[Pete from Shawnee Mission]

I think my father cooked one once. Very dry IIRC. They shrink down a lot, not at all equivalent to a turkey. Great with mushrooms and wild rice.

Not sure why I Know this, but rendered goose grease was used a lot by European Midwives during delivery. (OK, schmaltz slide over!)

[Diana in Wisconsin]

With the Canada Goose(s) we breasted them out, then in a covered metal pan I smothered them with onions, cream-of-whatever soup, some water and sliced mushrooms. It helps if the meat is either sitting on a bed of carrots or taters, or you ball up some tinfoil to keep it off the bottom of the pot. You’re pretty much ‘braising’ the meat.

‘Low and Slow’ cooking is the key for wild game of any kind. There’s no fat marbled in the meat, so drying out can happen easily.

I cook bear roasts like that, and venison & elk roasts, too. Works well in the Crock Pot if you remember to start it early in the day and keep the temp on low just until it hits 165 degrees.