Goose meat: useful properties and recipes for cooking
Goose meat can not be called delicate, it is somewhat tougher than chicken. But goose meat still has a large number of fans, many people like its peculiar pleasant smell and incomparable taste. The taste of goose meat depends on what the bird ate and even on the process of slaughtering. Experienced farmers recommend to give salt water to geese four days before slaughtering and not to disturb them in order to prevent the release of adrenaline, which worsens the taste of the meat.
- Composition and calories
- Which is more useful: duck or goose
- What is useful for goose meat
- General benefits
- For Women
- For Men
- If Pregnant
- For children
- Is goose fat useful?
- For coughs
- For rhinitis
- For allergies.
- From arthritis
- For beauty care
- For Face
- For hair
- For Eyelashes
- The peculiarities and harms of goose liver
- Harm and contraindications
- How to choose and store
- How to cook goose meat: Recipes
- In the oven
- In the multicooker
- What can be cooked of goose meat: Recipes
- Can we give goose meat to animals?
Composition and calories
Goose meat is quite a fatty product. In 100 grams of boiled product with skin - 400 kcal, if you take the meat without skin, then in 100 g - 160 kcal. That is, the skin has the highest caloric content. In roast goose, the highest caloric value - 620 kcal.
There are 39 g of fat in 100 g of the product, in well-fed individuals - up to 50 g, as well as 15-20 g of proteins. There are no carbohydrates in goose meat at all.
The goodness of goose meat is determined by the set of vitamins present in it, including a large number and a wide range of vitamins of group B (B1, B2, B3, B5, B6, B9, B12), as well as A and C.
Goose meat contains phosphorus, sodium, potassium, magnesium, calcium, copper, zinc, manganese, selenium and iron.
In addition, each goose carcass has a significant number of different amino acids, which are used in the human body to synthesize antibodies aimed at fighting viruses and bacteria.
Which is healthier: duck or goose
Both goose and duck are frequent guests on every table. These types of meat have a slightly reddish hue, they are more fatty than chicken and therefore more difficult to digest, more difficult for the body to digest and can not be considered dietary.
Goose meat is more fatty than duck meat, so it is heavier. But goose fat has a lot of advantages - both nutritional, therapeutic and cosmetic. Also enjoys incredible success goose liver, which has many health benefits.
What is the use of goose meat?
Goose meat is useful for consumption. Despite the fact that it is fatty, it does not cause new cholesterol deposits on the walls of blood vessels. And thanks to the significant amount of protein, it is recommended for use by athletes, as well as weakened people who have undergone complex operations.
Mineral components and vitamins contained in goose meat allow it to be advised for the recovery of exhausted people, as well as those who are under stress, under increased physical or mental stress.
It is also noted that goose meat reduces the risk of cancer, increases blood hemoglobin and eliminates anemia, accelerates wound healing. Goose meat is able to remove toxins from the body, strengthen the immune system, calm the nerves, improve the nervous system and increase stress tolerance. Regular use of goose helps to improve the state of bones, teeth, nails, hair and skin.
Women will especially appreciate the positive effects of goose meat on their skin, hair, teeth and nails - those factors that help them be beautiful.
At the same time, thanks to the fact that goose meat stimulates hematopoiesis, it helps increase hemoglobin in the blood, and this is a big plus for heavy menstruations and uterine bleeding.
The ability of goose meat to calm the nerves and relieve stress also benefit women, it gives a charge of vivacity and good humor and helps to treat unpleasant moments of life more calmly.
Men who are into sports, leading an active lifestyle, need a lot of protein to form beefy muscles, so goose meat can help them. However, fried goose to achieve this goal will not work, you need to stew or boil the meat.
Scientists noted that thanks to its high caloric value and harmonious range of vitamins and trace elements, goose meat gives energy, enhances potency and improves brain function, which is useful for the representatives of the stronger sex who lead a sedentary life and engaged in intellectual work. And the systematic consumption of goose inhibits the aging process.
