A few things to try. Take the goose breast, cut in to finger sized strips across the grain. Check for any steel shot. Marinate in Italian dressing for 24 hrs. (I put them in a zip loc bag, cover with the Italian dressing and squeeze all the air out of the bag. Put in fridge. Whenever I remember I take the bag and move the pieces around in it.) The next day throw on the BBQ, cook until they are barely turning from pink to brown inside and they are done.

Like Jeff said, turn them into Jerky.

A buddy had 50 geese this year turned into Jerky and summer sausage. It's good!!! You have to make sure all the steel shot is out of the breasts or the meat processor will not be happy.....

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