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Goose in a slow cooker in pieces with potatoes

Slow Cooker Goose with Potatoes

Simple, but oh so delicious — you'll be licking your fingers! You could write legends about the taste of goose meat and its fat. It's so rich and layered that after tasting goose just once, you'll count the days until the next time.

UnicornSteak

Recipe author

Goose in a slow cooker in pieces with potatoes

Composition / ingredients

Servings:

Goose

600

Potatoes

Onion

Water

Sunflower oil

Salt

Pepper

Paprika

Herb blend

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 14 g

Fats 23 % 7 g

Carbohydrates 30 % 9 g

156 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Rinse the goose and cut it into serving-size pieces.
Step 2:

Heat the sunflower oil in the slow cooker insert and lay in the goose pieces to brown, about five minutes. Use the "Sauté" or "Bake" setting. Leave the lid off.
Step 3:

Flip each piece and brown the other side for about five more minutes.
Step 4:

Peel the onion and slice it into half-rings.
Step 5:

Wash the potatoes, peel them, and cut them into fairly large chunks. Add the potatoes and onion to the goose in the slow cooker insert.
Step 6:

Pour in a splash of water. Season with salt and pepper to taste, and add your favorite seasonings — I used smoked paprika and dried herbs. Set the cooker to "Stew" or "Slow Cook" and set the time for one hour. After an hour, the goose and potatoes will be ready to serve.

Goose is a gorgeous bird in every way — however you cook it, it turns out well. A whole goose is usually reserved for holidays and big feasts, but if your household is small, a dish like this can just as easily treat your loved ones on an ordinary weekday. I trimmed off the fat and all the skin — I think that's optional; skip it if you like richer, heartier dishes. Wings, legs, and even the carcass work great here — yes, there's meat on it too! Just be sure to include some pieces of the fillet as well. Worth noting: the potatoes soak up the meat juices and fat and turn out so incredible they're beyond compare! Don't be put off by goose being a fatty bird — its fat is nothing like pork fat (forgive me, pork lovers). It isn't the least bit off-putting; quite the opposite — it lends the meat and potatoes a special richness and velvety texture. You could add even more onion, too, so if you love onions like I do, go ahead and slice up two large ones. Over the long, slow cook the onion breaks down and, blending with the meat juices, becomes a thick gravy. My family happily dug into this wonderful dish, especially since goose is a rare guest on our table. Give it a try. Enjoy!