Barbecue Goose Legs Recipes

BARBECUE GOOSE LEGS

Steps:

• Season goose legs generously with salt and fresh cracked pepper. Preheat a skillet over medium-high heat and add enough fat to coat the bottom of the pan.
• Once the pan is hot, sear both sides of the legs until they are golden brown. Work in batches as needed. Transfer to crockpot.
• Reduce the heat to medium and add the onion. Sauté until soft and light brown in color. Add the garlic and cook for one minute, or until fragrant. Deglaze with the vinegar and stock, scraping up any browned bits at the bottom of the pan. Stir in the brown sugar, tomato paste, and fully flocked seasoning until incorporated.
• Increase the heat to high and boil the liquids for 3 to 5 minutes to let the sugars caramelize and slightly thicken. Season with salt and pepper if needed. Pour the liquids over the legs in the crockpot and cover with the lid. Set the heat to low and allow it to cook for 3 to 5 hours, or until fork tender.
• Pull the legs out and shred the meat with two forks. You can season it with more of the Fully Flocked if needed, and use the cooking liquids in the crockpot as a barbecue sauce. If the liquid is thin, you can place it back on the stovetop and boil down until thick. Serve on hamburger buns with coleslaw or inside of twice-baked sweet potatoes.
• *Ten to 12 snow goose, specklebelly, or lesser Canada legs, or four to six greater Canada legs.
• **Can be substituted with 2 to 3 tablespoons of your favorite barbecue rub.
• ***If you have a sauté setting on your pressure cooker, use that instead of a skillet. Pull the legs out after step 2 and place them back in at the end of step 4. Cook on high pressure for 1 to 2 hours, or until fork tender.

SLOW COOKER BARBECUE GOOSE SANDWICH

Steps:

• Melt butter in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes. Add goose breast and brown on both sides for about 5 minutes, or until browned.
• Place goose breast in slow cooker and add Worcestershire sauce. Add chicken broth to cover (approximately 2 cups) and cook on High setting for 6 to 8 hours, or until meat falls off bone. Shred with a fork and mix with your favorite barbecue sauce.