Call it waterfowl seasoning: Here’s a crowd-pleasing favorite from camouflage crock pots everywhere.
It’s become a culinary standard among both upland game and waterfowl hunters alike. Italian-style meat cooked down in a crock pot, then heaped onto a juice-soaked bun, is beloved for both its simplicity—anyone can make this dish—and its free-ranging versatility when it comes to choice of meat. Wild goose a tough sell in your family? Not with this recipe. Got a clubhouse to feed? Here’s the recipe that all will love.
whole, boneless goose breasts, about 4 pounds
onion, 1 large, chopped
celery, 3 stalks, chopped
green bell pepper, 1 large, chopped
sweet red bell pepper, 1 large, chopped
pepperoncinis, 1 medium-sized jar
tomato, 1 large fresh or canned, diced
Italian dressing, 2 or 3 dry mix packets
2 tbsp. Worcestershire sauce
2 tbsp. sweet pickle juice
crushed red pepper
provolone/mozzarella cheese, shredded
Mix a dry packet of Italian dressing with 2 cups water. Pour mixture over the goose breast, doubling the quantities as necessary to cover the goose, and refrigerate overnight.
Lay drained goose in bottom of large crock pot and add course-chopped vegetables (except pepperoncinis and tomato).
Mix Worcestershire and sweet pickle juice with a dry packet of Italian seasoning in 1 cup of water and spread evenly over the crock pot. Add pepperoncinis (minus stems) with half of jar of juice. Add the diced tomato. Season to taste with salt and crushed red pepper.
Cook on low for 8-10 hours or until the goose easily separates.
Serve on deli bun topped with shredded cheese.
Tim Krumwiede is the district wildlife biologist for Adams, Brown, Hancock, Pike, Schuyler and Scott counties.