One trick I learned to help cover up the gamey oily taste of a goose is too take an orange peel and cut it up into slivers about 1/4" wide and about 1" long. Stick these in the goose by poking a knife into the outside of the goose and then sticking the orange peel slivers in the cut. They will impart an orange taste to the meat.

Take the inside of the oranges and put them into the cavity of the goose while it's being cooked in the oven.

This gives an orangy flavor to the meat and really make the meat taste good. IMHO.

I can't remember exactly where I learned this cooking method but I remember how good the goose tasted when this method is applied.

Wild Duck and Geese are pretty oily when cooked. The meat is darker too.

Quote Originally Posted by artcarney_agr View Post
This is the case with about all wild game.....I cook a lot of duck on the grill in Nov., Dec., and Jan. and the more rare, the more tender and juicy.