Detailed description
Goose is one of the most popular kinds of meat produced in Eastern and Northern Europe. Goose meat is darker and redder than other poultry, and is similar to duck, but with more meat on its carcass. It also has a more intense taste and aroma. From all kinds of poultry, goose is the most suited to cook with wine. The meat is a good source of essential vitamins and minerals (amino acids, proteins, vitamins B1, B2, B3, B6, B12, folic acid, iron, zinc, potassium, phosphorus, magnesium, copper and sulphur), but it is advisable to avoid excessive consumption.
Goose fillets with skin are usually baked in the oven or on the grill, but are also suitable for stewing and roasting. These juicy steaks are also ideal with salads. Cranberries and wild berries sauces are especially suitable to serve with roast goose fillets.
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