Game Meat · Main Dishes

Crock Pot Orange and Asian-Spiced Goose

Crockpot Orange and Asian-Spiced Goose

It’s pretty awesome having a significant other that hunts. Okay, it’s really awesome. I love having access to unique meats (I tried dove and antelope for the first time last year!), and I’ve especially been enjoying goose this year. I pieced together this recipe from a few I found for duck and adapted it for the crock pot. It quickly became  a new favorite.

The only other ways I’ve prepared goose are making it into jerky or cooking it with cream of mushroom soup. Though “cream of” soups do help provide moisture, knowing I’ve put in all kinds of added ingredients makes the food much less satisfying. There is no need for cream of mushroom soup with this recipe though. The goose turns out tender and exceptionally flavorful.

Crockpot Orange and Asian-Spiced Goose

The strong flavors of anise, cinnamon, and cloves in this recipe do a fantastic job of covering up the gaminess that usually accompanies goose. The first time I made it I was shocked at how wonderful the flavor was, and Alejandro even said it tasted like elk roast! In addition to the amazing flavor provided by the spices, slow cooking the goose and stuffing it with an orange allows it to come out moist and tender.

Because the spices are a little strong, I don’t advise cooking potatoes with the goose. I added them the first time I made this, and they didn’t turn out great. They’re bland enough that they soak up all the spices and end up tasting kind of funky. Carrots go great though!

Crockpot Orange and Asian-Spiced Goose



1 lb. carrots (baby or whole carrots cut into chunks)
1 whole goose
1 orange
3 cloves garlic, minced, separated
½ tsp. anise seed
1 tsp. cinnamon
¼ tsp. cloves
1 tsp. salt
¼ tsp. pepper
1 tsp. sugar
1 Tbsp. soy sauce


1. Place carrots in the bottom of a crock pot. Rinse goose thoroughly and set on top of carrots. You can remove fat if you wish, but I like to leave it for the extra moisture and flavor.

2. Zest orange and cut into quarters. Place zest in a small bowl and combine with anise seed. Lightly crush anise seed to release flavor, then add one clove worth of minced garlic, cinnamon, cloves, salt, pepper, sugar, and soy sauce. Set mixture aside.

3. Rub remaining minced garlic inside the cavity of the goose. Stuff with orange quarters, arranging them so the fruit of the quarters is against the cavity. Rub spice mixture all over the outside of goose, including the wings and legs.

4. Cover crock pot and cook on low for 6-8 hours or on high for about 4 hours.

Yield: 3-4 servings


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