Geese

[Marc St Louis]

I don't like wasting any of the bird so I pluck and cook the whole thing in the oven for 3~4 hours stuffed with herbs, onions and a bit of olive oil and about 1" of water in the pan.  I find the gizzard and heart to be especially tasty and actually prefer the leg meat to the breast

[JoJoDapyro]

How do you guys prepare goose?

Wonder if grinding it into burger and making patties would be any good?

I bet it would. They are good pulled and in tacos, breaded and fired like chicken.

[PEARL DRUMS]

I love goose breast meat. I slice it thin, say 3/8". Then pound it out with a tenderizing hammer in seasoned flour. A quick, hot fry for a few minutes and its done. Very tasty and tender.

[Fred Arnold]

I smoke em. Nothing better than good old smoked. greasy goose running down your chin. Base with a little sour mash, honey, and apricot preserves. Smoke over coals with any fruit or nut tree branches. I prefer apple and or black walnut.

20+ years ago I l resided on a sandpit near the Platte River where the Canadians took control during the migratory season. The dog would chase them and then they'd turn around and chase the dog

I wasn't into fletching my own at the time and just cringe every time I think about all of the goose feathers that I let slip through. Not just from the ones I shot. Them damn geese left enough feathers on the ground that I had to rake just to clean up the back yard 

[Josh B]

I like to filet off the breast meat and cut across the grain into 3/8" thick medallions, beer batter them and deep fat fry them up.  Not the healthiest way to prepare them, but pretty tasty!  Josh