Goose meat: benefits and harm to the body

Goose meat cannot be called tender, it is somewhat tougher than chicken. But the goose still has a large number of fans, many people like its peculiar pleasant smell and incomparable taste. The taste of goose meat depends on what the bird was eating, and even on the process of slaughtering it. Experienced farmers recommend - 4 days before the slaughter, give the geese salt water and not disturb them, in order to exclude adrenaline, which affects the taste of meat.

Composition and calorie content

Goose meat is a rather fatty product. In 100 g of the product boiled together with the skin - 400 kcal, if you take meat without the skin, then in 100 g - 160 kcal. That is, the skin has the highest calorie content. In a fried goose, the highest calorie content is 620 kcal.

100 g of the product contains 39 g of fat, in well-fed individuals - up to 50 g, as well as 15–20 g of protein. There are no carbohydrates in goose meat at all.

The benefit of goose is determined by the set of vitamins present in it, including a large number and a wide range of B vitamins (B1, B2, B3, B5, B6, B9, B12), as well as A and C.

Of the micro- and macroelements necessary for humans, goose meat contains phosphorus, sodium, potassium, magnesium, calcium, copper, zinc, manganese, selenium, and iron.

In addition, each goose carcass has a significant amount of different amino acids, with the help of which antibodies are synthesized in the human body aimed at combating viruses and bacteria.

What is more useful: duck or goose

Both of these products - goose and duck - are frequent guests at every table. These types of meat differ from chicken in a slightly reddish hue, they are fatter than chicken and therefore are more difficult to digest, more difficult to digest and cannot be considered dietary.

Goose meat is fatter than duck, therefore heavier. But then goose fat has a lot of advantages - both food, medical and cosmetic. The goose liver, which has a lot of useful properties, also deserves incredible success.

What is useful goose meat

General benefit

Goose meat is good to eat. Despite the fact that it is oily, it does not cause new deposits of cholesterol on the walls of blood vessels. And thanks to a significant amount of protein, it is recommended for use by athletes, as well as weakened people who have undergone complex operations.

The mineral components and vitamins contained in the goose, can be advised for recovery to depleted people, as well as those who are stressed, with increased physical or mental stress.

It is also noted that geese meat reduces the risk of cancer, helps to increase blood hemoglobin and eliminates anemia, and accelerates wound healing. Gusyatina is able to remove toxins from the body, strengthen immunity, calm nerves, improve the activity of the nervous system, and increase stress resistance. Regular consumption of goose meat helps to improve the condition of bones, teeth, nails, hair and skin.

For women

Women will first of all appreciate the positive effect of goose on the condition of the skin, hair, teeth and nails - that is, on those factors that help them to be beautiful.

However, due to the fact that goose meat stimulates blood formation, it contributes to an increase in hemoglobin in the blood, and this is a big plus for heavy periods, uterine bleeding.

The ability of goose meat to soothe nerves and relieve stress also benefit women, it gives a charge of vivacity and good mood, helps to calmly relate to unpleasant moments in life.

For men

Men who are fond of sports, leading an active lifestyle, need a large amount of protein to form relief muscles, so goose meat can help them. However, fried goose will not work to achieve this; you need to stew or cook meat.

Scientists noted that due to the high calorie content and a harmonious set of vitamins and minerals, goose meat gives energy, enhances potency and improves brain function, which is useful for the stronger sex, leading a sedentary lifestyle and engaged in mental work. And with the systematic use of goose, the aging process is inhibited.

During pregnancy

Pregnant women should not get carried away with goose, it is permissible only during the first two trimesters. During this period, the digestive system of a woman has to work for two - for herself and the baby - and an increased load in the form of high-calorie goose will be superfluous.

Pretty high-calorie and fat goose is difficult to absorb by the female body during the gestation of the child, forcing the digestive system to work hard. In the last three months of pregnancy, with an increase in the uterus, the abdominal organs are compressed and displaced, which is also an unfavorable factor.

