Gus pieces - recipes

The goose, stewed chunks of beer

This dish is suitable both for a dinner party, and for the peace of a family dinner.


  • goose weighing about 2 kg of
  • 2 carrots
  • 2 large onions
  • 250 ml of beer (better to use unfiltered)
  • 3 tbsp. tablespoons vegetable oil
  • 1 h. Tablespoons ground black pepper
  • 3-4 cloves of garlic
  • 1 h. Tablespoons dried thyme
  • 1 h. Spoon
  • oregano
  • 2 hours. Tablespoons of mustard seeds
  • 3 hours. The salt spoons

How to cook a goose, stewed pieces in beer:

  1. Wash goose carcass and blot with paper towels. If birds were feather stumps, remove them with tweezers. To cut the carcass into pieces.
  2. Now you can prepare the marinade. To do this, connect the oil with salt, mustard seeds and garlic, passed through the press, add pepper and herbs. The resulting mixture is thoroughly rub each piece, fold in a glass or enamel bowl and store in refrigerator for a day.
  3. For 30 minutes before cooking goose need to get out of the fridge and cut the meat with the existing fat. Melt the pieces of fat in a frying pan and fry the pieces of goose on it from both sides so that they are covered with a ruddy crust. Fried goose fold in a saucepan.
  4. Chop the onions and grate the carrots on a coarse grater. Fry the vegetables in a separate pan, season with salt and season with pepper. Ready-made vegetable filling Put in a saucepan with the meat. Pour goose beer and simmer over a low heat 1, 5 hours systematically turning pieces.
  5. Set a goose. stewed pieces in beer with boiled rice or mashed potatoes.

Goose pieces in multivarka

According to the method of preparation does not require a long marinating, and the result is excellent.


  • goose carcass weighing 2-2 kg 1/2
  • 8 large potatoes
  • 2 large onions
  • 4 cloves garlic
  • sunflower oil
  • seasoning to taste pilaf and salt

How to cook the goose pieces in multivarka:

  1. Wash the carcass of the bird and cut it into small pieces. Peel the potatoes and cut each tuber into four parts. Onion peel and chop half rings, garlic pass through the press.
  2. Grease Multivarki bowl with vegetable oil and place it in the goose pieces. Set the timer for an hour and turn "Extinguishing" mode. After a set time pass, you must add to Gusyatin vegetables and spices to include multivarku in "Baking" by setting a timer for 40 minutes.
  3. Serve this goose is best with light vegetable salads.

The goose pieces with cabbage


  • 1/2 carcass lean goose
  • 1 kg sauerkraut
  • 1/2 cup of broth or water
  • 100 g of pork lard
  • dry paprika, black pepper and salt to taste
  1. to cut the goose into small pieces, season with salt and pepper.
  2. Put a skillet on the bottom of the cut pieces of bacon and put them goose, bird sprinkle paprika.
  3. place the top of the goose cabbage, and pour into a saucepan broth or water.
  4. Simmer goose under the lid closed for 1 hour.
  5. The goose pieces with cabbage is ready!