Slow cooker goose sandwich

    (78)
    6 hours 5 min

    The secret to goose is to cook it until it falls apart - you need a slow cooker. This is a good sandwich recipe for goose breast.


    75 people made this

    Ingredients
    Serves: 3 

    • 2 tablespoons butter
    • 1 clove garlic, minced
    • 1 small onion, sliced
    • 1 goose breast
    • 1 1/2 tablespoons Worcestershire sauce
    • 500ml chicken stock

    Method
    Prep:5min  ›  Cook:6hr  ›  Ready in:6hr5min 

    1. Melt butter in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes. Add goose breast and brown on both sides for about 5 minutes, or until browned.
    2. Place goose breast in slow cooker and add Worcestershire sauce. Add chicken stock to cover (approximately 500ml) and cook on High setting for 6 to 8 hours, or until meat falls off bone. Shred with a fork serve on baps. For a BBQ sandwich, mix the shredded goose with your favourite barbecue sauce.

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    Reviews & ratings
    Average global rating:
    (78)

    Reviews in English (65)

    by
    68

    A great way to cook all that goose my husband brings home from hunting! The goose was very tender and fell apart on the plate. It really needs the BBQ sauce, the goose didn't have much flavor without it. I cooked 2 goose breasts and left the second to marinade in BBQ sauce overnight. Great flavor!  -  31 May 2003  (Review from Allrecipes US | Canada)

    by
    61

    I skinned and cut up a whole goose and stuffed it into my slow cooker. Tender, succulent, tasty. I served it with mashed potatoes. It was great - definately a five star way to cook goose. It'll be a long time before I bake goose in the oven again.  -  27 May 2003  (Review from Allrecipes US | Canada)

    by
    57

    I don't like goose, but I made this for my husband, and he LOVES it! He ate it for three days (and he doesn't eat leftovers) and then I froze the rest. He was so excited to learn that I had some stashed away. He can't wait til hunting season next year to get more geese.  -  20 Jan 2003  (Review from Allrecipes US | Canada)

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