20 September 2010
I love Canada Goose and don't find it to be offensive any way it's cooked. My favorite though is to smoke one or two geese in a hickory/cherry fueled smoker. Then I de-bone them and throw the carcasses in a huge stock pot and simmer to create a stock for vegetable soup. Throw out the spent carcass and build the soup as you normally would, adding the smoked meat. Wonderful smoky flavored goose veggie soup.
My hunting buddy uses the legs of the geese we shoot to make large batches of goose gumbo which he passes around.
Take a goose breast and slice into chicken finger-sized strips and marinate overnight in Ken's Ranch Dressing. Sear on a hot grill, and use more Ken's Ranch Dressing as a condiment.
Finally, when all I want to do is cook one and eat it, I stick it in a countertop rotisserie for 1.25 hour. Slice the breast into sandwiches. A good South Carolina mustard-based BBQ sauce as a condiment is superb on a goose breast sandwich.
Another guy has his geese made up into goose sausage and goose baloney by the same guy who processes our deer. Try it!
The biggest mistake in cooking a goose, no matter which approach, is to overcook it. Treat it like a piece of prime tender beef and you won't go wrong. Even I can't abide a piece of leathery well done goose (or beef for that matter) that's been cooked to death.
We shoot hundreds of geese off of my buddy's farms on the Eastern Shore every year. You can bet none of them go to waste!