Despite the fact that goose liver is a rather fatty product, it brings a lot of benefits to the body. This is explained by the high content of iron, choline, vitamins A, PP and group B, as well as polyunsaturated fatty acids and biotin. It is from the goose liver that the famous French delicacy foie gras is prepared. This product goes well in taste with vegetables, any cereals, pasta. In our article we will tell you about what you can cook from goose liver. Here we will present simple recipes for popular dishes.

Delicious goose liver recipe in the oven

This method of preparation of the famous delicacy is used in Hungary. The goose liver is simmered in a thick-walled brazier along with onions and parsley root, but not on the stove, but in the oven. The result is a delicate and aromatic dish that can be served with both vegetables and rice.

You can learn how to cook a delicious goose liver from the step-by-step instructions:

1. The oven is heated to 180 ° C.
2. The liver (500 g) is thoroughly washed, dried and rubbed with salt.
3. At this time, flour is fried in a dry frying pan (2 teaspoons).
4. At the bottom of the brazier are laid onion cut into half rings and chopped parsley root.
5. Salted liver and goose fat (60 g) are distributed on top.
6. A glass of water is poured into the brazier, after which the dishes are sent to the oven for 20 minutes.
7. After a while, the contents of the brazier are poured with sour cream (120 g) mixed with fried flour. After that, continue to cook the dish in the oven for another 15 minutes, without covering it with a lid.

How to cook foie gras from goose liver?

This dish is a true French delicacy. Foie gras has the consistency of a pate, mousse or parfait. The whole process of how to cook a goose liver in this world-famous dish can be presented in the following sequence:

1. Prepare a bowl with cold water and ice cubes.
2. Wash the liver (1.5 kg) and soak in water overnight.
3. In the morning, cut the offal into small pieces, put in a bowl, pour over with white wine (80 ml), season with salt and pepper. Leave the liver to marinate for two hours.
4. Prepare a baking dish. Put the liver in it, without filling it to the top.
5. Place the dish on a baking sheet half full hot water... Send the goose liver to a preheated oven (95 ° C) for 30 minutes. The temperature inside the mold should be 46 ° C.
6. A lot of fat will be melted from above, which is considered very valuable. It can be poured into a clean glass jar.
7. Cool foie gras. Then cut the cardboard to the size of the mold, wrap it in cling film and press down on the liver. Leave the dish as it is for 1 hour.
8. After a while, the cardboard lid can be removed, and the liver can be sent to the refrigerator. When serving, cut the pate into thin slices.

Goose liver pate

Such an appetizer turns out to be much tastier than a store one and more economical in price. Step-by-step instruction on how to cook a goose liver in the form of a pate is as follows:

1. Put lard chopped into pieces (400 g) in a deep saucepan.
2. At this time, cut the onion (5 pcs.) And large carrots into arbitrary pieces. Send shredded vegetables to the liver.
3. Rinse the goose liver and put in a saucepan with bacon. Simmer for 10 minutes.
4. Grind the liver halfway through in a meat grinder three times.
5. Return the resulting mass to the saucepan. Add milk (150 ml), salt and pepper.
6. Simmer the pate until the desired consistency is achieved.
7. Grind the finished dish with an immersion blender until smooth. If necessary, return the pate to the saucepan again and bring to a thicker consistency.

Goose liver stewed with apples

Step by step, this simple, but very tasty and delicate dish is prepared in the following sequence:

1. Wash the liver (500 g) and put in a frying pan with melted butter (50 g). Fry the offal for 5 minutes on each side. At the end of cooking, season with salt and pepper.
2. At this time, cut 2 sour apples into thin slices, and the onion into half rings.
3. Melt some more butter in a separate skillet. Fry the onions and apples together. When they become soft, pour a teaspoon of brandy into the pan.
4. Combine the contents of the two pans together.

Now the question of how to cook a goose liver has been completely resolved. The apple recipe is considered one of the best when it is necessary to bring offal to a soft state and achieve a pleasant taste.

