Smoked and Slow-Cooked
Big game in the sky is a delicacy and when we are lucky enough to enjoy something as rare as swan, I take the time to fine tune the steps ensuring we celebrate the feast.
This braised and slow-cooked recipe is similar to an Ossobuco recipe I have prepared in the past – seasoning the swan legs with kosher salt and pepper and then browning in bacon fat along with shallots and whole garlic cloves. I then add red wine, crushed and quartered fresh tomatoes along with a few bay leaves. I smoke the dish for 1 hour on the Traeger at 225 degrees with heavy smoke. Then close the dutch oven with the lid and continue to slow cook for 3 additional hours until the meat falls off the bone – literally.
Serve the tender swan legs over creamy polenta with a side salad for an ultimate tribute to the rarest feathered delicacy – swan.
Set the Traeger temperature to 225 degrees and preheat, lid closed for 15 minutes.
Generously season the swan legs with salt and pepper. Heat a large dutch oven over medium heat and lightly brown the bacon.
Add the butter, chopped shallots, whole garlic cloves and the swan to the bacon grease and brown both sides of the legs. Carefully stir in the crushed tomatoes, quartered tomatoes, red wine and bay leaves. Remove from heat.
Set the uncovered dutch oven on the Traeger, close lid and select heavy smoke for 1 hour. Turn off heavy smoke and cover the dutch oven with the lid. Continue cooking the braised swan legs for 2 hours. Increase the temperature to 325 degrees and cook for an additional 1 hour.
Remove and let rest for 15 minutes.
Serve the tender braised swan leg meat over creamy polenta and a side salad.
Ingredients
- 2 individual swan legs
- 4 bacon slices, cut into 2" inch pieces
- 1 1/2 cups shallots, roughly chopped
- 2 tbsp unsalted butter
- 6 whole garlic cloves
- 2 bay leaves
- 2 cups crushed tomatoes
- 2 whole tomatoes, cut into quarters
- 1/2 cup red wine
- kosher salt and ground black pepper
Instructions
- Set the Traeger temperature to 225 degrees and preheat, lid closed for 15 minutes.
- Generously season the swan legs with salt and pepper. Heat a large dutch oven over medium heat and lightly brown the bacon. Add the butter, chopped shallots, whole garlic cloves and the swan to the bacon grease and brown both sides of the legs. Carefully stir in the crushed tomatoes, quartered tomatoes, red wine and bay leaves. Remove from heat.
- Set the uncovered dutch oven on the Traeger, close lid and select heavy smoke for 1 hour. Turn off heavy smoke and cover the dutch oven with the lid. Continue cooking the braised swan legs for 2 hours. Increase the temperature to 325 degrees and cook for an additional 1 hour.
- Remove and let rest for 15 minutes. Serve the tender braised swan leg meat over creamy polenta and a side salad.
Don’t throw away your sage hen legs. Yep, your sage hen legs. I did this with 4 legs after soaking in salt water for 24 hrs. One of the tastiest meals I’ve ever had.