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the cook book
Old 01-09-2012, 01:29 PM
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Default the cook book

OK, now that I`m an `accomplished` goose hunter I need a great recipe for cooking same. My wife found a recipe and cooked the goose last night but I gotta believe that someone out there has the `perfect goose recipe`. I know it`s all dark meat and I assume it will never be all that tender. That said it was cooked whole and then sliced thin. My wife`s recipe included onions & mushrooms in clear broth. I`m thinking about slicing it thin before cooking and leaving out the carcass. I`ve heard that some cook only the breast........ but it seems like such a waste to pitch the rest. I`m assuming that a mallard can be cooked the same ?

Any suggestions would certainly be appreciated !

Cheers, JaDub
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