Wild Goose Slow Cooker French Dip Sandwiches
Wild Goose Slow Cooker French Dip Sandwiches are absolutely mouthwatering and are a huge hit with both hunting buddies, as well as my wife and 10-year-old daughter.
Servings: 6 sandwiches
Ingredients
- 4 cups beef broth
- 3 Tablespoons soy sauce
- 1 teaspoons black pepper
- 1 teaspoons onion powder
- 1 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Skinless legs and thighs from 2 Canada Geese
- 1 ½ teaspoons salt
- 3 Tablespoons olive oil, divided
- 6 French steak rolls or ciabatta rolls, sliced open
- ¼ cup mayonnaise or mustard
- 6 slices Swiss or Provolone (or 12 slices if you love it super cheesy)
Instructions
- In the slow cooker, whisk together the broth, soy sauce, black pepper, onion powder, garlic powder, oregano, and thyme.
- Generously salt the goose legs and thighs, then sear them in a skillet with the 1 tablespoon of the olive oil over medium heat for 2 minutes on each side. Transfer them to 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.
- Preheat the broiler on your oven. Place opened steak rolls on a rimmed baking sheet, brush each one with remaining 2 tablespoons olive oil, and broil for 2 minutes until toasted. Remove from oven.
- To assemble the sandwiches, spread about 1 teaspoon of mayonnaise or mustard over the cut-side of each steak roll. Using a slotted spoon, add a layer of the shredded goose meat to the roll. Top with 1 or 2 slices of cheese. Place the open sandwiches back under the broiler for 1 minute until cheese is melted.
- Serve the sandwiches warm, with the juices from the slow cooker in small bowls alongside for dipping.
