Part 1. Goose cutlets. Goose breast cutlets.
Yes, of course, goose breasts can be dried and baked, but what delicious cutlets, meatballs and casseroles can be made from goose breasts.
Details under the cut..
2 RECIPES. GOOSE CUTLETS. MINT GOOSE CASSERLE IN POTS.
Goose - 4.1 kg. Disassemble into parts. For the cutlets, take the breast (2 cut-out halves of the breast in this case weighed about 900g), the remaining parts can be used for broth, cabbage soup, baking (legs), and can be placed in the freezer for storage, which is what was done.
GOOSE CUTLETS. Very tasty goose cutlets, one might say, ordinary cutlets that are cooked in the village. Because they have geese, real ones! )
Goose breasts (with the skin on the breasts) - about 500g. Wash, drain, dry with a towel, and pass through a meat grinder.
Onions - 300-400 g. Cut into small cubes. Smaller.
Dry white bread (without crust) - 100-150g. Cut into cubes and pour in milk (about 100 ml of milk), i.e. soak, squeeze well before adding to the minced meat (no need for excess moisture).
Yolk from 1 or 2 chicken eggs (you can do it without yolks, minced meat does not behave badly, but the authors of this post like it with one yolk).
Mix ground goose breasts, chopped onions, squeezed bread, yolk, salt to taste, and pepper with ground black pepper.
Or you can place it in pots (250 ml volume) greased with goose fat (in this case the pots were not greased because it does not burn in our pots) and bake in the oven at 200-220C for about 30 minutes (25-35 minutes, depending on the oven closet..).
Goose on all sides, goose breasts in a tray, minced meat.
Minced meat, dry sliced bread, bread covered in milk, onions for minced meat, minced meat with yolk... 
Ready minced meat and pots of raw minced meat. 
Ready goose cutlets. 
Ready goose cutlets. 
Recipe for “GOOSE CASSERLE IN POTS” and “CRANBERRY SAUCE” in 2 PARTS. To be continued..
First you need to soak the bread in milk.
Bread needs half the volume of meat. 
Cut 200 g of goose meat into pieces.
Grind in a meat grinder with a fine mesh the first time with the onion, the second time with the bread. Add the remaining milk to the minced meat, add salt and season to taste. 
Mix the minced meat well, add the egg and mix again. 
With wet hands we form the cutlets, as if knocking them out (tossing them from one hand to the other), place them on a wet cutting board. 
Fry on both sides in vegetable oil until lightly browned. 
The cutlets are fried, but not ready yet. 
Then they need to be stewed.
I stew it in a slow cooker.
I pour vegetable oil into the bottom of the bowl, turn on the Fry mode, heat the oil and add peeled vegetables: chopped onions and grated carrots, fry for 3-4 minutes, turn off. I put parsnip root on top and lay out the cutlets.
I pour boiling water so that almost all the cutlets are covered with water.
Add salt and turn on the Stewing or Simmering mode for 20 minutes. At the end add greens. 
You can eat the cutlet like this, with a piece of bread. 
You can use it with any porridge, considering that along with the cutlets we got a delicious gravy. 
Here you can see that the cutlet is very tender and juicy.
Very, very tasty...
Just like in childhood... Tender, tasty and satisfying...
Cutlets are a delicious, well-known dish. They can be prepared from any meat. Today I want to tell you how to make goose cutlets.
What's the difference? I'm telling you.
To make goose meat cutlets juicy, fresh lard is often added to the minced meat. This recipe does not contain it; instead, we will use goose skin. Don't worry that the finished dish will be very greasy. In fact, during frying, some of the fat will melt, and it will not be felt at all. But the cutlets will turn out juicy, soft and incredibly tasty.
To prepare goose cutlets, prepare the necessary set of ingredients.
Wash the goose carcass under running water and dry. If there is any remaining feather, be sure to remove it. Using a sharp knife, separate the meat and skin from the bird's frame and cut into medium pieces.
Pass through a meat grinder together with the onion.
