Slow-Cooked Canada Goose Breast with Wild Garlic

There’s something truly special about cooking with game meat, especially when it comes to crafting dishes from locally sourced, seasonal ingredients. For those who enjoy shooting or are fortunate enough to know someone who does, Canada geese offer a unique and rewarding addition to the game meat menu.

Understanding Canada Geese and Their Shooting Season in the UK

A Brief Introduction to Canada Geese

Canada geese are large waterfowl originally native to North America. Introduced to the UK in the 17th century, they have become a well-established and often controversial species. With their distinctive black heads, white cheek patches, and honking calls, Canada geese are a common sight near lakes, rivers, and parks.

Why Are Canada Geese Hunted?

Canada geese are hunted not only for their meat but also to manage populations and prevent the environmental damage they can cause. Large flocks of Canada geese can strip vegetation, damage crops, and pollute water sources with droppings, which is why controlled shooting plays a role in their management.

Shooting Season & Rules in the UK

In the UK, Canada geese can be legally shot during the open season:

• England, Wales, and Scotland: September 1st – January 31st (inland), or September 1st – February 20th (below high-water marks).

• Northern Ireland: September 1st – January 31st.

Outside the shooting season, Canada geese can only be culled under specific licenses issued by Natural England, primarily to protect crops or reduce environmental damage. It’s essential to follow the Wildlife and Countryside Act 1981, which governs the ethical hunting and handling of wild birds.

What Kind of Meat Is Canada Goose?

Canada goose meat is dark, lean, and incredibly flavourful. Unlike domestic poultry, these birds are wild and active, which results in a firmer texture and richer taste. Some people compare goose meat to a cross between duck and venison, I personally find it very much like beef.

Due to their natural diet of grasses and grains, Canada geese can have a slightly earthy taste, which pairs beautifully with flavours like garlic, fennel, and warming spices. However, because of their active lifestyle, the meat can be tough if not prepared correctly—making slow cooking a perfect method to tenderise and bring out the best in the meat.

The Perfect Spring Pairing: Canada Goose & Wild Garlic

Spring is a wonderful time to experiment with foraged ingredients, and wild garlic (also known as ramsons) is one of the season’s highlights. With its bright, garlicky flavour and vibrant green leaves, wild garlic is incredibly versatile and adds a fresh, aromatic touch to game dishes.

Slow-Cooked Canada Goose Breast with Wild Garlic

Ingredients (Serves 4)

• 2 Canada goose breasts

• 2 tbsp wild garlic butter

• 1 large onion, finely chopped

• 2 leeks, sliced

• 200g shiitake mushrooms, roughly chopped

• 1 fennel bulb, thinly sliced

• 1 tsp green adjika

• 500ml game or pheasant stock (chicken stock works as a substitute)

• 50g pancetta, diced (optional, but adds richness)

• Salt & pepper, to taste

• Fresh rocket, for serving

• Hot honey flatbread (bought or homemade)

• Crumbled feta cheese, for garnish

• Wild violets or edible flowers, for decoration

Method

1. Prepare the Goose

Pat the goose breasts dry with kitchen paper and season them generously with salt and pepper. If the breasts still have a layer of skin, score it lightly in a crosshatch pattern—this will help render the fat during cooking.

2. Sauté the Base

In a large ovenproof pot or Dutch oven, melt the wild garlic butter over medium heat. Add the chopped onion and leeks, cooking until softened and translucent. Toss in the pancetta (if using) and cook until slightly crisp.

3. Brown the Goose

Push the onion mixture to the side of the pot and sear the goose breasts for 2–3 minutes on each side until browned. This step helps lock in flavour.

4. Add the Vegetables & Seasoning

Stir in the mushrooms, fennel, and green adjika, mixing everything together. Pour in the stock, ensuring the goose breasts are fully submerged.

5. Slow Cook

Bring the pot to a gentle simmer, then cover and transfer to a preheated oven at 140°C. Cook for 3–4 hours, checking occasionally to ensure the liquid hasn’t reduced too much. If needed, top up with more stock or water.

6. Finishing Touches

Once the goose is tender, remove the pot from the oven. Let the meat rest in the liquid for 10 minutes before slicing or shredding.

7. Serve & Garnish

Serve the goose on a bed of rocket leaves, drizzled with some of the rich cooking liquid. Add crumbled feta, wild violets, and a drizzle of olive oil for an elegant finish. Pair with warm hot honey flatbread for scooping up the flavours.

Wine Pairing Suggestions

• Wine: A robust red like a Syrah or a smooth Pinot Noir pairs beautifully with the earthy, bold flavours of Canada goose.