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Slow-Cooked Goose Recipe

"My husband, Willard, and I own a hunting lodge and host about 16 hunters a week at our camp," says Edna Ylioja from Lucky Lake, Saskatchewan. "The slow cooker makes easy work of fixing this flavorful goose dish, which is a favorite of our guests. The recipe makes lots of savory gravy to serve over mashed potatoes."

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Slow-Cooked Goose Recipe

Prep: 20 min. + marinating Cook: 4 hours

Yield: 4 Servings

20 240 260

Ingredients

1/2 cup soy sauce
4 teaspoons canola oil
4 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 pounds cubed goose breast
3/4 to 1 cup all-purpose flour
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1-1/3 cups water
1 envelope onion soup mix
Hot cooked mashed potatoes, noodles or rice

Directions

In a large resealable plastic bag, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder; add goose. Seal and turn to coat. Refrigerate for 4 hours or overnight.
Drain and discard marinade. Place flour in another large resealable plastic bag; add goose in batches and shake to coat. In a large skillet over medium heat, brown goose in butter on all sides.
Transfer to a 3-qt. slow cooker. Add the soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve with potatoes, noodles or rice. Yield: 4 servings.

Originally published as Slow-Cooked Goose in Taste of Home October/November 2001, p60