We used goose thighs that we had in the freezer for this, and we designed the sauce specifically to complement the richness of the goose.
Bear with us on this one. We absolutely hate wasting food, and we have a good friend who is a very adventurous eater…so we decided
I had a hankering for goose, so last night, I defrosted some goose drumsticks that I froze a while back, and here we are. Since
This meal is based on Coq au Vin, as it is cooked with a lot of the same methodologies, and at its heart, it is