Goose with potatoes
Description
The dish is prepared without unnecessary complications. Tender, juicy goose meat and soft potatoes, soaked with the flavor and aroma of goose — it's very delicious, believe me. If your mouth isn't watering yet, you're simply not hungry. I hope you'll like this recipe, as it's quite simple and fairly quick. Cooking time mostly depends on the goose: if it's a home-raised bird, it will take longer. So, let's read and cook. The finished dish can now be served.
Instructions
- 1
Step 1
Cut the prepared goose—plucked, gutted, and washed—into portion pieces. The size depends entirely on you. Sprinkle the pieces with ground pepper and a pinch of salt, and let them sit for half an hour.
- 2
Step 2
Heat a pan with vegetable oil and fry the goose pieces until they develop a golden-brown crust.
- 3
Step 3
Peel and chop the onion and carrot. You can cut the carrot into cubes, slices—whatever you prefer—and the onion into medium-sized pieces.
- 4
Step 4
Next, we'll continue cooking in the oven. Place the onions and carrots on the bottom of an ovenproof dish, then add the seared pieces of goose. Pour in about 3 cups of water or any broth. Season with salt, cover the dish with a lid or foil, and place it in a preheated oven at 180 degrees for 1 to 1.5 hours. The exact time depends on the bird, its age, and other factors.
- 5
Step 5
Peel the potatoes, wash them, and cut into pieces. Place the potatoes on top of the goose meat and add a little water or broth—just enough so the liquid level is slightly below the potatoes. Add herbs and season with salt if needed. Cover the dish and return it to the oven for another 1–1.5 hours, or until the potatoes are tender.
- 6
Step 6
If you want slightly roasted potatoes, uncover the dish about 30 minutes before the end of cooking and bake at 160-170 degrees.