I was looking through some recipes on DU, and found that a lot only consisted of the breast pieces of geese. What part of the geese does everyone here eat? I finally live close enough to a decent WMA that has good hunting for geese, so I will be trying my luck this fall and winter. (Hopefully). Thanks for any replies in advance.

CB, besides just keeping the breasts, why not pluck a few and try roasting the whole goose until just pink inside. I also save the thigh/legs for the slowcooker. Low and slow is the trick(like 14 to 18 hours) and the meat will just fall off the bones. You might try smoking or jerking some of the meat also. Good luck.


Ron

i cook them on a shingle.....and when they are done i throw the goose away and eat the shingle

Now, THAT`S original.

Ron

I like the dark meat. As said already cooking slow is the key. Remove the grease from the pan as it accumulates.

Cool, thanks for the tips!!!

Never had goose , but with Pheasants I use the breasts as normal and save the meat from the thighs and legs till the end of the season, then grind and repackage into chopped meat for tacos. or if you prefer chilie.

Gizzards.
Geese have a monster gizzard which when split and scraped clean are excellent when boiled with salt a few celery leaves , fresh ground pepper and some onion. they are tough and take quite a while to soften up, but are great simmered for a couple of hours. the broth can be strained and used for soup stock.

That right Big Guy, the breast, thighs and legs are good but the monster gizzards are the best. I cook mine when I roast a chicken and it’s always a fight with the kids on who gets the gizzard if I only have a couple.