Clean goose breast, removing all fat and damaged tissue. Be cautious for a stray pellet from the hunt. Cut goose breasts in half horizontally to halve the thickness. Soak goose in water for several hours to remove any excess blood.
Make a cloudy brine solution using the Tender Quick and cold water, about 5 tablespoons per 1 quart or 4 cups of water. Soak goose in brine solution, ensuring all meat is covered completely, for 8-10 hours or overnight.
After brining, rinse goose breasts off with cold water. Place goose in a slow cooker. Cover with two cans cream of mushroom soup, one packet onion soup mix and about ¼ c. water.
Cook on low for 6-8 hours. Add more water, if desired, to achieve preferred gravy consistency. Cooked goose will be tender and fall apart like roast beef. Pair with mashed potatoes and corn-on-the-cob. Don’t forget to relive the hunt!
*Use reduced sodium soup for a less salty dish.
Recipe by Eric Sieg
Burke-Divide Electric Cooperative employee
Recipe by Eric Sieg
Burke-Divide Electric Cooperative employee
