Goose stew

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Peggy Whitaker

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Ingredients:

4 to 6 pounds cubed goose breast, 1 small bottle soy sauce, 3 garlic cloves, 1 teaspoon onion powder.

Directions:

Mix together and marinate Goose meat overnight in fridge. Drain marinated meat, flour and brown in oil. Drain. Add: 1 can cream of mushroom soup, 1 envelope French onion soup mix, mushrooms, onions, green and red peppers, 1 can evaporated milk. Bake one hour at 300 degrees.

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