Save the legs!

J

jmnhunter

Active member
Just wanted to throw a PSA out there about your pheasant legs, there is quality meat there. I've learned to only use legs that have not been shot up or busted up, as the bone fragments can be tricky to find after they cook.

Lately, I've been throwing them all in a crockpot with a stock to cover, low on 8 hours, they fall off the bone/tendons. There is a little work on removing the tendons as they add up fast, but you still yield alot of meat, which becomes a "shredded" pheasant that you can use in tacos, gumbo, BBQ sammies, Buffalo pheasant dip (great football appetizer), etc.

Recipe: Buffalo Pheasant Dip

pheasantsforever.org pheasantsforever.org
 
jmnhunter said:
Just wanted to throw a PSA out there about your pheasant legs, there is quality meat there. I've learned to only use legs that have not been shot up or busted up, as the bone fragments can be tricky to find after they cook.

Lately, I've been throwing them all in a crockpot with a stock to cover, low on 8 hours, they fall off the bone/tendons. There is a little work on removing the tendons as they add up fast, but you still yield alot of meat, which becomes a "shredded" pheasant that you can use in tacos, gumbo, BBQ sammies, Buffalo pheasant dip (great football appetizer), etc.

Recipe: Buffalo Pheasant Dip

pheasantsforever.org pheasantsforever.org
Click to expand...
I incorporate mine into the pheasant burgers i make.
 
Ill have to try the slow cooker! I usually take the breast and thighs and freeze the legs and feet for raw dog treats. Ill bring about three per dog with hunting and give them each one between fields for a little boost and wait to feed until days end. They love the butchering time as well as they split the heart and liver between them.
 
I put the whole cut up bird in the crock pot for hours in broth and wine taking ideas from Julia Child's coq au vin recipe. All the meat comes off the bone with a little pull from a fork, all delicious.
 
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