Slow-Cooked Goose

Directions

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.