In addition, pregnant women often need to control their nutrition also because they must not gain excess weight. A piece of high-calorie goose will destroy a slender nutrition system and can lead to rapid weight gain. Therefore, expectant mothers are better off time with the use of goose.

When breastfeeding

Mothers who breastfeed a child need food enriched with vitamins and proteins. In general, goose meat answers this task. Therefore, if a lactating woman does not have any chronic diseases, the goose will be useful for the mother's body, weakened by pregnancy and childbirth, and for the baby. But you need to choose the most lean pieces - for example, breast. After all, goose fat can still be too heavy for the baby.

For kids

Goose meat should be given to children only when the child is three years old, not before. The whole reason - in the fat, which is rich in product, and this is too high a load. But there is one “but”: if the baby is under three years old underweight or weak immunity, the pediatrician will advise him to use goose meat. In this case, the meat should either be cooked or baked.

When losing weight

Those who are concerned about weight loss should forget about goose for a while. But if you really want to eat meat, you must definitely remove the skin before you start cooking. Fried goose can not be eaten even without a skin, meat must be boiled, stewed or baked.

Is goose fat good for you?

Goose fat rumor gives truly magical properties. It has been used since time immemorial as a remedy for many diseases.

So, even great-grandmothers believed that goose fat will help women who are not able to become pregnant for a long time. Ancient healers prescribed in such cases, the product is simply eaten with bread. And men were treated for prostatitis: they melted fat, impregnated tissue with it and applied a compress to the perineum.

And the ability of goose fat to prevent a hangover is still used: after heavy libations it is recommended to drink a teaspoon of fat at night. For digestive disorders constipation, this method is also effective. If stress keeps you awake, the same remedy will help. If you take a spoonful of fat every night, this will help with chronic fatigue, as well as establish normal sleep and cure insomnia.

Such an evening spoon will help older people to boost immunity, give strength, and women to stabilize hormones.

The properties of fat to accelerate tissue regeneration are used not only directly - to treat frostbite and wounds, but also in cosmetics for women.

For burns

Folk medicine appreciates goose fat for its moisturizing and nourishing abilities, which allows you to accelerate the regeneration of damaged skin. To accelerate the healing of burns, they are lubricated 2 times a day and then a gauze bandage is applied to them.

To make the product more effective, buckthorn oil is added to the fat in a ratio of 1: 1. For better mixing, the mixture is heated, but applied in a cooled form - twice a day.

In gynecology

Traditional medicine uses goose fat to treat cervical erosion, for which they prepare a composition of 100 g of melted fat and several calendula flowers. The product is mixed and sent to the oven for half an hour. Then the composition is filtered, cooled to a warm state and a cotton swab is moistened in it, which is inserted into the vagina at night. The course of treatment is 10 days, after which they take a week break and repeat the procedure 2 more times.

Against cough

Goose fat is one of the most popular cough suppressants by folk medicine and grandmothers. And under its popularity there is a scientific basis: fat helps relieve inflammation and kill bacteria, and also increases the body's immune forces.

When coughing, rub the patient's chest and back. The product warms and saves both dry and wet coughs. It is safe for infants.

With a cold

With a runny nose, as a procedure, additional to instillation into the nose, you can prepare a warming composition, which also helps cleanse the nose and release breathing. For this, ground red pepper (1 tablespoon) is added to 50 ml of melted fat. Mix and store the mixture in the refrigerator. Before going to bed with this compound, heels are lubricated and thin woolen or half-woolen socks are put on.

With hemorrhoids

Thanks to the polyunsaturated acids and Vitamin E that are part of the fat and strengthens the vascular wall, which accelerates tissue healing and reduces inflammation, the product will be useful for hemorrhoids. For ointment, take 150 g of fat and 10 g of chopped sage and chamomile flowers. The ingredients are thoroughly mixed and the resulting ointment is applied 2-3 times a day to a problem place. One procedure is required at night. After a week of treatment, they take a week break and repeat the course.

