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.
Goose legs and thighs are often the best part of the bird, especially when braised until tender. Browning the legs for flavor, then braising them in a liquid or sauce is a terrific way to create fall-off-the-bone goose treats with...
When I hear the word
schnitzel, I think of Austrian wiener schnitzel made with thin veal cutlets.
They’re always extremely tender, and the crisp coating goes well with a dark
brown gravy or specialty sauce.
You made a pizza crust out of what? Lean ground duck mixed with some breadcrumbs, milk, egg and regular ground pork, makes a fantastic base for a unique pizza. The breadcrumbs also help bind and keep the crust from shrinking...
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...
Waterfowlers sometimes overlook the
flavor and volume of meat on the legs and thighs of ducks and geese. Hunters
that have embraced taking the swimming and walking gear find they will quickly become
ducks like pintails, mallards and gadwall, provide lots of protein to feed a
family or hunting camp. Breasts are often removed skinless and finding a way to
maintain the right texture and flavor when cooking can be a challenge.