Just plucked a Speckledbelly, what's your favorite recipe?

I always stuff the cavity with oranges, celery and onion, drape with bacon and roast them covered with some liquid in the pot (not too much), basting frequently. Snow geese, breast out and cut cross grain into strips and chicken fry-you will swear you are eating tender beef strips....

After getting on the brining train for our turkey, I am thinking that would be awesome for waterfowl-specks and mallards. Now, I just need to have a chance to go get some again....

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Snow geese

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how do you get the gamie taste out of them, killed two earlier this year and I usually give them to who ever is hunting with me but I was alone on that trip

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Snow geese

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What I learned from some of the guides around Houston when I lived there-breast them out, cut into strips across the grain of the breast, soak in milk for a couple of hours to overnight, then bread and chicken fry, making sure to stay on the rare side. Everyone I ever served them too thought they were eating some really tender beef...

i know this has been debated to death on this board.....and if you dont like it - dont send 40 response posts about how terrible it is.....but 45mins to an hour in Dale's Marinade will remove the "gamieness" of geese. It works really well with ducks, too.....only if you cook to medium rare - ducks and geese will get more "gamie" the longer you cook them. Ducks/Geese are all I use Dales for.

Other than that..the poster that stated the milk, batter, fry method is a winner, too. You can cut the breasts into small pieces - soak in milk overnight - then batter and fry - they are really good. Again, - not over medium rare - temp wise.

stuff with an orange that has been quartered
season with tony's
pour 1.5 liter bottle of red wine in a slow cooker
add trinity and the pope
kitchen bouquet
cook on 225 for 12-18 hours
baste frequently
serve over rice