I’m so excited to share with you my favorite goose crock pot recipe. I’ve been making this dish for years, and it’s always a hit with my family and friends. The rich flavor of the goose, combined with the tender texture of the meat, makes it a perfect addition to any meal.
I love how easy it is to cook in a crock pot, too – just throw all the ingredients in and let it do the work while you’re busy with other things. The result is a delicious, comforting meal that’s sure to become a staple in your household, just like it has in mine. I first discovered this recipe on a trip to Europe, where goose is a popular dish.
The traditional method of cooking goose involves slow-cooking it over an open flame, which gives the meat its unique flavor and texture. However, using a crock pot makes it much easier to achieve that same flavor without having to spend all day tending to the fire. One of the best things about this recipe is how versatile it is.
You can serve it as part of a traditional holiday meal, or as a hearty comfort food on a chilly fall day. And because it’s so easy to make ahead of time, you can prepare it for special occasions like Thanksgiving or Christmas without feeling stressed or overwhelmed. In addition to being delicious and easy to make, this recipe also has some great health benefits.
Goose meat is high in protein and low in fat, making it an excellent choice for those looking for a healthier alternative to traditional red meat. Plus, using a crock pot means you can cook the meat slowly over low heat, which helps preserve all the nutrients and flavors of the dish.
Slow Cooker Goose
4.6 from 1054 votes
This slow cooker goose recipe transforms the rich, gamey meat into a tender, fall-apart dish. The long, gentle cooking process with aromatic vegetables and herbs creates a deeply flavorful sauce.
1 cup dry red wine (like Merlot or Cabernet Sauvignon)
2 tablespoons tomato paste
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
For Thickening (Optional)
2 tablespoons cornstarch
2 tablespoons cold water
👨🍳Directions
1Pat the goose dry with paper towels.
2Using a sharp knife, prick the skin all over, especially the fatty areas like the breast and thighs, being careful not to cut into the meat.
3Season the goose generously inside and out with salt and pepper.
4Heat the olive oil in a large skillet over medium-high heat until it shimmers.
5Carefully place the goose breast-side down and sear for 5-7 minutes until the skin is deep golden brown and crisp.
6Turn the goose using tongs and sear the other side for another 5-7 minutes.
7Transfer the seared goose to a plate.
8Add the onions, carrots, celery, and garlic to the hot skillet and cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and brown.
9Stir in the tomato paste and cook for 1 minute more.
10Pour the chicken broth and red wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
11Bring the liquid to a simmer.
12Place the seared goose into the slow cooker and pour the vegetable and broth mixture around it.
13Add the thyme, rosemary, and bay leaves.
14Cover the slow cooker and cook on LOW for 6-7 hours, or on HIGH for 4-5 hours, until the goose is very tender and the meat easily pulls away from the bone.
15The internal temperature of the thigh should reach at least 175°F.
16Carefully transfer the cooked goose to a cutting board and let it rest for 15 minutes.
17Meanwhile, strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids.
18Skim off as much fat as possible from the surface of the liquid.
19Bring the strained liquid to a simmer over medium heat.
20If desired, whisk together the cornstarch and cold water in a small bowl to make a slurry, then slowly whisk it into the simmering liquid.
21Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
For a less gamey flavor, soak the goose in salted water in the refrigerator for 8-12 hours before cooking, then pat dry and proceed. The rendered fat from the goose can be strained and saved for roasting potatoes or other uses.
Watch Video Of How Slow Cooker Goose Works
One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze leftovers until you’re ready to reheat them.
Reheating is also super easy – just place your leftover goose in a saucepan over low heat until warmed through.
You can serve this dish with all sorts of sides – mashed potatoes, roasted vegetables, or even some crusty bread for sopping up all that delicious gravy.
❓ Frequently Asked Questions About Slow Cooker Goose
Q: What type of goose should I use for this recipe?
A: For this recipe, you’ll want to use a young goose that’s around 3-4 months old. This will ensure that the meat is tender and flavorful.
Q: Can I use other types of poultry instead of goose?
A: While you can use other types of poultry in place of goose, keep in mind that they may not have the same rich flavor and texture as goose.
Q: How long does it take for the goose to cook in the crock pot?
A: Depending on the size of your crock pot and the thickness of your goose slices, cooking time will vary. As a general rule of thumb, you’ll want to cook your goose for at least 8-10 hours on low heat.
Q: Can I make this recipe with frozen goose?
A: Yes, you can make this recipe with frozen goose – just thaw it out before adding it to your crock pot.
Q: Is this recipe suitable for people with dietary restrictions?
A: This recipe is gluten-free and can be adapted to be vegetarian by substituting out the gravy.
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