Pregnant women should not be fond of goose, eating it is allowed only during the first two trimesters. During this period the digestive system of a woman has to work for two people - herself and the baby - and the increased load in the form of high-calorie goose will be superfluous.
Rather high-calorie and fatty goose is difficult for the female body to digest during pregnancy, forcing the digestive system to work hard. In the last three months of pregnancy, with the enlargement of the uterus, the abdominal organs are compressed and displaced, which is also an unfavorable factor.
In addition, pregnant women often need to control their diet also because they do not want to gain too much weight. And a piece of high-calorie goose will destroy a well-balanced diet and can lead to rapid weight gain. Therefore, future mothers are better to postpone the consumption of goose.
Breastfeeding mothers need foods that are fortified with vitamins and proteins. In general, goose meat meets this task. Therefore, if a nursing woman has no chronic diseases, goose meat will be good for the mother's body, weakened by pregnancy and childbirth, and for the baby. But you need to choose the leanest pieces - for example, breast. After all, goose fat can still be a bit heavy for the baby.
Children should be given goose meat only when the child is three years old, not earlier. The whole reason is the fat, which is rich in the product, and this is too high load. But there is a "but": if a baby under three years of age is underweight or has a weak immune system, the pediatrician will advise him to eat goose meat. In this case, the meat should either be boiled or baked.
When losing weight
Those who are concerned about losing weight should forget about goose meat for a while. But if you really want to eat meat, be sure to remove the skin before you start cooking. Roasted goose should not be eaten even without skin, and the meat should be boiled, stewed or baked.
Is goose fat useful?
Folk acclaim ascribes truly magical properties to goose fat. It is used from time immemorial as a cure for many diseases.
So, even great-grandmothers believed that goose fat would help women who could not become pregnant for a long time. Ancient znakhar women prescribed in such cases, the product was simply eaten with bread. And men were treated for prostatitis: they melted the fat, soaked a cloth with it and applied a compress to the crotch area.
And the ability of goose fat to prevent hangover syndrome is used to this day: after heavy drinking, it is recommended to drink a teaspoon of fat at night. In case of digestive disorders constipation, this method is also effective. If stress does not let you sleep, the same remedy will help. If you take a spoonful of fat every evening, it will help with chronic fatigue, as well as establish a normal sleep and cure insomnia.
For elderly people such an evening scoop will help to increase immunity, give strength, and for women - to stabilize hormonal background.
Properties of fat to accelerate tissue regeneration are not only used directly - to treat frostbite and wounds, but also in cosmetics for women.
Folk medicine appreciates goose fat for its moisturizing and nourishing abilities, which can accelerate the regeneration of damaged skin. To speed up the healing of burns, they are smeared 2 times a day and then a gauze bandage is applied to them.
To make the remedy more effective, sea buckthorn oil is added to the fat in a ratio of 1:1. For better mixing, the mixture is heated, but applied in a cooled form - twice a day.
Folk medicine uses goose fat to treat cervical erosion, for which a composition of 100 g of melted fat and several calendula flowers is prepared. The remedy is mixed and sent to the oven for half an hour. Then the composition is strained, cooled to lukewarm and soaked in it a cotton tampon, which is inserted into the vagina at night. The course of treatment is 10 days, after which a week's break is made and the procedure is repeated two more times.
Goose grease is one of the most favorite folk medicine and grandmothers cough remedies. And there is a scientific basis for its popularity: the fat helps to reduce inflammation and kill bacteria, as well as increases the body's immune system.
When coughing, it rubs the patient's chest and back. The remedy warms and cures both dry and wet coughs. It is safe for children of infants.
With a runny nose
If you have a runny nose, you can prepare a warming composition, which also helps to clear the nose and relieve breathing. To do this, to 50 ml of melted fat add ground red pepper (1 tbsp.). Stir and store the mixture in the refrigerator. Before going to sleep with this composition rubbed the heels and put on thin wool or half-woolen socks.