Beat the egg, add salt, ground black pepper and semolina.
Mix thoroughly and beat the minced meat on the bottom of the bowl. It should thicken and become viscous. Leave it for 10 minutes at room temperature. During this time, the semolina will swell, it will give our cutlets softness, but will not allow them to fall apart during frying.
Wet your hands in cold water and form into patties. Their shape and size will depend only on your taste preferences. Place the frying pan with vegetable oil on the stove and heat it well. Lay out the blanks.
Fry goose cutlets over medium heat until golden brown, about 4-5 minutes on both sides.
Very tasty, appetizing goose cutlets can be served on the table.
Mashed potatoes, boiled rice or buckwheat, as well as fresh vegetables and herbs are perfect as a side dish. Bon appetit!
Pelmeni are one of the most popular dishes of traditional Russian cuisine both among Russians and among foreign tourists from all over the world. Nevertheless, in almost every kitchen in the world you can find a dish similar in recipe to the dumplings familiar to Russians. KAYAK.ru found out where you can try the most delicious of them, and calculated the prices for round-trip tickets to these destinations. For the most delicious dumplings, go to Siberia. Siberian dumplings are known for their unique taste. Their recipe...
Zrazy "Bird's milk"
Zrazy "Bird's Milk" Original cutlets that will replace ordinary cutlets :) Ingredients: Minced meat (here beef) - 300 g Hard cheese (grated) - 50 g Egg (1 hard-boiled - for filling + 1 raw - for batter) - 2 pcs Butter - 1 tbsp. l. Flour - 0.5 cup. Milk - 1/3 cup. Salt Black pepper Bread (white, minced) - 1 slice. Prepare minced meat as for cutlets. We mixed minced meat, soaked bread, salt and pepper to taste. Now prepare the filling for the zraz: grate the boiled egg, add...
There is 1 kg of ground beef. I make it often - hedgehogs, cutlets with the addition of cabbage, carrots, onions, zucchini, and grated potatoes separately and together. Apparently, the family is already tired of it. Share recipes for something else delicious made from minced meat. Thank you!
Discussion
Lazy cabbage rolls. These are almost like hedgehogs, only there is a lot of cabbage (I put it through a meat grinder), about the same amount as minced meat. Fry like hedgehogs and simmer for half an hour in a sauce of tomato juice and sour cream (1:1) Delicious!
And if you’re really lazy, then you can put this minced meat (cabbage, minced meat, onion, a little carrot, salt, parsley, pepper, a little ginger, turmeric, garlic and anything else) on a sheet 4-5 cm thick, and bake in the oven for half an hour high temperature) it turns out like meat and vegetable bread.
I would make bolognese :) And with spaghetti, mmm :)
Minced meat cutlets: a recipe for delicious cutlets with photos from Anita Tsoi
45-year-old singer Anita Tsoi is a very active and homely housewife; she often posts recipes for her favorite dishes on social networks. Anita recently shared a recipe for delicious cutlets. "Cooking is relaxation for me. Especially on the weekend, when the whole family is together. I pamper my loved ones with the right cutlets. 300 grams of minced veal, 1 onion, 1 zucchini, 1 raw egg, a pinch of cardamom, unroasted sesame seeds. I’ll steam it . Tasty, nutritious, healthy!" The appetite of microblog readers...
Pumpkin with meat. Beautiful and delicious culinary recipes.
Many housewives use pumpkins to prepare mainly sweet dishes (pies, pancakes, dessert cereals), and, in extreme cases, soups. But you can also use it to prepare hearty main courses, and not only vegetable ones. Pumpkin with meat is an unusual but very tasty combination for many. Pumpkin with minced meat First, we suggest baking pumpkin slices with minced meat. This dish is very easy to prepare, and the results are finger-licking good. You will need these products (based on...
