There's a marinade recipe on Gooseforsupper that's called Armenian Marinade. Try it and you will be surprised how fast it disappears. The gamey flavor in most any wild meat comes from the blood. Of course local diet plays huge in it as well. Early season birds or birds that live off aquatic veg are always jerky or sausage material, but grain fed wild geese are awesome eating especially the lessers. Brine the meat in a heavy salt water solution for a few days and it is very good eating if you don't overcook it. I roast it and slice thinly for french dip sandwiches, I slow cook it and shred it with slow cooker sensations pulled pork seasonings for sandwiches. I jaccard tenderize whole breasts then marinade in Allegro or dales steak marinade then grill medium rare. All of it, and I mean All of it disappears before the beef does at my parties. I make rumaki out of the goose livers and save the hearts and gizzards and pressure steam them for several hours and they make outstanding meat for wintertime soups and give them great flavor. Sometimes I will even save the thighs and bone them out and grind them with 1/3 bacon and make burgers for the grill. If all else fails and we kill more than we can eat fresh, we freeze them and take them in at the end of each month to the packing house and they make fantastic summer sausage and brats.
