Slow-Cooked Goose

Total Time

Prep: 20 min. + marinating Cook: 4 hours


6 servings

Updated: Jun. 30, 2023
"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."


  • 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


  1. In a large shallow dish, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder. Add goose; turn to coat. Refrigerate for 4 hours or overnight.
  2. Drain goose, discarding marinade. Place flour in another large shallow dish; add goose in batches and turn to coat. In a large skillet over medium heat, brown goose in butter on all sides.
  3. 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.
Editor's Note: If goose breast is unavailable, chicken thighs or duck legs work great in this recipe too.

Nutrition Facts

1 serving: 378 calories, 15g fat (5g saturated fat), 127mg cholesterol, 1706mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 39g protein.