Pulled BBQ Goose Sandwiches

Anyone reading this is likely already fully aware of the “bad rap” that waterfowl can get in some circles for their… let’s say… less-than-stellar reputation at the table. Now, you also likely know that this is – of course – a fraudulent claim, and that in the hands of someone willing to invest some caution, detail, and deliberation into preparing, cooking, and serving this game in the appropriate manner, it can be outstanding.

Well, if you are like me, you do not always have the time to slave away in the kitchen ensuring that everything is perfect. Sometimes you want to “set it and forget it” and move on with life. What if I told you that you could not only do just that, but that you’d be returning to a pile of tasty barbecue that will have you questioning whether or not it’s really goose…

I’m telling you. This IS possible!

IMG_0427-bI have actually been using this recipe for years now, and it never fails to shock both fellow fowlers, well versed in the cooking – and consuming – of our fine feathered friends, and those who have never tried goose, or bought into that unfortunate reputation that those who overcook everything have given it.

And on top of that – it’s EASY… and, honestly, pretty hard to screw up. Pulled barbeque goose sandwiches, done in a crock pot. Just about as tasty, and easy to prepare, as it gets.

Pulled Barbecue Goose

For starters, I soak all birds overnight in salt water the day I harvest. My wife – whom has been trained over time to flawlessly execute this meal (ok, she has actually developed much of it, must give her some credit!) insists on a second rinse and soak – anywhere from a few hours to overnight – after she thaws them out and cleans up any silver skin, fat, veiny stuff, cartilage, etc. This second soak is the one we’ll call step one below…

1. Rinse 3-4 goose breasts (halves), soak in salt water – be sure to trim away any excess silver skin, cartilage, etc.

IMG_0299-b2. Marinate goose with juice from one orange, 1 tbs Worcestershire, rosemary, salt and a bay leaf – let this sit overnight.

3. Put a little water in your Crockpot (about ½ in to 1 in) and add the goose, along with marinade and ½ of a large cut up onion and cook high heat for 7-8 hrs (meat should pull apart)

4. Drain most of the liquid (reserve some on the side , so that you can add a little at the end if it needs moisture) and then pull meat apart with forks. (great time to remove extra gristle/muscle/veins that you don’t normally get to)

5. Add somewhere from a ½ to one full bottle of BBQ sauce (we like Kansas City’s Cow Town) and cook for 1 more hour.

IMG_0425-bWe like to serve on either an onion bun or little sliders. I prefer to toast the buns, and sometimes add cheese and sautéed onions for a unique touch. I also finish with more sauce on the sandwich – where I’ll kick up the heat a notch with Kansas City’s Cow Town – Night of the Living Barbecue Sauce – this one is not for kids, so if you are not into the “heat”, add more of the standard sauce – to taste.

I am not going to pretend to be some food & wine kinda guy, but I did happen to grab a bottle of wine that sounded good – and ended up pairing quite nicely with this. It was not until afterwards, as I looked the wine up to link to it for this post, that I saw it a recommended accompaniment to spicy/barbeque. I just may be a bit smarter than I look. I wanted something sweet to complement the spicy BBQ sauce. This 2011 “Kung Fu Girl” Riesling — from Charles Smith in the Columbia Valley – really did hit the spot. I’ll buy it again.


I can’t recommend this recipe enough. And I can’t count the times I have been asked to text it, email it, post it, share it…  So, for all of you asking for it, and for those of you who might discover this via Google, or friends, or whatever, wherever… Bon Appetit, my fellow ‘Fowlers and consumers of such. Enjoy!

~ benton

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