When are the geese coming?

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Okie4570

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Only way I've eat them is breasted out and sliced thin and floured and fried. Still has a slight liver flavor to me.

Yeah, definitely grill med rare, season as you please. Seems like if it's cooked thru where it's all brown, liver it is.
 

Shadowrider

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outside of bob white quail, any bird needs brined. Bigger the bird, longer time to brine. Brine a goose breast for a day or so (water, kosher salt, sugar, herbs, lemon, onion, garlic) and smoke it with mesquite and it’s simply exquisite. Believe it or not, a properly prepared goose breast can rival sand hill crane
I may have to try this. No way I can eat it if it tastes like liver. :puke:
 

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