Goose StockYield: 10-12 cupsIngredients:- 1 large goose carcass with wings (optional) neck, giblets (not the liver) and any other leftover trimmings- 2 medium onion, yellow or white, unpeeled and cut…

A Christmas Goose with A Spiced Maple & Citrus RubPREP TIME: 45 minutes | COOK TIME: 24 hoursWhether goose is part of your holiday menus or not – it wants to be! As geese hatch in the spring it’s read…

Rendered Goose FatPREP TIME: 5 minutes | COOK TIME: 2 hours | YIELD: +/- Two PoundsIngredients:2.5 pounds Fat and excess skin from one 10 to 12 pound young goose, gently frozen Directions:Fill and…

Beef TenderloinPREP TIME: 20 minutes | COOK TIME: 3 hoursThe most tender area of beef, with the most mild flavor, is the tenderloin located in the middle of the back between the sirloin and the rib of…

Tallow (Rendered Beef Suet/Fat)PREP TIME: 10 minutes | COOK TIME: 2 hours | YIELD: about 2 poundsIngredients:2.5 pounds beef suet or beef fat scraps, gently frozenDirections:Fill and preheat your sous…

Salt and Pepper Bone MarrowPREP TIME: 20 minutes | COOK TIME: 2 hoursIngredients:3-4 per person beef bone marrow bones, cut lengthwise approximately 4-5 inches longKosher saltCoarse black pepperDirect…

Bone Marrow Butter with Roasted Garlic and Herbs PREP TIME: 30 minutes | COOK TIME: 2 hoursIngredients:4-6 beef marrow bones, cut lengthwise approximately 4-5 inches long1/2 cup butter, unsalted, c…

The fat sizzled and sputtered as the well worn copper roasting pan was pulled from the blazing oven. Inside pounds of scorched beef bones were sharing space with caramelized root vegetables, wedges of…

Sous Vide Sweet CornPREP TIME: 30 minutes | COOK TIME: 30 minutes | SERVES: 4 When faced with cooking anything it’s always a good idea to know your prey. It might have a culinary Achilles heel or, in…