Oven baked goose in a sleeve - 10 delicious recipes

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

Juicy goose baked in the sleeve whole

It will take a long time to cook a whole goose in the oven. However, if you take a younger bird, it will cook much faster, and thanks to the sleeve, the meat will turn out to be very juicy.

Cooking time: 300 min.

Servings: 12.

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  The goose carcass must be washed well, removed the remnants of feathers, dried inside and out.
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  Pass the garlic through a press. In a small bowl, combine chopped garlic, paprika, black pepper, salt and vegetable oil.
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  Lubricate the goose with a mixture of spices from all sides and inside. Put the meat greased with marinade in the sleeve, fix the edges of the sleeve, put the bundle in a bowl and send the meat to the refrigerator so that it is saturated with spices. We keep the goose in the refrigerator for at least two hours, you can leave it overnight.
• 
  Preheat the oven to 180 degrees. We get the goose out of the refrigerator, make several small holes on top in the sleeve so that steam can escape. We spread the sleeve on a baking sheet and put it in the oven. We bake the goose for 1.5-2 hours, 15 minutes before readiness we cut the sleeve and grease the surface of the goose with the released fat, so we get a crispy crust. We decorate the finished goose with herbs and serve with boiled vegetables to the table.

Bon Appetit!

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

The 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 liters.
• Soy sauce - 100 ml.
• Apples - 4-5 pcs.
• Ground ginger - 1 tablespoon
• Sugar - 4-5 tablespoons
• Black pepper - 0.5 tsp
• Honey - 1 tsp
• Salt to taste.

Cooking process:

1. We wash the carcass well under running water inside and out, wipe it dry with paper towels. The next step is to cut off all the fat in the abdomen, neck and tail.
2. Cooking the marinade. Pour 1.5 liters of water into a saucepan, add ginger, sugar, salt, 70 milliliters of soy sauce, pepper, mix well and cook for 5-7 minutes. We transfer the goose carcass into a large container, make notches with a knife along the entire surface of the breast and pour over it with warm marinade. When the marinade has cooled, remove the container with meat in a cold place for 1-2 days so that the meat is marinated.
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 legs. We fill the goose carcass with apples, sew up the carcass with large stitches and put it in the baking sleeve, fix the edges of the sleeve, make several small holes on its surface. Preheat the oven to 180 degrees and send the goose to the oven for 1.5 hours.20-30 minutes before readiness, we take out the goose, cut the sleeve, grease the goose on top with a mixture of honey and soy sauce and put it back in the oven. The fragrant goose is ready, we cut the threads, you can get some of the apples and put them on a dish for meat.

Bon Appetit!

A simple and delicious goose recipe with potatoes in a sleeve

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

Ingredients:

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

Cooking process:

1. We wash the goose carcass, dry it, remove the remnants of feathers and layers of fat. Cut the goose into pieces.
2. The next step is to marinate the meat. Put the meat in a deep container, sprinkle with salt and spices. Finely chop the onions or three on a grater and also 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, cut into quarters, salt, season to taste, add chopped garlic and stir.
4. We put meat, potatoes in a baking sleeve, break a sprig of rosemary and also send it to the meat. We pierce the bag in several places. We 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 a meaty aroma. This dish can be served both in portions and on a common dish.

Bon Appetit!

How tasty to 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 if you cook it whole or in pieces. We offer the option of cooking a goose in pieces in a sleeve.

Ingredients:

• Goose carcass - 2 kg.
• Egg - 1 pc.
• Onions - 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 from the remnants of feathers, remove the 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 juice of one lemon. We put the container in a cold 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. Fill the pieces of goose with marinade, mix thoroughly and put them back in a cold place, if time permits, you can leave them for a day.
3. Put the pieces of goose together with the marinade into the baking sleeve, fix the edges of the sleeve, make small punctures in several places with a toothpick. We put the meat on a baking sheet and send it to the 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

By tradition, on the festive Christmas table there is a whole baked 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 from the remnants of feathers and get rid of excess fat. And in order for the fat to melt, we make incisions along the entire surface, avoiding the breast.
2. For pickling, we use ordinary mustard, chopped garlic and spices.To do this, grease the entire carcass inside and outside 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 with a thick thread. We put the stuffed goose in the baking sleeve, fix the edges and pierce it in several places, so steam will come out.
4. We heat the oven to 180 degrees and put the goose there, bake until fully cooked for 1.5-2 hours. Pomegranate narsharab sauce is perfect for a goose with prunes.

Bon Appetit!

