We went on a crane hunt this weekend and we also managed a few geese. My dad had a recipe for goose that basically went where you cook the goose in a pot with vegetables and when its done, throw the goose away and eat the vegetables. But I will try anything once.

I am open to suggestions on both. The guys we were hunting with had their opinions on how to prepare both, but I am open to others. TIA!

Sandhill you can just grill like a steak. It's really good.

Goose is more challenging. I ended up taking a ton of goose meat from one of our hunts to my deer processor. He ground the meat and made it into slim jims. He said it gummed up his grinder a few times, and the texture of the sticks was definitely different than venison. They were kind of like vienna sausage texture, but they came out really tasty. I'd do it again.

Sandhill crane is excellent.
Treat like a good steak.
Little olive oil,salt,pepper,garlic.
Grill till rare, medium/rare at the most.






Goose isn’t near as good in my experience.
Usually cut a slit in breast and stuff with green chili and cream cheese.Wrap in bacon and smoke.
Or cut up and cook in gumbo.

Bravo is spot on, and it's great

Both rare to med-rare at most. Goose is very unforgiving and 30 secs too long it’s leather. Bacon wrapped or teriyaki marinade both are good. Sandhills as stated is rib-eye of the sky. Treat it like a steak.

Came across this the other day. He mentions aging it a week in the fridge

https://honest-food.net/canada-goose-breast-recipe/

Perfect, thank you!!

Goose... cut against the grain into strips. Soak in buttermilk for at least 24 hours. Coat in seasoned flour and fry.

Sandhill as posted above

Canada goose, like said but for me it is only chicken fry or gumbo. Speckle belly get plucked and smoked snow goose dog food.

Sandhill like any cut of beef

I've cooked goose to medium rare in a pan, reverse sear, and sous vide all to the same temp and sous vide was the best. I think it is actually better cold and sliced for sandwiches. I'm trying Goose Pastrami with the specs I shoot this year

I like to do Jerky with the goose. Really good.

Fried medallions is always good or fajitas. Don't soak them in Italian dressing etc. Just make sure they're medium rare at the most and eat them super hot off the grill. I think most people over cook them or let them sit so they toughen up.