The September goose season plays an important role in managing local Canada goose populations. New York State DEC set the daily bag limit this year at fifteen birds a day, as compared to three birds a day in the later goose season! This is a nice opportunity to stock the freezer while helping conservation efforts at the same time.
Slow Cooked September Goose
- breast meat from 1 Canada goose
- 1 onion, diced
- 1 clove garlic, minced
- 1 apple, diced
- 1 carrot, diced
- 1 cup apple cider
- ½ cup chopped parsley
- 1 tsp poultry seasoning
- black pepper to taste
- Water, salt, and seasoning for a brine
- Slice or cube the goose meat into bite-sized pieces. Mix 1 quart of water with ¼ cup of salt, a few black peppercorns (or 1-2 tbsps. of a pickling spice mix), and a handful of parsley or celery leaves if handy to create a brining solution in a glass or ceramic container. Add the goose meat, making sure it is all submerged in the brine. Cover and place in the refrigerator for a few hours.
- Mix the diced onion, garlic, diced apple, carrot, parsley, and poultry seasoning in the bottom of a slow cooker set on high. Add a few cracks of fresh ground black pepper (½ tsp). Remove the goose meat from the brine, pat dry with a paper towel, and place on top of the veggies in the slow cooker. Add 1 cup of apple cider.
- Cook on the high setting for 4-6 hours or turn to low setting and cook for 8-10 hours. Maybe give it one or two stirs throughout the time.
- The goose meat should be fork tender at this point. You can create a gravy with the pan juices. Strain the cooking juices (should be about 2 cups of liquid, if not add some chicken stock to reach 2 cups) and whisk in 2 Tbsp of cornstarch, stirring to remove any lumps. Gently boil the mixture in a sauce pan, whisking constantly, until the mixture is thickened. Taste and adjust seasoning with salt and pepper and maybe a dash of red pepper to balance the sweetness of the cider. Stir in 1-2 tbsp of light cream, if desired.
- Mix the gravy back in with the goose meat and serve over cooked noodles or wild rice.