Many housewives are afraid to take on cooking goose, believing that it is very difficult and troublesome. In fact, there are many recipes for preparing this bird. And if you have such an assistant as a multicooker, then the cooking process will turn from troublesome to enjoyable. Goose in a slow cooker is fast, convenient and tasty.

Baked goose with apples and prunes is a truly festive dish. But you can prepare it not only for the New Year holidays, but also for any other celebration. For this recipe, you will need a goose weighing no more than 2 kg so that it fits in the multicooker bowl. Baked goose in a slow cooker will definitely turn out tender and juicy.

Ingredients:

• goose – 2 kg;
• giblet broth – 300 ml;
• sour apples – 5 pcs.;
• pitted prunes – 150 g;
• Sunflower oil – 2 tbsp. l.;
• salt – 1.5 tsp;
• black pepper – 0.5 tsp;
• dry ginger – 1 tsp;
• marjoram – 0.5 tsp;
• greens for decoration.

Cooking goose with apples and prunes in a slow cooker:

1. Boil goose giblet broth in a slow cooker. If you come across a gutted goose, then the broth can be boiled from any other meat. Don't forget to salt and season the broth.
2. Wash the goose carcass, dry it with a paper towel and remove excess fat. Be sure to remove the glands from the top of the tail to avoid unpleasant odors in the dish.
3. Mix salt, black pepper, marjoram and ginger, rub the goose with them inside and out. Place in the refrigerator for 10-12 hours to marinate.
4. Remove the core from the apples and cut them into large slices.
5. Wash the prunes and let them dry. Cut the prunes into halves. If the prunes have pits, be sure to remove them.
6. When the goose is marinated, start stuffing. Mix apple slices with pieces of prunes and fill the goose's belly with them. Do not fill the belly too tightly to prevent it from bursting during cooking. Sew up the stuffed goose with thread to prevent the stuffing from coming out. Tie the wings and legs with thread to make it easier to place the carcass in the slow cooker.
7. Grease the stuffed goose with sunflower oil. Pierce the carcass in several places with a toothpick to make it easier for the fat to render out.
8. Pour sunflower oil into a bowl and place the carcass in it. Turn on the “Fry” mode and fry the goose on both sides. When the bird has acquired a nice golden crust, pour the pre-prepared broth into the bowl and switch the multicooker to the “Stew” mode. Set the cooking time to 1.5 hours.

Place the finished goose on a dish, garnish with herbs and serve to the festive table.

Stewed goose in a slow cooker

Stewed goose in a slow cooker, and even with potatoes, will be a good complete lunch. A vegetable salad will perfectly complement this dish.

Ingredients:

• goose carcass – 3 kg;
• potatoes – 8 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• salt - to taste;
• thyme – 0.5 tsp;
• sunflower oil – 2 tbsp. l.

Cooking stewed goose with potatoes in a slow cooker:

1. Wash the goose carcass and cut it into portions. If necessary, remove excess fat.
2. Pour sunflower oil into a bowl, place pieces of goose in it, and set the “Stew” mode for 1 hour.
3. While the goose is stewing, prepare the onions and carrots. Peel the vegetables and chop: onion into half rings, carrots into strips.
4. Peel the potatoes and cut into 4 parts. Small potatoes can not be cut into pieces, but cooked whole.
5. When the stewing process is complete, combine the chopped onions, carrots and potatoes with the carcass. Salt the contents of the bowl and season with spices. Turn on the “Bake” mode for 40 minutes. During baking, stir the dish several times with a wooden spatula so that it browns on all sides.
6. When the signal notifies you that the process is complete, transfer the finished dish into portioned plates and treat your family.

Stewed goose with sour cream and garlic sauce in a slow cooker

Sour cream and garlic sauce will make the goose meat softer and more tender. This dish can be served with any side dish or vegetable salad. The recipe is simple, and the result will definitely delight you with taste and aroma.

Ingredients:

• goose carcass – 2.5 kg;
• sour cream – 3 tbsp. l.;
• mustard – 1 tbsp. l.;
• garlic – 3 cloves;
• onion – 1 pc.;
• salt - to taste;
• black pepper - to taste;
• water – 250 ml;
• greenery.

