Many waterfowl hunters don’t keep the
legs and thighs from ducks and geese, thinking the breast meat is the only
palatable protein from these fast flyers. Nothing could be further from the
truth! Once you eat goose legs prepared properly, you’ll have trouble not
admitting that they just might be the best part of the bird. When done up
right, goose legs are extremely tender and offer a wide range of cooking
6-8 goose legs and thighs, skinned
1 tbsp butter
2 cups chicken broth
preferred seasonings and sauces
Preheat oven to 350°F. Melt butter in a
large frying pan and lightly brown goose legs and thighs on both sides.
Place the browned goose in a slow
cooker and add chicken broth to cover. Cook on high 6-8 hours until meat is
tender. Small Arctic geese take about 4-6 hours, where a big honker will take
up to 8 hours.
Remove goose from the slow cooker, and
place on a cooling rack for 10 minutes. Handle the legs carefully, so the meat
doesn’t fall off the bones. The cooling process helps the meat set up so the
leg bone can be used as a handle when eating.
Season each leg and thigh with your
favourite seasoning, rub, spice mixture or sauce.
Place seasoned goose on a
parchment-lined baking sheet, and bake in your preheated oven for 10 minutes to
rewarm and allow flavors to work into the meat. A barbecue or smoke grill are
great options too.
Serve legs and thighs with your
favourite accompaniments you’d use for chicken wings.
Favourite Flavour Tips
Hi Mountain Garlic Pepper Rub, Camp
Chef Mango Chipotle Rub, Bearded Butcher Cajun, and Montreal Steak Spice are
all good starting points, and easy to find online or in stores. Lemon pepper,
cracked black pepper, Frank’s Red Hot, barbecue sauce, teriyaki sauce or your
unique combinations of spices will produce a feast of good legs that will rival
any wing night. Get creative and make up your own spice or sauce to kick up your
*Calorie count does not include