CAMP COOKBOOK: Pulled Goose
With waterfowl seasons underway in North Dakota and Minnesota, successful duck and goose hunters again will be looking for ways to cook the game they shoot.
For many waterfowl hunters, that often means doing whatever they can to cover up the taste, to make sure that goose doesn't taste like goose or that duck doesn't taste like duck.
Sometimes, though, experimenting can yield positive results.
Lake of the Woods Tourism recently shared a recipe for Pulled Goose on its website that looks to be worth a try. Similar to pulled beef or pulled pork, the recipe involves cooking the meat until it falls off the bone and then shredding it with a fork and mixing with barbecue sauce.
Truth be told, it looks like the perfect recipe to serve at hunting camp.
-- Brad Dokken
2 tablespoons butter
1 clove garlic, minced
1 small yellow onion, sliced
1 goose breast
1½ tablespoons Worcestershire sauce
2 cups chicken broth
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.
For more recipes featuring everything from fish and wild game to blueberry pie, check out the Recipe section of the Lake of the Woods Tourism website at lakeofthewoodsmn.com/recipes-2.