Owner of a sportsman’s store in Hagerman, Idaho, Chris Claunch has a recipe for cooking geese. The name of this recipe is stuffed geese braciola. That is a rolled Italian dish and what I start with is the root vegetables of Hagerman. Yams, small fingerling potatoes, turnips, beets, onions, garlic. I chopped that up into similar size pieces, 1 inch cubes, and I put it in a roasting pan. In the roasting pan, I turn it on to 400° and make sure I put a lid on it with a little bit of olive oil just drizzled over all the vegetables with salt and pepper. I also use some rosemary sprigs. I take the geese breasts and cut it into approximately 1/2 inch steak, about 4 inches long, by about 3 inches wide. I give it a little bit of a pounding with a cleaver. I salt and pepper the meat and I take minced onion and minced wild garlic and minced parsley. I press it and spread it onto each one of these geese breasts that have been tenderized. Then I take feta cheese and roll it into what looks like a hoho. I take those rolls of what would be braciola and I set them on top of the roasted vegetables in the roasting pan and place it back into the 400° oven and cook it for about seven minutes till they are medium rare.