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Hunting
Waterfowl Hunting
I just cant eat this.
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<blockquote data-quote="DinoS" data-source="post: 691404" data-attributes="member: 41699"><p>Came home from a hunt with 17 Canada's, two day hunt, early season limit of 8 per day. The guy next door asked what I planned on doing with them. When I cooked a few I brought some to his house and asked him to try it. I said if you don't like it spit it out, I would not be offended. He thought he was eating roast beef. The color and texture are similar to the goose breast. I braze (not sure of correct spelling) I cut them into slabs 1" thick, brown in bacon fat, place in a cast iron pot (dutch oven) put in one large onion, 3 cloves garlic, rosemary, salt and pepper, 1 cup of wine (anything you would drink is ok) and the bacon that |I got the fat for browning from. Place in a 300 ' oven for 3-4 hours. It comes out fork tender. I prefer goose to any other wild game. This is how my Italian grandmother used to cook it. Fan-dam-tastic.</p><p> </p><p>Dino</p></blockquote><p></p>
[QUOTE="DinoS, post: 691404, member: 41699"] Came home from a hunt with 17 Canada's, two day hunt, early season limit of 8 per day. The guy next door asked what I planned on doing with them. When I cooked a few I brought some to his house and asked him to try it. I said if you don't like it spit it out, I would not be offended. He thought he was eating roast beef. The color and texture are similar to the goose breast. I braze (not sure of correct spelling) I cut them into slabs 1" thick, brown in bacon fat, place in a cast iron pot (dutch oven) put in one large onion, 3 cloves garlic, rosemary, salt and pepper, 1 cup of wine (anything you would drink is ok) and the bacon that |I got the fat for browning from. Place in a 300 ' oven for 3-4 hours. It comes out fork tender. I prefer goose to any other wild game. This is how my Italian grandmother used to cook it. Fan-dam-tastic. Dino [/QUOTE]
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Waterfowl Hunting
I just cant eat this.
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