Garlinghouse,
Glad you tried my “Pulled Goose” recipe.  Another great way to cook it is like Chicken Fingers.  Find a great Beer Batter “Drakes” is my favorite.  Cut the goose breast into 1/4” thick (My Choice) soak it in your choice of Taryaki or even Redhot sauce.  Whatever you have a taste for.  Keep your batter thick and deep fry just like chicken.  Dip in Ranch or Blue Cheese.

Thanks Nate. I cook pheasant fried that way so my boy thinks it is chicken. Will try it with goose this year.

Hell I tried to post this one up yesterday but it didnt take I am guessing.

Try this one out. After you cut your goose fingers get you some pecans and crush them until they are about like whole grain flour or cornmeal maybe even a bit coarser than that.Roll your fingers in that and fry em up.You can dredge em if you want to but its up to you.I would try it both ways to see which way you prefer.Then dip in a jalapeno jelly or my favorite is a Jezebel sauce we get from a local cajun place.These things are killer !!!!

Liberty,

This sounds pretty darn good but what the heck is Jezebel sauce?

Mike

It is good Mike. The sauce near as I can tell at least is a jelly of some sorts, apricot maybe with all kinds of spices mixed in and it has a great bite to it.I have an apricot jelly marinade I use for ducks and geese sometimes that is damn good and the Jezebel sauce kinda reminds me of that only its way better.

Liberty,

We have got to plan a USA beast feast sometime soon and I want to make sure you are one of the head cooks!

Mike

I love to cook it up bout as much as I love to go out and put em the freezer thats for sure.

Our kind of guy!

Well I do try

nothing like old bay!!!

Old Bay is…..O.K but a bit weak for my tastes I like the fact that there dosent seem to be much sodium in it but again a bit weak. Now if you add some cayenne to it to liven it up a bit then its a whole lot better in my opinion.