| Washington Waterfowl Association |
The Hunter's Table - Recipes
BBQ Pulled Goose Leg SandwichesBy Nick Brown (Seattle)Wild goose legs provide an awesome culinary opportunity. Legs are often disposed of because of they can be tough and have a lot of extra bone and connective tissue and on ducks they do not have a lot of meat, so it takes quite a few to make a good meal. Geese on the other hand, have legs and thighs that are big enough that you can make a decent amount of food with the legs and thighs off just 1 bird. This recipe is easy and approachable and has mass appeal since most people are familiar and like pulled BBQ sandwiches. In this recipe a Dutch oven is used, but it can be easily adapted for a crock pot, pressure cooker, or instant pot. |
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Ingredients
(makes 2 sandwiches)
- 2 Goose Legs and Thighs
- 2 Quarts of Stock (game stock, beef stock, vegetable stock can all work)
- 2 Tbs Oil
- ¾ Cup BBQ Sauce of Choice
- ½ Can of Lager (drink the other half)
- Salt and Pepper to Taste
Directions
- Season the meat with salt and pepper on both sides.
- In a Dutch oven coated with oil, brown the legs and thighs on high heat. About 5 minutes per side.
- Deglaze the pot with beer and reduce by half.
- Add stock and ½ a cup of BBQ sauce and bring to a simmer.
- Cover and simmer for approximately 2 hours or until the meat is tender.
- Pull the legs and thighs out and pick the meat from the bones.
- Once all the bones are removed, shred the meat like you would for pulled pork.
- Discard 90% of the braising liquid, keeping 10% in the Dutch oven.
- Add the remaining BBQ sauce and the meat to the liquid left in the Dutch oven.
- Mix thoroughly.
- Serve on buns with pickles and coleslaw or any toppings and sides you like.
If you would like to share your favorite way to cook your game birds, please send your recipe and photos to WaWaterfowlMedia@gmail.com.