chezlesbach
Assistant Cook
My husband is an avid waterfowl hunter. As he believes strongly in conservation and the theory "if you kill 'em, you gotta grill 'em," we eat a lot of goose and duck. I have a list of standard dishes that I make, but I run out of ideas before I run out of meat. I am a supportive wife, only up to a point. I don't want to see the meat until it is cleaned and looks like it came from the butcher shop. By the time I see it, there is only boneless, skinless breast meat soaking in salt water.
Any ideas?
Any ideas?