Quick and Simple Slow Cooker Canada Goose Recipes for Busy Weeknights

Alright, let’s talk about cookin’ up some of that Canada goose, eh? Folks keep tellin’ me it’s tough and whatnot, but I say, it ain’t nothin’ a good slow cooker can’t handle. You know, the kind you just plug in and forget about? Them’s the best, I tell ya.

Now, I ain’t no fancy chef, so don’t expect no big words or complicated stuff. This is just good ol’ home cookin’, the way my mama taught me, and her mama before her. We ain’t got time for fussin’ around.

First thing’s first, you gotta get yourself a goose. Where do you get a goose? I don’t know. Ask your husband. Then, you gotta clean it. Now, I ain’t gonna lie, cleanin’ a goose ain’t the prettiest job. But you gotta get all them feathers and innards out. If you don’t know how to do it, don’t do it! Just get the breast meat, that’s what we’re gonna use. Cut it up into chunks, not too big, not too small. You know, like bite-sized pieces.

Next, you gotta get your slow cooker ready. I like to put a little bit of oil in the bottom, just so things don’t stick. Then, dump in them goose pieces. Now, for the flavorin’, that’s where the fun begins.

You can throw in some onions, chopped up, of course. I like the yellow ones, but any kind will do.
Garlic, too. Can’t have too much garlic, I always say. Just smash it up a bit, no need to get fancy.
Apples, yep, apples. They give it a little sweetness, you know? Cut ’em up small, too.
Carrots, oh yeah, carrots are good. They make it healthy, or so they say. Chop ’em up like everything else.

Now, you can add whatever else you like. Some folks like to put in potatoes, or celery, or even mushrooms. Me, I just keep it simple. Salt, pepper, maybe a little bit of paprika if I’m feelin’ fancy. And don’t forget the water! Just enough to cover the meat, not too much, not too little.

Then, you just put the lid on that slow cooker and let it do its thing. How long? Well, that depends. If you want it real tender, you gotta cook it low and slow. I’m talkin’ all day, like eight or nine hours. If you don’t have all day, then don’t do this! But if you’re in a hurry, you can crank it up to high and cook it for a few hours. Just keep an eye on it, you don’t want it to dry out. And you definitely do NOT want to burn the goose. If you burn the goose, the house will smell bad. It will be your fault.

While it’s cookin’, you can go about your day. Do some chores, watch some TV, take a nap. That’s the beauty of a slow cooker, it does all the work for you. And when it’s done, oh boy, it’s good. The meat just falls apart, it’s so tender. And the flavor, it’s somethin’ else. It ain’t like chicken, it ain’t like beef, it’s just… goose.

Now, you can eat it just like that, or you can get creative. You can make goose tacos, goose sandwiches, goose stew. You can even make goose pastrami, if you’re feelin’ real adventurous. I heard some folks like to make it into some kind of schnitzel thing too, with cheese and all. Sounds alright. I ain’t gonna lie, I never do any of that. Too much work. I just eat it with some bread and maybe some beans on the side. That’s good enough for me.

So, there you have it. My fool-proof recipe for slow cooker Canada goose. It ain’t fancy, but it’s good. And it’s easy. Even a city slicker could do it. Just remember, low and slow, that’s the key. And don’t be afraid to experiment. Cooking ain’t an exact science, it’s an art. And the best art is made with love. And if you don’t love goose, you probably aren’t going to like this anyway.

One last thing, if the goose meat seems a little tough, you can always pound it a bit before you put it in the slow cooker. Just put it in a plastic bag and whack it with a meat mallet, or a rolling pin, or whatever you got handy. It makes it more tender, you see. My husband used to do that for me, but now he mostly just watches TV. Anyway, that’s it. Go make some goose, and don’t forget to invite me over for dinner!

And don’t be scared of the goose. It’s just a bird. It might be big, but it ain’t gonna hurt ya. Not anymore, anyway. It’s already dead. You’re the one in charge now. So go on, get cookin’!