My creative juices have been flowing
Mar 4, 2016 17:09:27 GMT -5
Woody Williams and nfalls116 like this
Post by featherduster on Mar 4, 2016 17:09:27 GMT -5
Since the end of goose season I have been making some new and exciting dishes that suddenly popped up in my head.
Most waterfowl hunters these days fillet out the birds breast and throw away the rest and I got to thinking what a waste so this year I took a few mins extra and removed the legs.
The first thing I made was Goose legs with sauerkraut, carrots, potatoes with brown sugar and chopped apple. I cooked this in my new 7 quart crock pot so it was easy to make and I guarantee you I will never throw away a goose leg again, they were tender and tasted out of this world.
While were on the topic of legs I also tried something different with my pheasant legs.
All pheasant legs are full of tendons and are dry when not cooked properly so a lot of hunters only take the breasts, well I figured out how to cook them to perfection.
I made Pheasant leg soup and it was also easy to make. I used two large cans of chicken stock, the legs from 5 pheasants along with a variety of things such as carrots celery parsley basil onion pepper and what ever else popped up in my mind while assembling this concoction. I enjoy body organ meats which is not good for my cholesterol but I still added about a pound and a half of chicken hearts and gizzards then as the soup was nearing completion I added about a pound of mushroom stuffed tortellini's to the mix.
I served this with wild rice and drew raving reviews from my wife whom I consider an expert at making soups from scratch.
So the next time your dressing out an animal think what can you create from some of the lesser preferred parts of that animal.
Here is a little music to enjoy while cooking legs.
www.youtube.com/watch?v=QAxe7NXufaw
Most waterfowl hunters these days fillet out the birds breast and throw away the rest and I got to thinking what a waste so this year I took a few mins extra and removed the legs.
The first thing I made was Goose legs with sauerkraut, carrots, potatoes with brown sugar and chopped apple. I cooked this in my new 7 quart crock pot so it was easy to make and I guarantee you I will never throw away a goose leg again, they were tender and tasted out of this world.
While were on the topic of legs I also tried something different with my pheasant legs.
All pheasant legs are full of tendons and are dry when not cooked properly so a lot of hunters only take the breasts, well I figured out how to cook them to perfection.
I made Pheasant leg soup and it was also easy to make. I used two large cans of chicken stock, the legs from 5 pheasants along with a variety of things such as carrots celery parsley basil onion pepper and what ever else popped up in my mind while assembling this concoction. I enjoy body organ meats which is not good for my cholesterol but I still added about a pound and a half of chicken hearts and gizzards then as the soup was nearing completion I added about a pound of mushroom stuffed tortellini's to the mix.
I served this with wild rice and drew raving reviews from my wife whom I consider an expert at making soups from scratch.
So the next time your dressing out an animal think what can you create from some of the lesser preferred parts of that animal.
Here is a little music to enjoy while cooking legs.
www.youtube.com/watch?v=QAxe7NXufaw
