You’ve heard of goose nachos, but did you know goose can also be added to salsa? That’s right! Add some flavour to your chips and dip by adding goose legs and thighs. Perfect for snacking or sharing, this featured recipe from the 2023 Waterfowl Warmup by Brad Fenson, is sure to switch things up.

Ingredients:

Salsa:

• 6-8 goose legs and thighs
• 4 cups chicken stock
• 1 medium yellow onion, quartered
• 1 medium red onion, diced
• 1 medium sweet onion, diced
• 2 jalapeño peppers, diced (can substitute green peppers or sweet peppers)
• 1 bunch of cilantro, chopped
• 1 can black beans, drained and rinsed
• 1 can kernel corn, drained

Dressing:

• 2 limes, juiced
• 1 tsp cumin
• 3 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 tsp salt
• pepper to taste

Directions:

1. Place the goose legs and thighs, and yellow onion in a slow cooker, then add the chicken stock. Cook on high for 6 to 8 hours (6 hours for smaller geese, up to 8 hours for larger birds). Remove the legs and thighs, let cool, and remove the bones. Shred the meat by pulling it apart with forks.
2. Place the shredded goose in a large mixing bowl. Add the red onion, sweet onion, jalapeños, cilantro, black beans, and corn.
3. Combine the dressing ingredients in a small bowl and whisk until smooth.
4. Pour the dressing over the goose and salsa fixings and toss gently to blend. Serve as sandwich meat, on crackers, baguettes, on a bed of lettuce, or with tortilla or corn chips.