From allergies

From an allergic rash, redness, swelling and itching, an ointment of goose fat, juice of viburnum and sea buckthorn oil, mixed in equal proportions, helps.

For arthritis

It’s not only the elderly who experience joint pain, and goose fat helps to cope with this problem, relieving both inflammation and pain. To do this, melt the fat and mix evenly with crushed garlic. This will result in an ointment that is rubbed into the joint for a long time until it is absorbed. It is better to carry out this procedure before bedtime - until relief comes.

In cosmetology

There are special proponents of home cosmetology who claim that goose fat is no worse than expensive store creams and masks. It is used for both skin and hair - both in pure form and when adding additional ingredients.

For face

Goose fat is good for the skin because it contains many vitamins and minerals. He is able to fight wrinkles, relieve inflammation, moisturize.

To make a mask that protects the face in winter from frost, burning wind and snow, dissolve the fat in a water bath and filter through cheesecloth, folded in 3-4 layers. Warm fat is applied to the skin 30 minutes before leaving the house.

For a nourishing mask, 25 g of goose fat is mixed with 2.5 g of camphor oil. Apply to the skin for a quarter of an hour. After this time, remove the remains with a napkin and wash with a little cool water.

For hair

Goose fat helps to improve brittle, brittle, dry hair.To do this, weekly, before washing the hair, the melted fat is rubbed into her skin and hair, after which they are covered with a film and wrapped with a towel for warmth. It is not necessary to hold for a long time, 5-10 minutes are enough.

The fat is washed off with the usual shampoo, and then the hair is rinsed with water, to which the juice squeezed from lemon is added.

For eyelashes

All girls and women dream about long, voluminous and beautiful eyelashes. Goose fat may well help in solving this problem. It restores eyelashes after several procedures, the effect is especially noticeable if your own began to catastrophically fall out after building. To do this, once a week, with a brush, apply melted warm fat to the eyelashes.

The benefits and harms of goose liver

Many people like goose liver. Those who grow geese, sometimes especially for gourmets grow a bird, feeding it, for example, with acorns, which gives the liver a special taste. But there are ordinary goose liver on the shelves of shops and in the markets.

Its benefit is that this offal is low in calories, so its use is quite acceptable even for those who want to lose weight.

The liver contains a lot of iron, which is involved in the process of blood formation and improves blood composition. There is choline in the product, related to B vitamins, it is necessary for brain function. In addition, a large vitamin complex in the liver, including A, E, H, all of them normalize metabolic processes, improve the activity of the nervous system.

The mineral composition is represented by phosphorus, potassium, chromium, selenium and other micro and macro elements necessary for the normal functioning of the human body. So, phosphorus determines the health of bones, teeth and hair. And chromium is necessary for the heart and blood vessels; today it is used as a means of preventing a number of cardiovascular diseases, as well as diabetes.

The most famous offal dish is foie gras. It contains a large amount of polyunsaturated fats. They help the human body to better absorb food, reduce blood cholesterol and increase brain activity.

But even such a useful product can harm if it is uncontrollably and in unlimited quantities. In addition, goose liver can not be fried in oil, it must be stewed. Only in this form will it do no harm.

Harm and contraindications

Goose meat is rather fatty and therefore not suitable for nutrition for those who are prone to obesity and are overweight.

In addition, a large amount of fat does not affect the condition of the heart and blood vessels in the best way. The constant and unlimited use of goose meat can provoke the development of atherosclerosis.

Fatty goose is contraindicated in patients suffering from hypertension, coronary heart disease and diabetes.

Even a healthy person needs a lot of time to digest and absorb goose meat. This process is difficult for the digestive system, liver and pancreas. Those who are diagnosed with pancreatitis, gallstone disease and cholecystitis, as well as colitis, can not eat goose.

Due to overeating goose meat, heartburn, nausea, and cholesterol levels may appear. Reasonable regimen of eating goose - no more than twice a week.

