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Slow-Cooked Goose

 Slow-Cooked Goose
"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."
4 ServingsPrep: 20 min. + marinating Cook: 4 hours


  • 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


  • 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.