How to cook fish burgers
There are dishes that are more than food - they are all life. Shucha cutlets are one of them for me. I first tried them at my mother-in-law’s house - Alvina Andreevna Parfenova or, as we call her, Baba Ali. In the USSR, if you remember, there was a fish day unloved by most - Thursday. The fish sold in the cities was unimportant, frozen, and they did not know how to cook it. And Gennady Viktorovich, my father-in-law, loved fishing, and in the house of Lenin’s parents there was always excellent fish. It is an infinite pity that Lenin's father is no longer in...
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Dietary meatballs in tomato sauce.
To prepare meatballs in tomato sauce you need: 600 g of minced beef; 1 egg; 1 small onion; 2 cloves of garlic; 1/2 cup grated hard cheese; 2 tbsp. spoons of finely chopped parsley; 1/3 cup white breadcrumbs; salt and ground black pepper - to taste; 3-4 medium tomatoes; 1 teaspoon sugar; half a glass of water. Cooking Steps: Place ground beef in a large bowl. Add finely chopped greens to it. Peel and finely chop the garlic (or run it through...
Garlic - 2-3 cloves greens (optional) ground pepper, broccoli salt, green beans (fresh or frozen), zucchini - 400 g Blend all ingredients except vegetables with a blender (or chop the fillet and mix in everything else). With wet hands, form the minced meat into balls and place them in the steamer basket. Place vegetables nearby (cut zucchini into cubes, separate broccoli into florets). Cook in steam mode for 15 minutes. (You can also make meatballs in the microwave: place them in one or two layers in a suitable bowl and pour a little liquid on the bottom. Halfway through the cooking time, turn the meatballs over so that the top ones are on the bottom. You may need to add liquid.) Liver soufflé with chickpeas If your ...
Discussion
Many children will not eat chicken soufflé and other hash. The point is that it can be cracked cold? This is good when the child is here, mine doesn’t eat cold food: (In my opinion, the first dish can be called a “big chicken cutlet”, and the second meatballs will be chewed in the micra until the end of time. You’ll have to try the chicken with half the cottage cheese. On my own I would like to suggest not torturing the roof, making regular chicken cutlets, freezing them and steaming them with vegetables “as needed.” And in a thermos with a wide neck, my child will only agree to steam broccoli and cherry tomatoes (although it’s strange to see cherry tomatoes in a plate). with a branch, in my opinion, this is a portioned plate, not a shared one, and it’s somehow strange to dump a kilogram of cherry tomatoes with a branch into a shared one, maybe they’re also unwashed :-)
Everything was great until I reached 2-3 tablespoons of brandy :-)
And adults themselves will certainly appreciate sauces that are unusual for our cuisine and popular in Jerusalem. Turkey cutlets with zucchini, green onions and cumin Cutlets are a portable dish. You can have them as a snack, take them straight from the refrigerator or pack them in a lunch box, give them to your children or take them to work. The creamy sumac sauce that goes with these cutlets can be made ahead of time, or even made into a double batch and refrigerated. After a day, all the flavors in it will be so mixed that if you want to liven up the sauce, add more sumac and lemon juice to it. For 4-6 servings (18 cutlets): 500 g ground turkey 1 large zucchini (200 g), grated 40 g green onions in thin rings 1 small egg 2 tbsp. l. chopped mint 2 tbsp. l. on...
...The creamy sumac sauce served with these cutlets can be prepared in advance, even made in double batch and refrigerated. After a day, all the flavors in it will be so mixed that if you want to liven up the sauce, add more sumac and lemon juice to it. For 4-6 servings (18 cutlets): 500 g ground turkey 1 large zucchini (200 g), grated 40 g green onions in thin rings 1 small egg 2 tbsp. l. chopped mint 2 tbsp. l. chopped cilantro 2 cloves garlic, crushed 1 tsp. ground cumin 1 tsp. salt 1/2 tsp. coarsely ground black pepper 1/2 tsp. cayenne pepper 100 ml sunflower oil for frying Sour cream and sumac sauce: 100 g...
