Goose stewed in a cauldron

Name: Goose stewed in a cauldron
Total time: 1 h 40 min
Yield: 4
Ingredients: 800 g Goose; 500 ml Water; 300 g Tomatoes; 1 Bell pepper; 4 cloves of garlic Garlic; 4 Bay leaf; 2 tablespoon Vegetable oil; 1 tablespoon Khmeli-suneli; 1 teaspoon Dry rosemary; to taste Ground black pepper; to taste Salt

Fabulously juicy, tasty and appetizing! A real holiday! Goose stewed in a cauldron will add variety to your usual everyday or holiday menu. The bird is stewed with vegetables and spices and turns out tender and aromatic. You can cook not only on the stove, but also over a fire, in the oven or in a slow cooker.

56

2952

Emma Smith

Author of the recipe

Calories

610Kcal

Protein

58gram

Fat

36gram

Carbs

9gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

800g

500ml

300g

1

4cloves of garlic

4

2tablespoon

1tablespoon

1teaspoon

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 40 mins

STEP 1
How to make goose stewed in a cauldron on the stove? The recipe is not at all complicated. The dish will turn out quickly and without much effort. To begin, prepare the necessary ingredients according to the list. You can replace or supplement the vegetables and spices specified in the recipe to taste.
STEP 2
Rinse the goose and cut into portions. Mix all the spices in a bowl and rub the goose with them on all sides. If you want the finished goose dish to be less fatty, cut off excess fat on the neck and belly, and pierce the skin in several places with toothpicks: like this Excess fat will quickly drain off when frying or baking.
STEP 3
Wash the tomatoes and cut into slices. What tomatoes are suitable for this dish? Juicy but dense. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.
STEP 4
Wash the bell pepper in running water, dry, remove seeds and stems and cut into strips.
STEP 5
Peel the garlic and crush it with the flat side of the knife.
STEP 6
Heat vegetable oil in a frying pan over high heat. Выложите куски гуся и обжарьте с двух сторон до золотистой корочки.Как выбрать идеальную сковороду и масло для жарки читайте в статьях на эти темы. Ссылки в конце рецепта.
STEP 7
Place chopped tomatoes and bell peppers on the bottom of the cauldron.
STEP 8
Place the fried bird on top of the vegetables. Scatter garlic cloves and bay leaves on top.
STEP 9
Pour hot water into the cauldron. There should be enough water to cover the contents of the cauldron at least half.
STEP 10
Накройте казан крышкой и поставьте на сильный огонь. Bring the water to a boil. Затем огонь убавьте до минимального и тушите гуся еще около 1 часа или дольше до готовности. Точное время тушения зависит от степени нагрева плиты, вашей посуды, возраста птицы и ваших предпочтений.
STEP 11
Divide the goose stewed with vegetables into plates and serve. Bon appetit!