Korean Goose Legs

Goose seasons are underway across the country, and hunters are taking advantage of the burgeoning populations of big honkers. When suitably prepared, a Canada goose has similar texture and flavor to that of beef. The best-kept-secret about the hefty honkers is the legs and thighs.

The legs of ducks and geese do not have the delicate bones found in most upland bird species. The connective tissue is similar to that found in shank or neck meat from a big-game animal. Braising is a great way to render the connective tissue to create meat that will fall off the bone when done.

Braising is typically done in a roasting pan, at low heat, in an oven. A crockpot is ideal for long, slow cooking to create tender meat. The newest device on the market is the Instant Pot. This multi-function pressure cooker allows hunters to cook goose legs to perfection in less than an hour. This recipe can be used for a traditional braise, in the crockpot, or with an Instant Pot.

Save the goose legs and thighs, as they will quickly become a favorite in hunting camp and at home.