Wild Recipes

Easy Crockpot Goose Breast Vindaloo

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4.2 from 17 votes

I’ve been guilty of offering plenty of complex wild game recipes in the past that are better suited for a special night of cooking, rather than a quick and/or easy weeknight meal. Well, here is my recipe to atone for that: a beyond easy goose breast recipe that spends the day in the crock pot while you’re at work, then provides you with a vibrant, delicious meal when you get home.

I even used jarred vindaloo paste (available in pretty much any grocery store these days), so you don’t have to go spice shopping just to make the recipe. If you can only find vindaloo sauce rather than the paste, don’t worry, just add the entire jar to the crockpot and reduce the amount of stock or water by a cup.

Although this recipe is fantastic with goose breast, feel free to sub in any sort of venison stew meat, wild pork shoulder or shank, sheep or goat meat, or even something like mountain lion or coyote. You could also swap out the spicy vindaloo paste for a milder curry paste – pretty much anything that doesn’t use coconut milk to thin it out.

Serve with basmati rice, naan bread, and lime wedges.

Serving Size: 4

Time to make: 8 hours

Also works with: Venison, Wild Pork

Looking for more goose recipes? Why not try this Cajun Garlic-Butter Canada Goose Bites with Maque Choux?

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Easy Crockpot Goose Breast Vindaloo

Recipe by Adam Berkelmans
4.2 from 17 votes
Course: Wild RecipesCuisine: Indian, AmericanDifficulty: Easy


Prep time


Cooking time






  • Crockpot or Slowcooker
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  • 2 wild goose breasts, skinless, cut into large cubes

  • 1 large onion (or 2 small), chopped

  • 1 large tomato (or 2 small), chopped

  • 6 tablespoons vindaloo curry paste (or 1 jar vindaloo sauce)

  • 3 cups goose stock or water

  • 2 potatoes, peeled and cubed

  • 1 tablespoon butter

  • Rice and/or naan bread to serve

  • Cilantro and red chilies to garnish


  • Add the goose, onion, tomato, vindaloo paste, and stock to a crockpot and stir well.
  • If you like your potatoes to be soft and falling apart, add them now, if you like them firmer, add them halfway through.
  • Cook on the low setting for 6-8 hours or so. Take off the lid and increase heat to high for the last 30-60 minutes in order to thicken the sauce. Just before serving, stir in the butter to make the sauce nice and silky. Taste and add salt, or more vindaloo paste if necessary.
  • Garnish with chopped cilantro and chilies (optional) and serve with basmati rice, lime wedges, and naan bread. Enjoy!

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Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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