"Zeppo" > wrote in message
...
> 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.

When I've had goose it was way too fatty to be good, to me--so the
fact that yours is skinless may actually be a good thing. I suppose you
could roast it basted with butter or olive oil, partially covered with
foil to keep it from drying out since it is skinless. Seasoning is another
thing. I imagine it has a gamey taste that might need to be countered,
so that the usual savory seasonings and an onion in the cavity might
not be enough.