The goose breasts I have in the freezer cook and taste more like flying car tire than steak....

Don't eat those. Ours are corn and/or bean fed and taste great!

I assure you I have the "don't eat those" part figured out. Some got made into a mixed pork/goose sausage that was marginally successful. These geese were feeding on the leftovers in harveted pea fields and should taste like tenderloin but it was not to be. Those peas sure tasted good to me as I grazed while hunting!

Peas should be great. Why not is a mystery. Too bad. Maybe it is the fact we shoot mostly resident geese, not migratory. They don't fly the long distances yours might. That has got to toughen up those breasts.

Mike - I've posted this before, but it's so good, it's worth another look

GALLAUDET SAUCE

1 10 oz. Jar red currant jelly
1 ½ C. dry Sherry
3 oz. Lemon juice
2 oz. Soy sauce
2 oz. A-1 Sauce
3 oz. Catsup

Duck or goose breasts marinated in Vegetable oil or Italian Salad Dressing

Blend first 6 items and simmer over low heat until reduced. (Approximately 45 min) Do not overcook, or sauce will become caramel.

Grille breasts quickly (2-3 min per side) until rare or med. rare.

Slice across the grain, arrange on plate and drizzle with warm sauce

Sounds and smells wonderful. I frequently use Grand Marnier (sp?) and the best orange marmelade I can find. No catsup need apply.

Were those Debolt geese that were the flying car tires, Richard? If so, it so that is pretty far north in the flyway. Most of those birds were probably raised north of the agricultural area and only hitting the pea fields for a short while.

Sean Mann is a butthole of the first order but his calls sound pretty good.

Shooting the young rear birds in the flock in September means eating meat on the order of tenderloin and cooked just as you would the venison (dipped in egg, battered, fried slowly with onions). When I skin birds with my hunting partners I always pull out the smallest breast from the bucket. They don't know any better.

Old birds make two things for me: jerkey and BBQ that gets cooked for two days in a crock pot and chopped finely with a big meat cleaver with lots of good flavored sauce.