Goose liver in a slow cooker

According to the presented recipe, you can cook offal stewed with vegetables. This makes a delicious and iron-rich main course. How to cook a goose liver? To do this, you must observe the following sequence of actions:

1. Prepare the multicooker bowl by pouring some oil into it.
2. Send chopped onions, grated carrots and celery root (100 g) to the bowl.
3. Set the "Fry" mode for 10 minutes. Saute vegetables until soft.
4. Cut the liver (0.5 kg) into small pieces. Continue cooking in the "Fry" mode for another 10 minutes. Season with salt and pepper the liver.
5. Pour 4 multi-glasses of water into the bowl. Select the "Extinguishing" mode. Cook the dish for 45 minutes.
6. After the characteristic signal, the goose liver can be laid out on plates and served with a side dish.

How to cook goose stomachs and liver?

By-products have a fairly high nutritional value. Therefore, they must be included in the diet. Goose stomachs are just as tasty as liver. You can cook them in the following sequence:

1. Clean the stomachs of films, wash, put in a saucepan and fill with clean water.
2. As soon as the water in the pot boils, add salt to taste.
3. Boil the stomachs for 1 hour. Then put them on a plate and cool.
4. Chop the onion finely enough.
5. Pour oil into a pan, add onions to it, fry until beautiful color.
6. Cut the stomachs into several pieces and put them on the onion.
7. Darken the offal in a pan for 10 minutes. It is not necessary to deeply fry them until golden brown. Add spices, salt, pepper, bay leaf - and you can remove the pan from heat.

Goose liver is a delicate and fatty product. Therefore, you should not add too much butter or vegetable oil during cooking. Even with a minimal amount of fat, the dish is tender and tasty.

Goose liver dishes have a fairly large amount useful properties, which is due to the peculiarities of the chemical composition of this by-product. It is an impressive list of various biologically active substances, a significant part of which has a positive effect on the human body.

In particular, the presence of goose liver in the diet improves brain function, stimulates the processes of hematopoiesis and metabolism, strengthens muscle and bone tissues, prevents the onset and development of a number of diseases of the cardiovascular, digestive and central nervous system, and also has antioxidant, anti-inflammatory, immunostimulating and wound healing effects.

The human body assimilates goose by-products, which are recommended to be taken in case of anemia, as they stimulate hematopoiesis. The goose liver contains a particularly high amount of iron, which improves blood composition. It also contains many vitamins. For example, retinol, which is important for the eyes and skin, as well as increasing potency, pantothenic acid, which normalizes metabolism in the body, thiamine, which converts carbohydrates into energy, and pyridoxine, which is involved in the reactions of cleavage and synthesis of amino acids. Also, goose liver contains biotin, which promotes skin healing and niacin, which is involved in many oxidative reactions of living cells. There is choline in the liver, which is important for the brain, and a large amount of vitamins, for example, A, E, H, and group B, which improve metabolism and the functioning of the nervous system. This product has a rich mineral complex, as the liver contains potassium, phosphorus, selenium, chromium and other micro- and macroelements.

Goose liver goes well with most popular foods, especially vegetables, including leafy greens, and mushrooms.

The goose liver benefits from the presence of substances that are important for the body. This product belongs to low-calorie, so it can be eaten by people who monitor their weight.

GOose Liver Recipes

Pour milk into a bowl, dip the liver into it. After two hours, take out and chop as desired. Breaded pieces of liver in flour and put in a frying pan, preheating margarine on it. Fry on each side for no more than 3 minutes. Remove from pan and sprinkle with salt to taste. Cut the apples into small wedges, fry until golden brown. Add to the liver and enjoy the taste.

Ingredients:

• Soaking milk;
• 0.3 kg liver;
• 30 g margarine;
• A little flour for breading;
• Two small apples

Sprinkle the liver with salt and stand for no more than 20 minutes. Pour flour into a frying pan and fry until caramelized. Put the parsley and onion, place the fat and liver on top. Sprinkle with pepper and add a little water. Preheat the oven and place the dish in it for 20 minutes. Add the fried flour to the sour cream and mix, and then put in a mold. Do not cover with a lid. Cook for about 15 minutes.

