Goose in wine

Musik, is a drunken goose ready for us for dinner?! An exquisite dish with a refined taste of white wine. Nothing superfluous, just soft meat and the most delicate taste of a noble drink. This dish can be served both for a cozy family dinner and for a festive table.

UnicornSteak

The author of the recipe

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Composition / ingredients

servings:

Goose

700

Wine

Onion

Bay leaf

Hop-suneli

to taste

Salt

to taste

Ground hot pepper

to taste

Sunflower oil

Paprika

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 16 g

Fats 38 % 11 g

Carbohydrates 7 % 2 g

194 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
To prepare this dish, I chose goose legs. Wash the meat. Additionally, you can remove the skin to lower the calorie content of the finished dish. Dry the meat with paper towels, as it is subject to further roasting.
Step 2:
Heat the sunflower oil in a frying pan and put the meat to fry on high heat. It is necessary to fry the goose not until it is ready, but only until a golden crust forms on each side. That is, about three to four minutes. At the end of roasting, season the meat with salt and pepper. And add the hops-suneli seasoning and dried smoked paprika.
Step 3:
Peel the onion and chop it into half rings. In a clean frying pan with sunflower oil, fry the onion until golden brown.
Step 4:
Put the fried meat in a baking dish with high sides and spread the fried onions on top. Additionally, I did not lubricate the bottom of the mold with oil.
Step 5:
Pour dry white wine into the baking dish. Put one small bay leaf.
Step 6:
Cover the baking dish with a lid or foil and send it to a cold oven. After that, turn it on to warm up to 180 degrees. The cooking time of goose in wine is two hours.

Instead of goose legs, according to this recipe, you can bake fillets, wings, and even half a goose at once. The main thing is that the meat fits in a frying pan for pre-frying. And you need to remember that half the whole goose will be baked for an hour longer.
Spices can also be chosen any - to your taste. I really like smoked paprika. But the usual one will do. Rosemary, oregano and a little grated garlic for flavor will do.
The only rule is immutable: you need to choose dry or semi-dry wine. You can have white, pink, and even red. The main thing is not sweet.
To such a wonderful dish with exquisite taste and aroma, I suggest serving a simple side dish. For example, couscous with olive oil and dried herbs is ideal. Or cook grilled vegetables: zucchini, eggplant and champignons.
Bon appetit!