Have you ever eaten one of these? It ain’t the Christmas goose. I am sure if you can find somebody that knows the trick to preparing these they could be ok, but the same could go for coons. But if hunting these things was better in my area I’d love to shoot them and of course I would eat them.
“These”? None from the Eastern flyway but a great many central flyway and likely some of the nonmigratories. Ive enjoyed evey bit of each one. I was once told of poor flavored geese by another Freeper and was rather convinced that he wasnt cleaning them quickly enough. I dont have any special techniques that Im aware of. I do know that I dont like any waterfowl cooked “the right way”. Youll find a number of sources saying things like 500 degrees for an hour or some such but I dont do that. Those recipes dont crisp the skin properly, dont render the subcutaneous fat properly, and overall leave the carcass inconvenient to break down while eating as the joints and connective tissues are still solid. Well pricked, uncovered, lower and slower is much better.
Less work might be to breast them, skin on, like some do wth ducks. Score, season well and fry (mostly skin side down) then serve with sweet & sour red cabbage and some fried apples.
I know some dont like mineraly-ness in their poultry. Maybe embrace the mineral flavor by making it “not poultry”. Bake, cool, refrigerate overnight then slice. Fry bacon,sautee onions in gease. Add goose, then saurkraut, and bacon grease to a pan and warm in the oven. Whipped celriac on the side.