For fast, easy goose meals a pressure cooker is an incredible tool!   With just 15 minutes of pressure cooking, cubes of goose breast meat become incredibly tender for any type of ethnic flavored stew, depending on what type of sauce you choose, such as an Indian curry sauce, an Asian flavored sauce, or a gravy.  Just cook the vegetables separately to add back to the cooked meat because the culinary alchemy that makes the goose meat so tender also renders potatoes and other vegetables into mush. Goose legs become fork tender in just 25-30 minutes of pressure cooking!  Simply cook the legs in a cup of braising liquid such as cider, and the meat will fall off the bone, ready to be made into a meal.  The tender goose leg meat is perfect for making pulled-goose sandwiches by adding a barbeque sauce or as a taco/fajita-type meat or other culinary application.  So if you have a pressure cooker tucked away and not often used or it’s already on your counter top, try it with goose meat!

Pressure Cooker Goose Breast Meat 

Ingredients:

• ~2 lbs. of cubed goose breast meat, Canada goose or snow
• 16 oz. (one jar) of your favorite Indian Curry sauce*, like Tikka Masala or Butter Chicken
• ~ 2 cups of favorite vegetables, diced, and cooked until just tender (al dente)

Directions:

• Add goose meat to pressure cooker.
• Stir in sauce and close and adjust pressure cooker lid.
• Set pressure cooker to cook on high pressure for 15 minute.  It will take a few minutes for the cooker to reach pressure and start the 15 minute timer and it will also take about 10 minute to release pressure after the 15 minutes of cooking, so allow about half an hour for the whole cooking process.  In the meantime you can prep your vegetables and cook some rice to accompany the meal.
• Once the cooker has come down from pressure, remove the lid and stir in the cooked vegetables.
• Serve with rice, and maybe some chopped cilantro, and a dollop of sour cream or plain yogurt.

*  Change the flavorings by the sauce and veggies you choose.  For example, you could use a teriyaki sauce and a bag of frozen stir-fry vegetables, cooked.  Or you can make more of an Irish stew by using a brown gravy and cubed potatoes and carrots.  Whatever the flavor, the goose breast meat will be nice and tender.

Goose Legs in the Pressure Cooker

Ingredients:

• goose legs
• half an onion, sliced
• 1-2 cloves of garlic, crushed
• 1 cup of apple juice or chicken or beef stock
• salt and pepper to taste
• handful of chopped parsley or celery leaves if available

Directions:

Place goose legs in the pressure cooker. Add onions, garlic, salt and pepper to taste, parsley/celery leaves (optional), and 1 cup of liquid.  Stir slightly to combine.

Place lid on pressure cooker and set to 25 minutes of pressure cooking.  Allow pressure cooker to come to pressure, cook 25 minutes, and release the pressure seal.

Once the meat is cooked, and slightly cooled, the goose meat will fall away from the bone.  The meat can then be mixed with BBQ sauce for a “pulled BBQ” goose sandwich, or be used as shredded taco meat or in enchiladas and/or be enjoyed many different ways.  It will be tender and flavorful.

Canada goose meat has half the fat when compared to domestically raised goose meat and twice the amount of iron!