Found my absolute favourite way to do Canada Goose. Treat it like beef and do a stroganoff recipe in the slow cooker. Cube the meat about 1" to 1-1/2" square (this also gives you a good chance to look for pellets, feathers, and any big blood clots). Most stroganoff recipes will have a cup or so of beef broth, onions, mushrooms, etc. Lots of recipes on the 'net. But that slow-cooking makes the meat falling-apart tender with great flavour. Finish by mixing in a little sour cream and serve on flat noodles. Superb!