Cooking stewed goose with sour cream and garlic sauce in a slow cooker:

1. Wash the goose carcass and dry it with a paper towel. Separate the pulp from the bones and cut it into portions.
2. Peel the garlic and crush it with a press. Peel the onion and cut into half rings.
3. Prepare the sauce: mix sour cream, mustard, chopped onion and garlic in a bowl, add salt and pepper and mix everything well. Now add the pieces of pulp to the sauce and leave in the refrigerator for 5 hours to marinate the meat.
4. Pour sunflower oil into a bowl, transfer the marinated meat into it and fill it with water. Turn on the “Extinguishing” mode for 1.5 hours.
5. 5 minutes before the end of the process, add chopped herbs to the bowl.

Stewed goose in a slow cooker with sour cream and garlic sauce is ready.

Goose stewed with cabbage and mushrooms in a slow cooker

Goose meat goes well with cabbage, and mushrooms will add a special twist to the dish. Cooking goose in a slow cooker according to this recipe will not take you much time, but will definitely give you a lot of pleasure during tasting.

Ingredients:

• goose carcass – 3 kg;
• sauerkraut – 600 g;
• fresh cabbage – 200 g;
• onions – 3 pcs.;
• carrots – 2 pcs.;
• champignons – 200 g;
• sour cream – 2 tbsp. l.;
• salt - to taste;
• sugar – 1 tsp;
• thyme – 1 tsp;
• black pepper - to taste.

Cooking goose stewed with cabbage and mushrooms in a slow cooker:

1. Rinse the goose and divide into portions. Don't forget to remove the testes from the tail so as not to ruin the dish. Trim all the fat from the carcass, you will need it for frying.
2. Place the trimmed fat into the multicooker bowl and melt it by turning on the “Fry” mode.
3. At this time, chop fresh cabbage, mix it with sauerkraut, sour cream, salt, thyme, and black pepper.
4. Peel the carrots and onions. Cut the onion into half rings and the carrots into strips. Cut the champignons into slices.
5. When all the fat has been rendered, transfer the goose pieces into it. Fry them on both sides until golden brown, turning on the “Fry” mode. After frying, pour the fat out of the bowl, leaving just a little at the bottom.
6. Fry the mushrooms, onions and carrots in the remaining fat until golden.
7. Transfer some of the cabbage mixture into a bowl, place pieces of goose on top, then cabbage again. Turn on the “Extinguishing” mode for 2 hours.

After 2 hours, remove the finished goose from the slow cooker, garnish the dish with herbs and serve.

Goose in a slow cooker, stewed in red wine

Goose prepared according to this unusual recipe has a subtle and delicate taste. The wine gives a special note, but the alcohol is not felt. This dish can be served for any celebration or romantic evening.

Ingredients:

• goose meat – 2 kg;
• onions – 2 pcs.;
• sunflower oil – 2 tbsp. l.;
• butter – 50 g;
• chicken broth – 0.5 l;
• red wine – 0.5 l;
• nutmeg – 0.5 tsp;
• salt - to taste;

Cooking goose in a slow cooker, stewed in red wine:

1. Rinse the goose carcass, remove excess fat from it and cut into portions. Dry the pieces with a paper towel.
2. Place the butter in a bowl and add the nutmeg to it. Turn on the “Frying” mode. The butter should melt and soak in the nutmeg, but not boil.
3. When the butter is melted, transfer the goose pieces into it. Pour in sunflower oil. Fry the meat in the same mode until a nice golden crust.
4. While the meat is frying, peel and cut the onion into rings. Send it to the meat and let it fry for 2 minutes.
5. Pour broth and red wine over meat. It is better to take dry wine for this dish.
6. Turn on the “Extinguishing” mode for 1 hour. While the goose is cooking, prepare the side dish. Boiled rice and fresh vegetables are most suitable.

When the beep indicates the end of the process, remove the goose from the slow cooker and place it in a dish with a side dish.

Goose in a slow cooker. Video

Time: 110 min.

Servings: 8-10

Difficulty: 2 out of 5

Several options for cooking goose in a slow cooker

We all cook goose much less often than duck or chicken. Few people think about how healthy goose meat is. But for those in the know, goose in a slow cooker is a frequent guest on the table. And the recipes for this dish are not complicated and often unusual.

The meat of this bird is rich in minerals and vitamins.

Raising a good bird is quite difficult. They require special maintenance and special care, so there are much fewer geese on our store shelves than other birds.

I’ll tell you more about the benefits of such meat. After reading about it, you will immediately want to find recipes for preparing such a bird. By the way, they are also described below.

• Goose meat improves the functioning of the nervous system and digestive tract.
• Helps improve the body's condition in case of gallstone disease.
• Used in the prevention of cancer.
• Amino acids contained in meat help strengthen the immune system.
• Raises hemoglobin, so it is recommended for anemia. If you suffer from this disease, then goose by-products are an integral part of your diet.

