[Joe from MO]

When it comes to geese......

I can just about imediately tell how it's going to be as table fare, when I cut into the breast meat. Some are so tuff, they barely are good for jerky..... I think this is because a lot of the geese I kill around here, are actually old golf course geese....

Now, assuming it's a nice tender goose, there isn't much better you can do with them than goose poppers.... Marinate over night in favorite marinade, then cut into thin sliced across the breast. Wrap the breast around a sliver of jalepeno, and cream cheese, then wrap in bacon and grill til the bacon is done.

If it's a really tender goose, goose kabobs are excellent, and difficult to tell difference from a beef kabob....