Incidently, for years I usually cooked up a Canadian goose for our traditional Christmas dinner.
1 Canadian goose, skinned (take the skin off, too much gamey fat) (Shot fresh in Montana usually a couple weeks before)
Fresh ground Pepper
1 lbs. bacon (thick sliced)
1 orange
1 apple
Marmalade of your choice
Prep the bird by removing the skins and stuffing it with slices of apple and orange. Use pepper to coat the skin, then wrap 1 lb. of bacon strips over the exposed breasts of the goose.
Bake slowly, covered with aluminum foil at 250 F. for 4 -6 hours, depending on the size. Remove foil and remove the bacon, then apply marmalade liberally to the breast of the goose, return to the oven and cook an additional 1 -2 hours. Serve with the unused marmalade.
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Now, considering my kids have taken up a majority of my hunting seasons the last 6 years, I've been cooking up Prime Rib instead.
