We are roasting two geese this week while camping, mmmm... fire roasted goose.
Since we are processing from live, I don't want to waste anything that can be eaten. Pate can be made from the liver, but what to do with the rest of the organs?
I'm going to mark this as urgent as I'll be leaving the internet tomorrow, so if you have any ideas, please let me know.
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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