Dissolve a small amount of salt in cold water in a glass, plastic or ceramic bowl. Place the goose breasts in the water and knead the meat to remove any remaining blood, feathers or shot pellets. If necessary, remove remaining pellets with a small knife or a pair of sterile tweezers, and pluck stray pin feathers or hairs.

Rinse the goose meat and bowl, then return the goose to the bowl with fresh water and more salt. Set the bowl in the refrigerator to brine the meat for several hours, if you wish. If you're on a salt-restricted diet, soak the meat in milk in the refrigerator instead.

Rinse the goose breasts thoroughly then pat them dry with clean paper towels. Remove the skin from the goose with a paring knife, if you wish.

Cut the goose breasts into small strips across the grain with a paring knife. If you're using a whole, small goose, first cut through the hip joints with a sharp boning knife to remove the legs, and separate the breasts from the keel bone.

Heat goose strips in oil in a large, heavy skillet on the stovetop with onions and garlic or any other seasonings until the meat is lightly browned on both sides. Alternatively, dredge the breasts in flour before browning them in oil, especially if the skin is still intact.

Line the bottom of the slow cooker with onions, celery, carrots or any other vegetables you'd like. Put the goose meat on top of the vegetables with a small amount of liquid. Water is fine, but you can also use chicken broth, balsamic vinegar, Worcestershire sauce, soy sauce, beer or your favorite barbecue sauce. Add seasonings, such as garlic powder or powdered onion soup mix.

Cook the goose on low heat for four to eight hours, depending upon the size and amount of goose meat, until it's fork tender.