What is the best way to prepare and cook a goose?
No successful goose hunt is complete unless the game is served up as a triumphant – and delicious – meal. Snow geese have dark, richly flavored meat that is superb when properly prepared. But if you listen to some, you might wrongfully conclude that snow geese aren’t “fittin’” to eat. On a hunt two years ago, I was surprised, and quite pleased, when my fellow hunters offered me all seven snow geese we had shot. “We like to hunt ‘em,” my host said. “But we don’t eat ‘em. They taste like liver and are tough as boot leather. Maybe you can figure out a way to make them edible.” I did. And I assure you they tasted nothing like liver, which I detest. I slow-cooked the breasts of two birds in a rich sour cream and mushroom gravy. They were fork-tender and tasty as the finest rice-field mallard I’ve ever eaten. The legs, backs, wings and giblets flavored a delectable gumbo. The remaining birds were prepared in a variety of ways— roasted, grilled, braised, in a casserole. Each meal was superb.