Does anyone have any great recipes for goose meat? Our sons have shot a few over the last few seasons and we have used them for pepperoni or slow cooked them. However, my boy and I cooked one up sous vide on the weekend and we were pleasantly surprised how delicious they are. It very much had the appearance, texture, and even similar taste to beef. I'm on a mission now to find more great recipes for Canada Goose. One of the obvious challenges is how tough they can be which sous vide helps with. Does anyone have any other great tips to make a goose into a tender, delicious meal.

Thanks for any tips,
Brian