We have a Sept 1 to 15th "early Goose" season here in MI, 5ive per day, at least for the past 10 years- mornings, farm ponds are usually the best. I can't speak for "Dixie Honkers" as to edibility, but two suggestions come to mind- (1) filet out the breast meat, slice with the grain to yield four grilling size pieces, then marinate in cold buttermilk covered dish in refrigerator for 48 hours-- then rinse off milk residue, pat dry, dust with pepper and brush on a 50-50 mix of virgin olive oil and A-1 sauce as you grill them-- I use a Weber kettle charcoal grill for all my game cookery, bank the coals to one side with draft open, and place the filets on the rack off side to the coals- baste often, about 7 minutes to each side - (2) filet, soak in brine with vinegar for 48 hours, then soak in clean water 24 hours, then smoke the filet strips as you would in making beef jerky--
