Tender Wild Turkey Legs
I met with USA Today reporter Dan Higgins and talked him through cooking turkey legs. This recipe can be adapted to goose, duck, or pheasant legs as well. The trick is be patient and letting the legs simmer away so the tendons break free from the meat. Then you’re free to take it in any number of directions—sandwiches, BBQ, even re-braising for tacos.
Drumsticks from one wild turkey, with or without thighs
2 quarts of well-flavored beef broth (store bought or home-made)
1 onion, sliced
2 cloves of garlic, chunked (optional)
2 bay leaves
Salt and pepper to taste