Gus - the first bird that man domesticated (twenty thousand years ago).Since this bird is different care and concern at the approach of strangers, it had already used the so-called ambush on a goose.
Today, the meat of this bird is widely used in cooking to prepare various dishes.Goose meat is rich in vitamins B, C, PP and A, protein, magnesium, zinc, sodium and other beneficial micro-and macro.
Consider how to prepare different dishes from the goose.
1. Goose royally.
Ingredients: carcass of a bird, two bottles of wine a dry table, eight grams of sturgeon, fifteen eggs, three cups of rice, one can of smoked sardines, three onions, olives, one bank, two hundred and fifty grams of mayonnaise, salt to taste.
Bird soaked overnight in wine (then obtained goose dishes are especially tasty).Over time it rings add chopped onion.Eggs boiled, cut by half and take out the yolks, add the salmon which passed through a meat grinder, and a little mayonnaise.The resulting mixture was filled boiled egg halves and connect them together.
Balik, who remained, chopped, add to it boiled rice.
Goose removed, obsushivayut, rubbed with spices and salt.His skin make cuts, which put the pieces of sturgeon, also placed inside the prepared rice and sutured with twine.The bird was smeared with mayonnaise, put on a baking sheet, flanked impose leftover rice, eggs, olives, sardines.All pour mayonnaise and put bake in the oven, basting occasionally with fat goose.The finished dish embellish herbs and vegetables.
2. Soup of goose.
Ingredients: One medium-sized goose, half a cup of beans, one onion, various roots, salt, spices, herbs, fat.
beans carefully sorted and washed with cold water or broth, add the split goose and put to boil.The bird is removed when it becomes soft.Onions and roots are cut, saute goose fat, which was previously removed from the broth, add spices and lay in the soup for twenty minutes before the end of its cooking.
Before serving in each bowl placed a piece of meat and sprinkle with herbs.
goose dishes according to the recipes of restaurant chefs:
3. Stew.
Ingredients: half a cup of juniper, a Bank of mushrooms, seven hundred and fifty grams of goose hams, one teaspoon thyme, two hundred grams of broth, two spoonfuls of butter, one onion, two tablespoons of flour, one hundred grams of red wine, salt and pepper.
meat separated from the bones, cut it and fry in oil, add chopped onion, flour, broth and put to boil.Then add the wine, salt and pepper, thyme and juniper, and extinguish the forty minutes, then poured sliced mushrooms and more spices.
4. Goose ham.
Ingredients: fifty grams of salt and sugar, two tablespoons of starch, one hundred and fifty grams of broth of chicken, one pinch of nut nutmeg, one cinnamon stick, four hams goose, four pears four tablespoons currant jelly, three hundred and fifty grams of red wine, pepper.
Leg rub on all sides with salt and pepper, put roast in the oven for ninety minutes, occasionally it is necessary to pour formed meat juice.Wine, as well as sugar and spices put on fire and bring to a boil, then add the peeled and sliced pears and stew five minutes.Over time, half lay vegetables, broth boiled and filtered, diluted juice from goose broth and jelly, brew starch and spice.The resulting mixture is poured ham.
Thus, goose dishes prepared simply and do not take much time.Keep in mind that the meat of this bird is quite fatty, so the proteins are digested slightly worse than in the use of, for example, chicken.However, it is often cooked on celebratory dinners.
