Wine Varietal: Gewurztraminer
My dad was an avid duck/goose hunter. Every fall he and a couple of other grown men would travel to a farm in Saskatchewan, Canada where they would dig holes in the farmer’s hay field, hide from the fowl by throwing burlap tarps with hay meticulously sewn on it over their heads, sit there waiting for hours with rifles in their laps and call it the ‘time of their lives’. We teased him mercilessly. At night they’d drag their tarps back to the farmer’s house for dinner. The farmer’s wife, according to my dad, was the best cook in Canada. Invariably he would return two weeks later with a big bag of headless, featherless, gutless ducks and geese carcasses and a gift for my mom — his new favorite recipe from the farmer’s wife. This was a favorite of ours.
As odd a dish as this sounds, it’s a wonderful sweet/sour side dish that goes with just about everything. Great for pot lucks and picnics where salmonella and botulism are a concern. The older it is, the better it gets. AND kids love it.