I was really fortunate to get out for a goose hunt this past Saturday. The weather was warm for a late September morning and there were lots of birds in the area I was hunting. Unfortunately the birds were pretty picky about my decoys and although they didn’t flare away they weren’t liking what they saw. I blame a fair amount of hunting pressure and too small of a spread.
Thankfully though it wasn’t a complete bust and the decoy spread was convincing enough to bring in a lone Canada Goose that I managed to knock down with my trusty Browning BPS 12 gauge.
But while some people would lament about only bringing home one goose I was elated for two reasons. The first was that my game freezer happended to quit two days before my hunt so I didn’t have room in my fridge freezer for more than one bird and the second was I just happen to have the perfect recipe for crockpot chili that calls for exactly one goose!
This recipe is an amalgamation of my moms chili, some I’ve seen in community cookbooks and the internet. Feel free to make whatever additions or substitutions you like to make it your own but I will say that after much tweaking this is the best I’ve ever tasted. I say its serve 4 people with enough for everyone to have seconds…or 6 to 8 with no seconds.
All the best and enjoy!
2 – goose breast (skinned with silver skin removed)
1 – white or yellow onion chopped
1 – tablespoon of butter
2 – carrots peeled and chopped
2 – celery stocks chopped
1 cup – Corn niblets
1/2 – Green bell pepper chopped
1/2 – Red bell pepper chopped
2 – Cloves garlic minced
1 – 16 oz Can of dark red kidney beans (rinsed and drained)
1 – 28 oz can of diced tomatoes (use 3/4 of the can)
1 – 6 oz can tomatoe paste
1 – 4 oz can green chillies
1 – can of beef stock
5 – tsp of chili powder
1/2 -tsp cayenne pepper
1 – tsp of cumin
1 – tsp of Tabasco sauce
1 – tsp of chipotle sauce
1 – tsp of white or black pepper
1 – tsp salt (more for taste)
1 – cup of sour cream
1 – cup of shredded cheddar cheese
1. Ensure that the skin is removed from goose breast and the the silver skin and fat is trimmed and discarded.
2. If the goose is fresh allow it to soak for an hour in some water and salt to remove the excess blood.
3. If fresh (after soaking) put it in the freezer until its mostly frozen but can still be cut into 1-2″ cubes with a chefs knife. If it’s already frozen make sure step one is followed and thaw so you can cut into cubes. The reason for freezing the goose is it grinds way better when its frozen and doesn’t get slimy.
4. Using a grinder (hand crank or electric) put the cubes through it.
5. Put the frying pan over medium-high heat and add butter then add the chopped onions and ground goose. Fry until brown and cooked through.
6. In the crock pot add all the remaining ingredients then top with the cooked ground goose and onions and mix everything well.
7. Cook on low for 6-8 hours or high for 4-6 hours
8. Serve while hot with a tablespoon of sour cream and top with cheddar cheese.
9. Be sure to have toast or some biscuits on the side for dipping.