|
|
 |
|
|
 |
 |
|
|
|
|
|
| Post Number: 1
|
DUCK DIGGLER 
Group: MEMBER
Location: NW CT.
Posts: 30
Joined: Dec. 2011
|
 |
Posted on: Dec. 18 2011,8:36 |
|
  |
Hello Gents!
Had a great day over an outstanding English Pointer yesterday and have a bunch of preserve birds to consume.
I am looking for a good recipe for the legs. I had a, what I believe to have been, braised, "Honey BBQ " phez leg dish. It was so damn tender and very tasty. I am hoping to recreate it. So any advice in that direction would be great.
But also looking for any suggestions you might have of your favorite way to consume Phez legs.
Thank you in advance! DD 
|
 |
|
|
| Post Number: 2
|
Ralph Ford
Group: MEMBER
Location: Greenwood, Indiana
Posts: 1127
Joined: Jul. 2009
|
|
Posted on: Dec. 18 2011,9:43 |
|
 |
You might look in the recipes section of this forum.
|
|
|
|
| Post Number: 3
|
12ette
Group: MEMBER
Location: W. NY
Posts: 3053
Joined: Mar. 2005
|
|
Posted on: Dec. 18 2011,10:05 |
|
|
Like you mention, braise them, then glaze them.
Confit is a winderful way to use legs.
Soup/stock, roast them.
If you have the feet, crispy foot soup is lovely. Or spicy feet.
There is a Lamb Shank recipe in this forum, you could use that.
|
|
|
|
| Post Number: 4
|
Boom
Group: 2013 CONTRIBUTING MEMBER
Location: Montana
Posts: 263
Joined: Nov. 2009
|
|
Posted on: Dec. 21 2011,9:53 |
|
|
I've made this african peanut stew with pheasant and sharptail legs and thighs. It was delicious.
African Stew
|
|
|
|
| Post Number: 5
|
bigjohnsd
Group: 2013 CONTRIBUTING MEMBER
Location: Spearfish, SD
Posts: 5521
Joined: Sep. 2007
|
|
Posted on: Dec. 21 2011,12:59 |
|
|
I give a lot of my Pheasants to a retired couple here in Spearfish. They consume every smidgen of meat on the carcass.
Gene separates the leg from the thich and boils them.
Once boiled, then cooled, he carefully pulls the foot end and removes all of the tendons from the leg. he then chops the meat and uses it to make Pheasant Salad, like tuna salad or chicken salad.
I like it with some curry powder in the mix along with chopped celery, chopped carrots and some raisins.
--------------
"To the hunt---the ancestral bond that brings all men together
regardless of nationality, regardless of custom.
Long live the hunt." - Unknown
|
|
|
|
| Post Number: 6
|
seniorsetterguy
Group: MEMBER
Location: Heber City, Utah
Posts: 855
Joined: Sep. 2007
|
|
Posted on: Mar. 13 2012,6:06 |
|
|
I breast my gamebirds and skin the rest of the carcass. I almost always use the carcasses to make stock. However, I'm tempted by some of the leg and thigh recipes on here.
I have made some wonderful soups of the stock and the breast meat.
|
|
|
|
| Post Number: 7
|
SydneyWI
Group: 2013 CONTRIBUTING MEMBER
Location: Little Chute, WI
Posts: 3238
Joined: Jul. 2007
|
|
Posted on: Mar. 14 2012,2:52 |
|
|
I save the legs/thighs until I have several pounds, then take them to the local meat market to have them wrapped in bacon and smoked. Usually costs about a buck a pound + cost of bacon. They come back wrapped 2 legs/thighs to a package. They make great tailgate food, keep a long time and taste great with your favorite beer around the campfire.
--------------
"Not every topic can be a springboard for your ego gratification and self congratulatory needs."
"I don't think many of us can stomach a full plate of sunshine and daisies and kumbaya singing everyday without a little cerebral stimulation every now and again. "
-thornvalley 19 February 2009-
|
|
|
|
| Post Number: 8
|
irish Eyes
Group: 2013 CONTRIBUTING MEMBER
Location: Coastal NC-Poconos Pa
Posts: 756
Joined: Dec. 2010
|
|
Posted on: Mar. 14 2012,7:59 |
|
|
Look up any chicken cacciatore recipe. In Italian that is chicken, hunter style. Wet,slow heat, just what game thighs need.
--------------
Indian legend says the great white father came down from heaven and made all the animals on land. He made all the fish and the birds in the air. Lastly he made man, he made all these except the dog......he already had one.
|
|
|
|
|
|
|
|
|
|
