SLOW-COOKED GOOSE

This is a recipe from a hunting lodge in Canada where it is a favorite.

1/2 cup soy sauce

4 tsp vegetable oil 

4 tsp lemon juice

2 tsp Worcestershire sauce

1 tsp garlic powder

2 lb cubed goose breast

3/4 to 1 cup all-purpose flour

1/4 cup butter or margarine

1 can (10 3/4-oz) condensed golden mushroom soup, undiluted

1 1/3 cups water

1 envelope onion soup mix

Hot cooked mashed potatoes, noodles or rice for serving

In a resealable plastic bag, combine soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder; add goose, Seal and turn to coat meat. Refrigerate 4 hours or overnight.

Drain and discard marinade. Place flour in another resealable plastic bag, add goose and shake to coat. In a large skillet over medium heat, melt butter. Add goose to skillet and brown on all sides then transfer to a slow cooker.

Add the soup, water and soup mix that have been stirred together in a bowl, to the cooker. Cover and cook on high4 to 5 hours or until the meat is tender. Serve over the potatoes, noodles or rice.

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