I eat the breast only.
Very lean.
The other parts are too stringy and the giblets should be thrown out (I leave them in the field for the coyotes).
Check your state rules regarding harvest numbers and ID requirements
Michigan’s corn fed geese are not overly “gamey” in flavor.
The migrators feed on insects in CAN, so they taste down right nasty.
Also, since they eat insects, they have a higher level of Vitamin A.
Don’t eat the livers.
Best recipe is to harvest the breasts and skin (like a split-breast chicken).
Coat with olive oil and sprinkle with (your favorite) poultry seasoning.
Braise them in cxn stock until they reach 155F-internal.
Pull of the skin, turn off the oven and cover for 10 minutes (carry over to 165F).
Cut the skin into pieces (3/4-inch) and drop them into the Fry Daddy to make Goose chicharron.
Make gravy from the stock and serve with rice or noodles.
Serve chicharron as a side dish to toss on the starch after gravy.
Not everyone’s favorite.
Farm raised goose have a much milder taste and cook up better due to their higher fat content.
MarQ
The day I saw ducks landing/feeding in the flocculation and separation tanks of the Brentwood sewage treatment plant was the day I began to question seriously my desires to consume harvested waterfowl🙄