Christmas Goose

[Ladybackwater]

Teriyaki Goose
I had never prepared a wild goose before, and was quite pleased with the outcome. First, I marinated the cleaned/feathered goose in whole milk for a few hours then thoroughly rinsed it in cold water. I then used a mixture of olive oil, teriyaki sauce, Worcestershire sauce, crown royal, sage, oregano, salt, & onion powder as a marinade overnight. I loosened the skin over the breast so I could season it while leaving the skin intact. Using one of those Cajun injectors, I injected a teriyaki/honey sauce in to the breast and leg muscles (very generously) It plumped up quite a bit with the sauce in it. Then I stuffed strips of uncooked bacon under the loose breast skin. It cooked for 2hours in the oven at 375. It didn’t make tons of meat but as I had never prepared one before I didn’t plan on it being the main course for my holiday meal. Everyone even kids who tried it said it was good. I haven’t had much success with wild duck. I think I’ll give this a try on a duck sometime.

[Backwater Drifter]

I think you did a great job of preparing it! It sure tasted great!
Hmmmmmmmm.... I wonder who shot that goose?