I hunted geese until I finally shot one. If you are creative enough you can make jerky, spagetti sauce, stew, etc... but if you are that creative you could probably make a work boot edible. There is a reason there are so many around. There are plenty of other things to shoot out there that only require cooking as opposed to disguise. I am sure you will have many contrary answers, but I don't bother anymore!!
You have to get the fat out of the meat to get rid of the gamey taste. I finally found that you use only the breast, cut it into 1+ inch cubes then cover with water, add some salt and boil until the meat starts to turn gray. Then pour off the water and rinse the meat. The next step is to brown it in olive oil then use in chili or stew. Tastes just like sirloin...well almost.
Fillet (butterfly) the breast
Soak in a mixture of salt water and red wine vinegar for 2 days and drain
Marinate for 3 days in
6 tablespoons of soy sauce
3 tablespoons of lemon juice
1 cup brown sugar
A taste of garlic
½ teaspoon of meat tenderizer
Stuff with jalapeno rings
Optional – add crème cheese filling
Wrap with bacon
Cook on gas grill on medium for 7 minutes per side
Stuff with Greek or Italian sausage instead of jalapenos
My son used to make jerky out of them. Barbeque jerky. However, I ate some goose in Canada once that was really good. The chef had skinned and scraped the fat off and wrapped the whole goose(well that what remained) in bacon and roasted it. he may have done some other things too, but didn't mention them,.
The soak in Salt Water and Red Wine Vinegar is an absolute must.
Butterfly both breast halves even if your not going to stuff them.
This is one of the best ways to remove the dirty work sock taste out of these birds.
If you like there is also another trick to do the same. Perform the saltwater (- the vinegar) bath for one day and then (day two) try a marinade of Mojo (sour Orange and Garlic) and squeeze 3-6 lemons and limes into the marinade. I usually dump at least two more garlic cloves into the marinade just for giggles.
This will remove all of the dead bloated game taste. I use a lot of fresh ground black pepper and then stuff the breast halves with with pineapple and mandarin oranges or mangos. Roll the breast halves and string them like a rolled roast.
Sear/brown in a hot pan then place in the dutch oven at no more than 250 degrees for about two / two and a half hours until they fall apart.
You can add 1 cup of chicken stock to keep it moist. Add potatoes, onion, carrots or other vegetables.
((Or)) quickly sear / brown the meat then grill them on a good charcoal grill, place the meat in the center of the grill, move the coals to surround the meat in a doughnut shape all around the meat. You want to grill it slowly and smoke the hell out of it at the same time. Brush with peanut or veg oil both sides every time you turn the meat. Don't salt the meat until 10 minutes before you pull it off the grill. Sometimes I don't use the fruit stuffing I'll substitute bacon. Smoked Pork fat Rules!!
And then there is always Jerky if you can't figure out anything else to do with it.
I pick them and roast like a turkey them until tender. The key word is tender. Some of these birds can live 30 years and they will never be tender. Those are best treated otherwise. I boil them and then pick apart the breasts and cook them with my own BBQ sauce. I did the slice and marinate/grill the the other day and they were still tough. No one ever complains about a bad taste either way.
I have never ever had a goose that tasted bad.
When I was living up north I loved to hunt Canadians and my wife learned a lot about cooking them.
We took the breasts, slit them and inserted garlic cloves in and baked them like a chicken breast...Then we would slice the breasts and put them in a pan of hot Heinz Roast Beef Gravey...Everyone we ever served these to thought they were eating roast beef and just loved them....
I save enough goose breasts until I get about 20 lbs. Grind up the meat and add 5 lbs of fatty ground beef. Add sausage seasonings and stuff into casings. Sometimes I mix a high temp cheese with the meat also. Cook sausage until inside temp is 160 degrees. Let cool, slice and eat on crackers with a dab of mustard. There isn't anyone that has tried it that doesn't like it. Great to take out in the blind too.
Next time save the whole bird. Inject with some type/brand of garlic butter injectable seasoning. Coat with your favorite cajun type seasoning and deep fry in peanut oil for 3 to 3 and 1/2 minutes per pound at 325.
I did 4 out at the Gun Club a while back and nothing was left but the bones.
As someone already said, I thought it had a roast beef taste too, only better.