Soak a filleted goose breast in saltwater for 4 hours before cooking then season lightly and grill to rare like a beef steak. Don't let the blood bother you just close your eyes and enjoy it. Cook it any longer and it will be gamely as all hell.
yep in my experience those that dont like goose cook it like chicken or turkey to well done.....cook it like beef(rare/med rare at most) and most love it....with most wild game if you have to have well done either use moist cooking techniques(stews/casseroles/braising/ect) or if you want a grilled steak, cut them thin and cook them hot and fast and you can get them well done without the gamey taste or making them tough....my ex could not stand blood so we cut her steaks real thin(1/4-1/3 inch thick) and they cooked all the way through without turning into liver tasting shoe leather...
my favorites:
nilgai
feral hog(not an old boar)
pronghorn(if i shoot it and take care of the meat)
goose
pheasant
bison
ok/no problem eating:
deer(mule deer or whitetail havent noticed much difference)
elk
cant stand:
pronghorn(if not properly cared for like most seem to do)
