[central_va]

If you want meat the is like rubber try Canada geese. I’ve cooked it every which way you can and it comes out like rubber.

[skimbell]

I've been making jerky from my Canadas.

Hi Mountain makes a "Wild Goose Seasoning" and it is good stuff.

I've also been making jerky sticks (Hi Mountain seasoning again) from some of my older ground deer. That's real good too.

Nice option for lesser used cuts of game animals

Watch it though if you try making some.

Friends get real attached real quick to the stuff.

[Cold Heart]

2lb 12oz Adolphs meat tenderizer, $15 at Amazon.
It’s Salt and a pineapple extract, bromelain.

You can use pineapple juice for some recipes.

Marinate, depending on thickness, couple hours or more.

All my game meat gets the treatment.

[Lean-Right]

Did you try breasting it out and
marinating in Italian salad dressing
over night? I’ve hunted waterfowl
for many years. Prepared this way,
I’ve never had a “gum rubber” goose.
Works well with sandhill crane and
duck also.

[fini]

"If you want meat the is like rubber try Canada geese. I’ve cooked it every which way you can and it comes out like rubber."

It all depends upon a particular goose- how old what it ate, etc... .

My father really liked to hunt geese, but about 30-60% were tough. My stepmother always cooked a ham when she cooked a goose, so if the goose was not good then the ham was eaten.