Canada Goose Leg Deviled Eggs

Larry White

Canada Goose Leg Deviled Eggs
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If you're looking to incorporate wild game into your holiday meals this year, but are coming up a little short in the freezer department, I’m here to help. We often think that the proteins that we worked so hard to harvest need to be the centerpiece of our dinner tables. While that does offer a bit of nostalgia for us, I don’t think it matters as much to our guests.

I believe that finding creative ways to incorporate little bits of wild game into our meals that most wouldn’t think to do, is far more impressive than a giant slab of meat sitting on the table. Last year for Thanksgiving I discovered that I only had one goose leg left in the freezer. Idid have my heart set on cooking an entire bird, but it just wasn't in the cards. So I took a play from the book of my catering days and thought to myself; how can I turn a small amount of protein into an appetizer for a dozen people? Deviled eggs!

As a caterer in the southeastern part of the United States, we have what we call, “deviled egg bars”. It’s a giant spread of deviled eggs with a multitude of toppings that guests can gorge themselves on while mingling with their friends and family.. It was a great way to impress guests that were on a tight budget and also helped us clean out the refrigerator of items to which only small quantities remained.

For this version of deviled eggs, I wanted to top them off with crispy bits of a shredded goose leg. I didn't want to use up precious rendered fat to confit one leg. So I braised the goose leg with vegetables and herbs until fork tender. You can also use the braising liquid from cooking the leg to make your stuffing, so it's a win-win.

The meat was then shredded and crisped in a frying pan with a little fat and seasoned with salt and pepper. This yielded enough meat to top around two dozen deviled eggs. I also topped the eggs off with a little sauteed pancetta, mushrooms, parmesan cheese and sage for a little wow factor. To give the deviled egg filling a little extra pop of flavor, I whipped in a little diced roasted red bell pepper.

You can try this with just about any protein that you have sitting in your freezer that yields itself to braising. Think turkey legs, ribmeat, chunks of venison shoulder and boneless neck meat. And you don’t have to just top deviled eggs. The shredded bits of meat can be made into tea sandwiches, quiches or even worked into your holiday gravy.

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About the author

Larry White

Larry White is a hunter, avid outdoorsman and former restaurant chef whose life revolves around food and being in wild places.

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