Making wild geese edible even to those who don’t care for goose!
Goose is a red meat that has a strong “liver like” flavor. We roasted one and found it edible but not really pleasant dining. We tried wrapping the goose breasts in bacon and then roasting them. That helped. I went online and asked other goose hunters for recipes. The internet is a wonderful thing! The most common recipe I got back involved heavily spicing the goose and baking on a cedar plank. It ended with “throw the goose away and eat the plank”!!!
But another tip DID suggest soaking the goose breasts in buttermilk over night. I tried it and it removed almost all of the unpleasant flavor. I don’t know how or why it works, but it works.
So, now I semi-freeze the goose breasts and slice them thin, then soak them in milk (or buttermilk) overnight before coating them with a salt, pepper, and olive oil to bake as cutlets, or better yet slice them very thin add hot sauce instead of olive oil and bake them on a wire rack to convert them into delicious goose jerky.
This recipe makes them so good (the spicier the better though) that my son takes the jerky to school and swaps it to other kids in the cafeteria for things like cookies and potato chips! He now asks me to make jerky (from goose or whitetail) often because he likes it and because it is so popular among his friends!