Your favorite way to prep goose breast ?

[Big D]

I posted this before, and it's world class on duck breasts. Tried it on a big old lead gander, and even the gravy was so tough you couldn't cut it with a knife. But, if you get any ducks...

http://parkerguns.org/forums/showthr...allaudet+SAUCE

[J. A. EARLY]

Just remember, shoot the young birds at the tail end of the flock. The birds born the past summer are as good as deer tenderloin. Soak the breast in salt water, then cut into strips across the breast east to west, I use Kentucky Kernel batter (made since 1810) and then fry them in canola oil, high heat at first to brown, adding onions after they are browned on both sides, and let them simmer for a while on low heat. When I feed them to my hunting buddies, they think they are eating tenderloin.

[Milton C Starr]

Originally Posted by Jerry Harlow

Just remember, shoot the young birds at the tail end of the flock. The birds born the past summer are as good as deer tenderloin. Soak the breast in salt water, then cut into strips across the breast east to west, I use Kentucky Kernel batter (made since 1810) and then fry them in canola oil, high heat at first to brown, adding onions after they are browned on both sides, and let them simmer for a while on low heat. When I feed them to my hunting buddies, they think they are eating tenderloin.

I bought a $500 Cajun fryer last spring frys better than anything I have seen, might have to try that.

[Milton C Starr]

Originally Posted by John Dallas

I posted this before, and it's world class on duck breasts. Tried it on a big old lead gander, and even the gravy was so tough you couldn't cut it with a knife. But, if you get any ducks...

http://parkerguns.org/forums/showthr...allaudet+SAUCE

Cant say I have seen many ducks on the small water, looks like at least locally they prefer the main lake body which is about 30,000 acres you need a boat to get to them though. The geese you see everywhere especially over fields, I suppose we have alot of them considering some decided to stay permanently haha.

[Double Lab]

I soak every game bird I expect to eat in buttermilk. Works on venison too.

[Steve Hodges]

About the best way to prepare goose for me is to turn them into sausage.

[Joe D.]

Originally Posted by Daryl Corona

I soak every game bird I expect to eat in buttermilk. Works on venison too.

The buttermilk works well with fish fillets, as well.
For goose breast fillets and deer backstraps I like to soak them overnight in the refrigerator in a gallon ziploc bag with a bottle of Lawry's Ginger Sesame marinade and grill them over charcoal the following day. That was a deer camp staple for many years.