Considering all these points, it is worth considering that recipes for preparing this bird should be added to your cookbook.

The Americans, together with the French, conducted some research and found that if goose meat is regularly found in a person’s diet, then he suffers much less often from cardiovascular diseases and his life expectancy increases significantly.

Before you start collecting all kinds of recipes, first learn how to choose the right bird.

• The skin should be free of damage and feathers. Its color should be yellow with pink.
• The spoiled product has a sticky skin, a pale beak and sunken eyes.
• If the carcass is fresh, it will be dense and elastic. If you press on it with your finger, it will immediately straighten out.
• The throat is more tender and softer than the rest of the meat.
• Take a larger carcass; small birds are tough and dry.
• If the bird died the death of the brave before reaching old age, then its paws will be yellow. And if the goose lived well and saw more than one generation of grandchildren (which is unacceptable for us), then its paws will be red.
• Young geese have clear fat, not yellow.

How to cook goose in a slow cooker? There are a million options. The recipes for this dish are quite varied, and each is good in its own way.

Many people believe that stewed goose with potatoes is a masterpiece of culinary art. And some people prefer stuffed, baked meat. The most outstanding recipes travel from one cookbook to another.

The various parts will make an excellent rich broth. Or you can twist the minced meat and prepare cutlets, meatballs and zraz.

To make your dish juicier and more tender, always remember some secrets of preparing such meat.

1. Rub the carcass with salt, or better yet, soy sauce. Add spices and herbs and send it to the balcony or cellar overnight. At least eight hours must pass.
2. Or you can smear the goose in diluted vinegar.
3. To get rid of excess fat when roasting a whole carcass, you need to lightly poke the legs and breast with a knife.

Recipes for cooking wild poultry are no different from methods for preparing domestic poultry.

Cooking in the “magic pot”

Cooking goose in a slow cooker is very easy. And what kind of crust does this make... Your bird will be beautiful, juicy, and aromatic.

Stewed goose is far from a dietary dish. Its meat is quite fatty. But if we take into account the fact that we do not cook this bird so often, then on holiday you can allow yourself to relax and not think about the extra pounds. To prepare a delicious dish with potatoes, you will have to tinker a little, but the result is worth it.

Stewed meat and potatoes

Ingredients:

Cooking technology

Step 1

We wash the carcass and cut it into portions as in the photo.

Step 2

Peel the potatoes, then cut them into four parts. Chop the onion and chop the garlic.

Step 3

Grease a bowl with vegetable oil and place the meat there.

Step 4

We put the multicooker in the “Stew” mode and forget about the kitchen for an hour.

Step 5

When the bird is almost ready after an hour, we add the remaining ingredients and cook for another forty minutes in the “Baking” mode.

Dish in wine sauce

What you need

1. A kilo of meat.
2. A couple of tablespoons of vegetable oil.
3. Two onions.
4. One hundred and fifty grams of red wine.
5. A couple of tablespoons of flour.
6. Three tablespoons of butter.
7. Half a liter of chicken broth.
8. Half a teaspoon of nutmeg.
9. Eight black peppercorns.

Cooking technology

Step 1

We gut the carcass. Wash and dry with a towel. We do this not only outside, but also inside.

Step 2

Rub the goose with salt. And if desired, also pepper.

Step 3

Grease the multicooker bowl with butter and pour the nuts into it. The goose, cut into pieces, is also sent there.

Step 4

We put the “miracle pot” in the “Baking” mode and cook until a golden crust appears.

Step 5

Then add chopped onion and peppercorns to the bowl, pour in wine, and then add broth. And set it to “Game” mode.

Step 6

Separately prepare a dressing from flour fried in oil.

Watch another version of this dish in the video below:

A multicooker allows you to cook many dishes either without adding fat or without pre-frying - that is, you get a lighter product, closer to a dietary product. It is difficult to do this with a goose, since its meat is fatty and heavy. If you love goose and don’t want to get fat, just boil it, it takes 3 hours and is not much hassle.

But, if you want to cook a fancy goose so that it turns out tasty and elegant, then you will have to try. The help of a multicooker in these efforts is simply invaluable.

A relatively simple recipe to start with.

Goose, stewed goose with vegetables in a slow cooker

Ingredients

Goose, whole carcass

2 onions

2 carrots

Seasonings

Ground black pepper

1. We cut up the goose carcass, wash it under running water, and chop it into pieces.

2. Three carrots coarsely, chop the onion, on the contrary, smaller.

3. Place vegetables in the bottom of the bowl and add some salt. Place pieces of goose on top, salt and pepper again, and season with spices.

