We’re not trying to be bullies but goose is fat. Goose is fattier than chicken or turkey and tougher to cook. We’re talking a lot of fat. If you’re buying a goose to eat, we’ve learned that a smaller goose is easier to cook and tastes better.
Now, all that fat doesn’t mean you should steer clear of cooking goose. The fat is easy to remove and you can use it later. The meat itself is still rather lean. If prepared correctly, goose meat is rich, flavorful, and a welcome alternative to chicken.
BBQ Pulled Goose
- 2 lbs goose breast (boneless and skinless)
- 2 tbsp butter
- 1 onion (chopped)
- 3 cloves garlic (crushed)
- 1/4 cup Worcestershire sauce
- 2-4 cups chicken stock
- BBQ sauce (chef's choice)
- Heat butter over medium heat in large skillet
- Brown goose breasts
- Transfer meat to slow cooker
- Add onion, garlic, Worcestershire sauce, and enough chicken stock to cover meat
- Simmer on low heat for 6-8 hours, or until meat is tender and easily shredded
- Remove the goose meat and shred
- Discard the liquid mix from your slow cooker
- Add shredded meat back to the slow cooker and mix with your choice of BBQ sauce
- Allow meat and sauce to heat up a bit then serve
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