It is possible to reduce the negative impact of fatty meat if you eat it with salads from cucumbers, tomatoes, fresh cabbage, lettuce and parsley.

How to choose and store

1. When choosing a goose for a festive table or an ordinary dinner, you need to pay attention to the skin is clean, even yellowish-pink, to the touch or dry, or slightly slippery. If the skin is sticky, the carcass is damaged.
2. If you press on the carcass with your finger and then let it go, it should straighten out right away, then we can say that the meat is quite elastic and means fresh. If this does not happen, the hole remains, it is better not to take the goose - it is stale.
3. The largest meat will be the largest goose, weighing about 4 kg, the smaller bird has leaner and harder meat.
4. If the legs of a goose are yellow, it is young; in an old bird they are reddish.
5. Fat in a good, moderately mature carcass should be white, if it is yellow, the meat has run out.

If you put the goose in the refrigerator, you need to set aside a separate shelf for it, there should not be any finished products or oil in the neighborhood. It is better to wrap the carcass either in parchment or in a cotton cloth, which is pre-moistened with vinegar, it will help keep the meat for five days.

In winter, you can take the goose to the balcony, but it is also better to wrap it in a cloth dampened with vinegar.

In the freezer, the goose does not lose consumer qualities throughout the year - at a storage temperature of no higher than -18 degrees. Before you put the carcass into the freezer, you just need to hold it for a day on the shelf of the refrigerator and only then, wrapping it in plastic wrap, put it in the freezer for storage.

It is possible to store a goose in an ice crust. To do this, just washed the carcass immediately put it in the freezer. As soon as an ice crust forms on the surface, rinse the goose again with cold water and again put it in the freezer. Repeat this procedure until a solid ice shell builds up. Then you can put the carcass in a plastic bag and put it in the freezer.

If the goose is dried, in a cool room (for example, a cellar) it can be stored for 2 years - in limbo, wrapped in parchment or foil.

How to cook goose meat: recipes

Any meat after slaughter must be aged, or, as they say, mature. Ripening takes place within a few hours, preferably all night. And only then you can start cooking it.

You can cook a goose in different ways - in the oven, slow cooker, in a pan or in a frying pan on the stove, the bird is salted, dried, smoked.

In the oven

In the oven bake as a whole carcass, and pieces of different sizes. Large accumulations of fat, which are usually found in the abdominal region, it is desirable to cut, it is also necessary to remove the tail. The last, thinnest phalanx of the wings is also better to remove so as not to burn out - in the event that it is planned to bake it without packaging in foil.

If you decide to bake the whole carcass, you need to evenly make small cuts over its entire surface so that the meat is thoroughly saturated with salt, spices and more likely baked to the deepest layers.

In a separate bowl, cook the marinade: grate a small slice of ginger, squeeze the juice from the lemon, crush 3-4 cloves of garlic. Pour your favorite dried spices - for example, thyme, basil or zira, you can all spices together. Add ground pepper and dilute the marinade with water (about half a cup). Stir, add the mixture with a tablespoon of grated horseradish (you can take the one that is sold in any supermarket) and grate the carcass with the resulting composition, especially paying attention to the marinade penetrating into the cuts on the meat. Pour the carcass with the remaining liquid and send it to the refrigerator for 6-8 hours.

When the goose is pickled, spread on the outside and inside with unsweetened honey, it will take about 3 tablespoons. In the oven, send the goose in the baking sleeve, having previously pierced it with a fork on top once, so that there is where to leave the pair.

For two and a half hours, keep the carcass in the oven (set the temperature to 180 degrees), then break the top of the sleeve and continue baking for about 40 minutes. During this time, the goose should be covered with a delicious crisp golden color.

Serve the finished carcass with a side dish of boiled potatoes, stewed cabbage, buckwheat or with fresh vegetables, summer salads, sauces.

You can bake a goose not in the sleeve, but wrapped in several layers of foil. She will hold the juice inside as well as the sleeve.

