Goose in the sleeve, baked in the oven

Goose in the sleeve, baked in the oven – it even sounds complicated and solemn. And if you are planning to surprise your guests and loved ones with your culinary masterpieces, then this dish will suit you. We have selected 10 recipes so that you can easily prepare delicious and juicy goose.

Juicy goose baked whole in a sleeve

To cook a whole goose in the oven, you will need a lot of time. However, if you take a younger bird, it will bake much faster, and thanks to the sleeve, the meat will turn out very juicy.

1. 
   To bake a juicy goose in a sleeve in the oven, the carcass must be thoroughly washed and any remaining feathers removed. Next, the goose needs to be dried inside and out.
2. 
   Pass the garlic through a press. In a small bowl, mix chopped garlic, paprika, black pepper, salt and vegetable oil.
3. 
   Lubricate the goose with a mixture of seasonings on all sides and inside. We put the meat coated with marinade in a sleeve, secure the edges of the sleeve, put the package in a bowl and put the meat in the refrigerator so that it is saturated with spices. Keep the goose in the refrigerator for at least two hours, or you can leave it overnight.
4. 
   Preheat the oven to 180 degrees. We take the goose out of the refrigerator, make several small holes in the top of the sleeve so that steam can escape. Place the sleeve on a baking sheet and put it in the oven. Bake the goose for 1.5-2 hours, 15 minutes before it’s ready, cut the sleeve and grease the surface of the goose with the released fat, so we get a crispy crust. Decorate the finished goose with herbs and serve along with boiled vegetables to the table.

Bon appetit!

How to deliciously bake a goose with apples in your sleeve?

Baked goose with apples will look great at any celebration. The apple filling will give the dish a special aroma and delicate taste with sweet notes.

Ingredients:

• Goose carcass – 2.5 kg.
• Water – 1.5 l.
• Soy sauce – 100 ml.
• Apples – 4-5 pcs.
• Ground ginger – 1 tbsp.
• Sugar – 4-5 tbsp.
• Black pepper – 0.5 tsp.
• Honey – 1 tsp.
• Salt - to taste.

Cooking process:

1. Wash the carcass well under running water inside and out, wipe dry with paper towels. The next step is to cut off all the fat in the abdomen, neck and tail.

2. Prepare the marinade. Pour 1.5 liters of water into the pan, add ginger, sugar, salt, 70 milliliters of soy sauce, pepper, mix well and cook for 5-7 minutes.We transfer the goose carcass to a large container, make cuts with a knife over the entire surface of the breast and pour warm marinade over it. When the marinade has cooled, put the container with the meat in a cold place for 1-2 days so that the meat marinates.

3. For the filling, it is better to give preference to sour or sweet and sour apples. Cut the apples into quarters and remove the core and stems. We fill the goose carcass with apples, sew up the carcass with threads with large stitches and put it in a baking sleeve, fasten the edges of the sleeve, make several small holes on its surface. Preheat the oven to 180 degrees and place the goose in the oven for 1.5 hours. 20-30 minutes before it’s ready, take out the goose, cut the sleeve, grease the top of the goose with a mixture of honey and soy sauce and put it back in the oven. The fragrant goose is ready, cut the threads, you can take out some of the apples and put them on a dish with the meat.

Bon appetit!

A simple and tasty recipe for goose with potatoes in the sleeve

Another tasty, but more classic option is goose with potatoes, baked in a sleeve. The dish is perfect for a large campaign.

Ingredients:

• Goose carcass – 2.5-3 kg.
• Potatoes – 8-10 pcs.
• Onion – 2 pcs.
• Garlic – 4-5 cloves.
• Paprika – 0.5-1 tsp.
• Black pepper – 1 tsp.
• Rosemary – 1 sprig.
• Salt - to taste.

Cooking process:

1. Wash the goose carcass, dry it, remove the remaining feathers and layers of fat. Cut the goose into pieces.

2. The next step is to marinate the meat. Place the meat in a deep container, sprinkle with salt and spices. Finely chop or grate the onions and add to the meat, mix thoroughly, cover the bowl with cling film and leave in the refrigerator for at least 8 hours.

3.We wash the potato tubers, peel them, cut them into quarters, add salt, season to taste, add chopped garlic and mix.

4. Place the meat and potatoes in a baking sleeve, break a sprig of rosemary and also add to the meat. We pierce the bag in several places. Set the oven temperature to 180-190 degrees, bake the goose for an hour and a half until fully cooked. In the sleeve, the meat will be very juicy, and the potatoes will be saturated with meat aroma. This dish can be served either in portions or on a shared platter.

Bon appetit!

How to deliciously bake a goose in a sleeve in pieces?

Before cooking, goose meat must be marinated or at least soaked in salted water so that it is not fresh and tough; it does not matter whether you cook it whole or in pieces. We offer an option for cooking goose in pieces in a sleeve.

