Report: Canada goose breast four ways
I’ve had great luck with long slow cooking in red wine (even port or plum wine)…both in a crock and in the oven. After a few ruggedly tough birds, it’s a sure bet. I’m looking for other alternates but this has been our toto for years. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude