Goose in pieces in a multicooker
Description
Traditionally, goose is roasted whole for major holidays such as Christmas and New Year. But in everyday life, it's better to cook goose in parts. After all, a goose is usually quite large, and nobody wants to eat goose meat exclusively for several days.
Instructions
- 1
Step 1
We will be cooking a portion of a goose carcass. Wash the meat thoroughly and cut it into portion-sized pieces. Then season with salt and pepper, and let it sit undisturbed for about 20 minutes.
- 2
Step 2
The goose meat has slightly marinated, now place it skin-side down at the bottom of the multicooker bowl. Turn on the "Frying" mode and set the time for 30 minutes. We do not add any fat, as it will render out from under the goose skin. When one side of the goose is browned, flip the pieces to the other side.
- 3
Step 3
For our dish, firm green apples are best. Remove the cores with seeds from the apples and cut them into slices.
- 4
Step 4
Peel the onion and cut it into fairly large cubes.
- 5
Step 5
When the goose is browned, add the pieces of apples and onions on top. Close the multicooker lid, set the "Stewing" mode, and set the cooking time to 50 minutes.
- 6
Step 6
After the cooking time is up, check the meat to see if it's done. If not, turn the multicooker back on in the same mode. And here's our goose—ready to be served!