Excellent Way to Cook That Tough Old Goose
I posted this on the "Cooking Forum", but here it is in case you don't go to the cooking forum:
I shot a big OLD Greater on our "early goose" season.
It was certainly going to be too tough to roast, so we boned it out and ran it through the grinder to make GooseBurger. Then mixed it with an equal amount of (Australian) Kobe beef burger (probably any high fat content hamburger would work just fine).
Press into oblong patties an inch thick or so.
Cook it just like Chicken Fried Steak (dip in beaten egg, coat in whatever you like -- bread crumbs, cracker crumbs, ground rolled oats etc)
Pan fry it to medium or medium rare and serve it with "chicken fried steak" gravy.
This is probably the best tasting meat of any kind that I've ever eaten.
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