Return to Smoked Goose Legs .55-.90 lbs each
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5 of 5 Smoked Goose Leg July 1, 2019
Reviewer: Ronald Gabrick from Niantic, CT. United States  
First time I've tried them and it was great
We'll definately order more the next time

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5 of 5 THX December 21, 2018
Reviewer: andy denysiak from JAMUL, CA United States  
Rec'd as requested and in very good 'condition' (frozen). THANKS

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5 of 5 Mmm December 3, 2018
Reviewer: Jenny H. from San Francisco, CA United States  
Great small portion for soups or just an off-holiday snack.

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5 of 5 Great fun October 8, 2018
Reviewer: Hans Christian Rott from Blacksburg, VA United States  
Delightful served in a classic fashion, with red cabbage and potato dumplings!

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5 of 5 Smoked Goose Legs September 30, 2018
Reviewer: James Guertin from Burbank, CA United States  
Ordered on Sunday, received on Wednesday.  Not problems with the shipping and packaging.  Consumed them on Saturday and were delicious.

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3 of 5 Too Salty March 6, 2018
Reviewer: Tedd Potts from Estero, FL United States  
The goose leg was pretty good, except it was too salty.  I contacted Schlitz but they just said it might be product variation, or it might just be too salty for my taste.

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5 of 5 Tasty Goose Legs November 21, 2017
Reviewer: Jeffrey Bampos from East Longmeadow, MA United States  
I love the taste of these rich, smoked goose legs.  They are the perfect holiday treat.  Consider something else besides turkey or ham this year!

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5 of 5 Used for gravy/sauce November 27, 2016
Reviewer: Ann Ryder from Mars Hill, NC United States  
I simmered the leg for two or three hours in water and red wine.  Removed the leg and chopped the meat.  Added balsamic vinegar, black pepper, and a big glop of Cumberland sauce. Then reduce down a bit.  Stir in half a stick of butter before serving.  Perfect with the smoked goose.

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5 of 5 Great taste, not so easy to eat April 12, 2016
Reviewer: carl weber from washington, DC United States  
While the smoked legs tasted great, the very nature of goose legs (bones, gristle) makes it a bit of a pain to serve.  Can't complain about anything you did - but will probably stick to smoked breast in the future as it is a little easier to cut up and serve.

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5 of 5 Added two whole smoked goose January 3, 2016
Reviewer: Jean Naggar from New York, NY United States  
These were a wonderful addition to a great holiday weekend. We used the carcass and leg bones with beans barley and sage to simmer for a long time and become a terrific soup, with plenty of unsuspected meat loosening from the bones. Two memorable meals.. used entirely with the whole smoked goose to make enough food for six people.

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