Slow Cooker BBQ Pulled Canada Goose Breast Recipe

Did you know that you can eat Canada Goose, and, it can actually taste delicious. This super easy recipe is one of the best ways to use your harvest. It's tender and delicious and it’s made right in the slow cooker. We eat this on buns, over rice and even in tacos.

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I have lost count of the amount of times I’ve heard someone say “you eat Canada Goose?” Or “Isn’t Canada Goose a protected species?”. Yes, our freezer is full of Canada Goose and I use it in almost anything I would use a darker meat in. No, Canada Goose is not protected in the sense that you cannot hunt them, but just like any other species we hunt, it’s regulated.

Some people refer to geese as “flying rats'' (or sky pandas but that’s kinda cute). Listen, I love geese, as a species. They’re beautiful, fascinating and intelligent. Unfortunately, they’re a nuisance for both rural and urban communities if the population grows out of control.

In the cities and towns, they attack humans and pets, crowd roadways, beaches and golf courses and they leave feces and feathers everywhere.

The damage they cause in the country or rural areas impacts everyone.

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In the rural community, geese wreak havoc on farmers' fields and crops. The damage they cause on the farm is apparent. I thankfully live in a rural community, and we have farmers that encourage hunters to harvest geese on their land.

In no way, shape or form are hunters going in and massacring this species, wiping them out completely. We are hunting, harvesting and helping with population control and conservation.

Multiple studies have been conducted showing that a flock of geese can reduce the overall crop yield by nearly 30%. Crop yield goes down, end price goes up. The feces from the large flocks we see here in the spring and fall contaminate livestock pastures and water sources as well. 

Remember, farmers feed the world.

Okay, so the above information should give you an indication as to why we need to control the goose population. Just like any species, overpopulation is never a good thing.

Everything in moderation, right?

That’s why hunters are so important. We follow strict rules and regulations for when we can hunt, how many we can harvest, and how we can harvest these animals (to ensure it’s ethical and efficient). 

My in-laws have dairy cows and cash crops. Every spring and fall my better half and I hunt those fields and pastures to help reduce the damage the geese will inevitably cause as they’re passing on through (or migrating).

Our freezer is always full of goose meat, which is a good thing because goose is actually packed with nutrients. It’s much more nutritious than chicken, and as you can see, it’s a much darker meat than chicken.

Goose is packed with iron, protein and vitamin B-6. It has over 20 grams of protein per 3 oz of meat, as per a study done by the US Department of Agriculture). It also tastes delicious, and if you have tried it and think it tastes bad, well it wasn’t prepared right.

I always try great ways to prepare wild game that anyone will enjoy.

This BBQ pulled goose recipe is a household favourite.

Click here to see the pulled pork seasoning that I sometimes use if I feel like adding that dash of flavour. Let me know in the comments if you have any questions or if you’ve tried it!

6 Canada goose breasts (snow goose works also, as do thighs instead of breast)

1 package pulled pork seasoning (optional!)

2 tbsp apple cider vinegar

1/4 cup packed brown sugar

1/4 cup ketchup

1/4 cup BBQ sauce

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp paprika

1 tbsp maple syrup

1 tbsp Cajun seasoning

4 cloves garlic (or more, to taste)

1/4 cup red wine

1/4 cup water

1 tbsp cornstarch mixed with 2 tbsp hot water

Olive oil for drizzling

Start by preparing the goose breasts. If they have any visible silver skin or excess fat, trim it off. Pat the breasts dry with paper towels.

Season the Goose Breasts:

In a mixing bowl, combine the pulled pork seasoning - if you're using it, garlic powder, salt, pepper, paprika, and Cajun seasoning.

Rub the dry spice mixture evenly over the goose breasts, ensuring they are well coated.

Drizzle a bit of olive oil over the seasoned breasts and massage it into the meat. This will help the spices adhere and add flavor.

Marinate (Optional):

You can allow the seasoned goose breasts to marinate for 8 hours or overnight in the refrigerator. This will allow the flavors to penetrate the meat even more, but it's not necessary.

Prepare the Sauce:

In a separate bowl, mix together the ketchup, BBQ sauce, apple cider vinegar, red wine, and maple syrup. This will be the sauce that flavors and moistens the goose as it cooks.

Cooking in the Slow Cooker:

Place the seasoned goose breasts in the slow cooker.

Pour the sauce mixture over the goose breasts in the slow cooker.

Add the whole garlic cloves to the slow cooker for extra flavor.

Cover the slow cooker with its lid.

Slow Cook the Goose:

Set the slow cooker to the low heat setting.

Allow the goose to cook for approximately 8 hours. You'll know it's done when the meat is tender enough to shred easily with a fork.

If you find that the goose is still tough after 8 hours, it might need a bit more time, so continue cooking until it's tender.

Shred the Meat:

Once the goose breasts are tender, use two forks to shred the meat directly in the slow cooker. The meat should easily pull apart into small, stringy pieces.

Adjust the Sauce Thickness:

If the sauce is too thin, you can thicken it by adding the cornstarch mixture (cornstarch mixed with hot water) to the slow cooker.

Stir well and continue to cook for an additional 10-15 minutes to allow the sauce to thicken.

Your pulled goose is now ready to be served. You can enjoy it on buns like pulled pork sandwiches, in tacos, or on its own with your favorite side dishes.

This pulled goose recipe will provide a flavorful and tender dish that's perfect for gatherings or family meals.