Mix salt and enough water to cover the goose, until salt is dissolved. Taste and add salt until its salty like the sea. Add goose and refrigerate for approximately 12 hours.
Remove goose from brine and cover in buttermilk. Return to the refrigerator overnight. Remove from buttermilk, rinse goose and pat dry.
Season goose breasts with salt and pepper.
Mix together the thyme, rosemary, garlic, ½ c red wine vinegar and olive oil. Pour over goose and marinate for 4 to 6 hours.
Remove goose from marinade and pat dry.
Wrap each breast with two strips of bacon and secure with a toothpick or kitchen twine.
Light coals for charcoal grill.
In a saucepan combine pomegranate juice, craisins, vinegar and a pinch of salt. Bring to a boil, reduce to simmer until reduced by almost half. Taste and adjust seasoning, you may want to add sugar depending on the sweetness of your pomegranate juice. Mix cornstarch with about 3 T water into a slurry and pour into sauce. Return to a simmer and cook until slightly thick. Keep sauce warm.
Grill for approximately 6 minutes per side until the goose reaches 120-125 degrees. Move the goose around as needed if there are hot spots in your coals.
Allow goose to rest for 5 minutes and slice into medallions. Serve with the pomegranate cranberry sauce.
