Here’s a recipe for waterfowl hunters who aren’t sure how to cook all of the Canada and snow goose breast meat in their freezer. A few hours braising in a slow-cooker transforms that tough meat into the ultimate party-food chip dip.
What You Will Need
- 6 to 8 skinless goose breast fillets
- 2 large onions, roughly chopped
- 2 Tbsp. ground coriander, divided
- 1 Tbsp. black pepper, divided
- 1 bottle of your favorite Memphis-style barbecue sauce, divided
- ½ cup candied jalapeños
- Place 3 to 4 goose breast fillets in a slow cooker. Top with half of the chopped onion, 1 tablespoon ground coriander, ½ tablespoon black pepper, and 1/3 of the bottle of barbecue sauce. Repeat with a second layer of everything—meat, onions, spices, and sauce. Cover and cook on high for 4 hours.
- Transfer the cooled breasts to cutting board and shred with a large knife. Roughly chop all of the meat, then transfer to a large pot. Chop half of the cooked onions from the slow cooker liquid and add to the meat.
- Add the chopped candied jalapeños, the rest of the BBQ sauce, and some of the cooking liquid. Use your judgment for quantities. Stir, cover, and summer for 30 minutes.