Thanks to the included fat and strengthening the vascular wall polyunsaturated acids and vitamin E, which accelerates tissue healing and reduces inflammation, the product will be useful for hemorrhoids. For the ointment take 150 grams of fat and 10 grams each of crushed flowers of sage and chamomile. The ingredients are thoroughly mixed and the resulting ointment is applied 2-3 times a day to the problem area. One procedure is mandatory at night. After a week of treatment, take a weekly break and repeat the course.
For allergic rashes, redness, swelling and itching help ointment of goose fat, cranberry juice and sea buckthorn oil mixed in equal proportions.
Not only the elderly face joint pain, and goose fat helps to cope with this problem, relieving both inflammation and pain. To do this, the fat is melted and mixed equally with crushed garlic. You get an ointment, which is long enough to rub into the joint, until it is absorbed. It is better to carry out this procedure before going to bed - until there is relief.
There are special supporters of home cosmetology, claiming that goose fat is no worse than expensive store creams and masks. It is used for both skin and hair, both in pure form and with the addition of additional ingredients.
For the face
Goose oil is good for the skin because it contains many vitamins and trace elements. It is able to fight wrinkles, reduce inflammation, and moisturize.
To make a mask to protect your face in winter from frost, burning wind and snow, the fat is dissolved in a water bath and filtered through gauze folded in 3-4 layers. Warmed fat is applied to the skin 30 minutes before leaving the house.
For a nourishing mask mix 25 g of goose fat with 2.5 grams of camphor oil. It is applied to the skin for a quarter of an hour. At the end of this time remove the remains with a napkin and wash with slightly cool water.
For the hair
Goose grease helps to improve split, brittle dry hair. To do this, rub the melted fat into the skin and hair weekly before washing the head, then cover them with cling film and wrap with a towel for warmth. You do not need to keep it for a long time, 5-10 minutes is enough.
Wash away the grease with the usual shampoo, and then rinse your hair with water, in which you added the juice of lemon.
All girls and women dream about long, voluminous and beautiful eyelashes. Goose oil can help to solve this problem. It restores eyelashes after several procedures, the effect is especially noticeable, if your own eyelashes were to fall out catastrophically after extending. To do this, once a week with a brush apply melted warm fat to the lashes.
The benefits and harms of goose liver
Goose liver is loved by many people. Those who are engaged in goose breeding, sometimes specially for gourmets raise the bird, feeding it, for example, acorns, which gives the liver a special taste. But there are also ordinary goose liver on the shelves of stores and markets.
Its benefit is that this by-product low in calories, so it is quite acceptable to eat even those who seek to lose weight.
The liver contains a lot of iron, which is involved in the process of hematopoiesis and improves blood composition. There is choline in the product, which belongs to the B vitamins, it is necessary for brain function. In addition, the liver has a large vitamin complex, including A, E, H, all of them normalize metabolic processes, improve the activity of the nervous system.
The mineral composition is represented by phosphorus, potassium, chromium, selenium and other micro- and macronutrients necessary for normal functioning of the human body. So, phosphorus determines the health of bones, teeth and hair. And chromium is essential for the heart and blood vessels, it is used today as a means of preventing a number of cardiovascular diseases, as well as diabetes.
The most famous dish of the by-product is foie gras. It contains a lot of polyunsaturated fats. They help the human body to digest food better, reduce the amount of cholesterol in the blood and increase brain activity.
But even such a useful product can be harmful if eaten uncontrollably and in unlimited quantities. In addition, goose liver should not be fried in oil, it must be stewed. Only in this form it will not do any harm.
Harm and contraindications
Goose meat is quite fatty and therefore not suitable for the diet of those who are prone to obesity and suffer from excessive body weight.
In addition, a large amount of fat is not the best effect on the heart and blood vessels. The constant and unlimited use of goose meat can provoke the development of atherosclerosis.
Fatty goose meat is contraindicated in patients suffering from hypertension, coronary heart disease and diabetes.
