Goose...any good way?

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Smoked goose is very good. In area I am from if you pick it and take it to a locker plant they smoke it 5 or 6 bucks. It comes back very similar to ham so I assume they soak it in a salt brine first. It is to me a lot better way to cook a whole goose than cooking it in the oven. It is a lot less greasy. You can take and reheat your smoked goose in the oven. Happy pluck'n.

[setterguy]

I was lucky enough to bag a honker the other day and now need a way to prepare it. I have never eaten goose but I guess you either love it or hate it. Anyone have a good recipe to prepare it? I'm up for anything, grilling, baking, broiling...anyone ever smoked a goose? I wonder how that would be.

[FISHER ED]

About the only way we cook the big honkers is to filet the breast meat out and cut it into 1 inch thick strips. Get yourself a package of dry marinating mix, we use McCormicks (sp?), mix it according to directions but add some vinegar. The vinegar helps break down the meat and allows for better marinating. Let it soak for a minimum of 24 hours, we go a couple days, then grill on a hot grill. Depending on the bird, many of ours have come out with the texture of venison steaks.
Otherwise, you can make some half decent jerky if you get enough to experiment on.