Alright, listen up, y’all! Today we’re gonna talk about cookin’ up some wild goose in that there crock pot. You know, the slow cooker thingy? Yeah, that one. I ain’t no fancy chef, mind you, just a plain ol’ cook, but I know how to make some good eatin’. And wild goose? Well, it can be tough as shoe leather if you don’t cook it right. But don’t you worry none, I’ll tell ya how to make it so tender it falls right off the bone.
First off, you gotta get yourself a goose, obviously. Make sure it’s cleaned good, you hear? Nobody wants no feathers or guts in their stew. Now, I like to use the breast meat, ’cause that’s the meatiest part. Cut it up into chunks, not too big, not too small, you know, like bite-sized pieces. Don’t go makin’ ’em too big or they won’t cook all the way through.
Then, grab some veggies. I always throw in some celery, the green stalky stuff, and some apples. Yeah, apples! They give it a little sweetness. Any kind will do, but I like the red ones myself. And don’t forget the raisins, them little dried up grapes. Just toss ‘em in whole, no need to chop ‘em up.
- Celery – about three stalks, chopped up
- Apples – one big one or two small ones, diced
- Raisins – a handful, don’t cut ’em
Now, dump all that in the crock pot. Put the goose meat on the bottom, then the celery, apples, and raisins on top. You can add other stuff too, if you like. Some folks like onions, garlic, carrots… whatever you got in the fridge, really. It ain’t rocket science, just throw it in! I heard some folks put in a bit of apple cider vinegar too, says it helps tenderize the meat. I ain’t tried it myself, but it sounds like it might be good.
Okay, so once everything’s in the pot, you gotta cook it low and slow. That’s the key to tender goose, y’all. Turn that crock pot down to the lowest setting and just let it cook. How long? Well, that depends. Sometimes it takes all day, sometimes just a few hours. You gotta check it every now and then. Poke it with a fork, if it’s soft, it’s done. If it’s still tough, let it cook longer.
Now, some folks like to sear the goose breast first, before they put it in the crock pot. That means you fry it up real quick in a hot pan, just to get it brown on the outside. It gives it a nice flavor, they say. But honestly, I don’t always bother. It tastes just fine without all that extra work.
And speaking of flavor, don’t forget the seasonings! Salt and pepper, of course. But you can add other stuff too. A little bit of sage maybe, or some thyme. Whatever you like. Don’t be scared to experiment! Just don’t go overboard, you don’t want it tastin’ like a perfume shop.
Another thing, some folks say you gotta cook that goose breast to a certain temperature, like 115-118 degrees. They even use one of them fancy thermometers. Well, I ain’t got time for all that. I just cook it till it’s tender, like I said. If it falls apart when you poke it with a fork, it’s good to go. Trust me on this.
And if you got a whole goose, not just the breast, well, that’s a whole different story. You gotta cook it longer, and you might need to add some liquid, like chicken broth or water, so it don’t dry out. Some folks even prick the skin and boil it a bit before roasting, says it helps get rid of the fat. I never done that myself, seems like a lot of fuss. But you do what you gotta do, I guess.
So there you have it, my simple way of cookin’ wild goose in a crock pot. It ain’t fancy, but it’s good eatin’. Just remember, low and slow is the key. And don’t be afraid to experiment with different veggies and seasonings. Now go on and cook yourself up some goose, you won’t regret it!
Tags: [Slow Cookers, Crock Pot Wild Goose Breast Recipes, Goose Slow Cooker Recipes, Wild Goose Recipes, Easy Goose Recipes, Tender Goose Recipes, Slow Cooked Goose]
