Sorry, I was off the board for a couple days as the flu took this family like "Grant took Richmond." I cook goose 2 ways. For Canada's, I pick them and leave the skin on. Then I rub with olive oil, sprinkle w/season-all, lay about 6-8 pads of butter on the breast, and sprinkle with a lot of parsley. Breast up in a 400 degree oven for 50 mins. They will be very rare. I then slice the breast as thin as possible across the grain. Remove legs and thighs and discard carcass. If to rare, put back in dish and return to oven for 5-8 mins. Searve over rice or potato's. Eat goose rare as the more you cook, the tougher it gets. For snow geese, I breast them and soak in McCormicks Meat Marinade for an hour or 2. Then grill like your favorite steak. Good Luck. Capt Brad.