[masraum]

Originally Posted by vash

my humble opinion. wild waterfowl are basically two different animals in the same carcass.

i shot a goose. i did the breast separate from the rest of the carcass. i treated the breast like a steak, sears and served up on the rare side.

the thighs and leg, i braised. then the rest was stock.

i dont have the skillset to roast a wild bird and want to eat it afterwards. domestic goose? i'd have a shot, but a long shot.

We've done something similar following this site.
https://www.simplyrecipes.com/recipes/how_to_roast_a_goose/