Ingredients Jump to Instructions ↓

  1. 1/2 cup soy sauce

  2. 4 teaspoons canola oil

  3. 4 teaspoons lemon juice

  4. 2 teaspoons Worcestershire sauce

  5. 1 teaspoon garlic powder

  6. 2 pounds cubed goose breast

  7. 3/4 to 1 cup all-purpose flour

  8. 1/4 cup butter, cubed

  9. 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted

  10. 1-1/3 cups water

  11. 1 envelope onion soup mix

  12. Hot cooked mashed potatoes, noodles or rice

Instructions Jump to Ingredients ↑

  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. Yield: 4 servings.


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