Goose

Geese have been consumed and enjoyed for celebratory purposes for centuries. In the Middle Ages, they were used as centerpieces to help honor the winter solstice. They were bred for their meat in ancient Egypt, and the Romans held geese in high esteem for the taste of their livers. In Greece, goose was eaten to ensure the success of the next season’s crops. Goose has also been an instrumental ingredient in French cuisine for ages, where it has played a key part in classic dishes such as cassoulet, confit d'oie and foie gras. Goose meat is darker, fuller bodied, and more flavorsome than ..

Read more.....