New recipes for dinner: keftedes, meatballs, cordon bleu. How to cook quickly and tasty
Discussion
The latest recipe - "Moroccan lamb meatballs in tomato-eggplant sauce" - was prepared for dinner today. It turned out delicious, very simple, it took exactly 45 minutes from the moment of “getting the food” to serving. We liked it :)
I really liked the meatball recipe!))) I’ll definitely try it! Thanks for the delicious recipes)))
For (2 servings):
Crab sticks – 200 g,
boiled eggs – 3 pcs.,
parsley,
mustard – 1 tsp,
cottage cheese 0% – 50 g,
kefir 0% – 1 tbsp. spoon.
Boil the eggs “steep”. Finely chop the crab sticks, eggs and parsley and mix.
Then we make the dressing - grind cottage cheese, mustard and a tablespoon (or a couple) of kefir in a bowl.
Dress the salad and you're done! Very tasty and very filling.
Stuffed minced beef roll in Multa)
Girls, hello! I haven’t written anything for a long time) Well, for some reason everything was prepared in it that we already know))) And then on the Internet I saw an innovation) And I realized THAT it was ours!!!) I bought ground beef - 1 kg. (but there was no ordinary homemade one with pork). As usual, she prepared minced meat for me (onions, eggs, grated potatoes, salt, pepper). Next, I boiled the rice until half cooked, refried the onion and carrots and also added a tomato) In general, any filling can be used) Mushrooms, buckwheat, and vegetables...
How to cook pate: minced meat, ham, veal, lard.
Discussion
We tried this recipe! The first time, of course, it didn’t turn out so well, but the second time my mother helped and everything turned out delicious! Oh, for some reason the whole roll came apart for the first time! But it still didn’t affect the taste in any way!
Beautiful photo! Super recipe, I think! I think it’s possible to cook it, and you should try it!
The topic, again, is not culinary, but advisory - please don’t tolerate it. The child eats well everything with minced meat. What's new to do? In use: meatballs in a slow cooker, hedgehogs in it, cutlets have been eating worse lately, although we make them with surprises - different fillings, navy-style pasta dumplings - but I don’t know how, my mother comes to make it :) casserole with potatoes and corn - this is rare, It takes a lot of time. I would love to eat lazy cabbage rolls, but he doesn’t eat cabbage well. what else...
Girls, maybe someone knows the secret to making table cutlets and meatballs? Well, I don’t like homemade ones and I can’t find a recipe for those treasured ones..(I remember in the school canteen there were such delicious cutlets... eh.. they were lighter than homemade ones and they were laid out from baking sheets, which means they did something with them in the oven, but I don’t do that at home, maybe that’s the secret? The meatballs were also something special at school... Surely someone worked in the canteens, please share the ingredients and cooking technology!
Discussion
The recipe is simple! In the Soviet canteens there was real meat, and don’t believe those who say that the trimmings were thrown and ground, or they had a very bad canteen. The recipe for Soviet cutlets is as follows per kilogram of finished product:
1. The meat could be either beef, then with lard, or beef and pork. In the first case, 500 grams of beef and 100 grams of lard, in the second case, 300 grams of beef and 300 grams of pork. Everything was cut into pieces for the meat grinder. Gray bread (better) was soaked in milk, if there is no gray bread, then 200 grams of white, better than yesterday's, crumb (the crusts were cut off, dried and ground for breading) and one hundred grams of black bread were soaked in 300 ml of milk (usually a glass of milk and half a glass of water was taken, and half a glass you understand... The completely wet bread was squeezed out (the milk was not poured out, but was used further) and together with the meat and two small (one large) onions, they were passed through a meat grinder twice, two eggs were added to the resulting minced meat and the milk remaining after soaking was poured out. The resulting mass was kneaded for a long time until a homogeneous mass was obtained, to the point that it just crossed the line of fluidity. That is, we take the minced meat in our right hand and squeeze it onto a dry table, if it spreads for a minute, stir again, if not, the minced meat is ready. - formation of cutlets. An experienced cook took a handful of minced meat into his right hand and, squeezing his palm, formed a cutlet weighing 100 grams, squeezing it in the shape of a boat onto his left palm, which he then turned over with a light touch and threw into the breadcrumbs, and another cook took a spatula and turned it over into the frying pan. with grating butter, yes it was a combination fat, otherwise margarine, and after frying for forty seconds on each side, I put them on a baking sheet, which was then filled and placed in an oven for twenty minutes in which the temperature was set at 180 degrees Celsius. And half an hour later the bell rang and a crowd of children rushed into the dining room to try the cutlets from our childhood. If they tell you that there was no meat in them, don’t believe them. It was the norm according to the norm. Control was strict and punishment was severe, so very rarely did anyone cheat. The recipe was strictly followed and the cutlets were really tasty and at least not harmful, especially on a piece of black bread and with sweet tea for 1 kopeck. Eat for your health.
