What’s the Best Way to Cook a Snow Goose?

When this blog gets posted on Monday morning, I hope to be laying under a storm of falling snow–geese that is. It’s that time of year. And though we don’t get the migration numbers the central flyway does, there are still a few birds to be found–or I hope so anyway. Hunting snow geese is always a fleeting game, especially this year when the snow line is somewhere north of North Dakota.

I’ll be hunting near the South Platte River in northeastern Colorado, not far from where the river enters Nebraska. My partners will include good friend and Cabela’s communications manager, Joe Arterburn, and Camp Chef’s roving cook, Steve McGrath. Now Steve promises he has grand plans for some of the snow geese we’ll hopefully be bringing back to the lodge, but I’m looking for some good suggestions from our Wild Chef readers. If anyone knows what to do with a pile of snow geese, it’s you guys.

Like most every other type of waterfowl, opinions on the palatability of snow geese vary widely–from virtually inedible to prime rib in the sky. I haven’t had enough experience with them to say, but I’m sure, just like ducks and Canada geese, it’s all in the preparation. So, how about it? What’s the best way to cook snow geese?