I know there is a section for this but this would get more responses AND it does involve waterfowl.

Now - how do you guys fix geese? I only had goose one time that I actually liked it. Can't even remember how it was fixed. I could bust a bunch but don't have a good way to cook them, so I usually pass.

Any tips on field dressing, preparing, and cooking them would be great.

Best jerky you will ever eat

I'd have to suggest what Keith said. Luckily, I have a couple of guys who like them. There isn't much worse in my opinion.

Lay them on their back after you pick them up . Let them "age" at least overnight on their back , then breast them out removeing ALL fat from the meat . Soak untill ALL the blood is out of the meat . Cut into strips appox 1/4" thick and marinate in Itialian salade dressing . Flash fry in hot skillet with a little olive oil , onion powder , and garlic powder .
Serve to friends and tell them it's marinated round steak . They will never know otherwise unless you tell them .

Second that!

I had a family member take a bunch to Rhims, and had sausage made. He claims it is as good as any other summer sausage.

Take breast and leg meat off the carcass. Remove all fat possble. Crock pot on high with spices or other flavorings with all the meat covered with water. Meat is done when the bones come out of the leg meat. Skim the fat off the top of the water. Use the meat in any recipe that you would use beef. Makes great goose and noodles, stroganoff, BBQ, etc. Enjoy

My ex mother-in-law used to bake goose. She's dead now and I don't miss either one of them.

Haha Weed!!!!

Weed, now that was hilarious!

Rofl.... word..

Here is one for you. Soak the breast in salt water a day or two. Then slice in thin strips and soak in red cooking wine, onion, salt, pepper, garlic and other favorite spices for 30 minutes or longer. Put in a wok with olive oil and butter. Then serve with stir fry veggies and rice. Very good.

OMG! Hilarious!

I just made some last week and it was great! I used a couple packets of Mesquite marinade that I usually make Venison Tenderloin with and marinated a couple goose breast for 24 hours after using a meat mallet and pounding them thinner. Cooked them until Medium/ medium well on the grill and they were awesome!

First time I ever ate goose that wasn't jerky. I want some more!

The new DU magazine has a good looking recipe if you like garlic.