BreezyCooking
Washing Up
So, I just returned from my local hay/feed dealer, who, after hearing me wax rhapsodic about the wonderful goose I roasted for Xmas advised that he would be out hunting them this week & would - hopefully - be bringing me one or two!!
While I've been making domestic roast goose (& Cassoulet from the leftovers) annually for over 30 years now, I've never tasted - or cooked - the wild variety.
Anyone here have any tips/recipes/ideas so I can plan ahead of time?
While I've been making domestic roast goose (& Cassoulet from the leftovers) annually for over 30 years now, I've never tasted - or cooked - the wild variety.
Anyone here have any tips/recipes/ideas so I can plan ahead of time?