Canada goose is VERY edible and I DID have it this year for Thanksgiving at
our hunt camp...moose hunting that is. (For my American friends,
Thankgiving is always the second Monday of October here in Canada) Goose
breasts are great, not to mention goose sausage. If you get the larger ones
then you can't beat a roast goose.
Sorry Morris but your in -house culinary expert needs to go back to school
;0) That is true for farm raised. Anyone who says that duck/goose is too
greasy has never had WILD duck/goose. In fact it is very dry like most wild
game. When I roast duck, I always add a couple strips of bacon.
Here a quick recipe for goose breasts:
butterfly cut a couple of goose breasts (they are rather thick)
take the stuffing meat from sweet Italian sausage and rap the breasts around
it. Rap each with a couple of strips of bacon and secure with a tooth pick.
In a heavy fry pan, fry the breasts until brown. Add a bottle of
tomato/basil salad dressing and simmer on low for about an hour. Serve
with rice. mmmmmmmmmm.
"Keep your stick on the ice"