Slow-Cooked Goose Recipe

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Slow-Cooked Goose Recipe

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5 3 4
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 4 hours

Ingredients

  • 1/2 cup soy sauce
  • 4 teaspoons vegetable 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 or margarine
  • 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, melt butter. Brown goose on all sides. Transfer to a slow cooker.
Add soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve over potatoes, noodles or rice. Yield: 4 servings.
Originally published as Slow-Cooked Goose in Taste of Home October/November 2001, p60

  • 1/2 cup soy sauce
  • 4 teaspoons vegetable 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 or margarine
  • 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
  1. 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.
  2. 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, melt butter. Brown goose on all sides. Transfer to a slow cooker.
  3. Add soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve over potatoes, noodles or rice. Yield: 4 servings.
Originally published as Slow-Cooked Goose in Taste of Home October/November 2001, p60

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kismet210 User ID: 7451124 81004
Reviewed Oct. 19, 2013

"We were lucky enough to receive several Canada Geese breasts from a friend. I've never cooked wild goose before, but when I came across this recipe I knew it was the one I was going to make. It turned out wonderful! Excellent flavour, lots of rich gravy (I'd doubled it) and the meat was so tender. Thank you very much for sharing this recipe on the site!"

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012894 User ID: 1605807 38513
Reviewed Nov. 23, 2009

"This is fantastic and easy!! My family loved it. Thank you for sharing this recipe. Can't wait to make again!! Yum Oh!"

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ritamc53 User ID: 1955833 74212
Reviewed Jan. 19, 2009

"Please post a picture of this yummy recipe."

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