If you’re looking for something quick, easy and delicious - this Goose Philly Cheesesteak is exactly what you need. It’s an awesome way to enjoy your goose harvest. It's hearty, flavourful, and tender. It's seriously satisfying, easy and family friendly wether you're at the hunt camp or at home.

What makes this dish so great is how simple it is. The slow cooker does most of the work, giving you time to relax, hunt or work.

Ingredients

For 4 goose breasts:

2 tbsp Worcestershire sauce
1 tbsp lemon juice
¾ cup red wine (use 0% wine or beef broth if concerned about alcohol content)

Dry Rub:

2 tbsp garlic powder
1 tsp salt
2 tsp black pepper
2 tbsp smoked paprika
2 tbsp ground cumin
2 tbsp dried thyme leaves
2 tbsp brown sugar

Vegetables:

1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small onion, thinly sliced

Instructions

I recommend brining the goose in some heavily salted ice water for 3 hours - 24 hours in the fridge before making this. Be sure to cute away as much silver skin, artery and fatty bits as possible beforehand. This is for four goose breasts. You can use thighs and legs, but I prefer breasts. You can also use Canada Goose or Snow Goose. Venison would probably do phenomenal with this recipe as well.

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Pour the Worcestershire sauce, lemon juice, and red wine(use 0% wine or beef broth if concerned about alcohol content) into the bottom of your slow cooker. This mixture creates a rich, flavourful base that keeps the goose moist while it cooks and the red wine really does reduce the gaminess.

In a small bowl, combine garlic powder, salt, pepper, smoked paprika, cumin, thyme, and brown sugar. Mix well - really well. You'd be surprised how much the brown sugar can clump together.

Coat both sides of each goose breast with olive oil and generous amounts of the rub, massaging it in so the spices really soak into the meat. Place the seasoned goose breasts into the slow cooker with the liquid mixture. Cover and cook on low for about 7 hours, until the meat is tender and easy to shred. You're going to want to flip the breasts at least once during this cooking process. I flip the breasts on an hourly basis if I can. If any breasts do not shred right away, just give them a bit more time. I promise they'll shred like butter!

After about 7 hours, shred the goose right in the slow cooker. Again, if any bits don't shred right away, they just need more time. Stir in the sliced peppers and onions. They’ll soak up that flavourful juice and add just the right sweetness, brightness and crunch. Let everything cook together for another hour to soften the vegetables slightly. I would stir this partway through if possible so that the juices absorb evenly and the vegetables cook evenly.

Spread a bit of butter on your sandwich rolls or hoagie buns and toast them in a hot pan. This isn't necessary of course, but I find it takes it up a notch. Pile on the shredded goose mixture and top with your favourite cheese (provolone or mozzarella work great), and pop them under the broiler for a minute to melt the cheese until it’s bubbling and gooey. You always have to watch food like a hawk when placing it under a broiler! It goes from ice cold to a burnt crisp in 0.8 seconds.

These Goose Philly Cheesesteaks are smoky, juicy, and absolutely packed with flavour. Perfect for busy weeknights, feeding a crowd, or warming up after a chilly day in the field.