Old Timber Outdoors
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Canada goose breast fillets

Slow Cooker Goose Breast Stroganoff

Canada goose breast browned, then cooked low with mushrooms and onion, finished with sour cream over egg noodles.

Serves
6
Hands-on
40 min
Total
7 hr 20 min
Skill
Easy

Slow cooker · Dinner

Ingredients

  • 2 lbCanada goose breast fillets, cut across the grain into strips about ½ inch thick and 2 inches long
  • 3 tbspFlour
  • 3 tbspButter, divided
  • 8 ozCremini or button mushrooms, store-bought, sliced
  • 1Onions, sliced
  • 3 clovesGarlic, minced
  • 1½ tspSalt
  • ½ tspBlack pepper, ground
  • 1 tbsp neutral oil
  • 1½ cups beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup sour cream
  • 12 oz egg noodles, to serve
  • 2 tbsp chopped parsley

You'll need

Slow cooker, Stovetop, Cast iron skillet, Instant-read thermometer.

Contains

Dairy, Gluten, Egg, Fish. Most Worcestershire sauce contains anchovies. Egg noodles contain egg.

Method

  1. Thaw the goose completely in the refrigerator first; never start a slow cooker with frozen meat. Pat the strips dry and toss them with the flour, salt and pepper.
  2. Heat the oil and 1 tbsp of the butter in the skillet over medium-high heat. Brown the goose in two batches without crowding, about 2 minutes per side, and move it to the slow cooker. It does not need to be cooked through.
  3. Add the remaining 2 tbsp butter and the mushrooms to the skillet and cook until their liquid is gone and they brown, 6 to 8 minutes. Add the onion and cook 3 minutes, then the garlic for 30 seconds.
  4. Pour the stock into the skillet and scrape up the browned bits. Stir in the Worcestershire sauce and mustard and pour everything over the goose.
  5. Cover and cook on LOW 6 to 7 hours, until the goose is fork-tender: a strip pulls apart easily with a fork. It passes 165°F long before that, so tenderness decides.
  6. About 20 minutes before the goose is done, start the water for the egg noodles and cook them.
  7. Turn off the slow cooker. Whisk a ladle of the hot liquid into the sour cream, then stir the mixture into the pot. Taste for salt.
  8. Serve over the noodles, sprinkled with the parsley.

When it's done: fork-tender

Game bird legs, thighs and other hard-working pieces are done when the meat slides off the bone or pulls apart with a fork. They pass the federal 165°F for poultry long before they turn tender, so keep cooking until they do; if the meat is still tight, it needs more time, not more heat.

If it goes wrong

Sauce split or grainy
The sour cream boiled. Stir it in off the heat next time.
Goose still firm
Dark goose breast needs the full time; give it another hour on LOW.
Sauce too thin
Leave the lid off on HIGH for 20 minutes before adding the sour cream.
Sauce dull or heavy
A little more mustard or a squeeze of lemon brightens it.

Leftovers. Refrigerate within 2 hours. Reheat leftovers gently to 165°F.