Goose, lamb, or pig is the question?
Or maybe a goose gizzard?
Here, trimmed of silverskin. Goose heart on the right.
I submerged them in goose and duck fat with some herbs and cooked them very, very slowly in the oven for a few hours. And when they were done, I left them in the fridge for a month (vacation, nobody around to eat them with, etc.), but a month or so ago, I took them over to Tim’s and we put together a little snack.
Pleasant Ridge Reserve, dinner rolls fried in goose fat, lamb and goose heart, and some kind of jam.