Since folks are already hitting the field for goose I thought it may be a good idea to start a thread for people to share goose recipes (even if it's only an idea for discussion). I have had a couple of successes recently (goose pastrami and bacon wrapped goose nuggets).

For the pastrami - just a quick search on youtube for "meateater goose pastrami" will get you all the info you need

For the bacon wrapped goose nuggets:

1. Remove all silverskin (this is important as they will be unbelievably tough if you don't trim this)
2. Cut breasts into 2" x 2" portions
3. Season to taste (salt, pepper, garlic powder, onion powder)
4. Wrap each nugget in a strip of bacon
5. In a bowl, mix - 1 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp yellow mustard, 1/4 cup ketchup, 1 tsp worcestershire sauce or soy sauce
6. Grill at 275F for 5 minutes, turn and brush with vinegar mixture, grill 5 minutes, turn/brush - continue to turn/brush until bacon is slightly crispy and goose meat is medium rare

I have also had (cooked by others - sorry no recipes but I am sure one could figure it out) goose gumbo and a meatloaf where 50% of the ground beef was swapped for ground goose breast. Both were excellent.

Any body else got a go to recipe to share?

Sounds wonderful! Our geese are not the same as yours so we have to prepare a little differently. Ours are resident geese, and while their official name is a "Canada Goose" I can assure you they have never been to Canada

Ours are extremely tough. They are not grain fed migrators

We have a local processor that makes ours into smoked snack sticks and summer sausage. My favorite is the jalapeno and cheddar cheese snack sticks. He also pickles some of the snack sticks and that is very very good

In Louisiana we usually just made gumbo with geese.

Same recipe every year- give away as many as I can.

Just try it. Take breast and cut in 1 in squares or smaller. Marinade in wishbone Italian over night and then wrap with small pieces of bacon and make kabobs.. alternate with ever you like. Mushrooms green peppers onions are anything else you like on grill. 20 minutes and they are done. Hard to beat I use same recipe with chicken. Miss hunting those long necks …. Just try it. Never kabobs with duck you might like but I did not. Used other recipes. Sky carp were great as kabobs.

Young geese I cutsteaks across the grain and pan sear like a beef steak. The older tough ones get ground into burger and used for tacos and chili.
I have to get creative because my wife has alfa-gal and is allergic to mammalian meat. Goose is about close to beef as she can get

I also slice the breasts across the grain into steaks but put them in the crock pot with onions and celery and put in a bunch of beef bouillon and slow cook it until tender. Very simple and excellent with mashed potatoes.

Older birds make good jerky....young ones just treat like a beef steak

Interesting point here. We have a Tiger exhibit park thing here where people pay to come see the tigers. They will take all the geese you can give them to feed the tigers. They claim the feathers are good for their GI health. If you get a bunch of residents you don’t wanna skin they will take them!

If you have a cube'r this will turn out better........ I take a breasted goose breast and because I don't own a cuber I pound it with a meat hammer until it is twice as wide as when I started. After pounding the pee out of it I season to taste, which in my case means salt, pepper, and possibly garlic salt instead of regular table salt. Then I simply grill it on the charcoal/gas grill like it's a beef steak. I love it cooked that way.

grind up the breasts with bacon and make burgers! Try it! It's good!

Jerky or if you are going to get a lot of them, grind and make sausage.

Salted down and smoked, 30 at a time
Then thin slice when you take the individual breast apart,,,,good for snack food.....add a wee dram in the end

Trim all the silver skin. Slice in strips, dip in an egg wash then a breading of your choice. I like seasoned ritz crushed. Fry in butter flavor crisco until golden brown. Drain on paper towels on a hard plate.

Can take it a step further and shake them in your favorite buffalo sauce. Good stuff!!