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Yesterday my DH was given a Canada goose undressed, he called on his hunter fried who showed him how to remove just the breast and thighs without picking so there is no skin.
I would like your best recipes for cooking said bird.
I will be anxious to watch this thread. I also have some C goose breast "filets" that I am wanting to cook sp they turn out well. Thanks for starting the thread.
Our family has used this recipe for over 30 years. It is our children's favorite and now it is our grand-children's favorite. We have never used it for goose, but we have used it for nearly every other game bird like duck, pheasant, grouse, huns, quail etc. and for chicken. It is not only just good. It is the best. Everyone begs for more. They want it made for their birthday dinner etc.
I bet you cannot make just one time... the family will not let it go. They will want it again and again.
PS do NOT muck it up by substituting fake butter or non-fat sour cream. It ruins it. Keep it like the recipe.
Hi alaska_rick, I have been making Paprikash for at least 40 years, always a family favorite and I like to try different versions. I just checked out the link and will definitely give that recipe a try with reg. chicken and beef.
And I won't "MUCK" it up with that awful non-fat sour cream (can't stand that stuff) and I promise to use real butter;o)
I have a former co worker who brought in this wonderful cheesecake. It looked wonderful. First bite and you knew she was doing some substituting. She bragged how she made it low fat and low calorie. YUP, you didn't want to eat it. Saved me tons of calories.
