FHC Slow Cooked Goose Legs
Goose legs (8-10)
˝ can beef broth
1 cup red wine
1 package dry onion soup mix
1/3 cup Worcestershire sauce
1/3 cup brown sugar
Onion to your liking
Bay leaf or bay leaf seasoning, salt/pepper
Before adding legs to pot, shake the legs in a ziplock bag with
s & p and bay leaf seasoning. Brown in canola
oil and refrigerate until
morning or put into slow cooker.
Put meat in cooker. Mix all the wet and dry ingredients together
pour over meat and onions. Cook on high for about 4
mushrooms and cook an additional 4-5 hours on low.
When ready to
eat, use a large strainer paddle and take out meat and
put in pan. Most
bones will have fallen off the meat, but others may
have to be picked
For the sauce, put a good chunk of butter in sauté pan
and add about
1/4 cup of flour. Heat and stir together. When it is
now a paste, add all
the juice from the slow cooker and simmer until
thickened. Can be
poured over meat and garlic mashed potatoes.
Serve with garlic mashed potatoes and veggies of your choice.
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