Canada goose breasts also tend to be tough, but the flavor is just as good and mild as any beef we've had. If you shoot a young goose, it will be more tender. But think about it. Imagine having to fly thousands of miles back and forth each year for the migration. Your pecks would be just as impressive. So the longer your marinade the breasts, the better they will taste. (But only before they begin to spoil, that is-- hah-hah.)
I don't know if you have this problem, but Rick and I are in clean-out-freezer-time mode. We didn't do a very good job at eating all our game this past spring and summer. Not only that, a friend gave us even more venison-- because he wanted to clear his freezer, too-- so we basically have no room left if Rick wanted to kill something else this season. Still, it's a wonderful dilemma and a lot better than having no game at all. There's something comforting about knowing that we'll never go hungry. But it's also irresponsible to let the meat go to waste. We'll eat as much as we can and give some of it away. Support your local food bank, people. They'll gladly take it. Also, remember friends and family who can't hunt but enjoy game. They'll appreciate it.
To view the Bacon-Wrapped Wild Goose Breasts recipe, visit: http://www.jonesdairyfarm.com/recipes/by-meal/dinner/bacon-wrapped-wild-goose-breasts
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