If you, or friends, like corned beef, I usually do 4 or 5 geese at a time. It tastes just like corned beef, except that there's no intramuscular fat in the corned goose.
Here's the recipe:
Brest Meat 1 Goose
1 cup Morton's Tender Quick
2 tablespoons Sugar
1 tablespoon Brown Sugar
2 Tablespoons Pickling pice
3 Cloves arlic
Dash of Apple Cider Vinegar
Cover the above ingredients in water in a non-mettalic container (Tupperware works great): Refrigerate for 7 days. Shake at least once per day.
After 7 days rinse meat in cold water to remove loose spices. Then put in a pot with cold water with a dash of apple cider Vinegar and add 2 tablespoons of Pickling spices. Bring to boil, cover and simmer for 3 1/2 hours, or until you can twist a fork in it and it flakes ... that may take as long as 5 hours. Let sit in water for 1 hour , Remove and eat.
****Note*** if using more than one goose breast, add more spices but be careful with the Tender Quick- Do not double the Tender Quick just add a little more.
Slice thin at bias.
Tastes like corned beef.
If making more than 1 goose ..... still use 2 tbs of pickling spice in cooking water and dash of apple cider vinegar, but you can multiply recipe by number of geese ... except that you use no more than 2 cups of TenderQuick.
Cook for 3 1/2 hours, or until you can put a fork in the meat, twist it and the meat flakes. I will often cook the goose, particularly if they are older birds, as long as 5 hours. The key is to cook them until they are tender enough to flake when you turn a fork in the meat.
Also, when cooking 4 or 5 geese, I usually use 2 cups of white sugar and 1 cup of brown sugar. It makes the meat a little sweeter, which I an most people I've cooked it for, seem to prefer.