Minced goose meat. Culinary secrets for young housewives
Part 1. Goose cutlets. Goose breast cutlets.
Oh sure, goose breasts you can wither, bake, but what delicious cutlets, meatballs and casseroles are obtained from goose breasts.
Details under the cut ..
2 RECIPES. Goose cutlets. STAFF BAKERY IN POTS.
Goose - 4, 1 kg Disassemble into parts. For cutlets, take the breast (2 cut-out halves of the breast in this case weighed about 900g), the rest of the parts can be used for broth, cabbage soup, baking (legs), can be placed in the freezer for storage, which was done.
Goose cutlets. Very tasty goose cutlets, one might say, ordinary cutlets, which are cooked in the village. And because they have geese, they are real! )
Goose breasts (with the skin on the breasts) - about 500g. Wash, drain off water, dry with a towel, mince.
Onions - 300-400 g. Cut into small cubes. Smaller.
Dry White bread(without crust) - 100-150g. Cut into cubes and pour over milk (milk about 100 ml), that is, soak, squeeze well before adding to the minced meat (excess moisture is useless).
The yolk from 1 or 2 chicken eggs (you can do it without yolks, the minced meat does not behave badly, but the authors of the post like it with the same yolk).
Mix the chopped goose breast, chopped onion, squeezed bread, yolk, salt to taste, pepper with black pepper.
Or you can put in pots (250 ml) greased with goose fat (in this case, the pots were not greased, because they do not burn in our pots) and bake in the oven at 200-220C for about 30 minutes (25-35 minutes, depending on the oven cabinet ..).
Goose from all sides, goose breasts in a tray, minced meat.
Minced meat, dry sliced bread, bread doused with milk, minced onion, minced meat with yolk .. 
Ready minced meat and pots of raw minced meat. 
Ready-made goose cutlets. 
Ready-made goose cutlets. 
Recipe "GOES BAKING IN POTS" and "CRANBERRY GRINDING" in 2 PARTS. To be continued..
If you do not know what dish to cook from minced goose, then try these cutlets. Cooked by this recipe, they turn out to be tender and melt right in the mouth.
Ingredients:
- Goose meat - 600 g
- Potatoes - 3 pcs.
- Baton - 3-4 pieces
- Onions - 2 pcs.
- Eggs - 2 pcs.
- Lard - 100 g
- Garlic - 3-4 cloves
- Salt to taste
- Sugar - 1 tsp
- Ground pepper (black, red, paprika)
Step by step cooking with a photo:
We interrupt all the constituent products in a blender bowl, having previously chopped them into pieces of about 2x2 cm. Potatoes can be grated on a fine grater. Important! Cut the pieces of the loaf, but do not soak, it must be dry.
If there is no blender, then scroll everything through a meat grinder.
Cutlets are easy to mold without sticking to hands and frying pan.
Fry them in a pan in sunflower oil covering with a lid.
We turn over to the other side. We bring to a golden crust.
Place on a plate covered with a paper towel to remove excess oil.
And now everything is ready.
Bon Appetit!
Cutlets - delicious and hearty dish... They can be served with any side dish or salad. Prepared from various types of meat, including goose. Despite the fact that in composition it is significantly inferior to chicken, however, its taste qualities much more interesting.
Goose meat is highly valued by nutritionists, as well as those who follow a balanced and proper nutrition... Its regular use helps to cleanse the body of toxins and harmful substances, allows you to get rid of diseases of the digestive tract, disorders of the spleen. This meat is especially appreciated in China. Doctors prescribe it to patients who feel weakness, shortness of breath, rapid fatigue. Experts believe that its use balances the energy in the body, which contributes to a complete recovery from any pathological processes.
Meat contains a large amount of vitamins C, A, group B, as well as minerals and amino acids. The product has a positive effect on the functioning of the nervous system, increases hemoglobin, which is especially useful for patients with anemia, strengthens the immune system, and reduces the risk of developing cardiovascular and cancer diseases. In addition, goose fat contains practically no cholesterol, but it must be remembered that it is too high in calories - about 400 kcal / 100 g.
The meat of this bird is dark in color. This is due to the fact that the bird moves little and there is a large accumulation of blood vessels in its muscles. That is why it is also tougher than chicken. However, it quickly saturates and tones the intestines.
In order for the cutlets to be tasty, you need to choose the right carcass:
- the goose should not be older than six months. Otherwise, the meat will be too tough and dry;
- pale skin color and stickiness indicates that the carcass is stale;
- in a young bird, the legs are yellow, and in an adult - red;
- when you press on the carcass, the dent should immediately heal.