Goose baked in a sleeve with buckwheat and mushrooms

To make familiar products play in a new way, try using them in non-standard recipes. For example, a 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.
• Onions - 1 pc.
• Parsley - 1 bunch.
• Black pepper to taste.
• Salt to taste.
• Sunflower oil - 1-2 tablespoons

Cooking process:

1. Cook buckwheat in slightly salted water.
2. We wash the goose carcass in cold water, clean it from the remnants of feathers, cut off the layers of fat and dry it. We rub it with spices and salt, wrap it in cling film, put it in the refrigerator for at least 8 hours.
3. Cut the onion into thin half rings, chop the garlic with a press, cut the champignons into slices. In a small amount of sunflower oil, fry the onion until translucent, add mushrooms to it, fry until the moisture evaporates, 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, pepper.
4. We stuff the goose carcass with buckwheat and mushrooms, fix the abdomen 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, the sleeve must be carefully cut and greased with fat, so the goose will brown on top, after 15 minutes the bird can be turned over and done on the other side. We cut the belly of the finished goose and put it on a large dish; baked apples are suitable as decoration.

Bon Appetit!

Delicious juicy goose stuffed with rice in the sleeve

Rice is a versatile side dish that can be both salty and sweet, and you can arrange any culinary experiments with it. We offer you to try a very tasty and extraordinary recipe for a goose stuffed with rice and apples.

Ingredients:

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

Cooking process:

1. We wash the poultry carcass well inside and outside, remove the layers of fat, dry it with paper towels, rub the meat with salt and leave it 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 pan. Cut the apples into slices, put them in a skillet with sugar and fry for 10-15 minutes, stirring constantly. Mix rice, apples and a teaspoon of paprika.
3. We fill the goose with filling, sew the belly with threads or fasten it with a large skewer, grease the bird with mayonnaise on top, put it in the baking sleeve. In the oven, preheated to 180 degrees, put the bird, bake for 1.5-2 hours. Put the finished goose on a large dish, part of the filling can be taken out and laid out next to the meat.

Bon Appetit!

A very simple recipe for baked goose with honey

You can cook delicious, ruddy and aromatic goose meat according to a very simple recipe. We'll 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 tablespoons
• 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 the remnants of feathers, remove the fat layers. To make the meat better marinated throughout the carcass, we make small cuts.
2. Rub the zest of one lemon on a fine grater, chop the garlic through a press. Mix the zest, garlic, dry ginger, basil, paprika, salt, juice of half a lemon. We rub the goose inside and outside with this marinade, put the meat in the refrigerator for 8-12 hours.
3. We take the goose out of the refrigerator, the next step is to carefully grease it with honey. It will be better and more convenient to do it with your hands. We put the bird in the sleeve, fasten the edges of the sleeve on both sides. Preheat the oven to 200 degrees and put a baking sheet with a goose there. The baking time is 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 poultry with fresh vegetables.

Bon Appetit!

Goose baked in a sleeve with quince, apples and oranges

Another variation on the stuffed goose theme is the filling of quince, apples and oranges. Delicate meat with a pleasant aroma and light sweet and sour taste of fruit filling will take its rightful place on the festive 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 tablespoon
• Black pepper - 1 tsp
• Salt to taste.

Cooking process:

1. We wash the goose carcass, clean it from the remnants of feathers, remove all visible fat layers, wipe the carcass dry with paper towels. With a sharp knife, we make longitudinal punctures under the skin so that fat flows out during the cooking process. We mix salt in an amount at the rate 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 into slices, sprinkle them with lemon juice. We prepare puree from apples, lemon zest and orange using a blender, mix it with the juice of one lemon and an orange, dry ginger, honey.
3. Mix half of the puree with quince slices and fill the goose with this filling, sew the holes in the carcass with thick threads. With the rest of the puree, grease the goose well. 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. We remove the threads from the finished goose and, together with the quince, put the bird on a large dish.

Bon Appetit!

Soft, juicy goose baked in mustard in the oven

Everyday menu should be varied, surprise your family and cook for them a juicy goose in mustard for lunch. In addition to the fact that mustard complements meat dishes well, it is also perfect for marinades, and when baked, mustard prevents meat juice from flowing out 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 remnants of entrails and feathers, then carefully cut off all visible layers of fat, wipe it with paper towels and make small cuts between the body, wings and legs, they are needed so that fat flows out during the cooking process.
2. Press the garlic with a press, mix it with spices and salt. We rub the goose inside and outside with this mixture, wrap it in plastic wrap and send it to marinate in a cold place for at least 8 hours.
3. Mix the mustard and honey well. After the goose is marinated, grease it with a mustard-honey mixture inside and out, pack it in a baking sleeve.
4. We put the goose in the oven preheated to 180 degrees, the sleeve with the bird can be placed on the baking sheet for convenience. After 2 hours, carefully cut the sleeve, grease 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 advise you to prepare mustard-orange sauce for the finished goose and serve.

Bon Appetit!