Slow Cooked September Goose

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

by Gordon Sage

by Gordon Sage

Ingredients:

  • 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

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mix the gravy back in with the goose meat and serve over cooked noodles or wild rice.
Nutrition Facts based on Ingredients in slow cooker and does not include noodles or rice.

Nutrition Facts based on ingredients in slow cooker and do not include noodles or rice.

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