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

Baked goose in a slow cooker

Baked goose with apples and prunes is a really festive dish. But you can cook it not only on New Year's holidays, but also for any other celebration. For this recipe, you will need a goose weighing no more than 2 kg to fit in a multicooker bowl. The baked goose in the slow cooker will certainly turn out to be gentle and juicy.

Ingredients:

• goose - 2 kg;
• giblets broth - 300 ml;
• acidic apples - 5 pcs.;
• prunes without a bone - 150 g;
• sunflower oil - 2 tbsp. l.;
• salt - 1.5 tsp;
• black pepper - 0.5 tsp;
• dry ginger - 1 tsp;
• mayran - 0.5 tsp;
• greens for decoration.

Preparing a goose with apples and prunes in a slow cooker:

1. Boil in a slow cooker broth from goose giblets. If you came across a gutted goose, then the broth can be boiled from any other meat. Do not forget to salt and season the broth with spices.
2. Wash the carcass of the goose, dry with a paper towel and remove excess fat. Do not forget to remove the glands on the top of the tail of the huza to avoid an unpleasant odor in the dish.
3. Mix salt, black pepper, marjoran and ginger, rub the goose inside and out. Put in the refrigerator for 10-12 hours so that it is marinated.
4. Remove the core from the apples and cut them with large slices.
5. Wash the prunes and let it dry. Cut the prunes into halves. If prunes with bones, be sure to remove them.
6. When the goose is marked, proceed to stuffing. Mix slices of apples with slices of prunes and fill them with a goose abdomen. Do not fill the abdomen too tightly so that it does not burst in the process of cooking. Sew a fried goose with a thread so that the filling does not come out. Tie the wings and legs with a thread so that it is more convenient to place the carcass in a slow cooker.
7. Lubricate the fried goose with sunflower oil. Pierce the carcass in several places with a toothpick so that the fat is easier to flow.
8. Pour sunflower oil into the bowl and put the carcass into it. Turn on the "Frying" mode and fry the goose on both sides. When the bird acquires a pleasant golden crust, pour a pre -cooked broth into the bowl and switch the multicooker into the “Extinguishing” mode. Set cooking time for 1.5 hours.

Put the finished goose on the dish, decorate with herbs and serve to the festive table.

Stew in a slow cooker

The stewed goose in a slow cooker, and even with potatoes, will be a good full dinner. And the vegetable salad will perfectly complement this dish.

Ingredients:

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

Preparation of stewed goose with potatoes in a slow cooker:

1. Wash the carcass of the goose and cut it with portioned pieces. If necessary, remove excess fat.
2. Pour sunflower oil into the bowl, lay the goose of the goose in it, set the “Extinguishing” mode for 1 hour.
3. While the goose is stewing, prepare onions and carrots. Clean the vegetables from the peel and chop: onions - half rings, carrots - strips.
4. Peel the potatoes and cut into 4 parts. Small potatoes can not be cut into pieces, but cooked whole.
5. When the extinguishing process is completed, connect the chopped onions, carrots and potatoes with the carcass. Salt the contents of the bowl and season with spices. Turn on the "baking" mode for 40 minutes. During the baking process several times, mix the dish with a wooden spatula so that it is browned from all sides.
6. When the signal informs you of the end of the process, transfer the finished dish into portions and treat your family.

Stewed goose with sour cream-cream sauce in a slow cooker

Sour cream sauce will make the meat of the goose softer and tender. You can serve this dish to any side dish or vegetable salad. The recipe is simple, and the result will surely delight you with taste and aroma.

Ingredients:

• goose carcass - 2.5 kg;
• sour cream - 3 tbsp. l.;
• mustard - 1 tbsp. l.;
• garlic - 3 cloves;
• onions - 1 pc.;
• salt - to taste;
• black pepper - to taste;
• water - 250 ml;
• sunflower oil - 2 tbsp. l.;
• greens.

Preparation of stewed goose with sour cream-cream sauce in a slow cooker:

1. Wash the carcass of the goose and dry with a paper towel. Separate the pulp from the bones and cut it with portioned pieces.
2. Clean the garlic and chop it with the press. Peel the onion and cut into half rings.
3. Prepare the sauce: mix sour cream, mustard, chopped onions and garlic in a bowl, salt, pepper and mix everything well. Now transfer pieces of pulp into the sauce and leave in the refrigerator for 5 hours so that the meat is marinated.
4. Pour sunflower oil into the bowl, shift the glue meat into it and pour water. Turn on the “extinguishing” mode for 1.5 hours.
5. 5 minutes before the end of the process, add chopped greens to the bowl.

The stewed goose in a slow cooker with a sour cream-cream sauce is ready.

A goose stewed with cabbage and mushrooms in a slow cooker

Goose meat goes well with cabbage, and mushrooms will give the dish a special zest. Preparing a goose in a slow cooker according to this recipe will not take much time from you, but will certainly deliver you a lot of pleasure during a 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.

Preparation of a stew with cabbage and mushrooms in a slow cooker:

1. Rinse and divide the goose into portions. Do not forget to remove the testes from the tail so as not to spoil the dish. Cut all the fat from the carcass, it will come in handy for frying.
2. Put the cut fat into the multicooker bowl and melt it by turning on the "Frying" mode.
3. At this time, chop fresh cabbage, mix it with sauerkraut, sour cream, salt, thyme, black pepper.
4. Clean carrots and onions from the peel. Cut the onion in half rings, and the carrots straws. Cut champignons with plates.
5. When all the fat will move away, transfer pieces of goose into it. Fry them on both sides to a rosy crust, turning on the "Frying" mode. After frying, pour the fat from the bowl, leaving very little at the bottom.
6. Fry champignons, onions and carrots to the remaining fat.
7. Transfer part of the cabbage mass into the bowl, put the pieces of the goose on top, then the cabbage again. Turn on the “extinguishing” mode for 2 hours.

After 2 hours, take out the finished goose from the slow cooker, decorate the dish with herbs and serve to the table.

Goose in a slow cooker stewed in red wine

The goose prepared according to this unusual recipe has a subtle and delicate taste. The wine gives a special note, but 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;

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

1. Rinse the carcass of the goose, remove excess fat from it and cut it with portioned pieces. Dry the pieces with a paper towel.
2. Put the butter in the bowl, add nutmeg to it. Turn on the "Frying" mode. The oil should melt and soak nutmeg, but not boil.
3. When the oil melts, transfer pieces of goose into it. Pour sunflower oil. Fry the meat in the same mode to a pleasant golden crust.
4. While the meat is fried, peel and cut the onions with rings. Send it to the meat, let it froze for 2 minutes.
5. Pour the meat with broth and red wine. Wine for this dish is better to take dry.
6. Turn on the “extinguishing” mode for 1 hour. While the goose is preparing, prepare a side dish for him. Boiled rice and fresh vegetables are most suitable.

When the sound signal tells you about the end of the process, remove the goose from the multicooker and put it in a dish with a side dish.

Goose in a slow cooker. Video