Goose Meat – GEORY KAVKAZ

🦆 1. INGREDIENTS (Serves 6–8)

• 1 whole goose (2.5–3 kg), cleaned, giblets removed
• 2–3 tbsp vegetable oil or goose fat
• 2 large onions, quartered
• 2–3 carrots, cut into thick chunks
• 3–4 garlic cloves, crushed
• 2–3 bay leaves
• Salt and freshly ground black pepper, to taste
• 400–500 ml water (or light broth)
• Optional: fresh herbs (rosemary, thyme) or 1 tsp paprika for warmth

🔪 2. PREP & SEAR THE GOOSE

1. Wash the goose thoroughly and pat it dry, inside and out.
2. Rub it evenly with salt, pepper, and oil or goose fat.
3. Heat a large cauldron over medium-high heat.
4. Sear the goose on all sides for 5–7 minutes per side, until well-browned and crispy.
5. Remove the goose from the pot and set aside.

🥕 3. BUILD THE VEGETABLE BASE

1. In the same cauldron, add onions and carrots.
2. Sauté for about 5 minutes, scraping the bottom to release flavor.
3. Add garlic, bay leaves, and optional herbs. Stir briefly.

🍲 4. SLOW-COOK THE GOOSE

1. Place the seared goose back on top of the vegetables.
2. Pour in just enough water or broth to cover about half the goose.
3. Bring to a low simmer, then reduce the heat.
4. Cover tightly and cook for 1.5–2 hours, until the meat is very tender and nearly falling off the bone.
5. Occasionally turn or baste the goose for even cooking.

🍽 5. SERVING & FINAL TOUCHES

1. Carefully remove the goose and let it rest for 10 minutes before carving.
2. Slice into serving portions or pull apart with tongs.
3. Serve with the cooked vegetables and ladle some of the rich broth over each portion.
4. Optional: garnish with chopped fresh herbs for brightness.

✅ COOKING TIPS & NOTES

• Goose fat adds rich depth—rendered fat from searing can be reused for future dishes.
• Fire control: Keep heat steady and low once it starts simmering.
• Optional flavor boost: Add a few crushed juniper berries or a splash of dry white wine for complexity.
• Serving sides: Pair well with rustic bread, mashed potatoes, or buckwheat.