Well, has anyone probably encountered such a problem?!
Discussion
I always cook almost without onions :) I don’t eat them.
but bolognese comes to mind, both pasta and lasagna :)
Thanks to those who responded! Following the first advice that came, I made cutlets with potatoes for the child, and he ate them, even though he was fussy. And then, on the way home from work, my daughter bought onions and made a meat pie.
I made the minced meat myself, beef and pork. But he was frozen. Kneaded it like minced meat for cutlets with fried onions, bread soaked in milk, plus an egg, salt, rosemary. I popped it into the oven, making layers of peas and hard-boiled eggs. 10 minutes before ready, sprinkle grated cheese on top. But it turned out TASTY: (Hard, rough in consistency, the taste is somehow unfinished and there is no golden crust on top. No, we will eat it, but I want it to be tasty too. Help me understand what I did wrong, please!
Discussion
How long do you fry the cutlets? Well, it’s clearly not an hour, right? You just dried everything out. I fry the meatloaf in the microwave for about 20 minutes, changing the power and under the lid. The cheese had to be sprinkled on top immediately so as not to allow the juices to evaporate and the time should have been set for 15 minutes at these degrees.
You did not indicate the most important thing - what you wanted to cook, as well as the temperature and baking time.
There is minced lamb. Please teach me what I can make from it for dinner. Thank you.
Discussion
Kebab on skewers. Finely chop the onion, cumin and salt, mix well, add minced meat. I also add finely chopped tomato - for deliciousness and juiciness. Form long cutlets on a skewer and place them on a wire rack in a well-heated oven. It cooks quickly - no more than 20-25 minutes. The bottom of the baking sheet must be filled with juice. YUMMY!
pasties (for example)
what else can be made from minced meat sv + gov, besides cutlets and lazy cabbage rolls, I’m tired of it and it doesn’t take long to cook, please tell me
Diet of a nursing mother
"Wedding Day" in a hurry, or a holiday with lasagna.
And then another one arose: the seventh wedding anniversary! 7 is, although not round, but a beautiful and “magical” number: 7 notes, 7 colors of the rainbow, seven characters in children’s fairy tales, in the family there are 7 “I”... Even two weeks before the planned holiday, I was thinking: what would to cook something so interesting and tasty that hardly anyone has tried before, and not to spend three hours on cooking that day?! The answer came from my 6-year-old son, who, after watching his favorite movie with a charismatic fat and red American cat (like “our” cat Baton), purred under his breath: “Lasagna... Now my life consists of sleep, TV and lasagna!” At the same time, with...
..... Lasagna (from the Italian "lasagne" - "wide noodles") is a multi-layer casserole, the layers of dough of which are prepared from the same dough as the noodles (as well as dumplings and, probably, Tatar kystyby, only it is cut not in circles, but in large rectangles). Sheets of dough are boiled like noodles and then baked in the oven with a filling of minced meat, champignons, fish, vegetables, goose liver or seafood. Modern lasagna is prepared, according to Wikipedia, from 6 layers of dough, with minced meat, mushrooms, vegetables placed on each layer of dough, and grated cheese and a few pieces of butter on top, then baked in the oven. In order not to get into trouble and draw some conclusions about the preparation, I decided to try to make lasagna myself, completely from scratch...
