Marinade for a goose: a recipe. How to cook a marinade for a goose before baking?

For any holiday, you want to cook something original and tasty, and at the same time noble. Such dishes include baked goose. For a long time it was believed that this is a symbol of not only prosperity in the family, but also a special comfort. By itself, goose meat is harsh and baked for a very long time, so in order for the dish to be tender and juicy, you first need to marinate the bird. What a marinade for a goose they do! Used a variety of products: wine vinegar, wine, mustard, apple cider vinegar, kefir. Grandmothers made marinade from sour berries: cranberries, cranberries. Very well marinated goose in sauerkraut and in apples.

Classical pickling

In this way, a bird was always cooked in Russia. This is the most common marinade recipe for goose. It is used if the bird is planned to marinate for a long time. Meat will not only be very tender, but also fragrant. We need: about a liter of white wine vinegar, a hundred grams of salt, medium-sized carrots, onions, peppers peas, ginger root, dill seeds, bay leaf, dried herbs at will and three to four glasses of water, better boiled.

Preparation of marinade

Vegetables should be thoroughly washed and cleaned. Carrots must be finely grated, chopped onions. All put in a bowl and pour shredded greens, bay leaf, grated root of ginger, pepper and salt. Mix well and add wine vinegar and water. Put the whole mass on fire and bring to a boil, and then for about 10-15 minutes stew on very slow fire. Turn it off and let it brew a little. The bird can be marinated when it cools down to room temperature.

Many are interested in how to marinate a goose if there is not much time for cooking. This method is also available.

Preparation of "quick" marinade

If you can not prepare a bird for several days, then you need to use another recipe. We need: about four tablespoons of any vegetable oil, a little more than half a half-liter can of mayonnaise, one large lemon (if the bird weighs more than two kilograms), pepper black and white to taste, favorite spices and spices, and do not forget about salt. Such a marinade for a goose is cooked quickly. In any container you need to pour oil and mayonnaise. There, squeeze out the juice from the lemon and beat it all with a whisk until it is fluffy. Then add all the remaining spices and salt. All thoroughly mix and coat the bird. In this marinade, it needs to lie about 5-6 hours, after which you can proceed to baking.

Recently, the housewives liked to cook in the confectionery sleeve. It's convenient and fast. The meat is juicy and tender. And the most important advantage - you do not need to clean the oven and dishes from fat. To prepare a marinade for a goose in the sleeve, any method you like is suitable. Everything will depend on the time and taste of the hostess. If only one day is available, and all households prefer spicy food, then marinade with ketchup will do.

Marinade with ketchup

This recipe allows you to cook a bird already in tomato sauce. Meat will be especially fragrant and with a pleasant taste. We need about two hundred grams of ketchup, and it's better than sharp (it's nice if it's a shish kebab), about four tablespoons of any vegetable oil, a large lemon (if a goose weighing more than two kilograms), salt, pepper (not only black, but white) , Any dried herbs to taste. Ketchup and vegetable oil must be mixed, gradually add lemon juice, then spices and condiments. It is still mixed, and you can rub it with a goose marinade. To make the meat soaked, it needs to be wrapped with polyethylene and put in a cool place for 5 or 6 hours. Then we start baking.

In each country for marinade use those products that are available, as they say, at hand. Russia has always been famous for honey. Here and goose festive cook often under a honey marinade.

Honey-sharp marinade

In order to prepare a honey-spicy marinade for a goose, it is necessary to take the following products: about two glasses of honey (preference is given to liquid), about three tablespoons of mustard (preferably Dijon), about three centimeters of ginger root, salt and pepper to taste, any dried greenery. We start to prepare a marinade. In any container we spread honey and mustard and pour in about a glass of water. We mix everything thoroughly. Next, add grounded ginger root and all the spices. All again we mix. This mixture is spread on all sides of the bird, wrapped in polyethylene and cleaned in a cool place for three hours. Then you can get it and bake it.

The above listed methods of marinating are good for a bird if it is cooked entirely. If you want to cook meat pieces, it will be much easier and faster. Those who prefer a healthy diet and for some reason avoids spicy food, you can use kefir marinade.

Kefir marinade

You can use in preparation marinade for a goose, slices of sliced, different. A mixture based on fermented milk products is also suitable. We will need: kefir (about a liter), a little white pepper, salt, ground ginger root and dried parsley and dill greens, a pair of onions, about a tablespoon of mustard. In the container pour kefir, add all the spices. Onion cut into thin half-rings and add to the kefir mixture. All well mix and smear the bird. If the capacity is large, and the meat, cut by pieces, is completely placed there, then it is possible to marinate so. If the bird is not immersed in the brine, then we carefully cover it on all sides and wrap it with polyethylene. We put it in a cool place for 5 or 6 hours. Then marinade for the goose before baking can be removed with hands or a wooden spatula, and prepare the bird for frying.

Our grandmothers often cooked a bird for the holidays and used brine from sauerkraut and cranberries.

Marinade from sauerkraut and cranberries

Culinary specialists have long noted that as a marinade you can use any acidic foods. In past times, take whatever is at hand. In each hut were stocks of sauerkraut and berries. Prepare marinade for a goose from these products is very simple. We need: about a liter of brine from sauerkraut, half a glass of cranberries, bell pepper, a large onion, bay leaf, dill seeds, salt, about two tablespoons of vegetable oil. Brine should be poured into the bowl. Cranberries to sort, wash and crush, and then put in a bowl with brine. Add oil and spices and mix well. Onion cut into thin half rings and add to the mixture. It is desirable that the capacity is large, because the goose needs to be placed in it entirely. In such a brine the bird must lie all night. When the time comes out, we get out and cook it for baking.

If the bird needed to be cooked quickly, then the house wine and apples were used.

Marinade from house wine

This marinade allows you to cook poultry meat quickly. Usually it is cut into portions and immersed in a mixture. For its preparation you will need: half a liter of young sour wine, a glass of water, any vegetable oil about two spoons, a couple of apples, a little salt and pepper ground, preferably white. Apples (it is better, if it's an Antonovka) washing and rubbing, we add wine and water. All mix. Then add all the spices, butter and salt. Mix again. Goose, cut into portions, immerse in a ready marinade and leave the hours for 3 or 4 in a cool place. When the time comes out, you can bake the birds.