4. Add water to the bowl, but not much, it should not cover the meat.

5. Turn on “Stew” for 1 hour, serve with the gravy formed in the bowl and side dish.

Goose stewed with wine in a slow cooker

Ingredients

Goose, 1 kg

Red wine, ½ tbsp

Pork bacon, 80 g

Butter, 80 g

Vegetable oil, 2 tbsp

2 onions

Chicken broth, ½ l

Flour, 2 tbsp

Nutmeg, ½ tsp

Black pepper, 8 peas

1. Prepare the carcass for cutting, after washing, dry it and pour boiling water over it.

2. Rub salt on all sides, outside and inside.

3. Place the butter in a bowl and melt it, sprinkle with chopped nutmeg and add the carcass. Fry in a bowl until a crust forms.

4. Finely chop the onion and add to the goose. Add pepper, wine and broth.

5. Cook the goose by turning on “Stew” or “Game”.

6. Separately, fry the flour in butter and prepare a sauce based on it, adding the juice from the stew. Serve the goose with this sauce.

Goose stewed in a slow cooker with potatoes

This is a good recipe for every day - quick and tasty.

Ingredients

Small goose, 1 carcass

8 potatoes

Seasoning for pilaf, 2 tsp

2 onions

3 cloves of garlic

Vegetable oil, 2 tbsp

1. After processing the carcass, divide the goose into small pieces.

2. Peel the potatoes and divide each into 4 parts, chop the onion, crush the garlic.

3. Pour oil into the bowl, put the goose in the “Stew” mode and keep for 1 hour.

4. When the meat is cooked, salt and pepper it, add vegetables and seasonings, and mix with the meat.

5. Turn on “Baking” for 40 minutes.

Goose in a slow cooker, in sour cream and garlic sauce

And this dish is already suitable for a holiday, it will delight guests with tender meat, softened by mustard, and sour cream taste.

Ingredients

Whole goose, weighing 2½ kg

Mustard, 2 tsp

Sour cream, 3 tbsp

Parsley and dill

Ground black pepper

4 cloves of garlic

Water, 250 ml

1. We wash the carcass and remove all the bones using special scissors. We also remove fat and skin, then cut the goose into small pieces.

2. Salt, pepper and season the goose meat with seasonings.

3. Prepare the sauce: mix sour cream with mustard and chopped garlic. Cut the onion into half rings, mix with pieces of meat and sauce. Place the goose to marinate in the refrigerator for 4 hours.

4. Place the marinated pieces into the bowl, pour in water and turn on “Stew” for 1½ hours.

5. At the very end, a few minutes before readiness, add the greens. Serve with sauce.

Royal goose in a slow cooker

Ingredients

Goose weighing 2 kg

Balsamic vinegar, 2 tbsp

3 apples

3 tsp shara

1 tbsp boiling water

Vegetable oil

Rosemary, 2 sprigs

1. Cut the goose carcass into equal pieces, cut the apples into pieces, removing the core.

2. Pour oil into the bowl, load the goose with rosemary sprigs into it, and turn on “Baking” for 1 hour.

3. Prepare the sauce separately - mix vinegar with sugar and pour boiling water.

4. After the readiness signal, pour the sauce over the goose and add the apples.

5. Turn on “Baking” again, this time for 20 minutes.

Stuffed goose poultry, in a slow cooker

Let's choose sauerkraut with mushrooms as a filling; it goes very well with goose meat.

Ingredients

1 goose carcass, enough to fit entirely in the bowl

3 onions

Champignon mushrooms, 150 g

3 carrots

Sour cream

Vegetable oil, 2 tbsp

Sauerkraut, 600 g

1. Prepare mushrooms and vegetables. Finely chop the onion and grate the carrots on a coarse grater.

2. We fry the vegetables no matter where - either in a frying pan or right in the bowl.

3. Cut the champignons into slices or small pieces, squeeze the juice out of the cabbage - you won’t need it.

4. Add the mushrooms and cabbage to the onions and carrots, simmer together for 15 minutes, and get the filling.

5. Let's take on the goose. We wash and dry the carcass, put the stuffing inside and sew it up.

6. Coat the carcass with a mixture of sour cream, cumin and salt and place in a bowl.

7. Cook for about 2 hours, turning on “Baking”. We interrupt the cooking process from time to time in order to pour the released juice over the goose. This will make it juicy and soft.

