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 meat can be boiled, fried, baked and roasted. It is more advisable to fry the meat rather than using it for general cooking. Before baking, we recommend rubbing the goose with spices and salt and then letting it rest for about 2 hours in a cool place. It can be stuffed with fruits such as apples, apricots and plums, as well as other foods like pearled grains or buckwheat porridge. Cranberries and wild berry sauces are especially suitable to serve with roast goose.
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