If you cook just on an open baking sheet, you need to carefully cover it with several layers of foil, making it something like a bathtub, where juice and fat melted from goose meat would be collected, which need to be poured several times during cooking. About 50 minutes before the end of baking, put potatoes in this impromptu bath and salt it - you get meat and a side dish “in one bottle”.

You can check the readiness of the goose by piercing it in the thickest place with a narrow knife. Pink juice indicates that the dish is not ready yet, if it is transparent, you can put it on the table.

In a slow cooker

For cooking in a slow cooker, a goose must be cut into portioned pieces. Peel 7–8 medium-sized potatoes and cut each into quarters. Cut 2 medium onions into half rings and pass 4 garlic cloves through a crush.

Spread the bowl of the multicooker with vegetable oil, put the meat in it and simmer for 60 minutes on the "Stewing" program. As soon as the program is completed, add vegetables to the bowl, salt and sprinkle with pepper, and suni hops. Continue cooking on the Baking program for 40 minutes. During this time, you can make a salad of fresh vegetables - cucumbers, tomatoes, herbs - and serve it along with the finished dish.

What can be cooked with goose meat: recipes

Soup

In order for the broth - the basis for goose soup - to turn out to be more interesting in taste, and to make the meat softer, 2-3 hours before cooking, the goose should be rubbed with lemon or lime juice. The goose broth produces wonderful first courses - cabbage soup, borscht, sorrel soups, pickles and kharcho.

When cooking the broth, the carcass is placed in cold water - so that on top of the meat was a layer of water 3-4 fingers thick. When the water begins to boil, it is necessary to remove the foam, during the cooking process to remove the foam a few more times - as necessary. Usually goose meat reaches readiness in 2–2.5 hours.

Kharcho
Cook half the goose by adding onion to the pan, along the root of celery and parsley. Take out the meat, strain the broth, discard the vegetables, cut the carcass in portions.

Cut the onion medium-sized, put in the broth with a pod of hot pepper. Send the broth again to the stove, as soon as it boils, lower the meat cut into slices, salt and put 0.5 cups of rice. When the rice is ready, beat 3-4 raw eggs in a bowl and carefully, with constant stirring, pour the beaten eggs into the soup. Turn off the fire, serve garcho on the table in 5-7 minutes. Put chopped green cilantro in each plate.

Pickle
Take half of the goose carcass, wash, chop into portions, pour 3 liters of water and put on fire. Remove foam during the cooking process.

In the second pan, put the washed goose liver, heart and stomach out until cooked in 0.5 l of cucumber brine with parsley root. Separately, boil a glass of pearl barley until tender.

When the goose is ready, put in a pot diced potatoes (5-6 pieces) and cook it until soft. Then add peeled pickles, cut into small cubes. Salt, boil until tender, combine with giblets and brine, add boiled barley, ground black pepper and bay leaf. After 5 minutes, turn it off.

Serve after about a quarter of an hour so that the pickle is infused. Put sour cream and chopped greens in each plate.

Cutlets

Turn 600 g of goose fillet, 3 potatoes and 2 medium onions, 4 cloves of garlic, 3 slices of loaf through a meat grinder (do not soak, dry). Salt, add 2 eggs to the minced meat, sprinkle with black pepper, rolled in a home mill. Stuff the patties and fry them until golden brown on both sides in vegetable oil in a pan, covering it with a lid. To leave the excess fat, put the patties briefly on a paper towel.

Pilaf

For goose pilaf, you need 400 g of breast fillet, rinse it and cut into small pieces.

One and a half glasses of brown rice pour hot water. Fry large carrots and 2 small onions in thin cauliflower in a cauldron in sunflower oil. Add goose meat to vegetables and stew it for about an hour. Drain the rice and put the cereal in a cauldron, pour water - so that there is a layer of water 2-3 fingers thick above the rice. Salt, put your favorite spices (zira, barberry, suneli hops, etc.). When the water has almost evaporated, put a head of garlic inside the rice and simmer until cooked under a closed lid.

