[chrisinhouston]

Well, you've propably had chicken tenders but perhaps never goose tenders. Last week I cleaned 22 geese and a sand hill crane that I got over 2 days of waterfowl hunting. I usually breast out the geese and take the legs on the bigger ones. The legs are small and can be tough so I do them like duck confit. But this was the first time that I sepeated each goose tender (the small tender strap of muscle right near the breast bone on each side) from the breasts before freezing. I made up a little marinade of olive oil, balsamic vinegar and mixed in salt, pepper, thyme, rosemary and some crushed juniper berries. Grilled them medium rare. They were really tasty and incredibly tender!