Greg Leffler and I were fortunate enough to bag a few geese over New Year’s and we divvied up the harvest. By the way, we fileted the breasts and discarded the legs. Still, cooking a goose so that it’s edible is sometimes a challenge, but Greg and his wife Leah came up with what sounds to be a terrific recipe. They both said it was excellent. Here’s how they did their version of Crockpot Goose.
Put the goose breasts in a salt bath overnight. The next day, remove as much of the white membrane as possible and cut the meat into one-inch cubes. The Leffler’s used about 2-pounds of cubed goose.
Make a marinade of ½-cup soy sauce, 4 teaspoons of Canola oil, 4 teaspoons lemon juice, 2 teaspoons Worcestershire sauce and 1 teaspoon garlic powder. Mix well and pour over the goose cubes in plastic bag. Marinade at least 4 hours or overnight, turning the bag periodically.
When ready to cook, drain and discard the marinade. Put one cup of all-purpose flour in a separate plastic bag. Add the goose in batches and shake to coat. In a large skillet, melt about ½ stick of butter. Over medium heat, brown the goose cubes on all sides, then transfer to a 3-quart slow cooker/crockpot. Add one can of Golden Mushroom soup, one and 1/3 cups water and one envelope of Lipton onion soup mix. Cook 4-5 hours on a low setting. Serve over egg noodles or rice.
Greg said it was delicious, but they had plenty of leftovers. Goose meat is rich. Perhaps 1 pound of goose cubes would have been sufficient, but I intend to try this recipe.
1 goose (breasts fileted and cubed)
Marinade:
½ cup soy sauce
4 t. Canola oil
4 t. lemon juice
2 t. Worstershire sauce
1 t. garlic powder
Cooking:
1-cup all-purpose flour
½ stick butter
1 can Golden Mushroom soup
1 envelope Lipton onion soup mix
1/3-cup water