What’s better than gnawing on a goose’s
leg? Many things, probably. While some hunters may chuckle at the thought of
eating goose legs, goose legs can be downright tasty when prepared right. And
by ‘right’ we mean dousing them in whiskey and honey of course.
What’s better than gnawing on a goose’s
leg? Many things, probably. While some hunters may chuckle at the thought of
eating goose legs, goose legs can be downright tasty when prepared right. And
by ‘right’ we mean dousing them in whiskey and honey of course.
In the new 2019 Alberta Hunting
Regulations, the legal age to hunt game birds has been lowered to 10-years-old.
So, if you are a 10-year-old kid that is excited to try this recipe, you will
have to ask your parents for a bottle of whiskey. Should be fine; it’s only
completely illegal.
Author:
Brad Fenson
Ingredients
For the Goose Legs
10 goose legs and thighs
1 cup flour
1 tbsp cornstarch
1 tsp salt
1 tsp black pepper
2 tbsp oil
1 tbsp butter
For the Sauce
2 cups chicken broth
½ cup maple syrup or brown sugar
½ cup honey
¼ cup whiskey
1 tsp sesame oil
¼ cup soy sauce
6 cloves garlic, crushed
1 tbsp fresh ginger root, minced
½ cup water
1 tbsp cornstarch
Directions
Combine chicken broth, maple syrup,
honey, whiskey, sesame oil, soy sauce, garlic, and ginger in a saucepan over
medium heat; bring to a gentle boil. Reduce heat and simmer about 5 minutes.
Whisk water and cornstarch together in
a small bowl. Pour into the saucepan and allow the sauce to thicken, about 5
minutes. Set aside.
Place flour, cornstarch, pepper, and
salt in a zip-top bag and shake to mix. Add the legs and thighs and seal the
bag. Toss until the meat is completely coated with the flour mixture.
Heat oil and butter to medium-high in a
cast iron skillet (Camp Chef is recommended), and add the legs and thighs.
Brown all sides.
Place the meat in a crockpot (we like
Weston!) and pour the sauce over top. Set the crockpot on high for four hours.
Remove the meat and serve hot with a
side of sauce.
