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Because geese are among nature’s best-insulated inhabitants, it’s important to do all you can to cool your goose as quickly as possible to preserve the meat. So, start by using your sharpened field knife and make an incision below the breastbone, then carefully pull out the innards. Feel free to save the heart, gizzard and liver if you want to make giblet gravy, but be sure you put them in a zip-top bag and store them on ice as quickly as possible. Once your goose is gutted, aim to keep it as cool as possible in the field until you’re hunt is done.

Next, you’ll need to pluck or skin your goose - but know the local regulations, as some areas require the head or one feathered wing to remain attached until the bird is prepared for consumption. If you’re going to roast the bird, pluck it. First remove the largest feathers, then work your way to the pin feathers and down.

If you plan to grill or otherwise cook individual bits of the bird, skin it. Do this by slicing the goose from neck to tail, spreading the skin away from the breast until the meat is exposed and then rolling the skin away. Now you’ve got access to the meat, so remove it as you wish and store it appropriately.