Apparently, simultaneous shots made it difficult to determine who got the goose, but Zach was crediting Erik. I wasn't there and cannot independently confirm.
UPDATE - Tuesday 4-Oct-16: Zach left Dad and me a pair of goose breasts after they departed. A new culinary adventure is a always an exciting prospect. Based on Zach's advice and "The Best Damn Goose Recipe Ever" decided to treat the breasts exactly like I would steak.
Marinated in red wine, oil, garlic, salt and pepper then seared on the grill and heated until we hit 160 degrees internal temp (plus or minus). Sliced like a london broil.
Delicious. Doesn't taste like chicken. Tastes like steak. I will never look at a goose swimming in the bay in the same way again.