Some years ago a friend of mine gave me some wild geese that he had shot. They were the big Canada’s, and after I had skinned out the breasts and some of the legs, I discovered that the meet was not as palatable as I had expected. To be blunt, it is the first wild meat that I genuinely did not find to be very tasty, in addition to the fact that the texture was bordering on unpleasant. Now having said all of that, I’m curious to hear if anyone here has favored methods for preparing wild goose, specifically the big Canada’s. My church has a number of resident geese that like to hang out and create a mess, and Indiana has a resident goose season , Whereby I could go into the field with my bow and take out some of these nasty beasts. I have been trying to convince myself as to whether or not it would be worth trying