Main course for our Christmas dinner was a roast wild goose. We got the goose from a friend who swapped it for some jars of jam.
Stuffing was made from apple softened by simmering which is then added to mashed potato.
Gravy was made by boiling the giblets with some vegetables.
And the final versin on the plate with vegetables we have produced ourselves or by other locals with whom we swapped:
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