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The Wild Chef
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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

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
T. Edward Nickens
T. Edward Nickens

T. Edward Nickens has covered sporting, conservation, and outdoors culture topics for more than 35 years. His work has appeared in Field & Stream for more than two decades, and includes features, his regular column, “The Total Outdoorsman,” five Field & Stream books, and the anthology The Last Wild Road.

Goose Hunting
Waterfowl Hunting
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