For cutlets, it is better to choose a large carcass, since the meat of a small bird is tough. Minced meat should be twisted twice through a meat grinder - this way it will turn out to be more tender. As spices, you can use salt, ground black pepper, garlic. To make the dish juicy, the minced meat must be beaten off. So it will be saturated with oxygen. The bread that is added to the minced meat must be fresh and there must not be too much of it. Do not make too small cutlets - the larger they are, the juicier and tastier.
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I want to suggest a recipe for wonderful goose cutlets. For their preparation, I used goose breast, which I did not remove the skin from, so the cutlets are more juicy and tasty. Preparing such cutlets will not be difficult, and you can feed the whole family with them.
To cook goose cutlets you will need:
goose meat - 500 g;
onion - 1 pc .;
garlic - 2 cloves;
potatoes - 1 pc.;
egg - 1 pc.;
salt, black pepper - to taste;
semolina- 1 tbsp. l .;
slices of white bread - 2 pcs.;
milk - 150 ml.;
water - 100-150 ml;
vegetable oil for frying.
Pass the peeled onions, carrots and potatoes through a meat grinder, add to the minced meat.
Soak the bread in milk for five minutes, then squeeze it out a little and knead it with your hands or pass it through a meat grinder. Add soaked bread, salt, black pepper and an egg to the minced meat, add semolina. Mix the resulting minced meat thoroughly, then beat off and leave for 5-7 minutes so that the semolina swells.
The minced goose for cutlets is ready. Form round cutlets from minced meat with wet hands and put them in a frying pan heated with vegetable oil.
Fry the cutlets over medium heat on both sides until golden brown for 3-4 minutes on each side).
Bon Appetit!
First you need to soak the bread in milk.
Bread needs half the volume of meat. 
Cut 200 g of goose meat into pieces.
Grind in a fine mesh meat grinder for the first time with onions, for the second time with bread. Add the remaining milk to the minced meat, salt and season to taste. 
Mix the minced meat well, and add the egg, mix again. 
With wet hands, we form cutlets, as if knocking them out (throwing them from one hand to the other), put them on a wet cutting board. 
Fry on both sides in vegetable oil until light crust. 
The patties are fried but not ready yet. 
Then they need to be extinguished.
I am stewing in a slow cooker.
At the bottom of the bowl, I pour vegetable oil, turn on the Frying mode, heat up the oil and add peeled vegetables: chopped onions and grated carrots, fry for 3-4 minutes, turn off. Put the parsnip root on top and spread the cutlets.
I pour boiling water over so that almost all the cutlets are covered with water.
Salt and turn on the Stew or Simmer for 20 minutes. Add greens at the end. 
The cutlet can be eaten like this, with a piece of bread. 
You can do it with any porridge, given that together with the cutlets we got a delicious gravy. 
Here you can see that the cutlet is very tender and juicy.
Very, very tasty ...
As in childhood ... Delicate, tasty and satisfying ...
Part 1. Goose cutlets. Goose breast cutlets.
Yes, of course, goose breasts can be wilted, baked, but what delicious cutlets, meatballs and casseroles are obtained from goose breasts.
Details under the cut ..
2 RECIPES. Goose cutlets. STAFF BAKERY IN POTS.
Goose - 4, 1 kg Disassemble into parts. For cutlets, take the breast (2 cut-out halves of the breast in this case weighed about 900g), the rest of the parts can be used for broth, cabbage soup, baking (legs), can be placed in the freezer for storage, which was done.
Goose cutlets. Very tasty goose cutlets, one might say, ordinary cutlets, which are cooked in the village. And because they have geese, they are real! )
Goose breasts (with the skin on the breasts) - about 500g. Wash, drain off water, dry with a towel, mince.
Onions - 300-400 g. Cut into small cubes. Smaller.
Dry white bread (without crust) - 100-150g. Cut into cubes and pour over milk (milk about 100 ml), that is, soak, squeeze well before adding to the minced meat (excess moisture is useless).
The yolk from 1 or 2 chicken eggs (you can do it without yolks, the minced meat does not behave badly, but the authors of the post like it with the same yolk).
Mix the chopped goose breast, chopped onion, squeezed bread, yolk, salt to taste, pepper with black pepper.
Or you can put in pots (250 ml) greased with goose fat (in this case, the pots were not greased, because they do not burn in our pots) and bake in the oven at 200-220C for about 30 minutes (25-35 minutes, depending on the oven cabinet ..).
Goose from all sides, goose breasts in a tray, minced meat.
Minced meat, dry sliced bread, bread doused with milk, minced onion, minced meat with yolk ..
Ready minced meat and pots of raw minced meat.
Ready-made goose cutlets.
Ready-made goose cutlets.
Recipe "GOES BAKING IN POTS" and "CRANBERRY GRINDING" in 2 PARTS. To be continued..