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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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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. 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 king arthur unbleached 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. Yield: 4 servings.
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