stewed goose in pieces

Step 1. How do you make a stew goose in pieces? Prepare all the necessary ingredients. For extinguishing pieces are better suited ham, breast and wings of a young goose. Older poultry meat will be tougher and take longer to cook. Wash and dry the goose thoroughly with paper towels. Chop it into portion pieces. Important nuance: If you get a large, mature goose, you can slightly beat off pieces with the back of the knife to break the fibers - this will make the meat softer.

Step 2. Which pan to choose for stewing the goose? Take a large, heavy pan with a thick bottom (ideally cast iron). It should be dry and cold. Lay the pieces of goose down with skin. This will allow the fat to be evenly and gradually melted. With the choice of pan will help article on the link at the end of the recipe. Put the pan on a medium fire. Once the fat starts to melt and the meat hisses, reduce the fire to a minimum. Cover the pan with a lid, leaving a small gap for steam to exit.

Step 3. How much do you put out a goose in a pan? Cook the goose for 1.5-2 hours. The meat of the goose will release fat and juice, in which it will stew. The exact time will depend on the quality of the meat, the pan chosen and the characteristics of the stove. Check the goose in about an hour. The skin should become golden brown and crispy, and most of the fat should be melted. Turn the pieces over, salt and pepperchit to taste. Add a pinch of ground cinnamon. How do you know if the goose is ready? The meat should literally fall behind the bone.

Step 4. How to make a vegetable base for sauce? Clean the onions and carrots. Wash all your vegetables. Cut the onions with half rings. Cut the carrots in thin circles or semicircles. Cut the celery stalks in a nutshell. In the pan, warm up vegetable and butter and lay out sliced vegetables on it. Add 1-2 tablespoons of trampled goose fat. Roast the onions, carrots and celery over a small heat until completely softened and light caramelization appears for about 15-20 minutes.

Step 5. How to properly cut apples for stuffing? First, wash the apples and dry them. Cut the top ("cap"), carefully remove the core with seeds, leaving the bottom intact. The pulp from the core (without seeds) is finely cut and add to vegetables for sauce - it will give a pleasant fruit sour. Choose hard sweet and sour apples (like Granny Smith). Read more about apples at the end of the recipe

Step 6. How to prepare apples for baking? In the "barrels" of apples put a handful of cranberries, pour honey and sprinkle with cinnamon. Cover it with caps. Put it off - they'll go into the oven right before serving. Turn on the oven 180 degrees.

Step 7. How do you bake stuffed apples? Cover the apples with lids and transfer them to a pot of parchment. Bake apples for 12-15 minutes at 180 degrees. The exact time will depend on the size of the apples and the specifics of your oven. Read more about ovens, as well as types of parchment paper at the end of the recipe.

Step 8. How to bring the vegetable base for sauce to readiness? When the vegetables are soft and caramel, pour red dry wine (about 100-150 ml) into the pan. Increase the fire and stir, "lift" from the bottom of all the sticky pieces. This process is called deglazing. Stew the vegetables for another 2-3 minutes to evaporate alcohol, then turn off the heating.

Step 9. How do you make the sauce? Shift the vegetable base into a blender bowl. Add a cube-cut fresh pineapple, some mint leaves and some wine for the desired consistency. You're gonna beat it all to a uniform state.

Step 10. How to adjust the taste of the sauce? Add salt, black pepper, some lemon juice for balance and if the pineapple isn't sweet enough, a pinch of sugar. The sauce should be balanced - fruity, but with a bright sourness.

Step 11. How do you get stewed goose to the table? On a large serving dish in a thin layer apply the sauce. Spread out the stewed goose. Nearby lay out baked apples, slightly powdered with powdered sugar. This will create a delicate contrast with brackish meat. Decorate the dish with slices of lemon, sprigs of fresh mint, a handful of fresh cranberries and sprinkle hazelnut dried in a dry pan. Bon appetit!