think the legs and thighs are the best part of any waterfowl. The meat is juicy and tender and worth taking the time to remove. Remember, when your friends are taking the legs/thighs off the birds, you’ve got to pull the skin far enough back to get the whole “flap” of meat on either side of the thigh. This is so easy and so good, you’ve just got to try it. You need start the goose leg recipe by boiling the meat for a couple hours.

Start by boiling in a large pot of water:
Put in 20 goose legs and thighs, attached
Stir in: 2 packages of dry onion soup mix

Watch the meat closely as it boils because you don’t want the meat actually falling off the bones or they’ll fall apart on the barbeque. Once the meat is done simply pop them on the grill and slather lots of good barbeque sauce on them. I promise that you cannot make enough of these. Leftovers, though uncommon, are great for in-the-field snacks the next day. Pop them in a Ziploc and put them in your blind bag for next morning’s hunt. You’ll be a hero.