According to historical documents, 3,000 years ago, people were already engaged in breeding geese. Their meat combines the good with a pleasant taste. It is somewhat harder and fatter than chicken or turkey, and not so dietary, but contains many nutrients. Therefore, for most people, especially those who lead a healthy and active lifestyle, goose meat will be very useful. The properties of this meat will be discussed in the article.
Calorie and nutritional value
Geese meat is very nutritious. The main part of the fat is stored in the skin. Caloric content of 100 g is from 315 to 415 kcal, and in 100 g without skin - only 160 kcal. 100 g of boiled goose contains 450 kcal, and the fried product (620 kcal) is considered the most fat and nutritious.
This product has a high amount of fat (39 g), slightly less protein (15-20 g) and no carbohydrates at all. Water - about 68 g, and ash - only 1 g. 
The usefulness of the product is due to the presence of many of vitamins:
- BUT;
- WITH;
- groups B (B1, B2, B3, B5, B6, B9, B12).
It also contains such micro and macronutrients:
- potassium;
- calcium;
- magnesium;
- sodium;
- phosphorus;
- manganese;
- iron;
- copper.
We recommend reading about the composition, benefits and cooking meat duck, guinea fowl, turkey, rabbit, sheep.
Taste qualities
Gusyatina is no different tenderness, but has pleasant aroma and sweet taste. Therefore, it has many supporters who consider it the most delicious meat. Its taste depends on what fed the bird, on the correct choice of product and on the method of preparation. Many experts are of the opinion that even the slaughter of poultry affects the quality of goose. To make the flesh juicy and tasty, before slaughtering the geese you need to drink salt water for several days, and also not to disturb, so that adrenaline does not emit, which changes the taste not to the best. 
How is goose meat useful?
Goose meat is used less frequently than chicken or duck meat. But this does not mean that it is less tasty or healthy - the fact is that geese are much more difficult to grow than other birds.
Read also about the benefits and use of goose fat and eggs.
Dark meat and by-products are not easily digestible, but their constant presence in the diet has a healing effect and leads to positive changes in the body. In folk medicine, it is believed that gusyatina is able to weaken the heat in five major organs.
It affects such processes:
- Amino acids help to strengthen the protective properties of the body and prevent cancer.
- Glutamic acid helps to get rid of metabolic products and helps to cope with the effects of heavy metal poisoning.
- Offal (liver and heart) increase hemoglobin levels.
- It has a choleretic effect.
- Positive effect on the nervous system.
- Strengthens bone tissue.
- Normalizes blood sugar levels.
- Treats diseases of the spleen.
- Goose fat is applied externally for eczema, dermatitis.
Important! In the goose 85% of proteins that are fully digested. Poultry meat, whose age exceeds 6-7 months, loses many useful properties, it becomes dry and tough.
After research, American scientists have shown that nations that consume goose products live much longer than those nations that refuse it. 
Can i eat
If there are no personal contraindications, then goose meat will bring tangible benefits to the human body.
Pregnant
With good portability of this product pregnant women can use it, but always need to focus on the characteristics of the organism. Vitamins and minerals contained in it will have a positive effect on the development of the fetus, for example, iron will increase hemoglobin.
Gusyatina refers to red meat, therefore, there is more iron in it than in white (chicken, rabbit, or turkey). But it should be remembered that in a goose a high content of fat, which may not very well affect the body of a pregnant woman. Therefore, in this matter it is necessary to adhere to the sense of proportion and individual sensations. 
Nursing mothers
Considering all the beneficial properties of goose meat for blood-healthy function, it will be useful for women weakened in the postpartum period. But such meat is very fat, and excess fat is fraught with such consequences:
- deterioration in the absorption of vitamin C;
- nausea and heartburn;
- decrease in the absorption of calcium salts;
- weakening of immunity.
From this we conclude that a goose with a minimum amount of fat (without skin) and properly cooked (boiled or stewed) can sometimes be included in the diet of a young mother.
Learn what is useful, how to cook and use poultry products: duck fat, chicken, duck, ostrich, roast eggs.
Losing weight
It may seem that a high fat content makes this product forbidden for people who are overweight. But we mentioned that the main percentage of fat falls on the skin, so it is undesirable to use it, and the flesh itself can be included in your diet with a diet, but in small quantities. Fits good stewed or baked meatEspecially useful offal. But still apply with strict diets goose need in limited quantities. 
