About a year ago, I was talking with my wife’s grandfather, and we got on the subject of food (as we tend to do). I
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.
My wife and I picked up some freshly picked corn at the farmer’s market, and so we needed to find something that would go well
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