In spite of the fact that the goose, unlike the same hen, for example, has its own rather distinct taste, it is best to marinate it before cooking. The variety of tastes with which the bird combines quite widely, and therefore below we will discuss several original and interesting ways of how to marinate a goose.
How to marinate a goose for baking in beer?
Aromatic dark beer in this recipe will complement apple cider vinegar and honey, and ketchup will soften the taste borders and cover the goose with an easy glazed crust.
Ingredients:
- goose carcass;
- dark beer - 500 ml;
- apple cider vinegar - 15 ml;
- ketchup - 115 ml;
- honey - 45 ml.
Preparation
After processing the goose carcass, and then rinsing and very carefully drying it, proceed to prepare the mixture for marinating. Dissolve the liquid honey in a mixture of beer and vinegar, and then slowly pour the resulting solution to the ketchup, continuously mixing. With the marinade ready, grate the carcass outside and inside. Goose, pickled in beer should spend in the marinade for at least an hour before the preparation, but it is better to leave it marinated for a whole day.
Goose, pickled in mustard
Ingredients:
- goose carcass - 1 piece;
- Chinese mixture of five spices - 2 teaspoons;
- liquid honey - 190 ml;
- soy sauce - 45 ml;
- wine vinegar - 15 ml;
- mustard - 35 g.
Preparation
Before the preparation of the dried goose, chop the Chinese mixture of five spices and salt, and then let the bird reach room temperature. Marinate goose, we will be right during baking, so that the mixture of all components gradually glazed under the influence of temperature. Put the grate with the bird in the oven and after an hour start applying marinade from the skin with honey, vinegar, soy and mustard. Add some fat to the marinade as well. When the goose is ready, pour the remains of the marinade and serve it to the table.
How to pickle the goose in apple cider vinegar?
Ingredients:
- olive oil - 115 ml;
- apple cider vinegar - 65 ml;
- garlic - 2 teeth;
- rosemary - 4 branches.
Preparation
In the stupa, rub garlic cloves with rosemary leaves and a good pinch of large sea salt. The resulting aromatic mixture is diluted with olive oil and apple cider vinegar. Carcase goose wipe with napkins, but only after lubricate the marinade outside and inside. How long to pickle the goose can be calculated, based on the size of the bird itself, but, as a rule, enough for an ideal marinating from 6 to 12 hours.
Goose marinated in mayonnaise
Ingredients:
- sauce pesto - 30 g;
- mayonnaise - 30 g;
- fennel seeds - 1 teaspoon;
- a pinch of chili pepper flakes;
- lemon juice - 25 ml.
Preparation
Instead of using a bouquet of fresh herbs, you can buy already prepared pesto sauce and mix it with mayonnaise. In the stupa, rub the salt with fennel seeds and chilli peppers flakes. Add a fragrant mixture of spices to the mixture based on mayonnaise and dilute all with lemon juice. Finish the marinade spread over the carcass and leave it in the refrigerator for 6 hours.
How correctly to marinate a goose with oranges?
Ingredients:
- red wine - 115 ml;
- hot chili oil - 5 ml;
- Worcestershire sauce - 15 ml;
- soy sauce - 15 ml;
- orange - 1 pc.
Preparation
Squeeze the juice from the orange and mix it with wine, australia, soya and spicy chili oil (you can substitute a pinch of hot pepper with vegetable oil). With the resulting mixture, grind an entire carcass or just the breast / legs. Leave the goose marinated for 4-6 hours, and then start cooking, after drying the bird.