Goose in a slow cooker slices with potatoes

Simple, but what a delicious dish: you'll lick your fingers! You can make up legends about the taste of goose meat and fat. After all, it is so rich and multifaceted that having tasted a goose just once, you will expect the next one with trepidation.

UnicornSteak

Recipe author

Goose in a slow cooker in pieces with potatoes

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Composition / ingredients

servings:

Goose

600

Potatoes

Onion

Water

Sunflower oil

Salt

to taste

Pepper

to taste

Paprika

to taste

Herb mixture

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 14 g

Fats 23 % 7 g

Carbohydrates 30 % 9 g

156 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Wash the goose and cut it into portions.
Step 2:
In the bowl of a slow cooker, heat the sunflower oil and put the goose pieces to fry until golden brown for about five minutes. The program "Frying" or "Baking ". Do not cover the bowl with a lid.
Step 3:
Turn each piece over and fry on the other side for about five more minutes.
Step 4:
Peel the onion from the husk and chop it into half rings.
Step 5:
Wash the potatoes, peel them and cut them into rather large pieces. Put the potatoes and onions to the goose in the bowl of the slow cooker.
Step 6:
Pour in a small amount of water. Add salt and pepper to taste. Add your favorite seasonings. I added smoked paprika and dried herbs. Select the program "Quenching" or "Languishing" and set the cooking time to one hour. After an hour, the goose and potatoes will be completely ready to serve.

Goose is a gorgeous bird in every way. No matter how you cook it, it will always be good.
Usually a whole goose is cooked on holidays and for large feasts. But if you have a small family, then it is quite possible to please your loved ones with this dish on a normal weekday.
I additionally cut off the fat and all the skin from the meat. I think this is unnecessary.
You don't have to do this if you like richer and more satisfying dishes.
Wings, legs and even a skeleton are well suited for this dish. Yes, yes, there is meat on it too! But there should also be pieces of sirloin pulp here.
It is especially worth noting that potatoes are soaked in meat juice and fat and become so mind-blowing that they cannot be compared with anything!
Don't let it bother you that a goose is a rather fat bird. Its fat is completely different from, say, pork (may pig lovers forgive me). It is absolutely not nasty, and even vice versa - it gives meat and potatoes a special richness and velvety.
Onions could have been added more. Therefore, if you, like me, like onions, then feel free to cut two large onions at once. As a result of a long heat treatment, the onion diverges and, mixing with meat juices, becomes a thick gravy.
My family enjoyed such a wonderful dish, especially considering that the goose on our table is a rare guest.
Try it and you. Bon appetit!