There is fresh, environmentally friendly, low-fat pork and the same fresh, fresh young beef. In large quantities. You need the most delicious minced meat recipe for: - cutlets so that they melt in your mouth - dumplings so that they are tender and intense in taste - meatballs so that the soup turns out delicious. Today I will twist all the meat, tomorrow I will sculpt and freeze it. These are my preparations for the winter, like the Siberians :-)
Discussion
My first mother-in-law cooked fantastically delicious food. In terry Soviet times, you know how it was with products and the quality was not very good. So she made cutlets in bowls and ate them instantly. The main secret was in beating the minced meat. Those. She took the finished minced cutlet in her hands and threw it hard onto the cutting board. At least 40 times. This is so that the minced meat is saturated with oxygen and is fluffy. The cutlets really melted in your mouth.
I make sure to rotate the minced meat twice. When molding the cutlets, I add a piece of butter inside. When kneading the standard (with the addition of egg) mixture for cutlets, I do not add bread, only 1-2 tbsp. spoons of flour. And if these are cutlets, then the main thing is not to overcook them, so that all the juice does not leak out, you need to let them stick on both sides over moderately high heat and cook briefly over low heat until cooked.
About the juiciness of the minced meat - I read about the option of adding pumpkin to the minced meat, but haven’t tried it.
Discussion
you can make a pie. closed. with a thick layer of raw minced meat, put it in an oven - it gives juice inside and bakes, almost like a pate. If desired, add pepper or bacon for spiciness. Very tasty, in my opinion. It's better to eat hot.
casserole (various), pancakes with minced meat, soup with meatballs, pipe cleaners (or hedgehogs) with rice and everything that has already been listed here - I won’t repeat it. Here again: why did they add bread to all the minced meat at once? but you can, in principle, prepare all this with it.
Girls, please advise what to cook with minced beef. I'm not a big expert in cooking - so something not particularly fancy, but DELICIOUS!!!
Discussion
Add onions, undercooked rice, tomatoes, minced through a meat grinder, salt and pepper and push it all into the peppers. PLACE it all in a deep frying pan or shallow saucepan. Then pour them over the tomatoes and put them on the fire for half an hour.
You will get wonderful stuffed peppers.
The goose is fattened for at least 20 weeks, after which its neck is wringed, plucked and hung in a ventilated area for 3-4 days. This makes its meat more tender. Domestic geese are usually slaughtered at the age of 6-8 months, when they weigh from 3 to 6 kilograms. It should be borne in mind that goose bones are much heavier than duck or chicken bones - if you are cooking for guests, then count on no less than 600 grams of raw poultry per serving. When buying a goose, choose a smaller carcass with the lightest skin possible - it is the youngest. Goose has a lot of fat, so it is cooked longer than other poultry (except turkey), and at a higher temperature - 180-190°C. Best of all - whole in the oven. However, you will have to water...
...The heat of the minced meat should be a little less - 73°C. The first and, apparently, last time I fried a turkey was in my deep youth, in the company of American students. The boys went to buy food - for dollars, at Stockmann, since the other closest points selling turkeys were in Helsinki. They brought a monster weighing nine and a half kilograms. In an hour and a half, with jokes and jokes, we made minced meat, stuffed it, and sewed it up. And this creature did not fit into the oven. I had to lynch her, take out the minced meat and fry everything separately. It turned out terribly dry. They ate in silence, and the grinning ghost of Mr. Bean hovered over the heads of those present... Although he was not in the world then. Turkey can actually be delicious. To do this, the hostess must sacrifice herself and...
