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Message: <blockquote data-quote="Retired-Guy" data-source="post: 460373" data-attributes="member: 1735"><p>I love to pick the feathers from a nice fat Ross's goose, fillet the meat off the breastbone but keep both halves attached with the skin, marinade in Zesty Italian dressing, season with Lowry's, and then grill skin side down and then flip.  Grill for just a few minutes on high until rare to medium rare.  That is some good eating waterfowl!  Wish I had some to grill but haven't shot one in several years.</p></blockquote><p></p>

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