The above recipe can be found here, at Astray recipes. I cannot help but always read it as AsHtray. I find interesting recipes there. If you like to snoop around for recipes, I recommend it. Rarely do I just settle on just one recipe, but rather I make Frankenstein recipes--cobble something together from 1, 2, sometimes 3 recipes. I'll just settle on an Adam recipe.Our blog friend, Valvoline_6, brought to me today some goose breasts. They were so fresh that they were still warm in the bag. They weren't quivering though. I was grateful for that! I've never had fresh goose, so I searched for and found a recipe. It looks like the cooking process is also a bit of a meat curing process to get the excess fat out as well as remove some of the blood. (I noticed a whole goose recipe that called for soaking in vinegar overnight, and that is something that I do with other game). I'll try this and report out on the results.
2 comments:
I saw a possum on my back porch tonight. If I catch it I'll express mail it to you in a big box with some food in it. It will still be quivering when it gets to you...
...quivering mad.
Russell...I don't think that even I could cook a possum. There's this wonderful children's story...A Possum Came a Knockin (Nancy Van Laan). You can find it here: http://tinyurl.com/27bzsh. Do you have it for your little one? It's terrific to read.
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