Alright, let’s get this straight. You wanna cook some goose breast in that slow cooker thingy, huh? Well, I ain’t no fancy chef, but I’ve cooked enough birds in my time to know a thing or two. So listen up, and I’ll tell ya how to make it good and tasty, just like the old days.
First off, you gotta get yourself some goose breasts. Don’t go pickin’ any scrawny ones, ya hear? Get some nice, plump ones, about 10 ounces each, the fella at the store said that’s a good size. Now, some folks say you gotta prick the skin and boil the bird for a bit to get rid of the fat. Well, I ain’t got time for all that fussin’. I just take a knife and cut off any big hunks of fat I see. Waste not, want not, I always say, but too much fat ain’t good for ya.
Now, listen close, this is important: You gotta clean them breasts good. I take them and put ‘em in a bag with some salt and water, just like the old timers used to do, leave it in the icebox for a couple of hours. Then, dump out the water and rinse them real good. Some folks even soak ‘em in milk overnight, makes ‘em tender, they say. I ain’t always got milk, so sometimes I skip that part, but if you got it, go ahead and use it. Just make sure to rinse them clean again after, nobody wants milky goose.
Next, we gotta season them up. Don’t need nothin’ fancy. A couple of spoons of that olive oil stuff, some minced garlic – I like to use a lot, garlic’s good for ya – and some fresh rosemary, if you got it. If not, some of them dried-up spices will do just fine. Rub it all over them breasts, make sure every bit gets some flavor.
- Important stuff you need:
- Goose breasts (about 10 ounces each)
- Olive oil (2 tablespoons)
- Garlic (2 cloves, minced)
- Fresh rosemary (2 tablespoons) or some dried spice
- Salt and water
- Maybe some milk if you have it
Now, for the slow cooker. That’s the best part, easy as pie. Put them seasoned goose breasts right in there. You can add a little bit of water or broth if you want, but I don’t usually bother. The goose makes its own juices, plenty enough to keep it moist. You set that cooker on low, the lowest it goes, and just let it cook all day. Start it up in the morning, say around 9 am, and by supper time, around 5 or 6, it’ll be done just right. We’re talking about 8 or 9 hours of cooking, low and slow, that’s the secret.
Some folks, they like to butterfly them breasts, pound them to make them tender. Especially if it’s a wild goose, them things can be tough. But if you got a good goose from the store, you shouldn’t have to worry about all that. Just let the slow cooker do its work. It’s like magic, I tell ya. Turns the toughest meat into somethin’ soft and juicy.
Now, when it’s done, you can shred it up with a fork, or you can slice it. It’s good on its own, or you can put it on some bread, make a sandwich. I like to serve it with some mashed potatoes and gravy, or maybe some green beans. Comfort food, that’s what it is. Fills ya up and warms ya up on a cold day.
And that’s all there is to it. Slow Cooker Goose Breast, easy peasy. Don’t go frettin’ about fancy recipes and complicated steps. Just keep it simple, use good ingredients, and let the slow cooker do the work. You’ll have a meal fit for a king, or at least a hungry farmer, or anyone who likes good eatin’. Now, go on and try it yourself. You won’t be disappointed. And if you are, well, don’t come complainin’ to me. I told you how I do it, and it always turns out just fine.
One more thing: If the meat seems tough after cooking all day, that probably means the bird was wild, or maybe old. Next time, try the milk trick. If it’s still tough, that means you got a stubborn old bird, and you should probably find a new place to buy your goose.
This goose breast slow cooker recipe ain’t rocket science. It’s just good, plain cooking. And that’s the best kind, if you ask me.
