Sun, March 18, 2018
 16 Pages
The Region's Agri-Business Newspaper Volume 27, Number 6 
50 cents 

Agri-Times NW

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Back Forty
by Roger Pond
Farmer's Fate
by Brianna Walker
Janie's Journal
by Janie Tippett
Outdoor Scoop
by J.R. Groupe

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


  • 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.





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