Charlie,
Thanks. Geese make the best barbecue and goose hash you have ever eaten. For BBQ I cook them in a crock pot for a day, change the water, and cook again for another day. Chop finely to try to find all of the little black shot hiding in the meat. The only advantage of steel shot I have ever found was that it was bright and large so one could find it. You cannot do that with hevi-shot and other non-toxic in the smaller sizes like 6s and 4s. Add your favorite BBQ sauce and goose back in the cleaned crock pot to simmer.
For goose hash, I cube the breasts into 1/2 inch or smaller cubes, boil away all the brown scum, boil my potatoes cubed to the same size with onions, add the meat, lots of salt/pepper and butter to taste (lots of butter) and some Old Bay Seasoning. When it is done I make a thickening with flour and cold water and mix it thoroughly until I have a paste for the thickening that is stirred in. With peanut buttered toast, it is the greatest cold weather meal ever.
Well, on second thought, maybe it's the other stuff that taste so good.
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