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| | | Slow-Cooked Goose | Favorite of Kelly Masel - Middle Bass, Ohio
| | Course: | Main Entrée | | Servings: | 4 | |
Ingredients & Instructions:
½ cup soy sauce
4 teaspoons vegetable oil
4 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 pounds cubed goose breast
1 cup all purpose flour
¼ cup butter
1 can condensed golden mushroom soup
1 1/3 cups water
1 envelope onion soup mix
In a large plastic bag, combine soy sauce, oil, and lemon juice. Worcestershire sauce and garlic powder; and goose. Seal bag and turn to coat. Refrigerate for 4 hours or overnight. Drain and discard marinade. Place flour in another large resealable plastic bag and add goose in batches and shake to coat. In a large skillet over medium heat, melt butter. Brown goose on all sides. Transfer to a slow cooker. Add soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Server over potatoes noodles or rice.
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