Breast them out unless you luv to clean ducks/geese ! And make a duck/goose burger! I saw this in "Taps Tips" years ago, and have now eaten more duck/goose burgers then MAC with the funny red hair has eaten Big Macs.
I fillet off a patty on each side of the breast on mallards (geese will have more than one patty per breast side, then tenderize it with a tenderizer mallet, unions, and bacon on the sandwich, and it is very good.
Pound it thin, and it takes little fry time, which doesn't dry it out like the longer baking time of the whole bird. "Would you like fries with that goose burger sir?"....Please.

Pluck them, clean them and cook as follows:

Braised Goose a la Normandy - Here is a recipe that will make the whole goose moist and tender.

Ingredients
• a Canada or Snow Goose, plucked and cleaned
• 2 medium onions, chopped
• 1 pound ground pork
• 1 cup milk
• 4 cups dry bread, diced
• 2 eggs, beaten
• ¼ cup butter (French butter if possible)
• 2 sage leaves or ¼ teaspoon of dried sage
• 1 goose liver, finely chopped
• 6 apples: granny smith, Rome, Macintosh, Fuji
o 1 apple peeled, cored and diced into ¼ inch cubes
o The other 5 should be cored and quartered
• Salt and pepper
• 4 cups hard cider (French hard cider if possible)
• 4 cups beef stock
• ¼ lb pate de foie gras or pate de campagne
• ¼ cup Calvados
• 5 tablespoons of flour
• ½ lb bacon

For the rest of the recipe go to http://huntingwithdaughters.com/?page_id=346

David Bershtein
http://www.huntingwithdaughters.com
http://www.fishingwithdaughters.com
'88 Vintage 11-87 12 ga.
Current Vintage 1100 28 ga.
Winchester 131 .22LR

Cubed breast in flour with a bit of salt and pepper then fried. Delicious=yes, healthy=no.

I stay away from shake and bake though, the bread stuffs sorta mushy and gross on something like goose

Google BirdHitch, you won't regret it, super fast and easy to use provided you have the strength to pull them through.

You name it, we've cooked it but I find cutting goose breasts up into stewing beef size, throwing in the slow cooker with two packages of pot roast seasoning, lots of water or beer and carrots and mushrooms is about the best comfort food I know.

Find yourself a good meat fondue recipes! It's awesome. I know most butcher bring the meat to almost frozen temperature before the cut it paper thin. The butcher I visit got me into thicker fondue meat, about 1/4"

With a few sauce and some raw veggies! it's a nice way to spend a full evening around the table with good friends