Easy Crockpot Goose Breast Vindaloo
I’ve been guilty of offering plenty of complex wild game recipes in the past that are better suited for a special night of cooking, rather than a quick and/or easy weeknight meal. Well, here is my recipe to atone for that: a beyond easy goose breast recipe that spends the day in the crock pot while you’re at work, then provides you with a vibrant, delicious meal when you get home.
I even used jarred vindaloo paste (available in pretty much any grocery store these days), so you don’t have to go spice shopping just to make the recipe. If you can only find vindaloo sauce rather than the paste, don’t worry, just add the entire jar to the crockpot and reduce the amount of stock or water by a cup.
Although this recipe is fantastic with goose breast, feel free to sub in any sort of venison stew meat, wild pork shoulder or shank, sheep or goat meat, or even something like mountain lion or coyote. You could also swap out the spicy vindaloo paste for a milder curry paste – pretty much anything that doesn’t use coconut milk to thin it out.
Serve with basmati rice, naan bread, and lime wedges.
- Prep Time30 min
- Cook Time6 hr 30 min
- Total Time7 hr
- Yield4 servings
Ingredients
- 2 wild goose breasts, skinless, cut into large cubes
- 1 large onion (or 2 small), chopped
- 1 large tomato (or 2 small), chopped
- 6 tablespoons vindaloo curry paste (or 1 jar vindaloo sauce)
- 3 cups goose stock, beef stock, or water
- 2 potatoes, peeled and cubed
- 1 tablespoon butter
- Cilantro and red chilies to garnish
- Rice and/or naan bread to serve
Preparation
Add the goose, onion, tomato, vindaloo paste, and stock to a crockpot and stir well.
If you like your potatoes to be soft and falling apart, add them now, if you like them firmer, add them halfway through.
Cook on the low setting for 6-8 hours or so. Take off the lid and increase heat to high for the last 30-60 minutes in order to thicken the sauce.
Just before serving, stir in the butter to make the sauce nice and silky. Taste and add salt, or more vindaloo paste if necessary.
Garnish with chopped cilantro and chilies (optional) and serve with basmati rice, lime wedges, and naan bread. Enjoy!
Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!
I want finding and using my recipes to be easy for you, not frustrating. That does translate into a lot of lost income for me though. If you made this recipe and loved it, would you consider “buying me a coffee” and donating a buck or two through the Buy Me a Coffee app? It will help me keep pumping out recipes like this one!
Share this recipe:
You might also like:
