Is your goose cooked? If not, we've got some suggestions.

Hey there Wisconsin! This week we are absolutely soaking in the joy of Wisco summer and gearing up for Wisconsin autumn- when goose hunting will be back on the docket. And with wild game comes wild game cookin’. There’s no one better to walk us through the best ways to tackle wild game than Bryant Johnson: foodie, caterer, hunting napper, and founder-owner of two fantastic local restaurants, Dousman House and Bryant’s On the Round. So thank goodness Bryant agreed to blather with us for an hour! In our Weekly Wisco, we’re talking berries, salmon, and the glory of Wisco summer. For our weekly recipe, Joel shares his go-to method for making goose (or any wild game) sausage. He’s got plenty of recommendations for using it in recipes- if you can bear not eating it all right away as is. Guests: Bryant Johnson, Danielle Fairman, Joel Kleefisch