Pilaf in a slow cooker
Since in a slow cooker meat stews in its own juice, without adding oil, pilaf comes out less fat than in a cauldron, but no less nutritious.

For 500 g of goose, you will need long-grain steamed rice - 3 cups, 2 fairly large carrots, a large head of onion and spices - zira, barberry, coriander, ground pepper (preferably from a mill), saffron, as well as garlic and salt. Pour rice in a bowl with cold water and set aside for a while. Cut off the fat from the goose, cut into cubes and it, and all the remaining meat. Prepare vegetables: cut carrots into strips, onion - in half rings.

Put the cut fat in the bowl of the multicooker and set the mode to "Frying", heat the fat for a quarter of an hour. When the 15-minute multicooker program is completed, put the onions with carrots and set the same mode again, but for 10 minutes. Greaves can be pulled out or left. At the end of the program, put the meat in the bowl and again set the “Frying” mode for 15 minutes, then salt the meat, add spices to it and repeat the 15-minute program. When laying down products in turn, it is important not to forget to mix them with a wooden spatula.

Drain the water from the rice, rinse it and drain all the water well. Spread the rice on top of the meat, dip the garlic (a whole head) into it, hot pepper (you can taste the whole pod, if you like). In the "Rice / Grains" mode, bring the pilaf to readiness, this will take one hour.

Goulash

To prepare the goulash you will need a pound of goose breast (without skin), 1 medium carrot and onion, 2 tbsp. refined sunflower oil, 3 tbsp. tomato paste, as well as ground black pepper, salt, 4 cloves of garlic and 2 bay leaves.

In a saucepan, fry finely chopped onions and carrots in vegetable oil, sliced ​​in circles 1 cm thick. As soon as it becomes transparent, put the garlic (2 cloves) passed through the crush. After 4 minutes, you can put goose meat in a pan, cut into cubes about 2 by 2 cm. Fry until the juice that has evaporated, stirring from time to time.

When the juice has evaporated, pour hot water into the meat with vegetables, salt and simmer for 50-60 minutes on low heat. Then put tomato paste, bay leaf, finely chopped remaining 2 cloves of garlic in a saucepan and pepper to taste. Simmer under a closed lid for another 10 minutes, then remove from heat and let the meat brew for a quarter of an hour.

Sausage

Baked sausages
Cut the kilogram of goose fillet into small pieces, put it in the freezer for half an hour. Stir the cooled meat in a bowl with 230 g of chicken fat, 1 tbsp. salt and spices, for which take 0.5 tsp. oregano, sage, ground pepper, thyme. Add 1 tbsp. vegetable oil. Send the bowl to the freezer for half an hour. After 30 minutes, skip the meat with spices through a meat grinder. Fry the minced meat for 10 minutes in a pan and cool.

Meanwhile, heat the oven to 190 degrees, gently peel the skin off 10 chicken necks, stuff it with the cooled meat and tie the ends with a strong thread. Bake in the oven for 45-50 minutes. It is better to serve warm on the table; stewed or fresh vegetables are perfect for a garnish.

Smoked sausage
For sausage preparation, meat from goose’s thighs is suitable, a finished fillet without skin and bones will need 900 g. Pass it through a meat grinder with a large grill together with 300 g of pork pulp and a small amount of bacon (here everyone chooses the amount to his taste). Stir the resulting minced meat with nutmeg, pepper, salt and send for 12 hours in the refrigerator.

Fill the well-cleaned and washed pork intestines with cooled meat, tie them up and put the sausage in the smokehouse, where they smoke with cold smoke for four days, then two or even three weeks (as you like) to dry the sausage in a cool place. Everything, raw smoked sausage is ready.

Is it possible for animals to give goose meat

Like humans, goose meat can only damage pets, cats and dogs, if abused, since goose meat is fat for these creatures. It is possible to reduce fat content and, accordingly, reduce the negative effect of meat on animals, by removing skin from a goose. Head and neck should also not be given.

Photo of goose meat