Even a healthy person's body requires a long time to digest and assimilate goose meat. This process is hard on the digestive system, liver and pancreas. Those diagnosed with pancreatitis, cholelithiasis and cholelithiasis, as well as colitis should not eat goose meat.
Overeating goose meat can cause heartburn, nausea, and a rise in cholesterol levels. It is reasonable to eat goose no more than twice a week.
It is possible to reduce the negative effects of fatty meat by eating it with salads of cucumbers, tomatoes, fresh cabbage, leaf lettuce and parsley greens.
How to Choose and Store
- When choosing a goose for a holiday table or an ordinary dinner one should pay attention that the skin is clean, of even yellowish-pink color, to the touch either dry or slightly slippery. If the skin is sticky, the carcass is spoiled.
- If you press the carcass with your finger and then release it, it should straighten up immediately, then you can say that the meat is firm enough and it means it is fresh. If this does not happen, the hole remains, it is better not to take the goose - it is not fresh.
- A large goose weighing about 4 kg has the juiciest meat, while a smaller bird has drier, tougher meat.
- If the feet of a goose are yellow, it is a young bird, an older bird has reddish feet.
- The fat in a good, moderately mature bird should be white; if it is yellow, the meat is overdone.
If you take the goose into the refrigerator, you should put it on a separate shelf and not have any ready-made products or oil next to it. It is better to wrap the goose either in parchment or in a cotton cloth, which should be moistened with vinegar, which will help to preserve the meat for five days.
In winter, you can take the goose to the balcony, but it is also better to wrap it in a cloth soaked in vinegar.
In the freezer goose does not lose its consumer qualities within a year - at a storage temperature no higher than -18 degrees. Before putting the carcass into the freezer, it should be kept for 24 hours just on the refrigerator shelf and only then, wrapped in plastic wrap, put it into the freezer for storage.
It is possible to store goose in an ice crust. For this purpose, just washed carcass immediately put in the freezer. As soon as the ice crust forms on the surface, rinse the goose again with cold water and put it back in the freezer. Repeat this procedure until a strong ice shell has formed. Then you can put the carcass in a plastic bag and put it in the freezer.
If the goose is dried, it can be stored in a cool place (such as a cellar) for 2 years - in a hanging state, wrapped in parchment or foil.
How to cook goose meat: Recipes
Any meat after slaughter must mature, or as they say, ripen. Maturation takes a few hours, better - a whole night. And only then you can proceed to its cooking.
Goose can be cooked in different ways - in the oven, in the multicooker, in a pot or in a pan on the stove, the bird is salted, dried, smoked.
In the oven
In the oven, poultry is baked as a whole carcass or in pieces of varying sizes. Large accumulations of fat, which are usually found in the belly area, it is desirable to cut off, also it is necessary to remove the goose. The last phalanxes of wings, the thinnest ones, should also be taken off so that they do not burn, in case you plan to bake it without wrapping it in foil.
If you decide to bake the whole carcass, you need to make small cuts all over the surface, so that the meat is well saturated with salt and spices and quickly baked to the deepest layers.
In a separate bowl prepare the marinade: grate a small slice of ginger, squeeze the juice of a lemon, crush 3-4 cloves of garlic. Sprinkle your favorite dried spices - for example, thyme, basil or cumin, you can do all the spices together. Add ground pepper and dilute the marinade with water (about half a cup). Stir, add to the mixture a tablespoon of grated horseradish (you can get it in any supermarket) and rub the mixture on the carcass, paying special attention to the marinade penetrating into the cuts on the meat. Pour the rest of the liquid on the carcass and put it for 6-8 hours in the fridge.
When the goose has marinaded, spread it outside and inside with unsugared honey, it needs about 3 tbsp. In the oven send the goose in a sleeve for baking, pre-piercing it with a fork on top, so that there is room for the steam to escape.
Keep the carcass in the oven for two and a half hours (set the temperature at 180 degrees), then tear the top of the sleeve and continue baking for about 40 minutes. During this time, the goose should be covered with a delicious crispy crust of golden color.
