Italian Goose Sandwich: A Slow Cooker Delight

Embark on a culinary adventure with this Italian Goose Sandwich recipe, a perfect blend of wild game and Italian flavors. Created by Jake Kirgan from Southern Illinois University Carbondale, this recipe is an excellent choice for hunters, cooking enthusiasts, and anyone looking to explore new, hearty flavors.


  • Goose Breasts: Quantity as per your requirement, cleaned and prepped.
  • Celery: 3 stalks, coarsely chopped
  • Onion: 1 whole, coarsely chopped
  • Bell Peppers: 2, chopped
  • Worcestershire Sauce: About 2 tablespoons
  • Sweet Pickle Juice: Quarter jar
  • Pepperoncini Juice: Half a jar
  • Italian Seasoning: 2 packets for brining, more for cooking
  • Crushed Red Pepper: To taste
  • Salt: To taste
  • Cheese: Mozzarella and provolone, for serving
  • Deli Buns: For serving.


  1. Preparation (Night Before): Combine goose breasts, two packets of Italian seasoning and add enough water to cover goose breasts in a large container for overnight brining in the refrigerator.
  2. Cooking (Next Day): Add, celery, onion, pepperoncinis, pepperoncini juice, sweet pickle juice, Worcestershire sauce, additional Italian seasoning, bell peppers, crushed red pepper, and salt to the goose mixture. Cook in a slow cooker for 8-10 hours until the meat is tender.
  3. Serving: Shred or cut the goose meat into strips. Serve on deli buns with mozzarella and provolone cheese.


The Italian Goose Sandwich is more than just a dish; it's a celebration of the outdoors and culinary creativity. Chef Jake remarks, "This recipe showcases the rich flavors of wild game, enhanced by slow cooking and Italian seasonings." It's a perfect example of how a successful hunt can be transformed into a gourmet experience. So, after a day in the field, treat yourself to this flavorful adventure. Happy cooking and happy hunting!

Join us at Campus Waterfowl for more exciting culinary journeys with wild game, and special thanks to Jake Kirgan for sharing this delightful recipe.

Leave a comment

Please note, comments must be approved before they are published