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First, Hevi Shot 2s are the best goose load I ever tried, including lead 2s. Choke lightly, something around LM is best.
Re edibility, Canadas here turn into two meals.
The breasts are filleted out and cooked like beef roasts. I like just salt,pepper and garlic powder, use a low heat like 250 degrees and go slow.
Meanwhile the carcass sans skin goes into the biggest pot we have with....
A celery stalk, cut up.
A good sized yellow onion,also cut up,
Two large carrots,chunked.
A bay leaf.
Potatoes, chunked, to taste.
An oz or so of wine.
Cover the carcass with water and/or beef stock and simmer until the meat is ready to come off the bones, Do so, then return the meat to the pot along with pan drippings and any breast meat left over. Let cool overnight, preferably outside in the winter.
Remove any congealed fat on top and reheat. Use the recipe on the Bisquick box to make dumplings and sprinkle those as they cook with caraway seeds.
Mom called it Goose soup but it's more like a stew.
Enjoy....
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