Goose in the multivariate. Recipes cooking goose in the multivark. Goose slices in the multivark

One of the most delicious festive dishes is the baked goose. In the multivark cooked, it turns out insanely delicious, just melting in the mouth. This luxurious dish can be prepared using various recipes, but especially incomparable meat of this bird gets stewed in its own juice with apples, prunes and seasonings. In this article, we will share with readers several excellent ways of baking gander in a multivark. Using a modern kitchen appliance will greatly facilitate your task and allow you to get deliciously tender, juicy and soft meat.

We cook goose with apples and prunes. What can be more delicious?

If you want to please your loved ones with an unusual and delicious dish, carefully read this recipe. Goose is a high-calorie product containing a large amount of fat. Therefore, it takes at least 3 hours for it to be cooked and cooked. Often in a conventional oven due to excessively long roasting goose turns dry and tasteless. Therefore, we propose to use the multivark to extinguish this bird. Be sure to try to cook goose with apples. After all, this meat, albeit high-calorie, contains valuable amino acids, as well as vitamins A, C, B. Goose in the multi-barrel "Redmond" is prepared much faster and easier. So, for baking a bird you will need the following ingredients:

• Carcass goose 2.5-3 kg;
• salt;
• marjoram;
• ground black pepper;
• olive oil;
• Chicken broth 400 ml;
• Sour apples 5 pcs .;
• Prunes 200 g.

For the beginning we will process the bought carcass. If you bought a goose entirely - gut it. From the entrails you can weld an excellent strong broth, so do not throw them away. Wash the carcass and remove excess fat from it. Turn and fix with the help of toothpicks the skin on the neck of the goose. So your bird in the finished form will look more tidy and appetizing.

Goose with apples in a multivariate: cooking technology

After processing the carcass, grate it with spices, marjoram and pepper ground, and sprinkle with salt. Cover the goose with a food film and place in the refrigerator for at least ten hours. During this time the bird will be sufficiently soaked, and its meat will become fragrant. If you want the meat to become as gentle and soft as possible, cook the marinade and soak the carcass all night long. It can be made from a mixture of honey and mustard (in a ratio of 1: 2).

Cooking stuffing for poultry

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. From the apples, the core and seeds are removed. Then the fruit is cut into slices and mixed with prunes. This stuffing stuffed with a bird, not too tightly filling the abdomen. Otherwise, it may burst. The abdomen is pricked with toothpicks, and the legs and wings of the goose are tied with a thread. The entire carcass is well coated with olive oil and placed in a multivariate container previously lubricated with vegetable oil. The device is closed with a lid and the "Frying" mode is turned on, and the timer is set to an hour and a half. That's all, now goose leaves are left alone - baked. When the carcass is beautifully browned, you should pour a little chicken broth and turn on the "Quenching" mode for about an hour and a half. After the due time, it will be possible to get the ready-made bird from the multivark and serve it to the table, beautifully laying it on a large dish.

Another excellent recipe for making goose slices in a multivariate

In addition to roasting goose entirely, you can cook it by cutting into small pieces. So the meat will turn out soft, soft and very juicy. Goose slices in the multivark is prepared faster and easier than in the whole form, since it does not require a preliminary aging in the marinade. For the dish you will need these products:

• A goose carcass - 2.5 kg;
• Potatoes - 8 pieces;
• Onion - 2 pcs .;
• Garlic - 3 cloves;
• salt;
• Seasoning for pilaf;
• sunflower oil.

How to make poultry meat with potatoes delicious?

The goose is prepared in the multivarque by pieces as follows. The bird's bird is washed and processed, and then cut into small pieces. Potatoes are cleaned and cut into four parts. Onion shreds, garlic is passed through the garlick. In a multivariate container, greased with vegetable oil, pieces of goose flesh are laid. The device is switched on to the "Quenching" mode, the timer is set for an hour. After that, prepared vegetables, salt and seasoning are added to the bird. The "Baking" mode is set, and the meat comes to ready for another 40 minutes. After the due time, the goose with vegetables is taken out of the multivariate bowl and fed to the table. The meat is very fragrant. Be sure to try to make a similar dish. It will please you with its delicious taste.

