From the field to the table

Quote:

Originally Posted by Sprite

Essentially sub it for any recipe that calls for beef. Like beef in a stew or in the form of ground meat cook it through -- if it's being cooked on the BBQ or pan seared, keep it rare!

I grind 75% of the birds I shoot, and save the other 25% for fresh recipes.

-Nick

I've tried a few sausage and pepperettes that were great, do you grind the goose meat by itself or add domestic meat with it?

I did a beautiful rare roasted goose breast but when I tried it again with a bird that had less fat later in the season it was just about inedible.

I'll be making some kind of stew or chili this year with my birds. But it's always nice to try different things.