Anyone who has attended an Safari Club International game dinner -- or a meal set up at a club where members donate their hunt harvests -- know that goose meat can be a treat.

But Canadas, speckle bellies, and especially snow goose meat can be tough to cook. The meat isn't as tough as bear or buffalo, but it has a stronger taste than say deer, caribou, or moose meat.

Over the years I've picked the brains of all kinds of cooks -- camp to gourmet restaurant chefs -- to find the best ways to cook a goose.

Proper meat handing helps. As soon as possible, fillet the breasts from geese and soak them in iced water. Be sure to remove all attached skin, shot marks, and connective tissue (that white stuff) before freezing, canning, or preparing for an evening meal.

Many a goose breast ends up as jerky, with teriyaki sauce the most mentioned marinade. Frequent hunting partner Mark Whitmore of North Tonawanda shared a grilling method years back that has resulted in many guests trying goose along with other barbecue bites.

Whitmore suggests slicing breast meat super thin (a quarter-inch width if possible) before marinating. I've found slicing easier if you place the meat in a freezer just long enough to firm up the meat for easier slicing.

Also, an Italian dressing marinade soaking for a few hours adds a nice touch. As for cooking, the Whitmore grilling program works best with a 50-50 mix of whichever bread crumbs and preferred grated cheese as a coating and a grill surface heated to at least 450 degrees. Slices take only a couple minutes on each side for a crisp coating and adequate meat cooking. Try it.

Just this past week I've been made aware of a French goose preparation called "cassoulet," a kind of goose stew made with white beans and pork. Canners often use chicken or beef bullion to enhance the overall flavor. The beans and pork probably do the same.

A check on various cassoulet and other goose receipts online offer a whole bunch of other suggestions for cooking goose in ways that turn fearful frowns to palatable pleasures.

Try it. I certainly will.

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