Easy Crock Pot Pulled Goose Tacos:
INGREDIENTS
Spice Mix Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
Crock Pot Goose Tacos
- Skinless leg quarters from 4 or 5 Canada Geese
- 3 Tablespoons olive oil
- 1 large yellow onion, diced
- 1 Tablespoon minced garlic
- 32 ounces beef broth or chicken broth
- 1 6-ounce can tomato paste
- tortillas
- Optional: shredded cheese, shredded lettuce, guacamole, sliced jalapenos, lime wedges, and salsa.
- Take a kid, grandkid, or friend Canada goose hunting and harvest the goose leg quarters following the directions listed above.
- Combine the Spice Mix ingredients in a small bowl. Sprinkle 3 Tablespoons of the spice mix over the goose leg quarters and pat well so it sticks to the meat.
Heat 2 Tablespoons of the olive oil in a large skillet over medium-high heat. Carefully place the seasoned goose leg quarters in the skillet and sear on each side until browned, about 2 minutes per side. Remove the goose leg quarters from the skillet and place in the bottom of the Crock Pot.
- In the same skillet over medium heat, add the remaining one tablespoon of olive oil with the diced onion and sauté for about 4 minutes, or until starting to soften. Then add the minced garlic and continue to sauté for another 1 minute.
- Transfer the onions and garlic to the Crock Pot with the beef broth or chicken broth, tomato paste, and remaining 1 Tablespoon of the spice mix. Stir well to combine. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours.
- Shred the cooked goose leg quarters with tongs or a fork. Discard the bones.
- Serve the pulled goose meat with tortillas and desired toppings like shredded cheese, shredded lettuce, guacamole, sliced jalapenos, lime wedges, and salsa.
HOW TO COOK GOOSE LEGS
I love cooking goose legs because they are the most flavorful part of a Canada goose, but they need a lot of time in a slow cooker or Dutch oven to become tender. The reason why I love slow cooking Canada goose legs more than any other bird is that the bones can easily get picked out and discarded when done cooking. This is not the case with pheasant legs, duck legs, or even snow goose legs that will leave you with small bones that you need to be extra careful to pick out of the shredded meat. For this goose recipe, I put the goose legs in a Crock Pot and cooked them all day until pull apart tender and ready to put on a taco at supper time.
HOW TO MAKE PULLED GOOSE TACOS
1. Combine the Spice Mix ingredients in a small bowl. Sprinkle 3 Tablespoons of the spice mix over the goose leg quarters and pat well so it sticks to the meat.
2. Heat 2 Tablespoons of the olive oil in a large skillet over medium-high heat. Carefully place the seasoned goose leg quarters in the skillet and sear on each side until browned, about 2 minutes per side. Remove the goose leg quarters from the skillet and place in the bottom of the Crock Pot.
3. In the same skillet over medium heat, add the remaining one tablespoon of olive oil with the diced onion and sauté for about 4 minutes, or until starting to soften. Then add the minced garlic and continue to sauté for another 1 minute.
4. Transfer the onions and garlic to the Crock Pot with the beef broth or chicken broth and remaining 1 Tablespoon of the spice mix. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours.
5. Shred the cooked goose leg quarters with tongs or a fork. Discard the bones.
6. Serve with tortillas and desired toppings like shredded cheese, shredded lettuce, guacamole, sliced jalapenos, lime wedges, and salsa.
Jeff Benda is a full-time wild game and fish recipe developer and food blogger living in Fargo, North Dakota. His goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking. You can learn more about Jeff on his website www.wildgameandfish.com or follow him on Instagram: @wildgameandfish
