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.
- 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