[{"totalItems":"1,743","totalPages":436,"currentPage":0,"items":[{"id":"phhg4e\/node\/1006103444","site":"https:\/\/www.fieldandstream.com\/","hash":"phhg4e","entity_id":1006103444,"entity_type":"node","bundle":"basic_content","bundle_name":"Basic content","ss_language":"und","path":"node\/1006103444","url":"https:\/\/www.fieldandstream.com\/how-to-make-slow-cooker-barbeque-goose-breast-dip-video","path_alias":"how-to-make-slow-cooker-barbeque-goose-breast-dip-video","label":"How to Make Slow-Cooker Barbecue Goose Breast Dip\u2014VIDEO","content":" This slow-cooker recipe transforms tough goose breast meat into the ultimate party-food chip dip Here\u2019s a recipe for waterfowl hunters who aren\u2019t 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. 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 \u00bd cup candied jalape\u00f1os Directions: Place 3 to 4 goose breast fillets in a slow cooker. Top with half of the chopped onion, 1 tablespoon ground coriander, \u00bd tablespoon black pepper, and 1\/3 of the bottle of barbecue sauce. Repeat with a second layer of everything\u2014meat, 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 jalape\u00f1os, the rest of the BBQ sauce, and some of the cooking liquid. Use your judgment for quantities. Stir, cover, and summer for 30 minutes. ","teaser":" This slow-cooker recipe transforms tough goose breast meat into the ultimate party-food chip dip Here\u2019s a recipe for waterfowl hunters who aren\u2019t 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","ss_name":"chillman","tos_name":"chillman","ss_name_formatted":"chillman","tos_name_formatted":"chillman","is_uid":742,"bs_status":true,"bs_sticky":false,"bs_promote":false,"is_tnid":0,"bs_translate":false,"ds_created":"2018-02-26T22:17:35Z","ds_changed":"2018-02-26T22:29:16Z","ds_last_comment_or_change":"2018-02-26T22:29:16Z","bs_field_sponsored":false,"bs_field_custom_page":false,"bs_field_display_social":true,"bs_field_feed_builder_exclusion":false,"bs_field_display_author_bio":true,"bs_field_display_bottom_recirc":true,"bs_use_sir_trevor_body":true,"bs_field_flag_gallery":false,"bs_field_flag_video":true,"bs_field_display_off_ramp":true,"bs_in_nps":false,"bs_use_sir_trevor_custom_page":false,"bs_field_x90_hide":false,"bs_field_last_updated":false,"bs_field_exclude_from_cl":false,"ts_bonnier_summary":"