Doug I have also deepfried a few geese before andthey wereVERY tasty. If you were to try and breast it out and leave the skin on that will also work, I have breasted out a many a duck and deepfried them as well. But for the injection marinade I only used butter and a few seasonings.
HmmHmm Tasty

How about Thursday too? I can go both days myself if you and the others can make it.

I use the crock pot method, and cook it on low all day. Cover the meet with water, use only enough water to cover the meet. Only difference is that I don't use beef bullion, I use dry onion soup. Last time I cooked it this way (Christmas) it was like shredded beef.

I recently made some pastrami from goose and duck breasts. they were the hit of the party. cut them into cubes and served with cheese. the pastrami mix came from The Sausage Maker website (Buffalo, NY). Very easy marinade, all you need is a smoker. If its not smoked, it tastes like corned beef.

I'll probably experiment with different ways to do it if I end up with more before the season is out.

I love doing the butterfly method and stuffing it with jalapino's and cream cheese and wrapping it in bacon. That is rediculously good.