Serve the cooked carcass with a side dish of boiled potatoes, stewed cabbage, buckwheat, or with fresh vegetables, summer salads, sauces.
You can bake the goose not in the sleeve but wrapped in several layers of foil. It will hold the juices inside just as well as the sleeve.
If you just cook in an open baking pan, it should be carefully covered with several layers of foil, making a kind of a tub where the juice and fat of the goose would gather and which should be poured over the carcass several times during cooking. Fifty minutes before the end of baking place potatoes in this improvised basin, salt it - get meat and garnish "in one bottle".
You can check the readiness of the goose by piercing it with a narrow knife in the thickest point. The pink juice indicates that the dish is not ready, if it is transparent - you can put it on the table.
In the multicooker
For cooking in the multicooker, the goose must be cut into portioned pieces. Peel 7-8 medium-sized potatoes and cut each into quarters. Cut 2 medium onions into half rings and crush 4 cloves of garlic through a crusher.
Grease the bowl of a multicooker, put the meat in it and stew for 60 minutes on the program "Stew". As soon as the program ends, add the vegetables to the bowl, salt and sprinkle with pepper and chopped suneli. Continue cooking on the program "Baking" for 40 minutes. During this time you can make a salad of fresh vegetables - cucumbers, tomatoes, herbs - and serve it with the finished dish.
What you can cook from goose meat: recipes
To broth - the basis for goose soup - turned out more interesting in taste, and the meat became softer, 2-3 hours before cooking the goose should be rubbed with lemon or lime juice. Goose broth makes wonderful first dishes - cabbage soup, borscht, sorrel soup, rassolniki and kharcho.
When boiling the broth, put the carcass in cold water - so that there is a layer of water 3-4 fingers thick on top of the meat. When the water begins to boil, you must remove the foam, and during boiling take off the foam several more times - as necessary. Usually it takes 2-2,5 hours for goose meat to be ready.
Boil half of the goose, adding onion, celery and parsley root to the pot. Take out the meat, strain the broth, throw out the vegetables, and cut the carcass into portions.
Chop a medium-sized onion, put in the broth, along with a pod of hot pepper. Once the broth comes to the boil, put the meat chopped in slices, add salt and 0.5 cups of rice. When the rice is ready, beat 3-4 raw eggs in a bowl and gently, with constant stirring, pour the beaten eggs into the soup. Turn off the heat and you can serve kharcho in 5-7 minutes. Put chopped coriander on each plate.
Take half of the goose carcass, wash, cut into portions, pour 3 liters of water and send to the fire. While boiling, remove the foam.
In the second pot, braise washed goose liver, heart and stomach in 0.5 liters of cucumber brine with parsley root. Separately, boil a glass of pearl millet until tender.
When the goose is ready, put in a pot diced potatoes (5-6 pieces) and cook until soft. Then add the peeled from the skin pickles, cut into small cubes. Salt, boil until tender, combine with giblets and brine, add boiled pearl barley, ground black pepper and bay leaf. After 5 minutes turn off.
Serve after about a quarter of an hour to let the rassolnik infuse. On each plate put sour cream and chopped greens.
Through a meat grinder, mince 600 g goose filet, 3 potatoes and 2 medium onions, 4 cloves of garlic, 3 slices of loaf (do not soak, dry). Salt, add 2 eggs to the mince, sprinkle with black pepper ground in a home mill. Make meatballs and fry them until golden on both sides in vegetable oil in a frying pan, cover with a lid. To remove excess fat, place the cutlets for a while on a paper towel.
For goose pilaf, you need 400 grams of breast fillet, wash and cut it in small pieces.
Pour 1.5 cups of brown rice in hot water. Fry in a cauldron in sunflower oil chopped in thin slices large carrots and 2 small onions. Add the goose meat to the vegetables and stew for about an hour. Drain the water from the rice and put the groats in a cauldron, pour water - so that a layer of water over the rice is 2-3 fingers thick. Salt, put your favorite spices (zira, barberry, honeysuckle, etc.). When the water is almost evaporated, put a head of garlic inside the rice and cook under a closed lid until tender.
