Goose Barbacoa Recipes

BARBECUE GOOSE LEGS

Steps:

• Season goose legs generously with salt and fresh cracked pepper. Preheat a skillet over medium-high heat and add enough fat to coat the bottom of the pan.
• Once the pan is hot, sear both sides of the legs until they are golden brown. Work in batches as needed. Transfer to crockpot.
• Reduce the heat to medium and add the onion. Sauté until soft and light brown in color. Add the garlic and cook for one minute, or until fragrant. Deglaze with the vinegar and stock, scraping up any browned bits at the bottom of the pan. Stir in the brown sugar, tomato paste, and fully flocked seasoning until incorporated.
• Increase the heat to high and boil the liquids for 3 to 5 minutes to let the sugars caramelize and slightly thicken. Season with salt and pepper if needed. Pour the liquids over the legs in the crockpot and cover with the lid. Set the heat to low and allow it to cook for 3 to 5 hours, or until fork tender.
• Pull the legs out and shred the meat with two forks. You can season it with more of the Fully Flocked if needed, and use the cooking liquids in the crockpot as a barbecue sauce. If the liquid is thin, you can place it back on the stovetop and boil down until thick. Serve on hamburger buns with coleslaw or inside of twice-baked sweet potatoes.
• *Ten to 12 snow goose, specklebelly, or lesser Canada legs, or four to six greater Canada legs.
• **Can be substituted with 2 to 3 tablespoons of your favorite barbecue rub.
• ***If you have a sauté setting on your pressure cooker, use that instead of a skillet. Pull the legs out after step 2 and place them back in at the end of step 4. Cook on high pressure for 1 to 2 hours, or until fork tender.

GOOSE BARBACOA

Steps:

• Combine the onion, lime juice, vinegar, garlic, canned chipotle, ground chipotle, bay leaves, cumin, cloves and 1 tablespoon salt in a blender and purée until smooth.
• Heat the oil in a large Dutch oven or stockpot over medium-high. Season both sides of the goose legs with salt and pepper. Working in batches to avoid overcrowding, cook the goose legs until browned, 2 to 3 minutes per side. Transfer the legs to a large bowl after each batch, covering with plastic wrap, and discard excess fat from the pot after browning all the legs.
• Transfer the legs and any accumulated juices back to the pot. Add the stock and the chile purée and bring to a simmer over medium-high heat. Cover and cook on low for 2 to 4 hours, checking every 30 minutes after the second hour for tenderness. Remove from heat when the meat is easy to pull off the bone.
• Remove the legs from the pot, transfer to a large bowl and let sit until cool enough to handle. Pull meat from bones into bite-size pieces, discarding the bones and returning the meat to the pot. Stir in the melted fat. Transfer the meat to a serving bowl and add some of the braising liquid, to taste. Season to taste.
• Serve with the extra braising liquid, and any combination of tortillas, rice and beans, and bowls of avocado, sour cream, salsa, lettuce, queso and tomatoes on the side.