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Crock Pot Goose

March 7, 2014
The Sportsman's Table

Goose season was prosperous around here this year. Thanks to our yellow lab, Lily and my hunter husband we were able to have some great meals! This Crock Pot Goose Recipe is wonderful. It really warms you up on a cold day, and sure makes the house smell great too.

YIELD: 6 Servings

PREP: 20 minsCOOK: 7 hrs 0 minREADY IN: 7 hrs 20 mins

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Crock Pot Goose

Crock Pot Goose served with egg noodles and some fresh veggies makes a terrific, healthy meal.


2.5 lbs. cubed goose breast

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1/2 cup low sodium soy sauce

4 tsp. canola oil

4 tsp. fresh lemon juice

2 tsp. Worcestershire sauce

1 tsp. garlic pwoder

1 cup all purpose flour

1/4 cup butter, cubed

1 can, 10 3/4 oz. condensed golden mushroom soup undiluted

1 1/3 cups water

1 envelope onion soup mix

1 16 oz. package egg noodles


1. In a gallon resealable plastic bag, combine soy sauce, oil, lemon juice, Worcestershire sauce, and garlic powder. Add cubed goose. Seal and turn to coat. Refrigerate at least 4-5 hours, preferably overnight. Drain and discard marinade. Place flour in a shallow dish. Add goose in batches and roll to coat. In a large skillet over medium heat, brown goose in butter on all sides. Transfer to a slow cooker crock pot. Add the soup, water, and soup mix. Cover and cook on low for 7-8 hours or until meat is tender. Serve over cooked egg noodles.



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