Recipe: Honey Garlic Goose Legs

by
posted on August 24, 2019
recipe-honeygarlicgooselegs_lead.jpg

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 a sauce that will inspire you to hunt more geese.

When cleaning the legs and thighs, remove as one piece by cutting the hip joint where it meets the pelvis. The thigh can be pulled backward to pop the joint at the hip open for easy removal. Plucked legs and thighs will have more flavor, and if you skin them, make sure to leave any excess fat attached to the meat. The fat will render out when cooked and provide incredible essence to your dish.

This recipe works well for any wild goose. Big honkers may take an extra hour or two in the slow cooker, but are easy to check with a fork to see when they are done. Specklebelly and snow goose legs are spectacular—pun intended.

Ingredients
• 10 goose legs and thighs
• 1 cup flour
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons oil
• 1 tablespoon butter

Sauce Ingredients
• 2 cups chicken broth
• ½ cup brown sugar
• ½ cup honey
• ¼ cup soy sauce
• 6 cloves garlic, crushed
• 1 tablespoon fresh ginger root, minced
• ½ cup water
• 1 tablespoon cornstarch

Directions
1. Combine chicken broth, brown sugar, honey, soy sauce, garlic and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer about 5 minutes.
2. Whisk water and cornstarch together in a small bowl. Pour into the saucepan and allow the sauce to thicken, which takes about 5 minutes.
3. Separate goose legs from thighs by cutting through the knee joint.
4. Place the flour, pepper and salt in a zipper bag and shake to mix. Add the legs and thighs, and seal the bag. Toss until the flesh of legs and thighs are coated with flour mixture.
5. Heat oil and butter to medium-high in a cast iron skillet and add the legs and thighs. Brown all sides.
6. Place the legs and thighs in a slow cooker and pour the sauce over the top. Set it to cook on high for 4 hours.
7. Remove the legs and thighs and serve immediately with a side of sauce.

*If you need a slow cooker or meat processing equipment, visit westonsupply.com and enter code BFENSON19 at checkout to receive 25% off.

Latest

LEDE Marlin Dark
LEDE Marlin Dark

Hardware Review: Marlin Model 1895 Dark

If you think lever-action rifles should only have walnut stocks and a blued-metal finish, then the new Marlin Dark series with its polymer buttstock and aluminum AR-esque handguard probably won’t be your thing. That’s a shame, because this recent offering in Marlin’s line of modernized, capable lever-action rifles has a lot going for it in terms of performance, functionality and fun.

ATN Shipping TICO LTV Thermal Clip-On

This thermal clip-on device is a huge night-time gear multiplier for hunters and observers, transforming any daytime scope into a thermal sight.

MidwayUSA Named Official Sponsor of the 2025 NRA Annual Meetings

Glock, Inc. is the Presenting Sponsor of the Freedom Experience on Saturday, April 26th

First Look: Montana Rifle Company Marshall Hunting Rifle

Montana Rifle Company (MRC) has announced its Marshall Hunting Rifle—a rifle the company bills as being 10,000 rounds in the making.

Spring Gobbler Gear Roundup

Mike Roux lays out his winter's turkey gear discoveries, just in time for spring gobbler season.

National 4-H Shooting Sports Signs on as Official +ONE Partner

The National 4-H Shooting Sports program has joined the +ONE Movement, a national mentorship initiative led by the National Shooting Sports Foundation (NSSF) that encourages peer-to-peer mentorship in the hunting and shooting sports.

Interests



Get the best of American Hunter delivered to your inbox.