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Oh...as far a flavor - it's a perfect crosss between chicken and beef - It's a very "poultry-like" red meat...just don't let it dry out during cooking.
I've found goose has one of two flavors...good or REALLY bad. This one was off my farm so likely feeding off of corn and grain. I've found river geese are the bad ones - ones eating shellfish, fish or things like that - they pick up a bad "fishy" taste. Cleaning is bad. I agree with a many of my friends that celanign a goose is the worst gutting job out there - I've heard of folks just breasting them out, but I think the sacrifice on flavor is too much. Cooking is easy. Pull out the roasting pan and off you go. Geese have so much fat, it's tought to screw up the cooking....
Nice picture. It reminds me of the first goose my ex-husband brought home for me to cook. We lived in Nebraska, and it was my first time to cook wild game of any kind. It was also my first time to prepare a Thanksgiving dinner.
That wild goose was so tough it was like shoe leather. I hope you know someone who knows how to properly prepare your game. :)