Dale’s Slow Cooked Goose

Skin goose, fillet breast meat from bird, remove thighs and legs. 
This recipe is for one half of a Canada goose. 
Modified from Taste of Home on line recipe.

Marinate Ingredients

• 1/2 cup soy sauce
• 4 teaspoons vegetable oil
• 4 teaspoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder

Remaining Ingredients

• 1 pint buttermilk
• 1/3 cup butter
• 1 can (10-3/4 ounces) condensed mushroom soup, undiluted
• 1-1/3 cups water
• 1 envelope onion soup mix
• Hot cooked mashed potatoes, noodles or rice
• Flour

Directions

• Cube breast meat into ¾ inch cubes, and remove thigh from leg.
• Place cubed meat, thigh and drum stick into a one-quart freezer bag and add one pint of buttermilk.  Put in refrigerator over night. 
• Wash buttermilk off of meat and drain.  In a large resealable plastic bag (one-quart size will work), 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.
• Drain and discard marinade. Place flour in another large resealable plastic bag (I use one gallon size); 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 3-qt. slow cooker.
• Add soup, water and soup mix. Cover and cook on high (207 F) for 2 hours and then low for an additional 4 hours or about 7 hours on low. Serve over potatoes, noodles or rice. Yield: 4 servings.