Goose in a cauldron
Description
Tender, aromatic, and delicious goose meat is very easy to cook in a cauldron (and even without preliminary frying). And you've definitely never cooked goose with plums before, have you? With apples—yes, perhaps many times. But why are plums any worse? They offer the same tartness and aroma as apples. Here is a simple recipe for you. After reading it and looking at the photos, you'll know exactly how to do it.
Instructions
- 1
Step 1
Pluck the goose thoroughly and wash it. Cut the goose into pieces.
- 2
Step 2
Prepare the marinade. To do this, mix honey, paprika, cinnamon, and salt. You can also add ground black pepper and aromatic herbs.
- 3
Step 3
Coat the goose pieces with the prepared marinade and place them in a cool place for 24 hours. After about 12 hours, turn the goose pieces over in the marinade.
- 4
Step 4
The goose has marinated, transfer the meat pieces into a cauldron, add about a glass of water. Cover the cauldron with a lid, place it on the stove and simmer for about 2 hours. Periodically check under the lid and turn the pieces of goose.
- 5
Step 5
We clean and wash the onion, then slice it into half-rings.
- 6
Step 6
For this dish, we need firm plums; slightly underripe ones can be used. Cut each plum in half and remove the pits.
- 7
Step 7
The goose has simmered for about 2 hours, the meat has become tender. Add the prepared onion and plums to it. Cover the pot with a lid and continue simmering the goose for another 15-20 minutes.