USA’s National Membership Coordinator Nate Whiteman shared this recipe.  Try it out and let us know if it’s any good or not.

Ingredients:
- Canada Goose Breast – As many as you can fit into a Crock Pot (6-8)
- 2 Quarts of Cran-Apple Juice
- 2 Tbsp. Old Bay Seasoning (more if desired)

Directions:
1. Nearly fill a slow cooker with goose breast
2. Add 2 Tbsp. of Old Bay Seasoning to bottle of Cran- Apple juice and shake to dissolve. 
3. Pour juice/spice mixture over goose breast until completely covered.  (add more juice/spice if necessary)
4. Cover Crock-Pot and cook on low for about six hours. 
5. After six hours, there should be a film floating atop the goose breast (fat, a couple feathers and some other unidentifiable crud – depending on how well you cleaned
  your birds). 
6. Spoon the film out of the slow cooker. 
7. Remove the breasts and shred the meat with a fork.  If it doesn’t shred, it needs to cook a bit longer. 
8. Shred all the breasts and return to the slow cooker full of juice and continue to cook on low for another couple of hours. 
9. Fill a bun and devour.

The only way to cook a goose, or a Red Wing boot!
Just kidding. Never had any luck with waterfoul, or an urge to sit a mud pudle and wait for them, but I do have some by accident from a dove hunt this year.
Been waiting/looking for a way to cook ‘em. Will try it.

Please do and report back.  Nate seems to think he’s a good cook - I haven’t tasted his food, so the jury is still out.  And I guess you’re the jury so far

Well Kate (you too Nate), the jury is in. I don’t know if Nate can cook, But his recipe is good. Cooked up four breasts yesterday. Not sure what “Old Bay” seasoning is, but I was guessing the end result was supposed to be kind of BBQ flavored. Started adding stuff till it smelled right (Caribbean jerk, cayenne, garlic, onion, and mustard powders, and little worcestershire). This stuff was awesome! I might intentionally go waterfowl hunting now. Thanx for sharing the recipe, Nate!