Ingredients:

• sour cream-60 g;
• onion and parsley root - 1 pc .;
• 0.25 kg liver;
• goose fat-30 g;
• flour - a teaspoon;
• pepper and salt to taste.

Put potatoes in a saucepan with salted water and cook until tender. Melt butter in a frying pan and sauté chopped onion. Make mashed potatoes and mix with onions. Blind two cutlets and fry until golden brown. Cut the liver in half, sprinkle with salt and
pepper and also fry. Put the cutlets on a plate, and on top of them the liver.

Ingredients:

1. 0.3 kg potatoes;
2. 0.2kg foie gras;
3. one onion;
4. some butter.

Goose liver is a by-product obtained as a result of cutting the carcass of a domestic goose. It has a dense texture and delicate taste, which is completely preserved even after heat treatment. It is eaten in a boiled, stewed and fried form, used in the preparation of various dishes, as well as meat delicacies and sausages.

Calorie content

100 grams of goose liver contains about 410 kcal.

Compound

The chemical composition of the goose liver is characterized by a high content of proteins, fats, vitamins (A, B1, B2, B9), minerals (copper, iodine, iron, phosphorus, sulfur, chlorine, potassium, calcium, magnesium, sodium, selenium).

How to cook

As noted earlier, the goose liver is eaten boiled, fried and stewed. At the same time, a wide choice of culinary processing methods does not negate the need to take into account, when preparing dishes from a given offal, its specific organoleptic properties. First of all, it is not always a pleasant aroma, which can be removed by pre-soaking for several hours. In this case, you can use not only water, but also various fermented milk products, primarily cream and milk. Another feature is the inadmissibility of prolonged heat treatment, due to which the goose liver becomes dry and tough. Based on the same goals, goose liver dishes are salted literally a few minutes before they are fully cooked. The aforementioned difficulties have practically no effect on her popularity in cooking, which she uses in national cuisines in many countries of the world.

As for the dishes that can be prepared using goose liver, their list is unusually extensive. It includes not only salads, appetizers, mashed soups, cutlets and casseroles, but also minced meat used in the preparation of pates, sausages and other meat delicacies, popular all over the world.

How to serve

Goose liver dishes are served both separately and with side dishes, which are best served with fried, boiled and stewed vegetables, as well as cereals or pasta. Bakery products, hot sauces are recommended as an addition.

What is combined with

Goose liver goes well with most popular foods, especially vegetables, including leafy greens, as well as mushrooms, dairy products, cereals, pasta and bakery products, and some fruits.

How to choose

When choosing a goose liver, you should pay attention, first of all, to its appearance. The highest quality offal is distinguished by a uniform color in light shades of brown, a smooth surface, a dense and elastic consistency, as well as the absence of external blood vessels and lymph nodes, gallbladder with ducts.

Storage

Fresh goose liver does not have a long shelf life: up to 12 hours at room temperature, 2-3 days at a temperature of 4 to 8 degrees. Much better this offal is preserved frozen - up to 3 months at a temperature not higher than minus 16 degrees Celsius. In this case, defrosting the goose liver should be gradually, avoiding aggressive heat exposure. This will preserve the original pulp structure and organoleptic properties.

Beneficial features

Goose liver dishes have a fairly large number of useful properties, which is due to the peculiarities of the chemical composition of this offal. It is an impressive list of various biologically active substances, a significant part of which has a positive effect on the human body. In particular, the presence of goose liver in the diet improves brain function, stimulates the processes of hematopoiesis and metabolism, strengthens muscle and bone tissues, prevents the onset and development of a number of diseases of the cardiovascular, digestive and central nervous systems, and also has an antioxidant, anti-inflammatory, immunostimulating and wound healing effect.

Restrictions on use

Individual intolerance, overweight, high cholesterol levels, a high probability of the presence in the chemical composition of substances hazardous to health, the need for heat treatment before eating.

Goose liver is a by-product that is used to prepare a variety of dishes. There are variants of this product that are quite expensive, since the birds are fed only selected products, for example, acorns. In the store, you can also find regular liver, which is obtained from domestic or farmed birds.

How to choose and store?

