Ads
related to: how to make wild goose meat
Search results
Results From The WOW.Com Content Network
A roasted goose with head and neck A dish of roast goose. The meat, liver and other organs, fat, skin and blood are used culinarily in various cuisines. [1] The meat has a distinctive flavor. [2] Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose eggs have a fall-to-early-winter ...
Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed] In the United States, the price per pound of goose is usually similar to that of farmed duck, but the large size of the bird and low yield of meat to bone and fat makes a goose a luxury item for most.
Cracklings (American English), crackling (British English), [1] also known as scratchings, are the solid material that remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack food or made into animal feed. It is also used in cooking.
Wild animals, the primary constituent of roadkill, are usually lower in calories and saturated fat than domestic meat, while being higher in Omega-3 polyunsaturated fats and slightly lower in overall fat. [72] [73] Nutritional values for 100 grams (about 3.5 ounces) of uncooked, lean meat except where otherwise noted:
The search engine that helps you find exactly what you're looking for. Find the most relevant information, video, images, and answers from all across the Web.
As a large, common wild bird, the Canada goose is a common target of hunters, especially in its native range. Drake Larsen, a researcher in sustainable agriculture at Iowa State University, described them to The Atlantic magazine as "so yummy ...good, lean, rich meat. I find they are similar to a good cut of beef."
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The meat is shredded and packed into sterile containers covered in fat. Rillettes is traditionally made with goose or duck, and are commercially most commonly made with pork, but also made with other meats such as chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna, pike or salmon. Rillettes are typically served at room ...