Alright, let’s talk about cookin’ a wild goose in one of them slow cookers. Ya know, the kind you plug in and let it do its thing all day? Yep, that’s the one. Now, I ain’t no fancy chef or nothin’, but I can make a goose taste mighty good, even if it’s a tough old bird. This ain’t gonna be one of them recipes with all them fancy words, just plain talk and good eatin’.
First off, you gotta get yourself a goose. I ain’t gonna tell ya how to do that, that’s your business. But once you got it, you need to clean it. Get all them feathers off and take out the guts. Wash it good, inside and out. Nobody wants to eat a dirty bird, ya hear?
- Cleaning the Goose: Like I said, get it clean. Scrub it good, inside and out. And for goodness sake, get rid of all them guts and feathers!
- Cutting it Up: Now, some folks like to cook the whole goose in the slow cooker, but I think it’s better to cut it up. Makes it cook faster and more even. Just chop it up into pieces, like you would a chicken. Don’t have to be perfect, just get it done.
Okay, so you got your goose all cleaned and cut up. Now comes the fun part. We’re gonna make it taste good. You need some stuff for that. I like to keep it simple, so here’s what I use:
Ingredients for a Slow Cooker Wild Goose:
- Some onions, chopped up. Don’t be stingy with the onions, they add a lot of flavor.
- Couple of carrots, chopped up too. Same goes for the carrots, they make it taste sweet.
- Some garlic, minced. Now, garlic, that’s the secret weapon. It makes everything better.
- Maybe an apple or two, if I have them around. Chopped up, just like the other stuff. Adds a little somethin’ somethin’.
- Salt and pepper, of course. Can’t forget that!
- A little bit of broth. Chicken broth or vegetable broth, whatever you got. Or even just plain water if you’re in a pinch.
- Maybe a little bit of thyme or somethin’ like that. I ain’t sure what it’s called, but it smells good. Just a little pinch, don’t overdo it.
Alright, now we’re gettin’ somewhere. Take your slow cooker and put some of them onions and carrots in the bottom. Then, put the goose pieces on top of that. Sprinkle on the garlic, salt, pepper, and whatever else you’re usin’. Throw in them apples too, if you got ‘em. Then, pour in the broth, just enough to cover the bottom of the pot. You don’t want the goose swimmin’ in it, just enough to keep it moist.
Now, put the lid on that slow cooker and turn it on low. How long you cook it depends on how big and tough that goose is. But I usually let it go for at least six to eight hours. Sometimes longer, if it’s a real old bird. You want that meat to be fall-off-the-bone tender, ya know? The longer you cook it, the more them connective tissues break down, that’s what makes it good. Just keep an eye on it and make sure it don’t dry out. If it looks dry, add a little more broth.
You can sear the goose pieces before you put them in the slow cooker. Just heat up a little bit of oil in a pan and brown the goose on all sides. This adds a little bit of extra flavor and helps to keep the meat juicy. But if you’re short on time, or just don’t feel like it, you can skip this step. It’ll still taste good, trust me.
While that goose is cookin’, you can go do somethin’ else. Go work in the garden, go visit a friend, go take a nap. That’s the beauty of a slow cooker, it does all the work for ya. Just let it simmer away and do its thing.
After a few hours, that goose should be smellin’ mighty good. Take a fork and poke it. If it falls apart easy, it’s done. If not, let it cook a little longer. Like I said before, you want that meat to be tender.
When it’s done, you can serve it up however you like. I like to make some mashed potatoes and gravy to go with it. And maybe some green beans or somethin’. But you can eat it with whatever you want. It’s your goose, you cook it how you like.
So there you have it, a simple way to cook a wild goose in a slow cooker. It ain’t fancy, but it’s good eatin’. And that’s what matters, right? Now go on and try it yourself. And don’t forget to save them bones, you can make some good broth with them.
One more thing, you don’t wanna overcook it, even in a slow cooker. It’ll get dry and tough. Just keep an eye on it and check it every now and then. And remember, every goose is different, so you might have to adjust the cooking time depending on the size and age of the bird. But once you get the hang of it, you’ll be cookin’ up wild goose like a pro.
