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): 

 Sea salt 

Ground black pepper 

 Garlic salt 

 Onion salt

Place breasts in slow cooker (Crock Pot). Pour ¼ cup apple juice (not cider) over 

breasts. 

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. 

Serve with: 

Rice Pilaf (wild rice) 

 Vegetable 

Recipe submitted by: Sherry Abbott