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Slow cooker goose sandwich recipe

Slow cooker goose sandwich recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Goose

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.

80 people made this

IngredientsServes: 3

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

MethodPrep: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 & ratingsAverage global rating:(82)

Reviews in English (68)

by VKOSTAROFF

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

by Gail R

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

by SUNSHINEINMN

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


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If you're intimidated by cooking a wild goose, using a slow cooker can make the process simpler. Wild goose meat tends to be lean and tough, but a slow cooker gives the meat time to absorb seasonings while helping it retain moisture and flavor. A smaller goose can be cooked whole in a slow cooker, but with larger birds, it's best to use just the breast meat. Whether you're using fresh meat or frozen, a slow cooker is a simple, labor-saving way to serve up a delicious goose dinner.


Easy Slow Cooker Sandwich Melts Recipe

Easy slow cooker sandwich melts recipe. Serve tasty warm sandwiches cooked in a slow cooker for party fare. Use 6 -quart (6 L) slow cooker to cook these sandwiches. Make a medley of sandwiches from the recipes below.

Turkey Chutney Melts: Makes 4 servings

Ingredients: 2 oz (60 ml) low-fat cream cheese at room temperature, 1 tablespoon chopped walnuts,4 small buns, halved,4 oz (120 g) sliced turkey and 4 tablespoons whole cranberry sauce

In a mixing bowl, combine cream cheese and nuts.mix well. spread cheese mixture on bottoms of the buns.Top with turkey, cranberry sauce and bun tops. Wrap each sandwich in aluminum foil.

Place in 6-quart (6 L) slow cooker.

Cover cooker and cook on low-heat setting for 2 hours.

Goat Cheese and Salami Melts: Makes 4 servings

In a mixing bowl, combine goat cheese and cream cheese. Mix well.

Spread cheese mixture on the bottom of buns.Top with pesto, salami and bun tops.

Wrap each sandwich in aluminum foil.Place in the slow cooker.

Cover cooker and cook on low-heat setting for 2 hours.

Reuben Melts: Makes 4 servings

Ingredients:2-4 tablespoons thousand-island salad dressing,4 small rye buns, halved,4 oz (120 g0 thinly sliced corned beef,4-6 tablespoons drained sauerkraut,2 oz (60 g) thinly sliced, low-fat Swiss cheese

Spread salad dressing on the bottom of buns.Top with beef, sauerkraut, cheese, and bun tops.Wrap sandwiches in aluminum foil.Place in the slow cooker.

Cover cooker and cook on low-heat setting for 2 hours.


Episode 5 – Wild Boar Shoulder – Part 2

Using the easy to flake-apart boar shoulder we cooked in the last episode, make a bowl of pulled meat , add a blend of hickory smoked barbecue sauce and Hi-Mountain steak rub (which provides a blend of tasty seasonings) in bowl, mix, slice some focaccia bread, spread the boar on the bread to make a tasty sandwich that can be used out on the ice for your next fishing trip or for lunch to work the next day. You can store the mixed meat in a refrigerator or freeze it for long term. Healthy eating!

3 Lb wild boar roast rubbed with salt and pepper
1 onion chopped
one carrot sliced
2 red delicious apples, diced
1 bottle beer, 12oz
8 oz sour cherries with juice
3-4 cups water
3 TBS molasses
1/4 cup BBQ sauce
1 star anise(whole)

3/4 cup additional BBQ sauce
salt and pepper if necessary.

Add all ingredients and place in a slow cooker, place on high. Wait till the mixture has come to a light simmer, turn on low and cook for a minimum of 8 hours, make sure boar is very tender.
Remove boar, set aside to keep warm.
Reduce remaining liquid by 50%, skim off all remaining fat and impurities and strain, discard solids.
Add 3/4 to one cup of more BBQ sauce, set aside.
Shred the boar into smaller pieces, add the cooled sauce mixture, season with salt and pepper if necessary.
Serve on a fresh Kaiser or my favorite, focaccia bread.

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Tips for Making Pulled Pork

This recipe is truly a simple dish. Once you have the ingredients, it&rsquos as easy as putting it in the slow cooker and waiting.

Of course, there are a few things you can do to take it to the next level!

  • When buying your pork cut, make sure you get a piece that will fit comfortably in your cooker. Even if you&rsquore going to cut it down, overcrowding might affect the cook and you will likely have to cook it for longer.
  • Pork shoulder is the best choice here, but if all you can find is neck or loin, that&rsquos totally fine! Neck has lots of marbling and will cook just as well. You may find that you need to cook the loin a touch longer, as it doesn&rsquot become as tender since it&rsquos a leaner piece.
  • Try rubbing the pork with your choice of seasonings the night before for an extra kick.
  • When aiming for pulled pork, check your temperature! Use a meat thermometer and don&rsquot remove the pork until it reaches at least 195°F/90°C. This is when it becomes truly fork tender.

For more tips and some fantastic options for how to use any leftovers, check out our Slow Cooker Texas Pulled Pork.


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Slow Cooker Dr. Pepper Pulled Pork Sandwich

Summer is coming! I am so ready for it — not the heat, but the break from the crazy schedule. I am officially sending my kids to school with shoes that should be duct taped (our dog has chewed through about 13 pairs of shoes in our home thus far)! I just threw another pair of shoes in the garbage yesterday. Our crazy puppy sniffs out and find shoes everywhere and then destroys them in minutes. I feel there should be puppy therapy offered to help survive the madness. But for the record, we are SO in love with our new addition and couldn’t imagine life without him. He is without a doubt my fifth child!

Since our May is nuts, I am looking for simple meals that I can put together in my sleep. These Slow Cooker Dr. Pepper Pulled Pork Sandwiches are so easy and everyone loves them.

