Two of them, actually.

My daughter came home for the holiday weekend with 2 frozen snow geese from
a little hunting outing on her boyfriend's family farm. The are about 6 lbs.
each.

They skinned them when they dressed them to avoid plucking. She said most of
the fat under the skin came off with the skin and feathers.

Having never made goose I'm at a loss on preparing them. The recipes I've
found are for whole goose including the skin.

Should I split them and grill them? I'm not how that will turn out since the
skin is gone. Perhaps wrap them with bacon and roast them?

Ideas, please.

Jon