Brine them in tenderquick brown sugar and water.
Smoke and eat cold. You won’t eat them any other way again
And people will be begging you for the recipe.
If you want specific info on it I’ll go into detail.
Ideally you will want at least 6-8 breast to make it worth it.

Thanks all. I'll give some of these a try.

On the last one I got, I sliced the breasts cross section end in about half inch cuts, Put them in a crock pot with celery and onions and added beef bouillion and slow cooked until tender or almost falling apart. I served it over mashed potatoes. It was fabulous and simple.

From a previous thread:
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.

I don't breast geese out unless absolutely necessary . . . don't like waste and other parts make great stew so I smoke them whole and then cut up the whole bird as I want it. Sliced breast with various fruit sauces and smaller pieces for stuffed "poppers" :-)

The ones down here feed on green fields and taste like nitrogen…dog food.

SJA that looks Awesome!

Dang SJA ! Knocked it outta the park, looks great!

NE Wildlife what’s your details on smoked recipe?

Thanks! It's "hors d'oeuvres" I make for special occasions during the season, Thanksgiving, Christmas, New Years, and for our Annual Hunters Party we have here. Last year I did 11 whole Canada Geese. FWIW, these are the two brine recipes I use for smoking Geese:

Whole Smoked Canada & Specklebelly Geese - Using a MasterBuilt Digital Smoker :-)

Brine
1 Goose 4 Geese
2 Cups - K Salt 2 Bxs
“ - Brown Sugar 3 Bags
“ - Apple Juice 1 Gal
5 Tsp - Minced Garlic 3 Tbl

Put CLEANED and PICKED WHOLE geese in CLEAN plastic bags or CLEAN COOLER and pour brine over them. MAKE SURE THEY ARE TOTALLY SUBMERGED IN THE BRINE! Leave in brine for 3 days. Take them out, drain and pat dry.

Then, cut up into 1/4's: Apples, Celery, Onion. I use 2 or 3 “1/4's” of each per goose. Put in Cavity. Smear outside of geese with Log Cabin syrup. Drizzle some inside also. Smoke for approx 3 +/- hours. I try to maintain approx 190 degrees the first 2 hours then maintain approx 170 for the last hour. DO NOT OPEN DOOR during the time. Add Apple, Hickory, Peach, etc. wood CHIPS as desired throughout the smoking process. I DO NOT recommend using Mesquite! Once the 3 hours are up, shut smoker off until cool. Take out geese and let them cool. DO NOT cut into them. I put mine in a fridge for at least a day or two before I carve them to increase the flavor and they will be easier to carve and / or slice with meat slicer. Also, the skin will peel off like rubber which makes it easy :-)


# 2 Smoked Goose Brine
Ingredients:
1 gallon cold water
2 quarts apple juice
2 quarts orange juice
2 cup salt (3 cups Kosher or coarse salt)
1/2 cup brown sugar
10 whole cloves
1 tablespoon ground nutmeg
Preparation:
Pour apple and orange juice into a large pot over a medium heat. Add salt, brown sugar, cloves and nutmeg. Simmer for 15 minutes until salt and sugar are completely dissolved. Remove from heat and allow to cool. Add cold water.
Place poultry in a large plastic container. Pour brine over top. Brine poultry for 1 hour per pound in the refrigerator.

I can all of mine. Best way I've found so far, especially the legs and thighs.

You win !! Looks great.

Ground goose breast makes the best chili.. Just read through the responses and have tried most of them. They are great sugar cured and smoked. Sliced about a 1/8 inch thick then marinated then grilled over charcoal. I just canned some legs and thighs and the meat was awesome. it is such a rich meat full of flavor. Also not to mention snack sticks and jerky.

[quote=SJA]I don't breast geese out unless absolutely necessary . . . don't like waste and other parts make great stew so I smoke them whole and then cut up the whole bird as I want it. Sliced breast with various fruit sauces and smaller pieces for stuffed "poppers" :-)


Now that's how it is done.
One of the old timers at duck camp always said that you treat them like a good woman.
Leave the breast on and the legs for something good to go after.
And what you find stuffed inside is always a delight

we have farm geese that we usually butcher most of the young of the year for the freezer .. wife usually roasts the whole bird in a pan in the oven with some seasoning, boy is it good

I have sliced it up very thin and made Philly cheese steaks with peppers and onions and cheese. Sprinkle steak seasoning on the goose meat quick sear don't overcook.
The other way I like it is cubed up with onions and rice in a stir fry. Made a lot of goose over the years, sadly we have a one goose limit now in NY so haven't done much hunting this year.

DO NOT cut goose breast meat against the grain, The graininess is what keeps the pieces from coming off the circle hooks, especially if there are blue crabs in the water where you catfish.

HUH???????

A serious question…how am I supposed to know if the goose I shoot is local or migrant from Canada?

See how fat they are. Wild Geese 10 > 12 #'s normally around here. Res's 12 ++

A resident goose will have a fat rear end that it drags across the ground. Picture a farm duck waddling. Migrating geese do not have this feature.

Migrating grain fed geese/ducks have a deep yellow colored fat. Resident goose fat is typically more white in color.

The color of the meat itself is even different. Migrating goose meat is a lighter color, resident goose meat is almost the color of liver/much darker

Migrators also will have more tender meat, you will just notice this by skinning hundreds. When you go to pull the skin back on a migrator you can tear the breast meat apart if you pull too hard. You can pull the skin on a resident bird all you want and never tear the meat

The last thing is the coloration of the head. Migrating geese have very bright white portions of their head. Resident geese often have a "muddy" look to their heads

I know these are all very subjective things, but what it comes down to is "you can just tell"