Canada goose legs and thighs are often discarded by hunters who think they are tough and unpalatable. When you embrace the legs and thighs and cook them with care, you’re apt to consider them the best part of the bird.

Braising is the best way to make legs fall-off-the-bone tender. Browning the meat, then cooking for a prolonged period in a liquid, will make the legs so tender you can eat every ounce of protein. Unlike many upland species, waterfowl legs do not have fine bones, and the slow cooking turns the chewy parts into collagen and gelatin, adding to the flavor of the meat.

A soak in some tasty sauce will make the legs and thighs a family and friend favorite.

Remove the legs and thighs as one piece by cutting the hip joint where it meets the pelvis. The thigh can be pulled backward to pop the joint at the hip for easy removal. Make sure to leave any excess fat attached to the meat so it can render when cooked and provide incredible richness to your dish.