Poland is one of the leading producers of goose meat. Because meat is massively exported, we do not appreciate it and do not realize how delicious and healthy it is. It’s worth trying goose meat and eating it not only in November.
Goose Many of us associate it with Saint Martin’s Day, which is celebrated on November 11. Geese are bred from spring to autumn, which is why their meat is the cheapest and most easily available in November.
Goose meat contains valuable nutrients vitamin A, E and B vitamins. It also supplements the demand for iron, zinc, potassium and magnesium. Eating goose will provide benefits that support the mind and nervous system. Improves memory and cognitive functions. It will alleviate the symptoms of high stress, restore balance and allow you to calm down. It will help solve problems with falling asleep and depressive states.
Goose contains a wealth of unsaturated fatty acids omega-3 and omega-6 fatty acidswhich will affect cholesterol. It will lower the level of the “bad” LDL cholesterol fraction and at the same time it will increase “good” HDL cholesterol. Eating meat regularly will protect the body against the development of cardiovascular diseases. It will work in this one anti-atherosclerosis and prevent heart and vein failure.
Goose is worth eating because of its benefits antioxidant properties. It protects the body against the harmful effects of free radicals that damage cells. Also selenium content will ensure proper functioning of the thyroid gland.
Poland is one of the largest producers of goose meat in Europe. The demand for Polish poultry is very high abroad, but it is also starting to grow in our country. Despite this, most of the meat is exported.
According to data from 2022 most goose meat from Poland is sent to Germanythat’s as much as 75 percent all exports. The next countries that enjoy our products are: France, Great Britain, Hong Kong, Hungary and Austria.
Goose is appreciated there mainly for its high quality. There are animals in farms free from antibiotics and hormones, and their growth is natural. As a result, their taste and health properties are the best.
Despite the many advantages of goose meat, its significant disadvantage may be preparation. To make the goose meat tasty, juicy and soft, it is necessary to prepare it in a certain way. There are a few tricks to make the goose turn out really delicious.
The goose will be the tastiest and healthiest if we bake it. The temperature and baking time are key here. When preparing the whole goose, put it in the oven preheated to 220 degrees Celsius and bake it at this temperature for the first hour. After this time we lower it to 180 degrees Celsius and leave for another hour.
If we roast a carcass, then each kilogram of goose meat needs to be sacrificed 45 minutes of baking. We bake this goose in a preheated oven up to 160 degrees Celsius.
Before heat treatment, the meat should be marinated. Goose goes best with meat-based sauces red wine with rosemary, garlic and marjoram. It is worth adding to such a composition juniper berries or thyme. Once prepared, serve the goose with velvety mashed potatoes, red cabbage or beetroots.
Source: fit.poradnikzdrowie.pl, medonet.pl, Terazgotuje.pl
