[Madistan]

I’ve been hunting Canada Geese in WI since the late 80’s.
In my experience, only younger birds are suitable for roasting. Older birds - and they can live to be 20 years or longer - are tough as shoe leather. Most of the time I cut out the breast meat, thighs, and legs, and have the local smokehouse turn the meat into sausage sticks which taste as good as venison sausage.
I would think that the ‘needy’ people of NY would prefer good sausage, as well.

[ryan71]

I have a buddy that goose hunts in Illinois every year and has it made into best jerky I've ever eaten.

[PapaBear3625]

In my experience, only younger birds are suitable for roasting. Older birds - and they can live to be 20 years or longer - are tough as shoe leather.

Have you tried making stew or chili out of it in a slow cooker?