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Taste of the Wild: Slow cooker BBQ goose

Recipe and photo by Jeff Benda.

When hunters talk about cooking goose, most people immediately think of goose breasts on the grill or goose jerky in the dehydrator. But let us be honest – those big, meaty Canada goose leg quarters often get overlooked.
Many hunters either tuck them into the freezer with good intentions or, worse, do not bother taking them home at all. That is a shame, because those legs and thighs are packed with meat and great flavor – if you cook them the right way.

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