Fowl
Broccoli Beef… but with Goose
Broccoli beef… but with goose is a wild twist on a classic Chinese-American dish, swapping out beef for Canada goose breast!
10/22/2020
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Big Game
New Orleans Dirty Rice with Wild Game Livers
This dish has Creole origins but has become a staple all over Louisiana. The name comes from the way the livers colour the rice. This is a great dish to use up any wild game livers.
10/19/2020
Fowl
Goose Leg Gumbo
This recipe is a whole day affair that results in a rich a delectable New Orleans staple, the legendary gumbo. This gumbo leans more towards a Cajun method than a Creole.
10/19/2020
Fowl
Vietnamese Shaking Goose
Vietnamese shaking beef, or bo luc lac, is usually made with cuts of beef like sirloin, flank, or ribeye. Replacing it with steak-like boneless, skinless goose breast makes for a natural fit!
10/16/2020
Fowl
Wild Duck or Goose Carnitas Tacos
These wild duck or goose carnitas tacos are made by applying a Mexican technique of slow cooking meat in fat and spices to great effect!
10/15/2020
Domestic
Leftover Turkey Congee
A comforting bowl of silky rice porridge is exactly what you need after the visitors, the noise, and the complicated cooking of the holidays.
10/15/2020
Fowl
How to Butcher a Goose
Although it seems like a great idea to roast it, Canada geese are much better separated into pieces which can each be dealt with in their respectively suitable ways.
10/14/2020
Domestic
How to Spatchcock, Dry Brine, and Roast a Turkey
Use this tutorial to make your best turkey yet and wow your friends and family. Spatchcocking is the best way to cook your turkey in my opinion. It allows the bird to cook evenly and quickly, resulting in juicy breast meat and succulent thighs
10/09/2020
Foraged Foods
Wild Goose Liver on Toast with a Nannyberry Drizzle
Wild goose liver on toast works as either a delightful canapé or a light lunch. Nannyberries should be harvested in the fall when black.
10/09/2020
Foraged Foods
Seared Wild Goose and Duck Hearts with Hazelnut-Sage Oil
These seared wild goose and duck hearts are unbelievably tasty, especially with a hazelnut-sage oil drizzled over them!
09/09/2020