I've soaked goose breasts for a week to ten day in just pain water and change it often. I have a special pot in the laundry room cabinets near the basment fridge just for this. The water is red partially most days. Freeze them in vac packs and smell the blood that drains out and you'll know why to soak it A LOT!

I bet it does stink after festering in unrefrigerated water feeding bacteria for a week to 10 days. I would never eat that. I would never even think of soaking them that long in refrigerator.

I keep the pot when NOT being used in the cabinet, but its in the fridge when being used. The refrigerator is 34° and that is plenty of time for fresh meat. Beef hang for a week sometimes before being cut. They dry age beef for a month sometimes.

Beef hangs dry, not in water, it is apples and oranges. I hang my deer halves in a walk in cooler for 6 or 7 days, however it is not in water. Water is a good medium for bacteria to grow and multiply, even refrigerated, hence the stink, blood does not stink. I still would not eat goose breasts soaked in water for 10 days.

I also usually soak for 24 hours to bleed them out before I vacuum seal them for the freezer

I will soak mine overnight in water with a little salt to help remove the blood clots if there were pellets in the breast.

It makes pretty good jerky if you have a lot of it.

I agree. Soak mine in salt water for several days. Change the water baths each day. Removes a significant amount of blood. Helps to remove the "game" flavor. My goose is almost as good as beef.

What is Game flavor? I have been hunting for over 50 ears and I keep hearing that word. Rabbit tastes like rabbit, pheasant tastes like pheasant, deer taste like venison, doves taste like doves etc.

Made a batch of teriyaki jerky on the smoker a month ago that turned out really good, it was a big hit with friends and family.