Slow-Cooked Goose

Ingredients

• 1/2 cup soy sauce
• 4 teaspoons vegetable 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 or margarine
• 1 (10-3/4-ounce) can condensed golden mushroom soup — undiluted
• 1 1/3 cups water
• 1 envelope onion soup mix
• Hot cooked mashed potatoes, noodles or rice

Directions

In a large resealable plastic bag, combine the first five ingredients; add

goose. Seal and turn to coat. Refrigerate 4 hours or overnight. 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,

melt butter. Brown goose on all sides. Transfer to a slow cooker. Add

soup, water and soup mix. Cover and cook on high 4-5 hours or until meat

is tender. Serve over mashed potatoes, noodles or rice.

Source: 2002 Taste of Home Annual Recipes