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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."
  • Total Time
    Prep: 20 min. + marinating Cook: 4 hours
  • Makes
    6 servings


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

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  • slt220yahoo
    Jan 9, 2021

    When a family friend gave me two Canadian geese breasts, I was puzzled -and somewhat concerned about whether or not I wanted to cook them. (Would my family and I like the taste? We've never eaten Canadian geese before.) They turned out delicious -thanks to this recipe! The only modifications I made - I let the breasts marinate for a full day and I cooked them for a few more hours than what the recipe says. This is a great recipe! I've heard Canadian geese are the roast beef of the skies! It's very lean meat (and, at this time of year, in the winter, can be a bit tough) but the extra marinating and cooking time handled that perfectly. The meat was fork-tender and not a hint of gamey flavor. I would add sliced (or canned) mushrooms to the recipe next time. (I plan on there being a next time!) I served this over homemade mashed potatoes. It was a wonderful dinner! (Thanks, Jack!)

  • Jillian
    Jan 1, 2021

    I made a couple of changes to the given recipe: I used mushroom/onion soup packet, added chopped portobellos, and chopped white onion to the recipe. The smell from the crockpot right now is sure to prove to be a perfect New Year's dinner watching football.

  • Shannon
    Jan 6, 2019

    Yummy. No gamey taste. Such a goodles recipe, we use it with venison as well. Family favorite.

  • kismet210
    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!

  • moehappy
    Sep 11, 2012

    No comment left

  • 012894
    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!

  • ritamc53
    Jan 19, 2009

    Please post a picture of this yummy recipe.

  • bwnr
    Apr 28, 2007

    No comment left