I cooked some up for dinner this evening. I took one breast and cut it into 1/2" strips and then tenderized it. I chicken fried it and it turned out pretty good. It was still a little chewy but not bad.
Thanks Chris,
It sounds like you fix goose about the same as me. After brining in a salt/sugar/garlic/pepper solution, I've cooked the breast in a pressure cooker to tenderize it before cutting, battering, and frying. It makes it a little more tender, and a whole lot less greasy.
I've found that the best part of a good wild goose dinner is the family and friends around the table. A few home-grown tomatoes, a few cucumbers, some fresh baked cornbread, and a few bluegill and catfish sure can add to the dinner.
