Alright, alright, let’s talk about cookin’ up some wild goose in that there slow cooker. You know, the one that sits on the counter and does all the work for ya? Yeah, that’s the one. Now, I ain’t no fancy chef, but I can make a tasty goose, that’s for sure.
First off, you gotta get yourself a goose. I ain’t tellin’ you how to do that, that’s your business. But once you got it, you gotta clean it up real good. Get all them feathers and guts out. Nobody wants to eat that stuff, believe you me. Wash it real good, inside and out. Water’s gotta run clear, ya hear?
Now, some folks say wild goose is kinda gamey, kinda strong tastin’. Well, they ain’t wrong. So, what I do is soak that bird overnight. Just put it in a big bowl or a bag, cover it with water, and stick it in the fridge. This helps get some of that strong taste out, makes it a bit milder. You can add a bit of salt to the water too, if you want. Just a little bit mind ya, don’t wanna make it salty.
Okay, next day, you’re ready to cook. Get that goose out of the water and pat it dry with some paper towels. Now, for the fixin’s. I like to keep it simple, you know? Nothin’ fancy. Chop up an onion. Not too small, not too big, just right. A couple of garlic cloves too, gotta have garlic. Then I throw in a carrot or two, all chopped up. And maybe an apple, if I got one. Chop that up too. It gives it a little sweetness, you know? Makes it real nice and tasty.
Get your slow cooker out, put the goose in there. Then, dump all them chopped up veggies and that apple all around it. Now, for the liquid. You can use water, but I like to use chicken broth if I got it. Makes it richer, more flavorful. Pour enough in so it covers the bottom of the cooker and comes up a little bit on the goose. Maybe about an inch or so.
- Goose, cleaned and soaked (overnight if you can)
- Onion, chopped
- Garlic, chopped
- Carrots, chopped
- Apple, chopped (optional)
- Chicken broth or water
- Salt, pepper, and maybe some herbs if you like
Now, the seasonin’. Salt and pepper, of course. Don’t be shy with it. And sometimes, if I’m feelin’ fancy, I’ll throw in a little bit of parsley, maybe some thyme. Just a pinch or two, nothin’ crazy. You can use whatever you like, really. It’s your goose, cook it how you want.
Put the lid on that slow cooker, turn it on low, and let it cook. How long? Well, that depends on the size of your goose. But I usually let it cook for at least six hours, sometimes longer. You want that meat to be nice and tender, fallin’ off the bone. That’s how you know it’s done.
Once it’s cooked, you can shred the meat with a couple of forks. It should just fall apart. Then you can serve it however you like. I like to put it on some bread, make a sandwich. Or you can serve it with some mashed potatoes, or rice, or whatever you got. It’s good eatin’, that’s for sure. And don’t forget to use that juice from the slow cooker too, it’s got all the flavor in it. Pour it over the meat, make it nice and juicy.
Now, some folks like to roast their goose in the oven. That’s fine too, but I like the slow cooker better. It’s easier, you just set it and forget it. And the meat comes out so tender, it just melts in your mouth. You don’t have to worry about it drying out, the slow cooker keeps it nice and moist. And the house smells real good all day long, that’s a bonus ain’t it?
So there you have it, my simple way to cook a wild goose in a slow cooker. It ain’t fancy, but it’s good eatin’. And that’s all that matters, right? Now go on and cook yourself a goose, you won’t regret it.
One more thing, if you got some leftover goose, don’t you go throwin’ it away. You can make soup with it, or goose pot pie. Nothin’ goes to waste around here, not if I can help it.
Tags: [wild goose, slow cooker, recipe, goose recipe, wild game, easy recipe, slow cooking, wild fowl, hunting, game meat]
