Roasted goose
FESTIVE GOOSE IN THE OVEN
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Ingredients:
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Goose - 1 (3.5-4 kg, not too fat or thin)
Garlic - 2 heads (or more if you like)
Salt - 6 heaping tablespoons
Coarsely ground peppercorns - to taste
Horseradish - 3 tablespoons
Ketchup - 3 tablespoons
Mayonnaise - 3-5 tablespoons
Favorite meat seasoning - to taste
Grated garlic (preserved or fresh) - generously
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Preparation:
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1️⃣ Preparing the goose
Wash the goose thoroughly and pat dry. Peel the garlic. Stuff the meat with garlic (if you don't eat it, skip it; if you like it, don't skimp).
2️⃣ Marinade
In a bowl, combine:
salt, pepper mix, horseradish, ketchup, mayonnaise, meat seasoning, and grated garlic.
3️⃣ Marinate
Rub the goose thoroughly and generously with the marinade on all sides and inside.
Cover with a bag or plastic wrap.
Refrigerate for at least 5 hours, or better yet, 24 hours.
4️⃣ Roast
Preheat oven to 150-160°C.
Wrap the goose tightly in foil (2 layers).
Roast for 2-2.5 hours (at least 2.5 hours for a large goose).
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During roasting, the fat will render; be sure to scoop it up with a spoon into a jar to prevent it from burning. This fat is perfect for potatoes, soups, and stir-fries. 5️⃣ Crust (optional)
After baking, unwrap the foil and return the goose to the oven for another 15 minutes, without foil, to create a golden crust.
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Let the goose cool slightly, then carve it.
The meat is juicy, tender, and richly flavored – simply delicious.
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Goose fat is ideal for:
fried potatoes
soups
fries
pies
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