Stewed Goose in a Cauldron
Juicy, aromatic, and tender goose, slow-cooked with vegetables and spices. A rich, hearty dish perfect for a special meal!
Updated : 13 June, 2025
Easy
More than 1 hour.
Ingredients
800 grams
Goose
500 milliliters
Water
300 grams
Tomato
1
Bell pepper
4
Garlic
4
Laurel leaf
2 tablespoon
Vegetable oil
1 tablespoon
Khmeli-suneli
1 teaspoon
Dried rosemary
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Before cooking, thoroughly prepare the goose: wash it, pat it dry with paper towels, and check for feathers or leftover innards. If needed, remove any remains and pluck out feathers with tweezers.
Preparation
Step 1
This dish is quick and effortless. Start by preparing all the necessary ingredients from the list. You can adjust the vegetables and spices to your taste.
Step 2
Wash the goose and cut it into portion-sized pieces. In a small bowl, mix all the spices and rub them thoroughly over the goose. If you want a less fatty dish, trim excess fat from the neck and belly. Poke the skin in several places with a toothpick—this will help excess fat drain out during frying or baking.
Step 3
Wash the tomatoes and cut them into slices. Choose firm yet juicy tomatoes, as soft ones will lose their shape during cooking and may ruin the dish’s appearance.
Step 4
Rinse the bell pepper under running water, dry it, remove the seeds and stem, then cut it into thin strips.
Step 5
Peel the garlic and crush it with the flat side of a knife.
Step 6
Heat vegetable oil in a pan over high heat. Add the goose pieces and sear them on both sides until golden brown.
Step 7
Place the sliced tomatoes and bell peppers at the bottom of the cauldron.
Step 8
Lay the seared goose pieces on top of the vegetables. Distribute the garlic cloves and bay leaves over the meat.
Step 9
Pour hot water into the cauldron. There should be enough water to cover at least half of the contents.
Step 10
Cover the cauldron with a lid and place it over high heat. Bring the water to a boil, then reduce the heat to low and simmer the goose for about 1 hour or longer until fully cooked. The exact cooking time depends on the heat level, cookware, the age of the bird, and personal preference.
Step 11
Serve the stewed goose with vegetables on plates and enjoy!