By Brooke Wagemann
This recipe appeared in the Wisconsin Waterfowl Association’s March 2026 eNewsletter.
Honey BBQ Pulled Goose Legs
There’s nothing more rewarding than bringing your harvest full circle — from the marsh to the table. This month’s Field to Table recipe highlights a delicious way to make the most of your hard-earned birds with Honey BBQ Pulled Goose Legs. Slow-cooked until tender and packed with rich, smoky flavor, this recipe transforms goose into a crowd-pleasing meal that’s perfect for family dinners, game-day gatherings, or sharing with fellow hunters. If you’ve been looking for a new way to enjoy goose, this one is sure to become a favorite.
Ingredients
Goose
- 2–4 bone-in goose legs (general rule of 1 leg per sandwich)
- Salt and freshly cracked black pepper
- 1–2 tablespoons goose fat or neutral oil for searing
Homemade BBQ Rub
- ¼ cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon chili powder or cayenne (optional for heat)
Mix all rub ingredients together in a bowl.
Sauce & Braise
- 1 small sweet onion, finely chopped
- 3 garlic cloves, minced
- ¼ cup apple cider vinegar
- 2–3 cups goose or chicken stock
- ¼ cup tomato paste
- ⅓–½ cup your favorite BBQ sauce
- 2–3 tablespoons honey (adjust to taste)
Instructions
- Prep the Goose: Pat the goose legs dry. Season generously with salt and pepper, then coat evenly with the homemade BBQ rub, pressing it into the meat.
- Sear: Heat fat in a heavy skillet over medium-high heat. Sear the legs until deeply browned on both sides. Transfer legs to a slow cooker or Dutch oven.
- Build the Sauce: In the same skillet, sauté the chopped onion until soft and lightly caramelized, about 4–5 minutes. Add garlic and cook another minute. Pour in apple cider vinegar and stock, scraping up all browned bits from the pan. Stir in tomato paste, BBQ sauce, and honey. Simmer 3–5 minutes until slightly thickened.
- Slow Cook: Pour sauce over the goose legs. Cover and cook on low for 6-8 hours until the meat is fork-tender and easily pulls from the bone.
- Shred & Finish: Remove legs and shred the meat, discarding bones and tendons. Skim excess fat from the sauce if needed. Return shredded meat to the sauce and stir until glossy and coated.
- Serve on buns with coleslaw & your favorite BBQ sauce!
Whether you’re feeding your family, hosting hunting partners, or introducing someone new to wild game, these Honey BBQ Pulled Goose Legs are a guaranteed hit. Recipes like this remind us that the reward of the hunt goes far beyond the field — it’s about sharing meals, stories, and traditions around the table. Enjoy every bite, and take pride in the harvest that made it possible.
