Goose in a multicooker
Description
The dish is prepared without unnecessary complications. The goose cooked in a multicooker turns out very tender, aromatic, and incredibly delicious. I prepared the goose in the multicooker with sauerkraut and mushrooms, which makes an excellent side dish for goose meat. The goose had a pleasantly tangy, slightly piquant flavor and an appetizing aroma. You can also stuff it with other ingredients—feel free to get creative to suit your taste. Serve the finished dish at the table.
Instructions
- 1
Step 1
Take a small goose carcass so that it fits in the multicooker. Wash and clean thoroughly.
- 2
Step 2
Peel the onion and chop it, grate the carrot on a coarse grater. Fry in a skillet with vegetable oil.
- 3
Step 3
Squeeze the sauerkraut to remove the juice, then add it to the vegetables in the frying pan. Wash the mushrooms (I used champignons), cut them into pieces, and add them to the vegetables as well. Simmer for 10-15 minutes.
- 4
Step 4
We stuff the goose carcass with stewed vegetables and sew it up. Then we coat the top with a mixture of salt, sour cream, and cumin.
- 5
Step 5
Place the goose carcass into the multicooker and set the baking mode for 2.5 hours. Occasionally open the multicooker and baste the goose with the juice-fat released during cooking.
- 6
Step 6
Our goose cooked in the multicooker is ready.