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Simply the best goose recipe we’ve found — plus a bonus chicken version

the crockpot was ready with some delicious Italian Chicken which I had thrown together this morning. This chicken recipe, see below, is a variation of the best goose recipe around – Italian Goose sandwiches easy to make, easy to eat, sloppy and delicious. You can let it simmer in the crockpot all day or overnight, doesn’t matter, but when you ladle a load of that hot, juicy “loose-meat” goose onto your bun or over noodles or rice

Goose Italian

Now, if you don’t have any geese in the freezer, try this “preseason” variation with chicken.

One pound chicken thighs, bone-in, skin off.

One large green pepper, coarsely chopped

1 ½ cups chopped celery

One tablespoon minced garlic

½ cup chopped green olives

¼ cup chopped jalapeno peppers

¼ cup cider vinegar (or wine vinegar or white)

1 packet au juice mix OR dry Italian Seasoning OR one cup Italian salad dressing

One 14-16 ounce can of chopped tomatoes with juice

Two good shots of olive oil
Thaw the thighs the night before or in micro. Put them in bottom of the crockpot, mix everything else together and pour on top. Cook 6-8 hours on high until meat falls off the bones. Serve on buns, over noodles or rice.

I have used dry Bloody Mary mix to good effect rather than the Italian seasoning. Substitute for any ingredient as needed; more or less, If using dry mix add a cup of water. Pick out the bones before serving. You can remove the bones from the thighs prior to cooking but you are discarding flavour in the process.



Wild Goose Barbacoa + Spicy Peach Pico de Gallo

Serves 6-8


Goose Barbacoa

  • 3½ pounds of goose (breast and legs), or other red meat
  • 1 red onion, sliced
  • 6 cloves of garlic, smashed and roughly chopped
  • ¼ C. Apple Cider Vinegar (ACV)
  • 2 Limes, juiced
  • 1 T. fish sauce
  • 4 peaches, roughly chopped
  • 2 cans of chili in adobo *
  • ½ Qt. beef stock
  • 1 t. cumin
  • 2 t. oregano
  • 1.2 t. cloves
  • 1.2 t. paprika
  • 1 cinnamon stick
  • Oil for Browning (Avocado, Grapeseed, Palm, Ghee, Duck Fat, etc.)

Peach Pico de Gallo

  • 5 roma tomatoes, chopped
  • ½ sm. red onion, finely chopped
  • 1 large peach, chopped
  • 1 habanero, minced
  • ½ Lime, Juiced
  • 1 clove of garlic, minced
  • 1 small handful of cilantro, chopped
  • 1 T. Walnut Oil, or any neutral oil



  1. Heat a large pressure cooker over medium high heat and add a couple T. of oil. Once the oil is hot, take turn browning pieces of meat on each side, being careful not to over crowd the pan. Remove each piece once it is browned on both sides, and set aside. If needed, add another T. of oil to the pan and add the red onion. Allow the onion to brown for several minutes, stirring only as needed. Add the garlic and cook until fragrant, about 1 minute. Finally, add the remaining ingredients: Peaches, fish sauce, ACV, Lime Juice, Beef Stock, Spices, and Chilis in Adobo Sauce. Return the browned meat to the pot and stir all the ingredients to mix.
  2. Lock the lid onto the pressure cooker and turn the heat down to low. Allow the meat to cook undisturbed. After an hour and a half or two, release the pressure from the pot so that you can check on the meat. When the meat begins to fall apart, pull the pieces out of the adobo sauce and shred the meat using forks or shredders. Reserve the sauce in the pan to baste the meat and keep from drying out, and for serving.

Pico de Gallo

  1. In a bowl, combine all of the chopped ingredients. slowly drizzle the oil in and gently stir to combine.


Traditionally Barbacoca is served with a fatty piece of meat such as pork, but you can substitute any meat such as goose, duck or venison. Because wild game is very lean, you can opt to add a drizzle of fat (I like liquid coconut oil or a touch of palm) over the meat to finish.

There will be plenty of leftover adobo sauce, you can freeze this and use it again at a later time.

* The 2 cans of chili in adobo sauce are pretty spicy. You can take the chilis out of the cans before adding to the Barbacoa sauce, or just use one can.


I’ve got one I use on deer meat. Want to try it on goose:
1-2 lbs meat.
2 cps dales marinade
2 cps water
2 cps brown sugar
2 tblsps black pepper
2 tblsps garlic powder
1/2 bottle liquid smoke(whatever flavor u prefer)
Marinade meat overnight.
Dehydrated and enjoy.

My favorite is Dr.Pepper and sliced Jalapenos, marinade over night and  smoked it in my Lil chief smoker with a rotation of cherry chips and hickory chips. Super simple recipe.


Goose Leg Recipe

1.) Season fresh/thawed goose legs liberally in Montreal steak season, Garlic salt, Salt, and Pepper

2.) Place seasoned goose legs into medium sized bowl, and pour in Light tasting olive oil until legs are mostly covered. Refrigerate for 8+ hrs.

3.) Remove legs from merinade and place into crock pot. Pour in Chicken broth (or chicken noodle soup) and cook on low for 4 hrs.

4.) Remove from crock pot, and place into heated pan on medium to sear both sides to your liking.

Smother with your preferred BBQ sauce and enjoy!



I was asked to share my summer sausage recipe for others to enjoy so here you go – this has been well liked by everyone who eats it, hunters and non-hunters!

Supplies needed:

Meat grinder

Sausage Stuffer

Meat trays – at least 2, 4 is better

Non-edible fibrous casings (1 1/2 x 12)

Casing kit with hog rings

Summer Sausage Seasoning (I like LEM and Hi Mountain, pick a flavor of your choice. These seasoning packets cost more than the raw materials but you do not want to get cure measurements wrong!)

If desired, high temperature cheese – butcher may have it or you can order online. Regular cheese will not work, it will melt and leave pockets in the sausage.

First step is meat prep! I use 50/50 wild game meat and boneless pork butt/shoulder. I call my butcher shop and ask for it with as much fat left on as possible as they typically trim the fat chunks off. You want a minimum of 80/20 fat content and preferably more like 70/30.

You need to remove all shot, feathers and BBs so it’s OK to do quick rinses but try not to get the game meat very wet (DO NOT BRINE) as water is the enemy of good sausage.

Cube all the meat into roughly 1 inch cubes and mix up the wild game and pork. Keep the meat COLD! You may want to set it in the freezer or outside if it’s still winter. Grind using the largest plate you have, then grind it a second time.  You can go down a plate size but it will make the sausage texture more fine, just a personal preference. Add seasoning and cure according to the seasoning kit – the basic commercial ones are too light on seasoning flavor so I always add in extra black pepper.

You will need to let the meat sit and cure overnight.

Sausage stuffing is up next, this is the fun part! A stuffer is about $100-150 but is worth EVERY PENNY. Follow the casing instructions – soak the casings, fill them and close ’em up with the hog rings.

You can either bake or smoke, but you need to keep the cooking temperature at or below 185* to prevent the fat from melting and then sitting on the bottom of the casing (yuck). I like the smaller 1 1/2 inch casings as it only takes 6-8 hours to hit 165 internal. Tip – if you are baking in the oven, add a bit of liquid smoke to the meat.

Once they hit 165, drop them in an ice bath to stop the cooking process and drop the temp.

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