NOTE: Drain goose parts for 90 min to two hours in a colander or some similar device at room
temp if dealing with a killed and fresh frozen ( not really bled out after the kill ) goose
This dish is best cooked slowly all day. Start about 9am on Slow or lowest setting and
cook for 8-9 hours.
Rinse & pat dry with a paper towel the goose breasts.
Season with (all sides of breast):
Ground black pepper
Place breasts in slow cooker (Crock Pot). Pour ¼ cup apple juice (not cider) over
Cut up in medium size chunks and place in slow cooker on top of breasts:
Celery (about 3 stalks)
Apples (one large or two small – any variety)
Raisins (do not cut up)
Cook on lowest setting for 8-9 hours.
Rice Pilaf (wild rice)
Recipe submitted by: Sherry Abbott