The FLAVOR is RICH and FABULOUS, little to no gaminess... BUT the goose TEXTURE is like shoe leather... TEETH CANNOT PENETRATE 1/8 inch slices of quickly cooked Canada goose.
IMHO, unless the goose can be sliced VAPOR thin, no fast cook method will work, it's got to be slow/pressure cooked prepped.
OK DAY 2....
First: Salt&Pepper seasoned and PRESSURE COOKED thin sliced(perpendicular to the grain/muscle), goose in 2 cups of water for 30 min, medium rocking. Removed from heat, allowed to cool on it's own, then used the original recipe...
Others in my family would never dream of eating "gross" game food... I never offered to share!... it's way too good to share, tender, not pulverized.
You can tell it's game, not farmed... but it's only a sense, a feeling, not overwhelming.
PrePressureCooked... it's a 5+, in a different league altogether.
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The FLAVOR is RICH and FABULOUS, little to no gaminess... BUT the goose TEXTURE is like shoe...