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 goose pasta dish - our new favorite Crock Pot Goose Recipe!
Crock Pot Goose
If you're a Canada Goose hunter looking for a restaurant-worthy recipe to impress, look no further than this Crock Pot Goose Fettuccine Alfredo. Perfect for date nights or a cozy family dinner, this goose pasta dish combines tender, slow-cooked Crock Pot goose with a rich, creamy homemade Alfredo sauce and perfectly cooked fettuccine. It’s an easy-to-follow recipe that transforms a Canada Goose into an amazing meal.
Why You'll Love This Goose Pasta Recipe
Canada Goose is a highly underrated protein, but when cooked right, it’s incredibly tender and flavorful. By using the Crock Pot, we take the guesswork out of preparing goose legs and thighs, ensuring they become melt-in-your-mouth tender. Pairing the shredded goose meat with homemade Alfredo sauce, fresh broccoli, and fettuccine noodles creates a goose pasta dish that’s both delicious and satisfying.
This goose recipe is easily approachable for home cooks but the homemade alfredo sauce will impress your dinner guest. Plus, it’s a great way to use wild game in a dish the whole family will enjoy.
Tested And Approved Goose Recipe
Just like all of the recipes on this food blog, this goose recipe was tested and approved by my wife and 9-year-old daughter who both absolutely love it.
These two ladies are my biggest critics, so you can be guaranteed this recipe is family friendly when they put their stamp of approval on it. We enjoy eating this goose fettuccini alfredo so much, it's become a regular recipe on our meal plan rotation.
How to Make Crock Pot Goose
1. In the Crock Pot, whisk together the chicken broth, salt, black pepper, onion powder, garlic powder, oregano, and thyme.
2. Place the goose legs and thighs in the Crock Pot. 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.
How To Make Fettuccini With Alfredo Sauce From Scratch
1. Once the goose meat is cooked and shredded, bring a large pot of water to a boil. Season the water with a pinch of salt.
2. While waiting for the water to boil, heat a skillet over medium-high heat. Add olive oil and broccoli. Season with a pinch of salt and pepper, and cook uncovered for about 3 minutes until the broccoli is bright green. Add 2 Tablespoons of water and cook uncovered for 3 more minutes until the water evaporates. Transfer the broccoli to a small bowl.
3. Add the fettuccine to the boiling water and cook according to package instructions.
4. In the same skillet used for the broccoli, add butter and onion. Sauté for about 3 minutes until the onion is soft. Add garlic and sauté for another minute.
5. Pour in the heavy cream, scraping up any brown bits from the bottom of the skillet. Stir in grated Parmesan, nutmeg, and black pepper. Cook until the cheese melts and the sauce starts to bubble, then reduce the heat to low.
6. When the pasta is done, reserve ½ cup of the pasta cooking water. Drain the pasta and add it to the skillet with the Alfredo sauce. Toss to coat.
7. Add the broccoli and 1 ½ cups of the shredded goose meat to the skillet. Toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency.
8. Garnish with parsley and extra Parmesan, then serve immediately.
Tips For Success
- Cooking Goose Perfectly: The Crock Pot ensures the goose legs and thighs are tender and flavorful. Don’t rush this step - long, slow cooking is key.
- Creamy Alfredo Sauce: Use freshly grated Parmesan for the best flavor and texture. Pre-grated cheese doesn’t melt as smoothly.
- Customizing the Dish: Swap broccoli for another vegetable like asparagus or peas if you prefer. Add a sprinkle of red pepper flakes for a touch of heat.
- Balancing the Sauce: The reserved pasta water is a game changer. It helps the Alfredo sauce cling to the noodles and creates a silky texture.
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.
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 Recipes
If you are looking for another goose recipe, check out some of our other favorites:
- Pineapple Pulled Goose Sandwich
- Pulled Goose Tacos
- Greek Nachos with Goose Meat
- Goose Fajitas
- Crock Pot Goose French Dip Sandwiches
- Goose and Green Bean Stir Fry
Come Goose Hunting in North Dakota
If you are headed our way for North Dakota waterfowl season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
Join Our Wild Game Cooking Community
Sign up here to receive a new recipe in your email inbox every Tuesday morning!
DID YOU MAKE THIS RECIPE
If you make this Crock Pot Goose Fettuccine with Alfredo from Scratch Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
Did you enjoy this Crock Pot Goose Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Crock Pot Goose Fettuccine with Alfredo Sauce from Scratch
Ingredients
Crock Pot Goose
- skinless legs and thighs from 1 Goose
- 4 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ 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
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, finely chopped
Instructions
Crock Pot Goose
- In the Crock Pot, whisk together the chicken broth, salt, black pepper, onion powder, garlic powder, oregano, and thyme.
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 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 ½ 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 ½ 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.
JT says
Great idea!
Ann says
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!
Jeff Benda says
Thanks Ann. Glad you like the goose recipe as much as we do. Great idea on using more than one goose!
Neal says
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.