Asian Goose Stir Fry - Crockpot Style

With the Resident Goose season open and underway what better way to celebrate this season then with a new goose recipe so here it is - Asian Goose Stir Fry - Crock pot Style!

I had a two packages of goose breast (3 full breasts) left over from last season and decided it was time to use them up, but I wanted something different and something that would fit into my new lifestyle - fancy word for diet.  Originally I was thinking of some type of Goose Chili or Stew in the crockpot, but lately I've been making stir fry vegetables to spice things up on my diet and decided I had to do this with the goose.

Ingredients:

• 2lbs of goose breast (skinless and boneless)  - cut into cubes or strips
• 3/4 cup of teriyaki sauce (or soy sauce) for Marinade - my favorite is Soy Vay Veri Veri Teriyaki
• 2 to 3 cups of water
• 1 teaspoon Ground Ginger - I use the ginger in a tube as it is easier. Adjust to your taste
• 1 teaspoon granulated garlic - I prefer to use fresh
• 14oz bags of frozen stir fry veggies - I just grab the mix from the frozen section and I need lots of veggies with my new 'lifestyle' so I used two bags.

Cooking Instructions:

• I let the goose breasts sit in a salt water bath over night, then rinse them good, dry them and then vacuum seal for the freezer.  Make sure to remove all the fat and silver skin prior to slicing.  I like to slice the goose breast into 1/4inch thin slices cut on an angle across the grain.  
• Combine the sliced goose, sauce, ginger and garlic and seal in a plastic bag and let it sit in the fridge overnight.  I found that the longer I leave it - up to two days - really allows the marinade to soak in.
• After letting it rest in the fridge, place the marinated goose breast in your slow cooker set to low and let it go for about 4 hours.
• At the 4 hour mark add in the frozen vegetables and stir and continue cooking for another 2-4 hours or until the meat and veggies are tender.  Adjust times and temps based on your cooker and your needs.  Low and slow is my motto.
• About 20-20 minutes before I'm ready to serve, I mix up about 2 to 3 tablespoons of cornstarch and 1/4 cup of  water in a bowl and stir it into the slow cooker. Depends on how thick you want it so start with a small amount and add more if you need it. Set your slow cooker to high at this point.  This will thicken up the sauce.

Serve over your favorite rice, or if you are like me and trying to be a little more healthy I will make a Cauliflower Rice instead or add some additional veggies to the plate and pour the goose on top.

You can always replace the goose with beef, chicken and probably even some pheasant or duck.

Give it a try and let me know how you liked it.

Happy Hunting!