Braised Swan Legs (Two Ways)
This long, low-and-slow Traeger cook is ideal for swan legs, treating them much like a feathered big game animal of the sky—allowing smoke, gentle heat, and braising liquid to slowly break down the dense leg meat into something deeply flavorful and fork-tender.
Servings: 4
Ingredients
- 2 individual swan legs
- Kosher salt and freshly ground black pepper
- 4 bacon slices, cut into 2-inch pieces
- 2 tbsp unsalted butter
- 1 1/2 cups shallots, roughly chopped
- 6 whole garlic cloves
- 2 bay leaves
- 2 cups crushed tomatoes
- 2 whole tomatoes, cut into quarters
- 1/2 cup red wine
Instructions
Traeger Method
- Preheat Traeger to 225°F, lid closed, for 15 minutes. Season swan legs generously with salt and pepper.
- Heat a Dutch oven over medium heat. Brown bacon until lightly crisp, then add butter, shallots, and garlic; cook until softened.
- Add swan legs to the pot and brown on both sides. Stir in crushed tomatoes, quartered tomatoes, red wine, and bay leaves.
- Place the uncovered Dutch oven on the Traeger. Close lid and cook on heavy smoke for 1 hour.
- Turn off heavy smoke, cover the Dutch oven, and continue cooking for 2 hours. Increase Traeger temperature to 325°F and cook 1 additional hour, until meat is fork-tender.
- Remove from grill and rest 15 minutes. Serve over polenta or mashed potatoes.
Stovetop + Oven Method (Classic Braise)
- Preheat oven to 325°F.
- Season swan legs generously with salt and pepper.
- Heat a Dutch oven over medium heat. Cook bacon until lightly browned.
- Add butter, shallots, and garlic; cook until soft and aromatic.
- Brown the swan legs on both sides.
- Add crushed tomatoes, quartered tomatoes, red wine, and bay leaves.
- Cover and transfer to the oven. Braise for 3½–4 hours, checking occasionally, until the meat is fork-tender.
- Remove from oven and rest for 15 minutes. Serve over polenta or mashed potatoes.