Recipes! - Goose Vegetable Soup

I found this recipe a couple years ago while looking for a good, new way to use up some goose breasts I had left in the freezer. This is an easy recipe to make and tastes great! I found this recipe on BJSportsOnline. To see all their other recipes and waterfowl preparation tips go to http://www.bjsportsonline.com/recipes/#vegie

Goose Vegetable Soup

• 2 Canada goose breasts  OR  4 duck breasts
• 3 or 4 average-sized potatoes
• 1/2 lb peeled baby carrots
• 1/2 lb frozen peas
• 1 medium onion
• 1 bunch celery
• salt
• pepper
• mushrooms (optional)
• 2 packs beef gravy mix (optional)

PREPARATION:

1	Fill a crock pot (or other stewing pot) about 1/2 full with water.  Place on oven and set to Medium heat.
2	Dice breast meat.  Place in water.
3	Dice potatoes (skin if desired).  Place in water.
4	Put carrots and peas directly into water.
5	Chop garlic (may replace with garlic salt, garlic powder, or minced garlic - to taste).  Add to water.
6	Dice onion (may replace with onion salt, onion powder, or minced onion - to taste).  Add to water.
7	Chop celery (may replace with celery salt, celery powder, or minced celery - to taste).  Add to water.
8	Add salt and pepper to taste.
9	Add mushrooms and gravy mix (if desired).
10	Place lid on pot and allow mixture to cook on low or low-med heat until potatoes and carrots are done (approximately 45 minutes - 1 hour), stirring occasionally.  When potatoes and carrots are done, dish is done.
11	Serve.