What do you do with the parts of upland birds that most people don't eat (necks, backs, wings, legs) ?

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Slow cook them and get some great tasting wild game broth. remove the meat from the bones with a table fork make a gravy with some of the broth and serve over rice or noodles and even mashed potatoes.

Al

For pheasants and quail I usually make the whole bird except for the last wing joint. For Chukar and doves I fillet the breast out. At times I just fillet the breast and and remove the thighs of pheasant and toss the drumsticks because there is more none and ligament than meat. However, am sure these wasted parts if roasted and then cooked would make a tasty broth.

Normally those are my favorite parts !

As Oltimer says; they also make for excellent "stock".

http://www.thekitchn.com/whats-the-d...of-mouth-71199

We make broth.

We save up the parts and the wife does a"boil - simmer"for many days -- until you can crush the bones between your thumb and finger.

Then she pressure cans the broth.

We use it for soups, gravies, stews etc.

She has almost 5 gallons on the stove right now.




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Boil, remove bones, and add noodles.

Put them I'm a crockpot and make soup out of them. I do the same thing with doves after I pull the breasts off.