;
orange – 1 pc.;
apple – 2 pcs.;
dried apricots – 80 g;
prunes – 80 g;
garlic – 2 cloves;
walnuts – 40 g;
freshly ground black pepper - to taste;
salt - to taste;
paprika - to taste.

Cooking method:

Rinse the bird and dry with a paper towel. Rub it with salt, pepper and paprika. Grease the inside with garlic passed through a press. Leave for 40 minutes.
Grind nuts, apples, oranges and cut dried fruits into small pieces. Mix the filling.
Stuff the prepared mixture into the bird, then sew up the hole. Brush the surface of the goose with oil.
Place the carcass in a baking dish, cover with foil. Bake for about 2 hours at 180°C.
10 minutes before cooking, remove the foil to form a delicious golden crust.

In a slow cooker

Cooking time: 5 hours 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 310 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: multinational.
Difficulty: medium.

Goose meat can be cooked not only on the stove or in the oven, but also in a slow cooker. This way you have more free time, and the taste is just as tender and pleasant. Many people refuse this meat because it is considered to be higher in calories than turkey or chicken, but with proper preparation, goose can be made dietary. This bird contains many useful substances - vitamins and microelements.

Ingredients:

carcass – 2.5 kg;
chicken broth – 300 ml;
sour apples – 3 pcs.;
prunes – 100 g;
honey – 50 g;
mustard – 3 tbsp. l.;
vegetable oil – 3 tbsp. l.;
marjoram – a pinch;
salt, pepper - to taste.

Cooking method:

Rub the goose meat with herbs and spices.
Make the marinade. To do this, mix honey and mustard.
Pour the marinade over the carcass, cover with cling film and refrigerate for 3 hours.
Chop prunes and apples. Stuff the goose with them, leaving a little space as the filling will increase in size during baking.
Sew up the abdomen with threads. Grease with oil.
Grease the multicooker bowl with oil. Place the bird in it.
Cook using the “Saute” function for 40 minutes. Then turn on the “Extinguishing” mode for 1.5 hours.
Serve the finished dish, garnished with herbs.

Up your sleeve

Cooking time: 1 hour 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 283 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: multinational.
Difficulty: medium.

Spicy juicy meat is an excellent choice for a family dinner. Since goose has a unique smell, it is important to choose the right spices and herbs used in its preparation. To give the meat juiciness, you can roast it in a sleeve. With this method of heat treatment, the carcass is cooked in its own juice. Additional ingredients can be changed at your discretion.

Ingredients:

goose – 500 g;
carrots – 2 pcs.;
apples – 2 pcs.;
prunes – 50 g;
mixture of peppers - to taste;
salt - to taste;
rosemary, basil, oregano - to taste.

Cooking method:

Cut the fillet into pieces, trim off excess fat.
Mix spices, pepper and salt, pour them into the meat and stir. Leave for 30 minutes.
Peel the carrots and cut into slices. Cut apples and prunes into slices.
Fill the sleeve with meat, vegetables and fruits. Bandage the hole. Bake in a preheated oven for 50 minutes.

Video

Goose with apples is a delicious dish that is perfect for any holiday table. This lunch is easy and simple to make. But before you start preparing it, you should decide what kind of food you ultimately want to get. After all, goose with apples can be baked in the oven either as a whole or in pieces.

It should be noted that the first option is most suitable for the Christmas table. As for the second, it can also be used for everyday lunch. By the way, you can not only bake goose in pieces, but also, for example, fry it in a frying pan.

Goose with apples: photo, recipe

It is recommended to make such a hearty and nutritious dish only from country birds. After all, it has the necessary fat content, which will make your lunch very tasty and aromatic. Moreover, to prepare tender and soft meat, the goose should be purchased as young and fresh as possible. This is due to the fact that as poultry ages, it becomes more wiry.

