Stan FWIW here- I've been shooting Drake Mallards and Canadas here in Central MI in a 60 day Fall season- mostly pass shooting, some over decoys. I agree 100%, what makes a Goose good table fare is, like in any other wild game, the preparation. With the geese and mallards, I normally filet out the breasts, then marinade them for 24 to 48 hours in buttermilk, pat dry, double wrap in Reynolds wrap foil, with strips of heavy bacon and sliced onions, and cook them on the charcoal grill-birds set in foil on the wire rack, turned every 10-12 minutes. Years ago I would pluck geese, and Mae would roast them like she does a Turkey, but you stuff the cavity with wet sauerkraut. The secret I have learned about testing for doneness is-take your sharp carving knife and make a slice in the thickest part of the chest, if the blood just clings to the blade and doesn't drip-the bird is done. Let it stand on the carving board with a blanket of the aluminum foil for another 10 minutes or so, then untent the bird and spoon out all the sauerkraut- that acts as a "blotter" and absorbs all the grease and fat from the heat of cooking. RWTF