Ingredients:

• Goose carcass – 2 kg.
• Egg – 1 pc.
• Onion – 1 pc.
• Lemon – 1 pc.
• Mustard – 30 gr.
• Garlic – 2-3 cloves.
• Paprika – 0.5 tsp.
• Mayonnaise – 80 gr.
• Salt - to taste.

Cooking process:

1. We wash the goose carcass under running water, clean it of remaining feathers, remove layers of fat, cut the bird into small pieces, put them in a deep bowl. Pour the meat with one liter of cold boiled water, add salt and the juice of one lemon. Place the container in a cool place for at least 8 hours.

2. Drain the goose, rinse and dry it with paper towels. Cut the onion into half rings, pass the garlic through a press. For the marinade, beat the egg with spices, mayonnaise, mustard, chopped onion and garlic. Pour the marinade over the goose pieces, mix thoroughly and put them back in a cold place; if time permits, you can leave them for a day.

3.Place pieces of goose along with the marinade in a baking sleeve in an even layer, secure the edges of the sleeve, and make small punctures in several places with a toothpick. Place the meat on a baking sheet and place it in an oven preheated to 190 degrees for an hour and a half. The finished meat can be served in a common dish with a side dish of your choice.

Bon appetit!

Step-by-step recipe for cooking goose with prunes in the oven

Traditionally, the festive Christmas table includes a whole roasted bird, be it duck, goose or chicken. It is served on a large platter and cut on the table; everyone can choose a piece to their liking. Sour fruits go well with goose meat, so we will use prunes in this recipe.

Ingredients:

• Goose carcass – 1.5 kg.
• Prunes – 100-150 gr.
• Garlic – 2-3 cloves.
• Mustard – 100 gr.
• Black pepper - to taste.
• Salt - to taste.

Cooking process:

1. We wash the goose carcass, clean it of remaining feathers and get rid of excess fat. And in order for the fat to melt, we make cuts over the entire surface, avoiding the breast.

2. For marinating we use regular mustard, chopped garlic and spices. To do this, grease the entire carcass well, inside and out, with a mixture of mustard, garlic and spices, wrap it in cling film and put it in the refrigerator overnight.

3. Stuff the goose with prunes, chop off the belly with a long skewer or sew it up with thick thread. Place the stuffed goose in a baking sleeve, secure the edges and pierce it in several places to allow steam to escape.

4. Heat the oven to 180 degrees and place the goose there, bake until fully cooked for 1.5-2 hours. Narsharab pomegranate sauce is perfect for goose with prunes.

Bon appetit!

Goose baked in a sleeve with buckwheat and mushrooms

To make familiar products shine in a new way, try using them in non-standard recipes. For example, goose stuffed with buckwheat and mushrooms, baked in a sleeve.

Ingredients:

• Goose carcass – 2 kg.
• Buckwheat – 150-200 gr.
• Champignons – 100 gr.
• Garlic – 2 cloves.
• Onion – 1 pc.
• Parsley – 1 bunch.
• Black pepper - to taste.
• Salt - to taste.
• Sunflower oil – 1-2 tbsp.

Cooking process:

1. Cook buckwheat in lightly salted water.

2. Wash the goose carcass in cold water, clean it of remaining feathers, cut off layers of fat and dry it. Rub it with spices and salt, wrap it in cling film, and put it in the refrigerator for at least 8 hours.

3. Cut the onion into thin half rings, crush the garlic with a press, cut the champignons into slices. Fry the onion in a small amount of sunflower oil until translucent, add mushrooms to it, fry until the moisture evaporates, add salt, add garlic and turn off the heat. Finely chop the parsley with a knife. Mix buckwheat, parsley, fried onions and mushrooms for the filling, mix well and pepper.

4. Stuff the goose carcass with buckwheat and mushrooms, secure the belly with threads so that the filling does not fall out. We put the goose in the sleeve, tie the edges and make several small punctures on the sleeve. Preheat the oven to 180-200 degrees and bake the goose for 1.5-2 hours, half an hour before cooking, carefully cut the sleeve and grease the meat with fat, so the goose will brown on top, after 15 minutes you can turn the bird over and do the same on the other side. Cut the belly of the finished goose and place it on a large dish; baked apples are suitable as decoration.

Bon appetit!

Delicious juicy goose stuffed with rice in a sleeve

Rice is a universal side dish that can be either salty or sweet; you can use it for any culinary experiments. We invite you to try a very tasty and extraordinary recipe for goose stuffed with rice and apples.

Ingredients:

• Goose carcass – 2.5-3 kg.
• Apples – 3 pcs.
• Rice – 200 gr.
• Mayonnaise – 2-3 tbsp.
• Sugar – 1 tbsp.
• Paprika – 0.5-1 tsp.
• Salt - to taste.
• Sunflower oil – 2-3 tbsp.

Cooking process:

1. Wash the bird carcass well inside and out, remove layers of fat, dry with paper towels, rub the meat with salt and leave in the refrigerator.

