October 6th, 2007
It is important to clean your goose quick as soon as you retrieve it, because geese are among nature’s best-insulated inhabitants. It’s important that you cool your goose as quickly as possible to preserve the meat. You can start by using your sharpened field knife and make an incision below the breastbone, and pull out the innards carefully so you don’t get anything on the meat. Go ahead and save the gizzard, heart, and liver if you want. If you know how it makes a great giblet gravy, but be sure you put them in a zip-top bag and store them on ice as quickly as possible. Once your goose is gutted, aim to keep it as cool as possible in the field until you’re hunt is done.
Next, you’ll need to pluck or skin your goose - but know the local regulations, as some areas require the head or one feathered wing to remain attached until the bird is prepared for consumption. If you’re going to roast the bird, pluck it. First remove the largest feathers, then work your way to the pin feathers and down.
If you plan to grill or otherwise cook individual bits of the bird, you should first skin it. Do this by slicing the goose from neck to tail and spread the skin away from the breast until the meat is exposed. Then roll the skin away. Once this is done you will have access to the meat. Remove what you would like to keep and store it appropriately.
Another goose hunting tip to help ensure that you keep the bird fresh, is to limit the amount of time you are away from your cooler where you are going to store the meat. It is easy to get carried away and spend all your time out in the field trying to get your limit, but remember that the bird will taste better if is kept fresh.