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...I need a few. Never cooked them before and have heard it's hard to get them right. Whatcha got?

Clean it....go buy a steak.....throw the goose away.....cook the steak....

Serious the only way I have had them where they were good was to take them to a bbq place and have them smoked...or process them into sausage

Cut them up in pieces, about bite size, soak them in salt water for a couple of hours to get the blood out of them, rinse the salt water off and marinate them in 2 parts allegro 1 part worcestire over night. Wrap them in half pieces of bacon and put them on kabobs, cook on the grill, high heat to cook the bacon real quick, when you take them off the goose should be med rare- med. This is a good and simple recipe. I've had snow goose done this way also and it's not bad either.

Soak the breasts in saltwater overnight. Then wring all the bloody saltwater out of the breasts. Get your crock pot out and cook it just like a roast just add 2 beef bullion cubes, potatoes, celery, carrots,etc and cook it till the meat falls aparts just like a roast(usually 10-12 hours). I promise you won't be disappointed and its as easy as 1,2,3.

DUCKAHOLIC wrote:Clean it....go buy a steak.....throw the goose away.....cook the steak....

Serious the only way I have had them where they were good was to take them to a bbq place and have them smoked...or process them into sausage

sounds like one of those 2x4 recipes:


take the goose and a pine 2x4 and boil it with some onions and bell peppers for about 2 hours. Let simmer for another hour then throw the goose away and eat the 2x4.

Take breasts and marinate in Italian dressing, orange juice, allegras overnight. Take breasts and wrap with bacon liberally so no breast is exposed. Place on grill and cook slow to medium rare. Was as good as any deer I have ever had. Surprised me and wish I had kept more.

Let them soak in salt water if you didn't do this before you froze them until the water is not bloody.(in fridge)
Cut into nuggett size
Dip in egg/milk wash
Batter with cajun fish batter.
Deep fry till golden brown.
Enjoy. Cant go wrong deep frying

Take the whole breast soak over night in sqeezed lemon juice with the rind, do the same with a lime, and an orange, add tony's to taste and some cavenders, lil Italian dressing and cook as hot as your grill will get for bout 10-15 min till med rare and enjoy.

Y'all just ain't had it right. Slice the breasts into pieces that would resemble backstrap and soak a couple days in cold water. Change the water as needed. Tenderize the slices with a cubing hammer and place in a ziploc bag with Hoover sauce and marinate over night. Take slices of meat and place on them a slice of Jalapeno, sliver of onion, a dab of cream cheese. Roll all this up, wrap with bacon, and grill until done. It wil make your tongue slap your forehead. I've prepared this for different peole who said that goose was terrible and they never leave left overs.