Getting all that pumpkin goop off of the seeds can be a little fussy, but it’s definitely worth it for this healthy, tasty snack! Use any wet or dry seasoning you like.
Broccoli beef… but with goose is a wild twist on a classic Chinese-American dish, swapping out beef for Canada goose breast!
These fried Cajun frog’s legs are great, whether you gigged them out of the back pond, or bought them frozen from a specialty grocery store!
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.
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.
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!
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!
A comforting bowl of silky rice porridge is exactly what you need after the visitors, the noise, and the complicated cooking of the holidays.
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.
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
Wild goose liver on toast works as either a delightful canapé or a light lunch. Nannyberries should be harvested in the fall when black.
This old fashioned sweet and spicy zucchini relish is a great way to use up that big old zucchini you found hiding in the garden.Simply make the recipe, put it in jars and pop in the fridge.
There are many ways to preserve mushrooms, but this one may be the easiest. This sauce stays good in the fridge for months, and can be used on any number of things.
This special technique comes from Wicked Healthy (check out wickedhealthyfood.com for more amazing vegetarian recipes!) with a couple small flourishes of my own. By brining and pressing the mushroom, you end up with an extra meaty texture.
This healthy spinach side dish has a sweet, nutty flavour and goes with pretty much any meal. It is particularly well-suited as a sushi side dish.
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