Goose Fettuccine with Alfredo Sauce from Scratch
A homemade alfredo sauce from scratch is one of the best things I ever made for my wife when we were first dating. And she absolutely loved it when I made this pasta dish for our new favorite goose recipe! There is nothing better than pasta drenched in a delicious and creamy alfredo sauce from scratch and served with shredded goose meat and broccoli. Pasta, wild game, and veggies all in one! I love this goose recipe because you can let the goose cook and get tender in the slow cooker all day while you are at work. Then when you get home, you can whip up the rest in just 30 minutes. The whole family will enjoy this goose and pasta dish with my favorite alfredo sauce recipe.HOW TO MAKE HOMEMADE ALFREDO SAUCE FROM SCRATCHMaking alfredo sauce from scratch starts with lightly toasting some onion and garlic in a little butter and cooking it just until fragrant. You’ll then add the cream before the garlic browns, since burnt garlic can turn the sauce bitter in an instant. You want to use dairy with a decent amount of fat — like heavy cream or half-and-half. This gives the alfredo sauce its richness and smooth texture, so I recommend you don't try and substitute milk.Just before serving, you’ll stir in freshly grated Parmesan cheese, nutmeg, and black pepper. Serve the alfredo sauce hot from the stove before it thickens upon cooling. If the alfredo sauce is too thick, don’t worry. You can whisk in a splash of warm heavy cream to loosen it back up. The end result will quickly become your favorite homemade alfredo sauce from scratch.CAN YOU EAT GEESE?I get the question, "Can you eat geese," a lot! There is something about eating a Canada goose that stops people in their tracks. Is it because we seem them paddling around the city stormwater retention ponds? Or maybe it's their predilection for foraging for food and crapping all over the local golf course? WHAT DO GEESE TASTE LIKE?Goose meat is just as versatile as beef and any other wild game I have come across. You may have even heard the term "rib eye in the sky" from some who love it as much as I do. You can enjoy everything from the goose breast to the legs and thighs. I do a lot of goose hunting in ND. Early Goose season in North Dakota usually starts on August 15. Starting this July, I'll start scouting and looking for flocks of birds. Every time I drive somewhere in late summer, I'm searching for certain types of fields that Canada geese will be using once they start leaving the water. Wheat fields are obvious targets. Other small grains – such as oats, barley and peas – can be great as well. But those are usually found on the western side of North Dakota. If you are planning to hunt early goose season anywhere near Fargo, you should be watching wheat stubble fields. MORE GOOSE RECIPE IDEASThis Goose Fettuccine with Alfredo Sauce from Scratch is a family favorite goose recipe and one of my favorite pasta recipes because it is super easy to put together. Just toss broccoli florets and shredded goose meat with a tangle of cooked fettuccine. Shower it with the homemade alfredo sauce and grated Parmesan and serve. Grab a fork and get ready to indulge in one of my family's favorite comfort foods!If you are looking for another goose recipe (rib eye in the sky) to use those legs and thighs from your Canada Goose, be sure to check out my Goose and Pepper Stew or my French Dip Sandwich Recipe with Canada Goose. For more great goose recipes and duck recipes, check out the Duck and Goose Recipes page here.If you would like to come to North Dakota for early goose season, check out the North Dakota Game and Fish Department webpage on goose hunting. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Goose Recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Goose Fettuccine with Alfredo Sauce from Scratch Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
Crock Pot Canada Goose
- skinless legs and thighs from 1 Goose
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Fettuccine Alfredo
- 1 Tablespoon olive oil
- 1 head broccoli, chopped (about 2 cups)
- 1 pound fettuccine noodles
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 Tablespoon minced garlic
- 2 cups heavy cream
- 1 cup freshly grated Parmesan, and a little more for garnish
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, finely chopped
Instructions
Slow Cooker Goose
- In the slow cooker, whisk together the chicken broth, salt, black pepper, onion powder, garlic powder, oregano, and thyme.
- Place the goose legs and thighs in the slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds with tongs or a fork. Discard the bones.
Fettuccine Alfredo
- Bring a large pot of water to a boil. Season the water with a pinch of salt.
- While waiting for the water to boil, heat a cast iron skillet over medium high heat. Add the olive oil and broccoli, season with a pinch of salt and pepper, and cook the broccoli uncovered for about 3 minutes until bright green. Add in 2 Tablespoons water and cook uncovered for about 3 more minutes until the water has evaporated. Transfer the cooked broccoli to a small bowl.
- Add the fettuccine to the pot of boiling water and cook according to package instructions.
- In the same skillet you cooked the broccoli, add the butter and onion and sauté for about 3 minutes until soft. Add the garlic and sauté another 1 minute.
- Add the heavy cream and scrape up any brown bits from the bottom of the skillet. Add the grated Parmesan, nutmeg, and black pepper and cook until the cheese is melted and just starting to bubble. Turn the heat to low.
- When the pasta is done cooking, reserve 1/2 cup of the pasta cooking water. Drain the pasta from the water, then add the cooked pasta to the skillet with the alfredo sauce and toss to coat the noodles. Add in the broccoli and 1 1/2 cups of the cooked & shredded goose meat, then toss to combine. If necessary, add in a little pasta water to thin the sauce to desired consistency. Garnish with parsley and more grated Parmesan and serve immediately.
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4 Responses
Great idea!
I was hesitant at first using the goose legs, but this is now my new favorite recipe of yours! The only change was that I used the legs and thighs from 2 geese vs. only 1 to make it extra meaty. Delicious!
Thanks Ann. Glad you like the goose recipe as much as we do. Great idea on using more than one goose!
I’ve never kept goose legs but Jeff convinced me to do it and I was not disappointed. Everybody in my house loved it and when I can get my wife to love eating Canadas, that’s saying something. I highly recommend this one.