The legs and thighs of a wild goose are
some of the tastiest, easiest-to-cook parts of a bird. When prepared properly,
they will be extremely tender, with a flavour like roast beef. The trick is to
cook them low and slow so the tendons and connective tissues break down. The
become gelatin and collagen, ensuring the final taste is even better.
The legs and thighs of a wild goose are
some of the tastiest, easiest-to-cook parts of a bird. When prepared properly,
they will be extremely tender, with a flavour like roast beef. The trick is to
cook them low and slow so the tendons and connective tissues break down. The
become gelatin and collagen, ensuring the final taste is even better.
You can cook legs and thighs in water,
but there are some much more flavourful options to transform muscle fibers into
delicious morsels. Tomatoes are naturally acidic and help to break down meat,
without disguising the taste. After all, a goose fattened up on barley and
field peas should be just as delicious as beef raised with the same diet!
Author:
Brad Fenson
Ingredients
8 to 10 goose legs or thighs
2 tbsp butter
4 large ripe tomatoes, diced
1 large onion, diced
1 tsp garlic powder
1 tsp black pepper
1 litre Clamato juice
Directions
Melt butter in a frying pan over medium
heat and brown goose legs and thighs.
Place goose legs and thighs in a slow
cooker and add onion, garlic powder, pepper and Clamato juice (there should be
enough juice to cover legs).
Cook on high heat for 4 to 6 hours, or
until the legs are tender. The meat will pull up the leg bone when done and
fall off easily when tested with a fork.
Serve the legs bone-in, or shred to
make sandwiches, tacos, or fajitas.