The pork is slow cooked in a crockpot or instant pot with a can of your favorite dark soda — Dr. Pepper, Cherry Coke, Root Beer, or Coke. I have tried them all and can attest that they are all amazing.

Why cook soda with the meat?

That may sound a little crazy! The soda helps tenderize the meat making it melt in your mouth. It also locks in some flavor.

The pork is slowly simmered with the soda, salt, pepper and an onion for the extra flavor boost. Once it is tender and can be easily shredded with two forks, the simmering liquid is mostly discarded and BBQ sauce, brown sugar, and hot sauce are added. My personal favorite BBQ sauce is Sweet Baby’s Ray’s Sweet and Spicy. The original sauce is fabulous as well. You can make your own BBQ sauce from scratch, but we are taking the easy route.

My husband is ridiculously picky about his coleslaw. He has been known to ask the restaurant ahead of time if he could taste their coleslaw to know if he should order it or not. He is a coleslaw connoisseur ! When I was creating this recipe, I couldn’t wait to get his reaction. Thankfully, it passed his test with flying colors and he even asked if I would make more so he could take it to work. We have a winner!

The creamy coleslaw is made with a combination of green cabbage, shredded carrots, and purple cabbage. I love the purple cabbage for color. I buy the small bag of coleslaw mix but you can also buy a small head of green cabbage instead. The coleslaw is made with finely diced cabbage, mayonnaise, apple cider vinegar, sugar and salt. Super simple creamy coleslaw recipe!


By Amy Published: January 21, 2014

  • Yield: 6 Servings
  • Prep: 20 mins
  • Cook: 7 hrs 0 min
  • Ready In: 7 hrs 20 mins

Crock Pot Goose served with egg noodles and some fresh veggies makes a terrific, healthy meal.

Ingredients

  • 2.5 lbs. cubed goose breast
  • 1/2 cup low sodium soy sauce
  • 4 tsp. canola oil
  • 4 tsp. fresh lemon juice
  • 2 tsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • 1 cup all purpose flour
  • 1/4 cup butter, cubed
  • 1 can, 10 3/4 oz. condensed golden mushroom soupundiluted
  • 1 1/3 cups water
  • 1 envelope onion soup mix
  • 1 16 oz. package egg noodles

Instructions

  1. In a gallon resealable plastic bag, combine soy sauce, oil, lemon juice, Worcestershire sauce, and garlic powder. Add cubed goose. Seal and turn to coat. Refrigerate at least 4-5 hours, preferably overnight. Drain and discard marinade. Place flour in a shallow dish. Add goose in batches and roll to coat. In a large skillet over medium heat, brown goose in butter on all sides. Transfer to a slow cooker crock pot. Add the soup, water, and soup mix. Cover and cook on low for 7-8 hours or until meat is tender. Serve over cooked egg noodles.
  • Course:Entrée
  • Skill Level:Easy

How to Make the Italian Beef

If you love a dump and cook recipe, this is one for you!

  1. Set the chuck roast in the bottom of your slow cooker.
  2. Sprinkle the Italian dressing mix over the top of the beef.
  3. Add chopped onion and chopped green bell pepper. Pour in the beef broth and pepperoncini juice.
  4. Cook on low for 12 hours, or until the beef shreds easily.
  5. Remove the beef from the slow cooker and shred with two forks, or wait for it to cool slightly and shred it with your hands.
  6. Return the beef to the slow cooker so that it can soak up the juices. (If you don’t want the extra moisture, you don’t have to add it back into the slow cooker.)


Duck Tacos Made with Slow Cooker Pulled Duck

These duck tacos are my idea of a perfect French-Mexican fusion. That fusion actually happens quite a bit in my kitchen because as a native Californian, I adore Mexican food just as much as I adore French food.

Duck Tacos

The French actually do have “tacos” in France, but it’s not what you think. The tacos I’ve seen are always more resemblant of sandwiches, or grilled paninis, rather than what we know as tacos here in the States.

These duck tacos are actually inspired by tacos I’ve had at a local Mexican restaurant in California. Duck is really suitable for tacos because it has that rich, flavorful quality that you normally get with classic carnitas, for example.

And that’s mainly because of the duck’s fat.

If you use high-quality duck breast in this recipe, you won’t get any of that game-y flavor that cheaper duck meat will taste like.

Slow Cooked

A slow-cooker makes these duck tacos really simple to whip up. Traditionally, if you were making a magret a l’orange (duck breast with orange sauce), you would want to be mindful of how long you were grilling your duck. Grilling duck is similar to grilling steak in that way.

No one wants tough, rubber-y duck meat.

With a slow-cooker, the longer the duck cooks the better. A small handful of pantry ingredients are added to the duck before it’s placed in the slow-cooker and left on its own for several hours.

The result is incredibly tender duck that shreds at the slight pull of your fork.

Crispy Duck

The recipe that I used to make these duck tacos was actually adapted from a fellow blogger Amy from Club Narwhal. Amy made carnitas in her slow-cooker and then suggested an extra step for creating fantastic tacos.

The extra step is to pan-fry the meat in a little oil after it’s done slow-cooking. The edges of the meat get this wonderful crispiness that is worth the simple, extra step.

I really wouldn’t skip it if I were you.

The Fixings

There are so many toppings you can choose to adorn your tacos with. Since duck is a bit heavier than chicken or steak, I suggest going for toppings that are light and refreshing.

I like to add simple toppings like sliced radishes, which are very French to me. Chopped scallions are classic for tacos, and the mango is a seasonal favorite. The mango also creates that delectably sweet and salty effect, which I adore.

If you’ve got some ripe avocados or red onions, those would work equally well too.

Check out my video below to see just how easy it was up to make these tacos!