To make a goose liver dish tasty, it is important to choose it correctly, for this follow these recommendations:

It is worth keeping the liver in the refrigerator, but no more than a couple of days. Otherwise, it is better to freeze the food, which will help extend the shelf life to three months.

Beneficial features

The goose liver benefits from the presence of substances that are important for the body. This product belongs to low-calorie, so it can be eaten by people who monitor their weight. This by-product contains a large amount of iron, which is important for the female body, and it also improves the composition of the blood and the process of hematopoiesis. There is choline in the liver, which is important for the brain, and a large amount of vitamins, for example, A, E, H, and group B, which improve metabolism and the functioning of the nervous system. This product also has a rich mineral complex, for example, the liver contains potassium, phosphorus, selenium, chromium and other micro- and macroelements.

The useful properties of goose liver are determined by its composition. Despite the fact that fish is considered the leader in phosphorus content, there is also a lot of this mineral in the goose liver. In the human body, this element is responsible for many processes, including the normalization of metabolism and the restoration of acid-base balance. It is phosphorus that is responsible for the health of teeth and bones. For this reason, it is necessary to include the goose liver in the diet of children. In the event that a deficiency of this substance develops in the body, this can lead to diseases such as anemia and anorexia.

The presence of chromium in the goose liver is also of great importance for the human body. In modern medicine, this element is used to treat and prevent certain cardiovascular diseases. Chromium is also indispensable in diabetes, as it not only helps to improve the movement of glucose in the blood, but also improves metabolism, which leads to weight loss.

The most popular goose liver dish is foie gras, which is the same goose liver, but it has grown several times over. The polyunsaturated fats contained in the overgrown goose liver, getting into the human body, improve the absorption of food and reduce the level of cholesterol in the blood, and also contribute to an increase in brain activity. Common goose liver also has these benefits, but to a lesser extent.

It is important to know that even the most useful product cannot be abused, otherwise it will not bring any benefit to the body, and may even harm.

It should also be remembered that if improperly prepared, the goose liver will lose most of its beneficial properties. Therefore, in no case should you fry the offal, especially in vegetable or butter. The greatest benefit to the body will be brought by the use of sautéed or stewed liver.

Cooking use

Goose liver is used in cooking to prepare a variety of dishes. It can be used for almost all types of heat treatment, for example, stew, fry, etc. But the world's most famous goose liver dish is foie gras, which, in turn, is also used in recipes for preparing second courses. Pates are also prepared from this offal, which are used to create sandwiches and other snacks.

Goose liver can be used like beef and chicken liver.

How to cook a goose liver deliciously?

For cooking delicious food from goose liver, it is necessary to take into account the features of this product:

• So, it must be borne in mind that the liver is very delicate, so the heat treatment time should be limited.
• To get rid of the unpleasant odor, the liver can be soaked in water with milk for a couple of hours.
• Salt should be added to dishes with this by-product at the end of cooking so that it does not become hard.

You cannot cook a delicious dish from frozen liver, therefore many culinary experts advise giving preference to fresh product. This makes it easier to assess the quality and freshness of the offal. Having chosen the liver, you can start cooking it.

Most often, pate is prepared from this product, but you can also find recipes for roasting and stewing liver. The table below lists several popular home cooking methods.

It is possible to prepare from the product not only what was described above. French cuisine is rich in a variety of recipes for pickling, stuffing and stewing goose liver. The ingredient goes well not only with vegetables, but also with fruits and berries. So delicious and tender foie gras is obtained if you cook the liver with grapes or viburnum, which makes the taste of the finished dish rich and sour-sweet. The main thing is not to overcook the liver, otherwise it will lose its taste, become tough and rubbery. The same will happen if the product is digested.

Goose liver harm and contraindications

Goose liver can cause harm to people with individual intolerance, therefore it is not surprising that its use is contraindicated in the presence of an allergic reaction. In addition, it is necessary to take into account the following fact: if a bird was fed with poor-quality food, then its liver may be full of various harmful compounds, which can provoke the development of various diseases in the body. Do not overuse goose liver with increased cholesterol levels.