Cooking Application
In ancient Egypt, goose meat was considered one of the most delicious. From it you can cook a huge number of dishes. It is used for borscht, solyanka and pickle, as well as for main courses - cutlets, pilaf, stews, roasts, pate. Geese are baked, stuffed, boiled and fried. For cooking, it is advisable to use recipes invented specifically for this bird, since the product requires more effort to make a tasty dish.
What is cooked in different countries of the world?
Gusyatina is part of the recipes of many countries of the world, but perhaps the most popular and most common can be considered stuffed baked carcass. Potatoes, apples, mushrooms, dried fruits, and various cereals are used as fillings.
Most often it is served at the Christmas table. This is the central dish of the holiday on the table at the Germans. They are famous for good appetite, so for Christmas they have decided to cook a lot of fatty and delicious dishes, including fried goose with apples, various sausages and pies. 
Christmas Goose Christmas at the French does not pass without foie gras liver and stuffed chestnut goose. By the way, foie gras is a French paradox: its constant use reduces cardiovascular diseases and prolongs life. 
Foie gras In Russia, the end of the Christmas fast coincided with the beginning of hunting and mass slaughter of birds and livestock. Therefore, the abundance of meat dishes - the presence of roasted stuffed pigs, geese and ducks - was commonplace. Gusyatinu was added to the filling for pies, homemade sausages, cooked from it appetizing broth and aspic.
Did you know? Traditional baking of the Christmas goose is rooted in the custom of eating the Martin goose on November 11, when St. Martin's Day was celebrated.
What is combined
In Sweden, fried goose was served to the table along with Brussels sprouts and apple mousse. In Germany it was served with dumplings and red cabbage.
Gusyatina goes well with:
- vegetables (potatoes and cabbage);
- mushrooms;
- cereals (buckwheat and rice);
- fruits (sour apples, berries, citrus).
You can use such spices in cooking.:- black and red pepper;
- ginger;
- cardamom;
- herbal mixtures for meat;
- honey.
For the marinating process you can apply:
- salted pickles;
- vinegar or lemon juice diluted with water;
- soy sauce.
In the recipes for the preparation of the goose there are also onions, carrots, mushrooms, tomatoes, nutmeg, rosemary, dill and parsley, garlic, mustard.
How to choose a carcass when buying
To cook a dish made of goose meat, it is necessary to choose the right carcass. To do this, follow these rules:
- The skin should be intact, clean and smooth, without feathers, not stick to the fingers.
- The color of the carcass should be light yellow with a slightly pinkish tinge.
- The stale smell and pale beak indicate damage to the bird.
- When you press the carcass with your finger, the dent should immediately line up.
- The flesh around the throat to the touch should be soft.
- It is better to choose a young bird - for it the characteristic yellow color of the paws, in the old ones, they acquire a red color.
- You need to buy a large carcass - her flesh will be juicier than that of a small bird.
- The flesh is red and transparent fat indicates the freshness of the bird, and the yellow color indicates old age.
How to store at home
Store the goose at a temperature not exceeding + 2 ° C. The best place for this is fridge. With a shelf life of more than 3 days, it will begin to lose freshness and change its taste. You can put the goose in the freezer, then the shelf life will increase. Frozen birds are stored for up to 6 months: it is important not to change the temperature and not to re-freeze.
Did you know? Gusyatinu can be stored for 5 days without a refrigerator. For this purpose, the carcass is wrapped in a cloth dipped in vinegar and placed in a cool, dark place (basement).
Who can harm
If a person has health problems, then use the geese meat with caution so as not to worsen health. Abuse of this product may aggravate the condition in the presence of such diseases:
- obesity;
- problems with the pancreas, liver and stomach;
- elevated blood sugar levels.
Important! It is better to use the young bird, because the old fat is deposited not only in the skin and under it, but also in the pulp.
Cooking secrets
Goose meat is quite tough, so it will take about 3 hours to cook. To make the goose more delicious, soft and juicy will help such simple recommendations:
- Having plucked and gutted carcass, put it in a fridge for a day or two.
- Rub the meat with salt and spices and leave to soak in a cold place for about eight hours.
- Soak the meat in wine, soy sauce, vinegar or lemon juice.
- Add the grated berries to the spices and rub the goose with this mixture.
- When baking whole, to drain extra fat, make punctures on the sternum and at the base of the legs.
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Not so long ago, the goose was considered food that was used by rich people; now it has become accessible to all. Properly cooked and in reasonable amounts introduced into the diet, it will bring tangible benefits. Vitamins and minerals that make up such meat will have a positive effect on both healthy and weak people. Enjoy your meal!
