I skinned and cut up a whole goose and stuffed it into my slow cooker. Tender, succulent, tasty. I served it with mashed potatoes. It was great - definately a five star way to cook goose. It'll be a long time before I bake goose in the oven again.

Reviewed On: May 27, 2003

This recipe makes a deliciously flavoured hearty soup. We were scraping our bowls. Next time I'll double the recipe. (I used a bit less of the Stilton than called for, as I find a little goes a long way, and I still wanted to taste the cauliflower.)

Reviewed On: May 22, 2003

I substituted caribou for the beef in this recipe, and used a turnip and a few potatoes in place of the frozen mixed vegetables. As other reviewers suggested, I added the barley towards the end of the cooking time (which for me was about 10 hours). In fact, there wasn't room in my crock pot for the barley, so I had to cook it separately and combine it with the rest of the soup in a bigger stovetop pot at the end. This dish was wonderful. We ate it all week long without ever getting tired of it, and it just kept getting better and better. Highly recommended!

Reviewed On: Feb. 5, 2003