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 ½ cup candied jalapeños Directions: 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.
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.
Use your judgment for quantities.
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.
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
