I’d take goose over wild turkey any day. Just hang it for 3 days, cut the breast meat into filet size pieces and cook like you do a medium rare filet mignon. Grind the rest for sausage.
It isn’t greasy when done right and last the spice you need is a pinch of salt and pepper.
Lac Brome sells prepackaged duck confit. It’s available across Ontario at various places but harder to find than the duck breasts.. Costco sells the duck breasts which are the best value in a multipack.
Delicious stuff.
Peking duck is another favourite but no one sells that near me.
That's a strange thing to say. There's only one thing that bacon doesn't improve the flavour of, and that's bacon. Because, you know, it's already bacon.
I hate trout. The only freshwater fish I like is pickerel and I’d rather have an ocean fish instead of that. Don’t mind venison and I had caribou which was ok. As far as birds go duck above all else. Duck confit is probably the tastiest most unhealthy thing on the planet.
Got to say that i look forward to the smelt run every year.
Tasty little buggers.
The prep or cook of freshwater fish like most food makes or breaks the meal IMO.
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