The recipe "Goose stewed in red wine": the necessary ingredients

This recipe is for gourmets. If you want to surprise your loved ones with an unusual and original dish, be sure to prepare a goose in red wine. This dish is prepared simply, but it turns out to be 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;
• Pepper peas - 7-8 pieces;
• Nutmeg - 0.5 tsp.

Make deliciously delicious and fragrant meat

So, in order to prepare this original dish, take care of the bird carcass. Gut it and rinse it well. After that, wipe with a paper towel. Cut the goose into large pieces, salt them with salt. In a bowl multivarka pour a little vegetable oil and put there pieces of a bird. Install the "Baking" program and keep the goose almost until it is ready, until a beautiful crust is formed. At this time, clean and cut the onions rings. Place it in the multivariate bowl, pour the wine and broth. Do not forget to salt and flavor the dish with nutmeg and pepper. Put the "Quenching" mode on the multivark panel and leave the dish to languish. An hour later, you can take the meat out of the appliance and serve it to the table. Such a stewed goose in the multivariate turns out to be very fragrant, but to the taste - a bit spicy, with a barely perceptible sweet and sour taste. On a garnish to a bird boiled potatoes and fresh vegetables perfectly approach. Bon Appetit!

Easy and simple cooking recipe for goose in soy sauce

This dish can decorate any festive table. Goose, in a multivariate stewed in soy sauce, turns out delicious, moderately salty and slightly spicy. To prepare it, you should buy these ingredients:

• A goose carcass weighing 2-2.5 kg;
• Garlic - 7 denticles;
• Soy sauce - 250 ml;
• Black pepper powder;
• salt;
• Vegetable oil 150 g.

Also, for extinguishing a little water is needed. First you need to do the goose: gut the carcass, cut off the wings. Wash, beat with boiling water and remove excess moisture with paper napkins. Then you should take care of garlic, clean it and squeeze it in the garlic. The resulting mass must be mixed with ground black pepper and rub it with the goose carcass . Pine marinade is prepared as follows: in a deep bowl, vegetable oil, water and soy sauce are poured, all the ingredients are mixed. In the resulting spicy mixture is placed goose carcass and left at least six hours, and better - all night. During this time, the meat will be soaked, absorb the necessary amount of salt and get a spicy taste. After marinating, the goose is transferred to the multivark, pre-greased with vegetable oil and poured into a spicy mixture. The "Quenching" mode is selected on the instrument panel, and the cooking time (1 hour) is set. When the goose cooks, the multivarker will beep. That's all, your goose, in a multivarquet stewed in soy sauce, ready. Serve this dish with a garnish of fresh vegetables.

We cook tender goose meat in sour cream and garlic dressing

Baked in sour-garlic sauce goose will have any gourmet to taste. The meat is very tasty, with a barely noticeable sourness. And its bright aroma is simply divine. This dish will take pride of place on any festive table. So, you 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;
• Greens of dill and parsley.

The preparation of a goose in a multivark is as follows. At first the bird is eviscated, washed and dried, and then not small pieces are cut. Here you have to work hard and remove all the bones. It is also necessary to remove the skin and fat. The prepared fillet is salted, peppered. To it are added favorite spicy herbs and spices. Then, sour-garlic dressing is prepared. Mustard and sour cream are mixed, finely chopped garlic is added to them. Onions are cleaned, cut into small half-rings and added to mustard and sour cream. All ingredients are well mixed. A bowl of goose is put in a bowl with sauce, and all the meat should be covered with dressing. After that, the blank is removed to the refrigerator for 4 hours. After the allotted time, the poultry meat is transferred to the bowl of the multivark, 250 ml of water are added to it. The "Quenching" mode is set, and the goose is cooked for 1.5 hours. A few minutes before the readiness for it is added finely chopped greens. That's all, you can enjoy deliciously tender, just melting meat in the mouth. Make this dish to the festive table.

We hope that you liked the recipes of the goose cooked in our multivark presented in our article. Bon Appetit!