There is another minced meat with a specific taste - from rabbit meat, we recommend mixing it with chicken. By the way, to get good minced chicken, just like for turkey, do not take the so-called white meat: it is too dry and, when crushed, does not give the desired consistency. As for other combinations, you can experiment here. For example, make minced squid, without tentacles, and add a little pork to make it juicy. The main thing is not to mix meat with neutral and strong flavors. If you have prepared several types of minced meat, store each in a separate container at a temperature of +2...+4 °C for no more than a day. Be sure to cover the containers with cling film to prevent contact with other products and the penetration of foreign odors. Remember that minced meat is not just...
Well, here I am with a stupid question:) I’ve already made everything I can from minced meat, but I want something new:) Meatballs, hedgehogs, cutlets, rolls:) lasagna (cannellone), dumplings, chebureki, belyashi, kutab, puff pastries, mashed potato casserole, pancakes, minced meat as a shawarma filling, even:).. Filling for pizza...... I'm tired of everything:) Maybe someone has yet unknown (maybe national) recipes? There are all sorts of minced meats - beef, lamb, pork... I have no ideas:) Brain paralysis has arrived:)
If you don’t know what dish to cook with goose mince, then try these cutlets. Prepared according to this recipe, they turn out tender and melt in your mouth.
Ingredients:
- Goose meat - 600 g
- Potatoes - 3 pcs.
- Loaf - 3-4 pieces
- Onion - 2 pcs.
- Eggs - 2 pcs.
- Lard - 100 g
- Garlic - 3-4 cloves
- Salt - to taste
- Sugar - 1 tsp.
- Ground pepper (black, red, paprika)
Step-by-step preparation with photos:
We grind all the ingredients in a blender bowl, having previously crushed them into pieces of approximately 2x2 cm. The potatoes can be grated on a fine grater. Important! Cut the loaf pieces, but do not soak them, they should be dry.
If you don’t have a blender, then grind everything through a meat grinder.
The cutlets are easy to mold without sticking to your hands or the pan.
Fry them in a frying pan in sunflower oil, covering with a lid.
Turn over to the other side. Bring until golden brown.
Place on a plate covered with a paper towel to remove excess oil.
And now everything is ready.
Bon appetit!
Cutlets are a tasty and satisfying dish. They can be served with any side dish or salad. Prepared from various types of meat, including goose. Despite the fact that its composition is significantly inferior to chicken, its taste is much more interesting.
Goose meat is highly valued by nutritionists, as well as those who monitor a balanced and proper diet. Its regular use helps cleanse the body of toxins and harmful substances, allows you to get rid of diseases of the digestive tract and disorders of the spleen. This meat is especially valued in China. Doctors prescribe it to patients who feel weakness, shortness of breath, and rapid fatigue. Experts believe that its use balances the energy in the body, which contributes to a complete recovery from any pathological processes.
Meat contains a large amount of vitamins C, A, group B, as well as minerals and amino acids. The product has a positive effect on the functioning of the nervous system, increases hemoglobin, which is especially useful for patients with anemia, strengthens the immune system, and reduces the risk of developing cardiovascular diseases and cancer. In addition, goose fat contains virtually no cholesterol, but it must be remembered that it is too high in calories - about 400 kcal/100 g.
The meat of this bird is dark in color. This is due to the fact that the bird moves little and there is a large accumulation of blood vessels in its muscles. That is why it is tougher than chicken. However, it saturates faster and tones the intestines.
In order for the cutlets to turn out tasty, you need to choose the right carcass:
- the goose should not be older than six months. Otherwise, the meat will be too tough and dry;
- pale skin color and stickiness indicate that the carcass is stale;
- the legs of a young bird are yellow, and those of an adult are red;
- when pressing on the carcass, the dent should immediately recover.
For cutlets, it is better to choose a large carcass, since small birds have tough meat. The minced meat should be twisted through a meat grinder twice - this will make it more tender. You can use salt, ground black pepper, and garlic as spices. To make the dish juicy, the minced meat must be beaten. This way it will be saturated with oxygen. The bread that is added to the minced meat must be fresh and there should not be too much of it. You should not make cutlets that are too small - the larger they are, the juicier and tastier.
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