Tis the Season

[el unit]

Place the goose breasts in a crock pot and cover with the cheapest cola you can find. Throw in garlic cloves, onions and carrots.

Turn crock pot on high for about 10 hours, overnight works. Drain in a colander, discard all onions, garlic and carrots. Let cool enough to handle and then shred it with two forks. It will pull like pork. Mix with favorite BBQ sauce and serve on buns. I take this to the office and the gals gobble it up.

If you have time make a corning brine and let the goose sit in the brine for 10 days to two weeks. Then you have a couple of options. Steam them until done for corned goose or roll in crack pepper and coriander and smoke for goose pastrami. I get requests for this.

I also make an apple cider brine and then smoker them, it smells like bacon and people swear it isn't goose.

Nemont

Yum. We just limited out in Wellington, Colorado a week ago on Canada geese and a snow goose. I'll definitely be making some Carne Goosada too!

 

[JMG]

No kidding . . . . that's a pile of birds. Nice!

 

[schmalts]

Dream day of goosing

 

[MT_elk]

Nice pile of birds!