Country Fried Goose Gizzards and an Explanation of Just What Gizzards Are
b'This recipe is an absolutely delicious way to enjoy those goose gizzards you brought back from the hunt and puts those gas station chicken gizzards to shame.\\nSimmering them for 3 hours (or overnight in the crockpot) will result in tender meat that bears no resemblance to the chewy gizzards you may have tried in the past. Frying them until crispy and smothering them in sausage gravy only makes them better. I served them with a vinegary coleslaw laced with horseradish to cut through all of that savory richness, but you could do something like mashed potatoes instead. After trying this recipe, you\\u2019ll not only be sure to bring every gizzard home with you from now on, you\\u2019ll be begging your friends for theirs too!\\nRead the written version of this recipe as prepared by Adam.\\nRate this Podcast\\xa0\\nListen to our other podcasts here\\nBuy our Small Batch Wild Food Spice Blends\\xa0\\nAbout Adam Berkelmans:\\nAdam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.\\nFollow Adam on Instagram\\nVisit the Intrepid Eater website\\xa0\\nLearn more about your ad choices. Visit megaphone.fm/adchoices'