These three recipes were sent to me by our very own Doug a while back... all fantastic. I hope he doesn't mind me sharing!
I wonder if he ever found any KFC mix for his fish?
GOOSE BREAST JERKY
Trim all blood-shot and damaged tissue, feathers, fat, etc from breasts. Cutting with the grain, slice the breasts into thin strips of meat. If it is a thick breast, cut the strips in half width-wise to keep the pieces thin and long. In a covered rectangular Tupperware container or similar, lay a row of strips touching each other, and all running the same direction, until the bottom of the container is covered with strips of meat. Season with garlic powder, seasoning salt, and any other spice that you like, both onion powder and lemon pepper are quite good, for example. Sprinkle soya sauce over the entire layer of meat, soaking all the pieces fairly well. Lay a second layer of strips at ninety degrees to the first layer, then season and sprinkle with soya sauce. Continue until all the meat has been laid out in layers in the container, each layer at ninety degrees to the one below it, and sprinkle the top of it VERY liberally with soya sauce. Cover and place in the fridge. IF the top of the container is leak-proof, turn the container upside down after twelve hours, then right side up in another twelve hours. Leave it in the fridge for a MINIMUM of twelve hours, 24 is better, 36 is about right, 48 is OK too, but not too much longer than that.
Skewer individual pieces of meat with a toothpick, near one end or the other, and hang on the racks of your smoker, so that no two pieces are touching, and if you have more than one rack, ensure that the pieces do not touch top to bottom either. Smoke with hickory or mesquite or cherry wood, for about six hours or until the meat is well cooked but not yet dry. Allow to cool, remove toothpicks, and the jerky is ready to eat. It will keep for months in the freezer, weeks in the fridge, or minutes in your pocket.
DOUG’S SWEET AND SOUR GOOSE LEGS
1 doz (or so) Canada Goose legs
1 can mandarin oranges
1 can pineapple tidbits
soya sauce
brown sugar OR maple syrup
white wine (or red wine, who cares?)
seasoned salt.
Trim legs, pluck off any feathers, cut away any shot-damaged meat, discard any shot (!), and give the legs a good rinse under cold water.
In a slow cooker or covered Dutch Oven/similar heavy pot, combine oranges, pineapples (with the juice in both cases), about 1/3 cup soya sauce, about 1/3 cup maple syrup OR about 3 tbsp brown sugar, about 1 cup of dry white wine, and a goodly seasoning of salt. Mix well, and add the goose legs, stirring so the legs are covered with the liquid.
Cook very slowly in the slow cooker, or on the stove top, or in the oven, for several hours. The meat is cooked when it falls off the bones easily.
Serve two to three legs per person, and spoon the marinade over steamed rice.
DOUG’S TERIYAKI GOOSE BREASTS
4 - 6 Canada Goose breasts
1 bottle low fat (or no fat) Italian salad dressing
2 tsp ground ginger
½ cup honey
½ cup soya sauce
Trim breasts, pluck off any feathers, cut away any shot-damaged meat, discard any shot, give the breasts a good rinse under cold water, and slice them thinly, length-wise, into small strips about ¼” thick.
Mix the other ingredients together to make a teriyaki marinade. Add the goose breast strips to the marinade and put it in the fridge for 24 hours or so (at least 12, up to 48 would be fine).
Heat BBQ to HOT. Place the strips across the grills, and by the time you have finished laying them out, start turning them over. By the time you have turned them all over, they are probably cooked. Total cooking time is less than 5 minutes. Serve medium rare, or AT THE MOST, medium, on warmed plates. My favourite companion dishes are basmati rice and maple-glazed baby carrots. Serves 1 to 2 persons per breast.
believe it or not....been hunting all my life, but never really goose till a couple times this fall. 
I will post them.
