lurcherboy Posted October 15, 2006 Report Share Posted October 15, 2006 Thanks to a friend, cheers Sam, the rottie cooked 4 Greylag breasts tonight for me and the boys. They were very close to Venison in texture, taste and colour. I have no idea how she does it but I have decided to give her the benefit of the doubt and celebrate our 20th wedding aniversary next year. As a married couple The gravy was the best I have ever, ever had LB Quote Link to comment Share on other sites More sharing options...
Hairy Pat Posted October 15, 2006 Report Share Posted October 15, 2006 We have goose every xmas because of the great taste of it, I would not thank you for a turkey. If you get the chance of a whole bird, save the drained off fat after you have cooked it, and use it to roast your spuds, top flavour . Pat Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted October 16, 2006 Author Report Share Posted October 16, 2006 We have goose every xmas because of the great taste of it, I would not thank you for a turkey. If you get the chance of a whole bird, save the drained off fat after you have cooked it, and use it to roast your spuds, top flavour . Pat Working on the whole bird scenario Pat but the rottie is a slow reader LB Quote Link to comment Share on other sites More sharing options...
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