The combination of slow cooking and the sweet and tangy, berry-filled sauce in this recipe will help balance those gamey flavors. (Photo By: Jenny Nguyen-Wheatley)
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I came up with this recipe after my first snow goose hunt. I had eaten gifted snow goose prior to that hunt, and unfortunately, didn’t have the best experience. Simply put, the meat was dark and off putting—I didn’t know it at the time, but the strong flavor probably had more to do with how the meat was taken care of.
So, I took home two snows that evening, and determined to make the most of my kill, I made this dish—after being shown how to properly take care of them in the field by my friend and guide, Scott Wessel.
Berry-Chipotle Goose Sliders Recipe Yield: 4Prep Time: 30 minutes Cook Time: 5 hours
Main Ingredients:
2 snow geese (legs, thighs and breasts) or similar 5 tbs. of light brown sugar 3 tsp. of sweet paprika 2 tsp. ground mustard ¾ tsp. ground cumin Kosher salt and freshly ground black pepper 2 slices of bacon 4 cups of water ¼ cup of apple cider vinegar 2 tbs. of tomato paste ¼ cup of fruit jelly or preserves (I used strawberry-blackberry preserves) 2 chipotle peppers in adobo sauce, finely chopped (more if you're adventurous) Slider rolls Coleslaw Ingredients:
6 cups of shredded cabbage 1 cup of shredded carrot 1 cup of Kewpie Mayo 2 tsp. of rice vinegar 2 tsp. of sugar 2 tsp. of Louisiana Hot Sauce, or to taste Salt and freshly ground black pepper, to taste Cooking Directions:
In a small bowl, combine 2 tbs. of brown sugar, paprika, ground mustard and cumin. Pat meat dry with paper towels. Sprinkle ground black pepper and salt all over all legs, thighs, and breasts. Then rub the spice mixture over all the pieces. Render the two slices of bacon in a cast iron pan. Remove the bacon and chop. Sear the goose in the bacon grease (add oil if needed) over medium-high heat until browned on both sides. Do not crowd the pan. Transfer goose to a plate and set aside. Combine water, vinegar, tomato paste, and the remaining brown sugar in a crock pot. Add the cooked bacon, goose, and all its juices. Make sure the goose is submerged. Cover and cook on low for 4 hours, or until meat is tender. Meanwhile, combine all coleslaw ingredients in a medium bowl. Adjust seasonings, as necessary. If it's too dry, add more mayo. If it's too tart, add more sugar. Too sweet, and more vinegar. Cover and refrigerate to let flavors marry. Once the goose is tender, remove the pieces from the crock pot and shred the meat with forks. Discard bones. Set aside. Pour the cooking liquids from the crockpot into a saucepan. Add the jelly/preserves and chopped chipotle pepper in adobo sauce. Bring to a boil then reduce by half, or until thickened into a sauce. Add salt, pepper, and sugar, to taste. If the sauce is too tart, sugar will help. Moisten the shredded meat with the sauce to your liking. Serve pulled snow goose in slider buns with coleslaw and extra sauce on the side.
