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Goose stewed in vegetables and fruits in a cauldron

Goose Braised with Vegetables and Fruit in a Cauldron

Really unusual, wholesome, filling — a proper main course. This recipe is for anyone who loves a picnic or dishes that don't need you hovering over the stove. Kids love it too, since the pumpkin and pears lend it a sweet note.

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Goose stewed in vegetables and fruits in a cauldron

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Composition / ingredients

Servings:

Goose

Onion

Garlic

Bell pepper

Hot chili pepper

Pumpkin

700

Carrots

500

Potatoes

Apples

700

Pears

700

Fresh herbs

Dried spices

Water

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 12 g

Fats 21 % 5 g

Carbohydrates 29 % 7 g

118 kcal

GI: 86 / 0 / 14

Cooking method

Step 1:

Prep the ingredients before you start. Cut the onion into half-moons.
Step 2:

Cut the pumpkin into medium cubes.
Step 3:

Cut the carrots into fairly thin half-moons.
Step 4:

Cut the potatoes into medium wedges.
Step 5:

Cut the pears into rings less than 1/4 inch (5 mm) thick.
Step 6:

Cut the apples into rings the same way, less than 1/4 inch (5 mm) thick.
Step 7:

Cut the goose into large pieces.
Step 8:

Lay the goose pieces on the bottom of the cauldron first, fatty side or skin down, covering the whole base.
Step 9:

Add a layer of onion over the meat.
Step 10:

Salt and pepper to taste and add coriander.
Step 11:

Next comes a layer of pears and apples.
Step 12:

A layer of carrots.
Step 13:

Before adding the head of garlic, score it lengthwise so it releases its juices better.
Step 14:

Set the bell peppers whole on top.
Step 15:

Add the hot peppers to taste, along with the spices.
Step 16:

Potatoes.
Step 17:

Pumpkin.
Step 18:

Then add another round of spices.
Step 19:

Top it all with a bunch of fresh herbs for aroma, and pour in 150 ml (about 2/3 cup) of water. Leave it to braise over low heat for 1 1/2 hours. When the time is up, the dish is ready.

A nicely fatty goose, braised in a cauldron with fall vegetables and fruit like pumpkin, apples, and pears, is the perfect way to close out the picnic season. Those vegetables and fruits soak the goose in sweetness and incredible flavor. Cooks call this style of dish "lazy," because it's incredibly easy: cut everything up, layer it in the cauldron, cover, and set it over low heat to slowly simmer. When the timer's up, it's done. Another handy thing is that most of the ingredients are easily interchangeable. Duck works wonderfully in place of goose — it soaks up the taste and aroma of the vegetables just as deliciously. However you layer the pears and apples, they'll cook down to a mush either way, but that's a good thing, since it tastes lovely. I set the herbs on top in a whole bunch so they perfume the dish and are easy to pull out and toss afterward — no need to chop them. This dish is cheapest to make in the fall, when all the ingredients are in season and inexpensive. Enjoy!