Pheasant hunting season is just around the corner, so most upland game enthusiasts are cleaning their freezers of last year’s bounty to make room for the new.That’s what I’ve been up to recently.
So what to do with the legs?
I like to poach them in a pot of water, let them cool and then add the deboned meat to a batch of homemade barbecue sauce. It’s easy, makes use of a part of the bird that some hunters discard and is tasty to boot.
Here’s the recipe. If you wish, the thighs also can be used along with the leg meat, which takes a little time to get off the bone but is well worth the trouble. Or if you prefer, buy some oven-broasted chicken from your supermarket deli.
6 pheasant legs and thighs
1 to 2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 cup ketchup
1 cup water
4 tablespoons cider vinegar
4 tablespoons brown sugar
4 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 cayenne pepper, cut up (or as many hot peppers as you like)
Poach pheasant legs and thighs. Remove meat. Once cool, remove meat from bones.Saute onion, celery and garlic in olive oil until translucent. Add the rest of ingredients and bring to a boil.Add pheasant and simmer for 2 to 3 hours or until mixture thickens and carmelizes.Serve on buns.