Very tasty and when cooked properly at the right time of year are more like a roast beef than poultry.

I've had it roasted whole over a fire, roasted like a turkey in the oven, boiled in stew, pan fried, split roasted over a fire, smoked, seasoned and preserved in salt, pork fat and goose fat. I grew up eating it with rice, potatoes, carrots and dumplings. I could drink the gravy like an energy drink. I used to sit with my mom every spring to roast dozens of gizzards and hearts while I helped her pluck, gut, prepare the birds for smoking and eating.

In the wilderness I'm not afraid of geese because i see them as food. In the city I'm afraid of geese because if I killed one to eat, I'd be arrested for some kind of law and sent to be evaluated for a mental disorder.

I smoked one for Christmas. Delicious. Oh, and smoked goose fat is amazing.

I like their fatty livers.