Slow-Cooked Goose

Name: Slow-Cooked Goose
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

12 ingredients

3 steps

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

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, 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.