Alright, let’s talk about cooking that wild goose in a slow cooker. You know, those big birds, they can be tough, but a slow cooker, that thing works wonders, makes ‘em nice and tender.
First off, you gotta get your goose ready. Now, I ain’t no fancy butcher, but you gotta clean that bird good. Get all the… you know… the insides out. Wash it real good, inside and out, just like you would a chicken, but bigger, way bigger. Make sure you get all those feathers off too, nobody wants to eat feathers, that’s for sure.
Then, think about what you wanna put in there with the goose. Some folks like onions, lots of onions, I say. Chop ‘em up, not too small, not too big, just right. Garlic, yeah, garlic is good too, keeps them… you know… vampires away, and adds a good flavor. Maybe a carrot or two, cut ‘em up, throw ‘em in. An apple? Some folks do that, I guess it makes it sweet, never tried it myself, but you do what you think is right. If you got celery then throw some in.
- Onions – lots of them
- Garlic – a few cloves
- Carrots – a couple will do
- Celery – if you got it
- Maybe an apple – if you’re feeling fancy
Now, some folks, they like to sear the goose first. That means you put it in a hot pan, with some butter maybe, and brown it up a bit. Gives it a nice color, a little crispiness, I guess. You don’t have to, but it does make it taste better in my book. Just get that pan hot, put some butter in, real butter mind you, not that fake stuff, and brown that goose on all sides.
After that, it’s all about the slow cooker. Put your goose in there, throw in your onions, garlic, carrots… whatever else you’re usin’. Then you gotta add some liquid. Some folks use water, some use broth… chicken broth, beef broth… whatever you got. I say water is just fine, the goose makes its own juice, you know. Pour enough in to cover the bottom of the cooker, you don’t want it to burn, that would be a shame.
Now, the important part: the cooking. This ain’t no quick meal, this takes time. You gotta let that goose cook slow, real slow. Put it on low, the lowest setting on your cooker, and just let it go. All day, I say, all day. Eight, nine hours, maybe even ten, depends on how big that goose is, and how tough it is. You’ll know it’s done when it’s fallin’ apart tender. You poke it with a fork, and it just falls apart, that’s how you know.
Cooking a goose on high? Well, you could, I guess, but I wouldn’t recommend it. It’ll cook faster, sure, but it might get tough. Low and slow, that’s the way to go. But if you must, maybe four or five hours on high, but keep an eye on it, you don’t want to burn it. And make sure you got plenty of liquid in there, or it’ll dry out for sure.
Once it’s done, you gotta take it out, let it rest a bit. Then you can shred it up, serve it with some potatoes, some gravy… whatever you like. That goose meat, it’ll be so tender, so flavorful, you won’t believe it. And that gravy? All those juices from the goose and the vegetables, mixed together, thickened up a bit… Oh, it’s good, real good. Make sure you got some bread to soak up all that gravy, you don’t want to waste a drop of that.
Now, some folks like to add other things to their goose. Soy sauce, some say. Lemon juice, maybe. Herbs, spices… I say keep it simple. Salt, pepper, that’s all you need, really. But you do what you like, it’s your goose, after all. You want to add some fancy seasoning go right ahead, it won’t hurt nothing. But don’t over do it with that salt, you can always add more later, but you can’t take it out.
So, that’s it. That’s how you cook a wild goose in a slow cooker. It ain’t hard, just takes time. And patience. But it’s worth it, trust me. That goose meat, it’ll be the best you ever tasted. Tender, juicy, flavorful… just like it should be. And your family, they’ll be impressed, they will. They’ll think you’re a real fancy cook, even if you just threw everything in a pot and let it cook all day. They don’t need to know how easy it is.
Remember, low and slow, that’s the key. And plenty of liquid, don’t let it dry out. And don’t be afraid to experiment, add what you like. It’s your goose, cook it your way. But most importantly, enjoy it. A good meal, that’s what it’s all about. Sharing it with family, friends, that’s even better. That wild goose, cooked right, it’ll feed a whole bunch of people, and they’ll all be happy, that’s for sure.
