Top 3 Croatian Goose Dishes

Guska na turopoljski is a traditional dish originating from the Turopolje area. This festive dish is usually made with a combination of a whole goose, salt, and oil or pork fat. The goose is washed, seasoned with salt, and placed in a deep and wide baking pan. Heated pork fat or oil is poured over the goose, and the bird is then roasted in the oven while being occasionally basted with the pan juices. While the goose is in the oven, a side dish consisting of goose gizzard and liver, oil, onions, garlic, salt, cloves, paprika, black pepper, and polenta flour. The polenta is cooked and mixed with the rest of the ingredients that have been sautéed in oil. Once done, the goose is placed on the polenta and the combination is baked for a few more minutes before the dish is ready to be enjoyed. Guska na turopoljski način is typically made during the festive Christmas season.Expand

Guščji paprikaš is a traditional stew originating from Slavonija and Baranja region, and it is especially popular in the city of Županja. The stew is made with goose meat, onions, fat, water, carrots, parsley, celery, and paprika powder. Near the end of cooking, small noodles made with eggs, flour, and salt are added to the pot and cooked until they float up to the surface. The dish is quite old, originating from the times when the field workers went out to harvest. For breakfast, they would eat various cold cuts and drink šljivovica, while guščji paprikaš was reserved for lunch, prepared in large amounts over an open flame.Expand

Martinjska guska s marunima is a specialty of the Croatian region of Zagorje, utilizing goose and chestnuts as its main ingredients. The goose is traditionally stuffed with a combination of roasted chestnuts, bacon, onions, moistened bread, eggs, salt, and pepper. It is then baked in an oven for about 3 hours. The dish is typically served with side dishes such as potato dumplings and a salad made with red cabbage and apples. It is especially popular during the feast of St Martin, called Martinje (related to the christening of wine must), celebrated every year on November 11, so the dish is always accompanied by a few glasses of wine.Expand