Barbecue Goose Legs

Barbecue Goose Legs

  • Course

    Main

  • Duration

    4 hours

  • Serves

    4
Chef’s notes

Goose legs get a bad reputation for being tough, but you can turn them into tender, pulled barbecue with the help of a crockpot or pressure cooker. In this recipe, I use our Fully Flocked waterfowl spice blend that has sweet and smoky flavors to make this delicious sauce.

Ingredients

  • 2 lbs. bone-in goose legs
  • 1 small sweet onion, chopped
  • 3 cloves of garlic, minced
  • 2 tbsp. apple cider vinegar
  • 1/4 cup tomato paste
  • 2 1/2 cups goose or chicken stock
  • 2 tbsp. brown sugar
  • 3 tbsp. Fully Flocked BBQ Rub
  • Salt and black pepper
  • Goose fat, lard, or oil for cooking

Also works with

Venison roast, hog, bear, turkey legs

Special equipment

Crock pot or pressure cooker***

Preparation

  1. 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.
  2. Once the pan is hot, sear both sides of the legs until they are golden brown. Work in batches as needed. Transfer to crockpot.
  3. 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.
  4. 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.
  5. 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.

Chef’s notes

Goose legs get a bad reputation for being tough, but you can turn them into tender, pulled barbecue with the help of a crockpot or pressure cooker. In this recipe, I use our Fully Flocked waterfowl spice blend that has sweet and smoky flavors to make this delicious sauce.

Ingredients

  • 2 lbs. bone-in goose legs
  • 1 small sweet onion, chopped
  • 3 cloves of garlic, minced
  • 2 tbsp. apple cider vinegar
  • 1/4 cup tomato paste
  • 2 1/2 cups goose or chicken stock
  • 2 tbsp. brown sugar
  • 3 tbsp. Fully Flocked BBQ Rub
  • Salt and black pepper
  • Goose fat, lard, or oil for cooking

Also works with

Venison roast, hog, bear, turkey legs

Special equipment

Crock pot or pressure cooker***

Preparation

  1. 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.
  2. Once the pan is hot, sear both sides of the legs until they are golden brown. Work in batches as needed. Transfer to crockpot.
  3. 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.
  4. 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.
  5. 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.

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Save this recipe

Barbecue Goose Legs

Recipe by: Danielle Prewett
Barbecue Goose Legs
  • Course

    Main

  • Duration

    4 hours

  • Serves

    4
Chef’s notes

Goose legs get a bad reputation for being tough, but you can turn them into tender, pulled barbecue with the help of a crockpot or pressure cooker. In this recipe, I use our Fully Flocked waterfowl spice blend that has sweet and smoky flavors to make this delicious sauce.

Ingredients

  • 2 lbs. bone-in goose legs
  • 1 small sweet onion, chopped
  • 3 cloves of garlic, minced
  • 2 tbsp. apple cider vinegar
  • 1/4 cup tomato paste
  • 2 1/2 cups goose or chicken stock
  • 2 tbsp. brown sugar
  • 3 tbsp. Fully Flocked BBQ Rub
  • Salt and black pepper
  • Goose fat, lard, or oil for cooking

Also works with

Venison roast, hog, bear, turkey legs

Special equipment

Crock pot or pressure cooker***

Preparation

  1. 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.
  2. Once the pan is hot, sear both sides of the legs until they are golden brown. Work in batches as needed. Transfer to crockpot.
  3. 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.
  4. 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.
  5. 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.