Goose-B-Gon

We finally finished the H. F.-W. Goosapalooza. Two nights ago, I pulled the goose legs out of the freezer and cooked them in a deep pool of goose fat for three hours. Then I served them shredded on top of thyme-flavored white beans. Aside from being a little too salty from being frozen in their rub for too long, they were awesome.

Yesterday I pulled the packet of leftover frozen goose breast out of the freezer, chopped it up, and used it in a pot of chili. It was delicious and gamey, like our friend Adam's venison chili.

It's all gone now. You can get a lot of meals out of a single goose! It won't be too long before we do it all again, I suspect...