Is your goose cooked? Not yet! Try this recipe for an excellent dish on a cool fall day.
Preparation time: 20 minutes + 4 hours marinating. Cook time: 4 hours. Serves 4.
½ c. soy sauce
4 tsp. canola oil
4 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. garlic powder
2 lbs. cubed goose breast
¾–1 c. all-purpose flour
¼ c. butter, cubed
1 (10¾ oz.) can condensed golden mushroom soup, undiluted
1⅓ c. water
1 packet onion soup mix
In a large resealable plastic bag, combine soy sauce, oil, lemon juice, Worcestershire sauce, and garlic powder. Add goose. Seal and turn to coat. Refrigerate for 4 hours or overnight.
Drain and discard marinade. Place flour in another resealable plastic bag; add goose in batches and shake to coat. In a large skillet over medium heat, melt butter and brown goose evenly on all sides.
Transfer meat to a 3-quart slow cooker. Add soup, water, and soup mix. Cover and cook on high 4-5 hours or until meat is tender. Serve with potatoes, noodles, or rice.