Comforting homemade German-style goose noddle soup for the soul. Warming and gentle, this chunky winter soup is perfect for goose-meat-lovers. It’s perfectly healthy and delicious (with hearty vegetables and noddles) and can be enjoyed as main meal for dinner.
HOW TO COOK GOOSE MEAT
If this is your first time cooking goose meat, here are some points to get you started:
- Although goose meat is classed as ‘white meat’, the color resembles dark meat (close to beef and pork); It has much ‘stronger’ (but very pleasant) taste, compared to chicken meat per se.
- As goose meat tends to be thicker and thus harder to chew, it’s recommended we ‘soften’ it through the cooking process;
- Goose meat is a popular food choice throughout Europe (especially Germany) and usually is the centerpiece at the Christmas table.
HOW TO MAKE GOOSE MEAT TENDER
There are probably many ways to make goose meat tender, but let’s have a look at some, shall we:
- Preparing the meat (separate from other ingredients) in a Crock-Pot. Many prefer this method (including my mother-in-law). It requires little to no interference, however you need to be present and overlook the process for up to 10 hours.
- Soaking the meat in cow’s milk overnight, some say for 2 days in a row, especially for wild goose meat.
- Marinate the meat for 24 hours in vegetable oil and herbs.
- Add 2-3 tbps hard liquor (like vodka) in the water for cooking. Then boil the meat as usual and use the broth in the meal (my personal favorite) if preferred. The alcohol evaporates throughout the cooking process and the meat becomes tender and sweet.
HOW TO GET RID OF GREASE IN GOOSE SOUP – remove fat from soup
Goose meat can be very greasy for some, especially when cooked with skin on. Therefore, the method I prefer to use is cook goose meat separately (and add hard liquor to make it softer) from all other ingredients. Then, use water / vegetable or chicken broth instead the goose broth. Goose meat can be cleaned and chopped, then at the end of the cooking process for this soup.
MORE EUROPEAN RECIPES TO TRY:
German Goose Noodle Soup
- 2 goose thighs, with skin on (or other part of the goose)
- 1 onion head, chopped
- 2 cloves garlic, minced
- 3 medium, russet potatoes, peeled and sliced
- 2-3 celery sticks, chopped
- 2 tbsp olive oil
- 2 tbsp parsley, finely chopped
- 1 tsp sweet paprika
- Pinch of black pepper
- Salt to taste
- Handful thin noodles of choice (e.g. Japanese Ramen), to taste
- 6-8 cups of water, or more as needed
- 2 tbsp hard liquor, vodka for softening the goose meat
- Place goose thighs in a pan with boiling water. Add the hard liquor, then reduce heat and let simmer until meat is cooked.
- Then, separate goose meat from all bones and chop in small pieces. Remove skin as well. Use goose water as broth if desired (recommended for better taste).
- Clean and chop onions, garlic, potatoes and celery sticks in small pieces. Sauté in olive oil by stirring frequently (approx.5 min).
- Add chopped goose meat, sweet paprika, black pepper & salt. Cover with water/goose broth (to reach desired thickness of soup) and let simmer until vegetables are half cooked.
- Then, add noodles and parsley (and water if needed) and let soup cook completely on medium heat.
- Serve hot/warm with favorite bread.
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