Baked goose is considered one of the most delicious holiday dishes. Cooked in a slow cooker, it turns out incredibly tasty, just melting

in the mouth. This luxurious dish can be prepared using various recipes, but the meat of this bird is especially incomparable when stewed in its own juice with apples, prunes and seasonings. In this article we will share with readers several excellent ways to bake goose in a slow cooker. Using a modern kitchen appliance will make your task much easier and allow you to get deliciously tender, juicy and soft meat.

If you want to please your loved ones with an unusual and very tasty dish, carefully read this recipe. Goose is a fairly high-calorie product containing a large amount of fat. Therefore, it takes at least 3 hours to melt it and cook poultry meat. Often in a conventional oven, due to excessively long roasting, the goose turns out to be dry and tasteless. Therefore, we suggest using a slow cooker to stew this bird. Be sure to try cooking goose with apples. After all, this meat, although high in calories, contains valuable amino acids, as well as vitamins A, C, B. Goose in the Redmond multicooker is cooked much faster and easier. So, to bake a bird you will need the following ingredients:

• goose carcass 2.5-3 kg;


• salt;


• marjoram;


• ground black pepper;


• olive oil;


• chicken broth 400 ml;


• sour apples 5 pcs.;


• prunes 200 g.

First, let's process the purchased carcass. If you purchased a whole goose, gut it. The innards can make an excellent, strong broth, so never throw them away. Wash the carcass and remove excess fat. Tuck and secure the skin on the goose's neck with toothpicks. This way your finished bird will look more neat and appetizing.

After processing the carcass, rub it with spices, marjoram and ground pepper, and also season with salt. Cover the goose with cling film and place in the refrigerator for at least ten hours. During this time, the bird will be sufficiently saturated and its meat will become aromatic. If you want the meat to become as tender and soft as possible, prepare the marinade and soak the carcass in it overnight. It can be made from a mixture of honey and mustard (in a ratio of 1.2).

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. Core and seeds are removed from apples. Then the fruits are cut into slices and mixed with prunes. The bird is stuffed with this fruit filling, without filling the belly too tightly. Otherwise it may burst. The belly is chopped off with toothpicks, and the legs and wings of the goose are tied with thread. The entire carcass is well coated with olive oil and placed in a multi-cooker container, previously greased with vegetable oil. Close the device with a lid and turn on the “Frying” mode, while the timer is set for an hour and a half. That's all, now the goose is left alone to bake. When the carcass is nicely browned, you should add a little chicken broth and turn on the “Stew” mode for about an hour and a half. After the allotted time, you can take the finished bird out of the slow cooker and serve it, beautifully laying it out on a large dish.

In addition to roasting the goose whole, you can cook it by cutting it into small pieces. This way the meat will be tender, soft and very juicy. Goose in pieces in a slow cooker is prepared faster and easier than in its whole form, since it does not require prior soaking in the marinade. For the dish you will need the following products:

• goose carcass - 2.5 kg;


• potatoes - 8 pcs.;


• onions - 2 pcs.;


• garlic - 3 cloves;


• salt;


• seasoning for pilaf;


• sunflower oil.

The goose is prepared in pieces in a slow cooker as follows. The bird carcass is washed and processed, and then cut into small pieces. The potatoes are peeled and cut into four parts. The onion is chopped, the garlic is passed through a garlic press.
Pieces of goose are placed in a multi-cooker container greased with vegetable oil. The device is switched on to the “Extinguishing” mode, the timer is set for an hour. After this, prepared vegetables, salt and seasoning are added to the bird. The “Baking” mode is set, and the meat takes about 40 minutes to cook. After the allotted time, the goose with vegetables is removed from the multi-cooker bowl and served to the table. The meat turns out very flavorful. Be sure to try making a dish like this. It will delight you with its delicious taste.

This recipe is for gourmets. If you want to surprise your loved ones with an unusual and original dish, be sure to cook goose in red wine. This dish is easy to prepare and turns out 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;


• peppercorns - 7-8 pcs.;


• nutmeg - 0.5 tsp.

So, in order to prepare this original dish, take care of the bird carcass. Gut it and rinse it well. After this, dry with a paper towel. Cut the goose into large pieces and rub them with salt. Pour a little vegetable oil into the multicooker bowl and place the pieces of poultry there. Set the "Baking" program and keep the goose meat almost ready until a beautiful crust forms. At this time, peel and cut the onion into rings. Place it in a multi-cooker bowl, pour wine and broth into it. Don't forget to add salt and season the dish with nutmeg and pepper. Set the "Stew" mode on the multicooker panel and leave the dish to simmer. After an hour, you can remove the meat from the appliance and serve. This stewed goose in a slow cooker turns out to be very aromatic, and the taste is a little piquant, with a barely noticeable sweet and sour aftertaste. Boiled potatoes and fresh vegetables are excellent garnishes for poultry. Bon appetit!