So how is Christmas goose with apples prepared? Products needed:

Meat preparation

After the fruits are properly chopped, they should be flavored with lemon juice so that they do not turn black. Finally, the apples need to be thoroughly mixed.

Stuffing the carcass

Before you bake a goose with apples, it should be stuffed correctly. To do this, the bird’s belly must be opened as much as possible, and then all the chopped fruits must be carefully placed into it. Once the filling is inside, the hole in the carcass should be immediately sewn up with thick thread. This is necessary so that it does not fall out during baking.

By the way, some housewives close the hole in the abdomen not by sewing it up with thread, but by using ordinary toothpicks.

Heat treatment process in the oven

After the goose is stuffed with apples, it must be placed in a deep dish and placed in a preheated oven. In this form, the bird carcass should be baked at a temperature of 205 degrees for 70 minutes.

If desired, the goose with apples can be pre-wrapped in foil or placed in a cooking sleeve. But in this case, it may not be covered with a ruddy and appetizing crust. That is why we recommend preparing it in a regular form.

Beautiful presentation to the table

After the goose becomes rosy and soft, and the pleasant aroma of baked meat is in the air in your apartment, it should be carefully removed from the oven. If such a dish is intended for the Christmas table, then the whole bird must be placed on a large plate, which must be lined with green lettuce leaves in advance.

The goose with apples should be served whole. And only after the invited guests appreciate the beauty of this culinary masterpiece, it can be safely cut into pieces and placed on plates along with the aromatic filling.

Roasted goose with apples and prunes

If you don’t want to make a whole goose stuffed with apples for a regular family table, we suggest frying it in a frying pan with the addition of fruits and prunes. Unlike the previous dish, this lunch is made much faster and easier.

So, we need products:

young and fresh goose - ½ small carcass;
apples, sweet or sour (to taste) - about 3 pcs. (depending on the size of the carcass);
fresh garlic - several small cloves;
olive or any other vegetable oil - approximately 50 ml;
pitted prunes - about 150 g;
onion - 1 large piece;
cold water - 2 glasses;
red pepper, table salt - use to taste.

Preparing the Components

Goose with prunes and apples can be served as a separate hot dish or with a side dish. In any case, such a lunch will definitely satisfy you and all your loved ones.

Before you begin heat treatment of the goose, you need to wash it thoroughly, then remove unnecessary elements and cut it into portions. Next, they should be seasoned with salt and red pepper and left aside for a while.

After the meat is prepared, you need to start processing all the remaining ingredients. To do this, you need to wash the apples, then peel them and chop them into large slices. You should also scald prunes with boiling water and chop them coarsely. As for the onion, it needs to be chopped into half rings.

Roasting ingredients

Goose pieces with apples will turn out tasty and aromatic only if it is well fried. To do this, you need to heat any vegetable oil in a frying pan, and then put the garlic slices in it. After a couple of minutes, you need to place the goose pieces, pre-seasoned with spices, into the same bowl. Fry them over medium heat until thoroughly browned. It is not necessary that all the meat becomes soft. After all, in the future it will be stewed.

After the goose is fried, place it in a pan, add onion half rings, add some spices and pour in cold water. After bringing the contents to a boil, the meat product should be simmered for about 50 minutes.

While the bird is cooking on the stove, add apples and prunes to the pan where the goose was previously fried. It is recommended to cook them over high heat for about 3 minutes. At the same time, you need to make sure that they do not boil over.

Final stage

After the apples and prunes are fried, they must be placed with the almost finished goose and simmered under the lid for about ¼ hour. During this time, all ingredients should be completely cooked.

Properly serve the goose in pieces to the table

As mentioned above, such a dish can be served to family members both as a full meal (along with bread) and with some kind of side dish. Thanks to the combination of those products that are part of the original goulash, you will get a very aromatic and incredibly tasty real culinary masterpiece. It is advisable to present it to the table while it is hot, after sprinkling it with lemon juice. Enjoy your meal!