Need Frank's excellent goose parm recipe!!0

Frank: could you please re-post your fantastic goose parm recipe. I made it once and it was really , really good. Tried to find it in the old posts with no luck. I want to try it with barn pigeons. Shot 17 today in my friend's barn. Thanks Frank. You other folks should give his recipe a try. Melts in your mouth, even with tough old adult goose breasts.

This may get you started
https://www.oodmag.com/community/sho...d-to-the-table
Might want to PM fratri for a faster response

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Originally Posted by Fenelon

Frank: could you please re-post your fantastic goose parm recipe. I made it once and it was really , really good. Tried to find it in the old posts with no luck. I want to try it with barn pigeons. Shot 17 today in my friend's barn. Thanks Frank. You other folks should give his recipe a try. Melts in your mouth, even with tough old adult goose breasts.

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Finfurs has it.....https://www.oodmag.com/community/sho...d-to-the-table
Glad you like it.... This has to be one of my favourite ways to cook prepare it..... Dont forget to beat the meat first before you bread them.
This recipe works just as well for venison....
Good luck to all heading out tomorrow

Quote:

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Originally Posted by Fenelon

Frank: could you please re-post your fantastic goose parm recipe. I made it once and it was really , really good. Tried to find it in the old posts with no luck. I want to try it with barn pigeons. Shot 17 today in my friend's barn. Thanks Frank. You other folks should give his recipe a try. Melts in your mouth, even with tough old adult goose breasts.

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I'm a huge fan of eating pigeons, was really into shooting them back in my younger days. One gang I hunted with had a taxidermist that mounted a bunch of them for decoys on the ground and also had some with open wings and hooks mounted on them to slide down light wire lines. Not an easier bird to clean, takes like 5 seconds to breast them out. Some of my favorite methods was using a clay baker, those clear cooking bags and slow cookers, usually always with bacon over the breasts. Lot's of fun to shoot too, they fly pretty fast.

Thanks for the recipe again! Had a feed of pigeon last night and it was excellent. Just pounded thr breast meat, dusted them in Italian breadcrumbs, and fried in butter. I'm going to do them up with Frank's parm recipe when I eat the remaining breasts. When we were kids we used to climb up the silos at night with a flashlight in our teeth, and pick live pigeons that were roosting. You could pick a feed bag full in a half hour. My Dad would then drive us to the Stouffville flea market and sell them live for 2 bucks a bird. Some serious cash money for a nine year old kid in 1974. My mom would have skinned us if she knew we were doing that.