2. For the filling, boil the rice in salted water, rinse it with cold water in a colander. In a dry frying pan, melt one tablespoon of sugar until light brown, then add two tablespoons of sunflower oil to the frying pan. Cut the apples into slices, put them in a frying pan with sugar and fry for 10-15 minutes, stirring constantly. Mix rice, apples and a teaspoon of paprika.

3. Fill the goose with the filling, sew the belly with threads or fasten it with a large skewer, grease the bird with mayonnaise on top, put it in a baking sleeve. Place the bird in the oven, preheated to 180 degrees, and bake for 1.5-2 hours. Place the finished goose on a large dish; you can take out some of the filling and place it next to the meat.

Bon appetit!

A very simple recipe for goose baked with honey

You can prepare delicious, rosy and aromatic goose meat using a very simple recipe. We will need some garlic and honey. Thanks to honey, the goose will acquire a golden crust, and garlic will give the meat aroma and piquancy.

Ingredients:

• Goose carcass – 2-2.5 kg.
• Garlic – 5-6 cloves.
• Honey – 5-6 tbsp.
• Lemon – 1 pc.
• Spices (paprika, basil, dry ginger) - to taste.
• Salt - to taste.

Cooking process:

1. We wash the goose under running water, clean the skin from any remaining feathers, and remove any fatty layers. To marinate the meat better, we make small cuts throughout the carcass.

2. Grate the zest of one lemon onto a fine grater and chop the garlic through a press. Mix the zest, garlic, dry ginger, basil, paprika, salt, and the juice of half a lemon. Rub the goose with this marinade inside and out, put the meat in the refrigerator for 8-12 hours.

3. Take the goose out of the refrigerator, and the next step is to carefully coat it with honey. It will be better and more convenient to do this with your hands. We place the bird in the sleeve, securing the edges of the sleeve on both sides. Preheat the oven to 200 degrees and place a baking sheet with the goose there. Baking time - 2 hours, after an hour the goose will need to be turned over to the other side and baked until fully cooked. Serve the finished bird with fresh vegetables.

Bon appetit!

Goose baked in a sleeve with quince, apples and oranges

Another variation on the theme of stuffed goose is stuffed with quince, apples and oranges. Tender meat with a pleasant aroma and a light sweet and sour taste of fruit filling will take its rightful place on the holiday table.

Ingredients:

• Goose carcass – 2.5 kg.
• Quince – 4-5 pcs.
• Apples – 2-3 pcs.
• Orange – 1 pc.
• Lemon – 1 pc.
• Dry ginger – 1 tsp.
• Honey – 1 tbsp.
• Black pepper – 1 tsp.
• Salt - to taste.

Cooking process:

1. We wash the goose carcass, clean it of any remaining feathers, remove all visible fat layers, and wipe the carcass dry with paper towels. Using a sharp knife, we make longitudinal punctures under the skin so that the fat flows out during the cooking process.Mix salt in an amount of one teaspoon per kilogram of meat and pepper to taste, rub the carcass inside and out, send it to a cold place for a period of 8 hours to three days.

2. Peel the quince, cut it into slices, sprinkle them with lemon juice. Prepare puree from apples, lemon and orange zest using a blender, mix it with the juice of one lemon and orange, dry ginger, and honey.

3. Mix half of the puree with quince slices and fill the goose with this filling, sew up the holes in the carcass with thick threads. Lubricate the goose well with the rest of the puree. We put the stuffed carcass in the sleeve, tie the edges of the sleeve and send it to the preheated oven. Set the oven temperature to 180-200 degrees, bake the goose for 2-3 hours. Remove the threads from the finished goose and place the bird along with the quince on a large dish.

Bon appetit!

Soft, juicy goose baked in mustard in the oven

The daily menu should be varied; surprise your family and prepare them juicy goose in mustard for lunch. In addition to the fact that mustard complements meat dishes well, it is also excellent for marinades, and when baked, mustard prevents the leakage of meat juice and enhances the aroma.

Ingredients:

• Goose carcass – 2.5 kg.
• Mustard – 150 gr.
• Paprika - to taste
• Ground black pepper - to taste.
• Garlic – 3-4 cloves.
• Salt - to taste.

Cooking process:

1. We thoroughly wash the goose carcass under cold water, remove the remaining entrails and feathers, then carefully cut off all visible layers of fat, wipe with paper towels and make small cuts between the body, wings and legs, they are needed so that the fat can flow out during the cooking process.

2. Press the garlic, mix it with spices and salt.Rub the goose inside and out with this mixture, wrap it in cling film and send it to marinate in a cold place for at least 8 hours.

3. Mix mustard and honey well. After the goose is marinated, grease it with the mustard-honey mixture inside and out, and pack it in a baking bag.

4. Place the goose in the oven preheated to 180 degrees; the sleeve with the bird can be placed on a baking sheet for convenience. After 2 hours, carefully cut the sleeve, grease the top of the goose with the juice released during the baking process, and put the meat in the oven for another 25-30 minutes, until a golden crust forms. We recommend preparing mustard-orange sauce for the finished goose and serving.

Bon appetit!