Homemade goose stew

Step-by-step cooking

1. Step 1:

   

   To prepare homemade stew, you will need goose flesh without skin and bones. Cut the meat into small portions.

2. Step 2:

   

   Put the meat in a bowl, add salt and ground black pepper. Mix thoroughly, cover with cling film and leave to marinate in the refrigerator for one hour.

3. Step 3:

   

   Pre-wash and dry the jars. There is no need to additionally sterilize them. After all, meat according to this recipe is laid raw. At the bottom of each jar, put the peppers and bay leaf. If you cook in half a liter, like me, then put three peas of pepper and one small bay leaf.

5. Step 4:

   

   Next, you need to put the goose meat in jars, filling them with two-thirds of the total volume. Lay out the meat tightly, piece by piece, so that there are no large voids between them.

6. Step 5:

   

   Fold the food foil twice and form a square slightly larger than the neck of the jar. Cover the jars on top. Press the foil against the jar.

7. Step 6:

   

   Put the jars on a baking sheet. I advise you to pre-line it with foil. Place the baking sheet in a cold oven. And then turn it on 150 degrees. The extinguishing time is two hours. After this time, increase the temperature to 180 degrees and bake the stew for another hour. Then the jars should stand in the oven for another half hour. And after that, they can already be rolled up in the usual way (if you are cooking stew for the winter) and completely cool down.