Anyone have a good one...??

Soak 2-4 goose breast in salty water 6-8 hours preferably overnight
marinate 6-8 hours preferably overnight; 1 bottle of Dale's sauce, 1 can of Coke, few splashes (1/2 cup-ish) Worcestershire sauce, few splashes (1/2 cup-ish) maple syrup
put on hickory smoke around 225-250 degrees for minimum 4-6 hours preferably closer to 6-8 hours
thin slice short ways across breast
just as good cold as it is warm
watch for pellets
enjoy!

Salt water soak overnight
Marinate a few hours in Dale's
Cut into strips for fajitas use it as the beef it's great

What kind of goose?

Question...do you like Reuben sandwiches or corned beef?

I was ab to suggest that , Corning them is a little work and time involved but they are excellent .

Big ol Canadians

I make jerky out of the breast meat.....

Canadian or specks both work good for me. i don't do sky carp but to each his own.

In a plastic container with TIGHT LID....this will do 3# of goose breasts.
1/2 gallon water
3T Morton tender Quick
2T Brown sugar
1 1/2 T Mustard seed
! T Black pepper and paprika
2tsp Allspice
1 crushed bay leaf
1 T red pepper flakes
3 cloves of real garlic not the crap out of the jar.

Mix all and marinate breast 4-5 days. CAUTION: It will look like a middle school science experiment don't let it scare you.Rinse well. Cook on high in a crock pot until it can be oulled with 2 forks...usually takes 8-10 hours. Or...if you like a pressure cooker you can do that.

Makes a fine Reuben!

PS Also works with a deer roast

My favorite way to prepare a deer sirloin (football roast). I'll have to give it a try with goose.

I want to cook it in the Sous Vide and then sear on the grill.

Thanks guys 👍🏻

I cook em like beef tips in the crock pot. Soak in salt water day or so. Cut breast into bite size pieces. I put them in crock with Lipton beefy onion dry soup mix and can of cream of mushroom soup in the morning. At dinner time cook up some rice and have goose bites over rice. My kids love it.

Steven Rinella has an excellent recipe for goose pastrami. I made about 12 breasts worth last year and it was all eaten up within a week.

I like to marinate them a little while in Moore's and then make kabobs. Mine son came home with some a few weeks ago. Ended up with 7 pounds of meat in the freezer.

Listen to this guy! The salty water soak is a brine. 1 cup sugar/1 cup kosher salt/1 gallon water. You can add in garlic orange peels, etc if you would like. I prepared mine this way, then followed the Dale's/coke marinade and smoked low for 2-3 hrs on a BGE. It was the best red meat I have ever eaten, and I've had all sorts of fancy deer and beef cuts

That's seems like an insane amount of Dale's and Worchestershire sauce for 2-4 goose breast. It wasn't salty?
We got treated to some sandhill marinated in straight Dale's and Worcestershire recently. Unfortunately, it was completely unedible do to the marinade.

Google "Flying Prime Rib" I haven't had it but, heard its good. My wife has a recipe for goose but I can't find it. Best goose I've had for sure

Good point, I didn't see his ratios when I posted. I brined as mentioned for 12 hrs, then marinaded for another 12 in 1 cup of Dale's/1 cup of coke. I don't think I used any worcestershire

pluck it whole and get the innards out while I'm at the blind, cutting off the wings, feet and neck (after it is home). (Some game wardens can't tell the difference between birds just looking at a wing and foot) -- -- brown it on the stove -- put in a roasting pan with a small grate at the bottom if you have one, if not that's ok too --- add water, salt and pepper -- cook on 425 for several hours -- while it's boil or brown the gizzard and heart along with several from ducks, use these for giblet gravy, make mashed potatoes, oyster dressing, and wild rice, maybe rutabagas if I get a wild hair, and some u-bake rolls.

The sweetness of the coke and the maple syrup cut the saltyness of the Dale's and honestly the hickory smoke overpowers all of it. One bottle of dales isn't even enough to completely cover 4 goose breasts, the coke helps tenderize more than flavor but helps add to the bulk of the liquid to cover the breasts up. If you are worried about the saltiness you can cut it more by adding apple juice, thats what i do with my whole smoked turkey, its basically the same brine but i add a bottle of apple juice to help the brine to cover the entire bird!