The Best Sports Food: Crispy Buffalo Goose Thigh
Course: AppetizersCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
2
hours30
minutesTotal time
2
hours40
minutesIngredients
- Goose Thighs
8 goose legs, thigh and bottom leg separated
salt and pepper to taste
1/2 cup of baking powder
1/2 cup of flour
1/2 cup of corn starch
- The Buffalo sauce
1/4 cup of butter, melted
1/2 cup of “Frank’s Red Hot”
1 tbsp of brown sugar
1/4 tsp of salt
- The blue cheese dip (optional, but highly recommended!)
1/2 cup of crumbled blue cheese, at room temperature
1/2 cup of sour cream
1/4 cup of mayonnaise
1 clove of garlic, minced (or 1/2 tsp of garlic powder)
2 tbsp of lemon juice
1/2 tsp of salt
1/4 tsp of ground black pepper
Directions
- Buffalo sauce
- Heat and mix the ingredients of the Buffalo sauce. Keep warm or reheat just prior to using.
- Crispy goose legs
- Preheat the oven to 250°F/120°C. Lay foil on a baking sheet and place a wire rack on top for aeration under the goose thighs. Spray (or rub) the wire rack with oil.
- Sprinkle the goose legs with salt and pepper. Mix the flour, baking powder and corn starch in a bowl. Roll the goose legs in the flour mixture, remove the excess flour and place on the wire rack without overlap. Bake the legs for 2h at 250F.
- Raise the heat of the oven to 425F. Cook the legs for another 20 minutes or until crispy, turn half way. When crispy on the outside, remove from the oven and toss in the Buffalo sauce.
- The Buffalo goose legs are now done! Serve with ranch, blue cheese sauce (see below) and/or celery sticks, Oh and lots of beer!
- Blue cheese sauce (optional)
- Mash the blue cheese with sour cream until smooth. Add remaining ingredients and mix well until combined. Store in the fridge until required.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The goose thighs can be replace with chicken wings or chicken thighs. The baking in step 2 can be reduced to 1h.
- The goose thighs can be replaced with duck legs, grouse breasts cut in half or turkey breasts cut in nuggets.
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