Slow-Cooked Goose

In a large resealable plastic bag, combine the first five ingredients; add

goose. Seal and turn to coat. Refrigerate 4 hours or overnight. Drain and

discard marinade. Place flour in another large resealable plastic bag; 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 slow cooker. Add

soup, water and soup mix. Cover and cook on high 4-5 hours or until meat

is tender. Serve over mashed potatoes, noodles or rice.


Source: 2002 Taste of Home Annual Recipes