Recipe: Rum & Cola Pulled Goose

Waterfowl season is in full swing across North America, and hunters targeting geese will appreciate a delicious goose sandwich. After the hunt, a highball is often in order, but the rum and cola are for the recipe this time. The flavors will make family and friends look enthusiastically at pulled goose.

The beauty of this recipe is that it works with any geese. Big honkers often get a bad rap for being tough to cook. Snow geese are often scorned, and some hunters don't know what to do with them to make them appealing. Slow cook the birds, pull the meat, add sauce, and pile it high in a bun. Then, make plans to go out hunting again.

Ingredients

• 8 goose breasts, skinless and boneless
• 1 tsp salt
• 1 tsp pepper
• 1 tsp smoked paprika
• 2 Tbsp canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 ½ cups chicken broth (½ cup reserved)
• 1 can cola (not diet)
• ½ cup spiced rum
• ½ tsp nutmeg
• 2 bay leaves
• 4 sprigs fresh thyme (2 tsp dried)
• 2 Tbsp apple cider vinegar
• 1 Tbsp cornstarch

Directions

1. Pat the goose breasts dry with a paper towel and season them with salt, pepper, and smoked paprika.
2. Heat oil in a cast-iron frying pan over medium-high heat. Place the goose breasts in the hot oil and sear for two minutes on each side until nicely browned.
3. Preheat a crockpot to high and add the goose breasts.
4. Reduce the frying pan heat to medium, add the onion and cook for three minutes until they turn translucent. Add the garlic, chicken broth, cola, rum, nutmeg, bay leaves, thyme and apple cider vinegar. Simmer for two minutes. Pour the mixture over the goose breasts and cover the crockpot with a lid. Cook on high for four hours (big geese could take six to eight hours).
5. Remove the goose breasts from the crockpot and set aside to cool. Shred the breast meat with two forks and place it in a large bowl.
6. Strain the liquid from the crockpot into a medium saucepan over medium heat. Whisk together the cornstarch and chicken broth. As the liquid simmers, slowly stir in the cornstarch slurry and simmer until the sauce is thick.
7. Add sauce to the pulled goose until it is moist throughout. Add ½ cup at a time until the meat is wet, but the liquid doesn't pool in the bowl.
8. Serve the pulled goose on a bun and top with coleslaw.

*The pulled goose can be served on crackers with a pickle or sauerkraut. It also makes a great sandwich with lettuce and cheese.