Pilaf in the multicooker
As in the multicooker meat is stewed in its own juice, without adding oil, the pilaf comes out less fatty than in the cauldron, but no less nutritious.
For 500 grams of goose we need long-grain steamed rice - 3 cups, 2 fairly large carrots, a large head of onion and spices - zira, barberry, coriander, ground pepper (better from the mill), saffron, as well as garlic and salt. Pour the rice in a bowl of cold water and set aside for a while. From the goose cut the fat, cut it and all the remaining meat into cubes. Prepare the vegetables: cut carrots into julienne strips, onions into half rings.
Put the cut fat in a bowl of a multicooker and set the mode "Frying", for a quarter of an hour to boil the fat. When the 15-minute multicooker program is done, put the onions and carrots and set the same mode again, but for 10 minutes. Fat from the lard can be removed or left. At the end of the program put the meat into the bowl and again set the mode "Roasting" for 15 minutes, then salt the meat, pour spices into it and repeat the 15-minute program. Putting one product at a time, it is important not to forget to stir them with a wooden spatula.
Drain the rice, rinse it and drain it well. Spread the rice on top of the meat, bury the garlic (a whole head), you can - hot pepper (to taste, for someone, maybe, and the whole pod will do). In the mode "Rice / Cereals" bring the pilaf to the readiness, for this will require one hour.
To cook the goulash will need half a pound of goose breast (without skin), 1 medium carrot and onion, 2 tbsp. sunflower refined oil, 3 tbsp. Tomato paste, as well as ground black pepper, salt, 4 cloves of garlic and 2 bay leaves.
In a saucepan, fry in vegetable oil the finely chopped onion and carrot cut into 1 cm thick slices. As soon as it becomes transparent, put the garlic (2 cloves) crushed through a crusher. After 4 minutes, you can put the goose meat into the pan, diced about 2 cm by 2 cm. Cook until the juices run clear, stirring occasionally.
When the juice evaporated, pour hot water into the meat with vegetables, salt and stew over low heat for 50-60 minutes. Then put tomato paste, bay leaf, finely chopped 2 remaining cloves of garlic and pepper to taste. Braise under a closed lid for 10 minutes, then remove from the heat and let the meat infuse for a quarter of an hour.
Cut a kilo of goose fillets into small pieces and leave for half an hour in the freezer. Mix the cooled meat in a bowl with 230 grams of chicken fat, 1 tbsp. salt and spices, for which take 0.5 tsp. oregano, sage, ground pepper, thyme. Add 1 tbsp of vegetable oil. Put the bowl in the freezer for half an hour. After 30 minutes, pass the meat with spices through a meat grinder. Roast the minced meat for 10 minutes in a pan and cool.
Meanwhile, heat the oven to 190 degrees, carefully remove the skin from 10 chicken necks, stuff them with cooled minced meat and tie the ends with a strong thread. Bake in the oven for 45-50 minutes. Serve warm, garnish with stewed or fresh vegetables.
To prepare the sausage suit meat from the thighs of goose, ready-made fillet without skin and bones need 900 grams. Put it through a mincer with a coarse grinder along with 300 grams of pork chops and a small amount of bacon (here everyone chooses the quantity according to his taste). Mix the minced meat with nutmeg, pepper, salt and put in the fridge for 12 hours.
Fill well cleaned and washed pork intestines with the cooled minced meat, tie them and put the sausage in the smokehouse, where to smoke them with cold smoke for four days, after that two or even three weeks (depending on your preference) to dry the sausage in a cool place. That's it, raw smoked sausage is ready.
Can pets be given goose meat?
Like humans, pets - cats and dogs - can only be harmed by goose meat if they abuse it, since goose meat is a bit greasy for these creatures. You can reduce the fat content and therefore reduce the negative effects of meat on the body of animals by removing the goose skin. Heads and necks should also not be given.
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