I make "rattle goose" which is a knock off of a beef tenderloin dish made by a former, local restaurant. Theirs was called rattlesnake. No idea why. Maybe the size of meat pieces.
Goose breasts are cubed in golf ball sized pieces and soaked in water to remove blood. After a couple days and several water baths, the meat is breaded then deep fried. Served with a butter based dipping sauce. Mmmmmm good.