Goose in wine

3 servings
2 hours 30 min

To prepare this dish, I chose goose legs. Wash the meat. Additionally, you can remove the skin to reduce the calorie content of the finished dish. Dry the meat with paper towels, as it is subject to further frying.

In a frying pan, heat the sunflower oil and place the meat to fry over a high heat. You need to fry the goose not to readiness, but only to the formation of a ruddy crust on each side. That is, about three to four minutes. At the end of the roast, salt and pepper the meat. And add the condiment of suneli hops and dried smoked paprika.

Peel the bulb onions from the husks and rub them with half rings. In a clean pan with sunflower oil, fry the onions until golden.

Put the fried meat in a high-sided baking dish and distribute the fried onions on top. Additionally, I did not lubricate the bottom of the mold with oil.

Pour dry white wine into the baking dish. Put one small bay leaf.

Cover the baking dish with a lid or foil and send to a cold oven. After that, turn on it to warm up to 180 degrees. The cooking time of the goose in wine is two hours.