This dish can decorate any holiday table. Goose stewed in a slow cooker in soy sauce turns out tasty, moderately salty and a little spicy. To prepare it you should purchase the following ingredients:

• goose carcass weighing 2-2.5 kg;


• garlic - 7 cloves;


• soy sauce - 250 ml;


• ground black pepper;


• salt;


• vegetable oil 150 g.

You will also need some water for extinguishing. First you need to take care of the goose: gut the carcass, trim the wings. Wash, rinse with boiling water and remove excess moisture with paper napkins. Then you should take care of the garlic, peel it and press it in the garlic press. The resulting mass must be mixed with ground black pepper and rubbed over the goose carcass. The marinade for poultry is prepared as follows: pour vegetable oil, water and soy sauce into a deep bowl, mix all the ingredients. A goose carcass is placed in the resulting spicy mixture and left for at least six hours, or better yet, overnight. During this time, the meat will be soaked, absorb the required amount of salt and acquire a spicy taste. After marinating, the goose is transferred to a slow cooker, previously greased with vegetable oil, and filled with a spicy mixture. On the device panel, the “Stewing” mode is selected, and the cooking time is set (1 hour). When the goose is cooked, the multicooker will beep. That's all, your goose, stewed in soy sauce in a slow cooker, is ready. You can serve this dish with a side dish of fresh vegetables.

Goose baked in sour cream and garlic sauce will please any gourmet. The meat turns out very tasty, with a barely noticeable sourness. And its bright aroma is simply divine. This dish will take pride of place on any holiday table. So, you will 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;


• dill and parsley.

Cooking goose in a slow cooker is done like this. First, the carcass is gutted, washed and dried, and then small pieces are cut. Here you should work hard and remove all the seeds. It is also necessary to remove skin and fat. The prepared fillet is salted and peppered. Favorite herbs and spices are added to it. Then the sour cream and garlic dressing is prepared. Mustard and sour cream are mixed, finely chopped garlic is added to them. The onions are peeled, cut into small half rings and added to mustard and sour cream. All ingredients are mixed well. The goose meat is placed in a bowl with the sauce, and all the meat should be covered with dressing. After this, the workpiece is put into the refrigerator for 4 hours. After the allotted time, the poultry meat is transferred to the multicooker bowl, and 250 ml of water is added to it. The “Stew” mode is set, and the goose meat is cooked for 1.5 hours. A few minutes before it is ready, add finely chopped greens. That's all, you can enjoy deliciously tender meat that simply melts in your mouth. Make this dish for your holiday table.

We hope that you liked the recipes for cooking goose in a slow cooker presented in our article. Bon appetit!

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Many housewives do not undertake cooking goose because they believe that it is long and difficult. It may not be fast, but it’s certainly not difficult. And if you use a slow cooker and cook the goose in pieces, then, I assure you, the dish will become quite simple. You just need to prepare everything, and then the multicooker will do everything for you. The goose meat turns out tender, juicy and very aromatic.

Ingredients

To cook goose in a slow cooker you will need:

goose pieces - 1 kg;

water - 250 ml;

carrots - 2-3 pcs.;

onions - 4-6 pcs.;

tomatoes - 350 g;

salt, ground black pepper - to taste.

Cooking steps

Prepare all the necessary ingredients and cut the goose into pieces.

Trim the fat from the goose and melt it in a heated multicooker bowl on the “Fry” mode. While the fat is rendering (if there is no goose fat, it can be replaced with sunflower oil), rub the meat with salt and ground pepper. Place the pieces of meat in a bowl and fry the goose on both sides until golden brown.
Cut the washed and peeled onions and carrots into slices. We also cut the tomatoes into circles (if the tomatoes are large, you can cut them into half circles).

Place the vegetables on top of the goose pieces, add water and place the bowl in the multicooker.

Turn on the “Stew” function on the multicooker and set the timer for 1 hour. After time has passed, we taste the goose meat by piercing it with a knife. If the meat is still tough, then set it on the slow cooker for another 20-30 minutes.

Cooking time will depend on the age of the bird.

Goose pieces in a slow cooker with vegetables are ready. Soft, tender and aromatic meat is served on the table.