"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."
Slow-Cooked Goose
Slow-Cooked Goose
Prep Time
20 min
Cook Time
4 hours
Yield
6 servings
Ingredients
- 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
Directions
- 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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