The Whole Swan Cookbook - Page 4 - Utah Wildlife Network

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Old 12-07-2014, 06:59 PM   #31 (permalink)
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Default slicing dry cured swan

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Originally Posted by Cooky View Post
Hey Goob, how are you getting slices that nice?

Great question.

First, I press the meat as it cures. That gives the swan breast firmness and uniformity.....it tightens up any gaps or "loose" muscles. Also, the meat will dry cure as a block with flat sides, top and bottom so to speak, that render themselves well to slicing and with little waste. Normally store-bought prosciutto was pressed at some point during the curing process.

Secondly, I have a commercial Hobart slicer. It's not razor-sharp but sharp enough to slice dry cured meats like capicola, lonza, and prosciutto down to 0.008". (regular copy paper is 0.004") I can get "wetter" stuff like salami, bologna, pastrami, brisket, ham, smoked fish, and even some cheese types below 0.025".


Let me tell ya, dry cured swan prosciutto is tough and when sliced thicker than 0.035" it can be unappealing; dry, salty, and hard to chew.

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Old 12-28-2014, 06:41 AM   #32 (permalink)
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Default baked legs & thighs with dressing

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Originally Posted by wyogoob View Post
.................................................. ............

This thread is an attempt to show the some different ways to prepare swan for the table. We'll take a young swan and cook up as many of the 'parts' as we can:


The breasts will be prosciutto; the carcass, tongue, neck and giblets will go in the gumbo pot. The liver will be hors d'oeuvres, as always. Any fat will be rendered. I haven't decided what to do with the legs, thighs and wing meat yet.

I decided to bake the legs, thighs and wing meat from the 2014 immature swan with dressing. A little boring and repetitive on my part, but it's one of my favorite ways to prepare waterfowl.

Birds that spend a lot of time on their feet like puddle ducks, geese, swans, turkeys and cranes have relatively large legs and thighs. This swan was no exception and the legs and thighs and wing meat were packaged in separate vacuum bags. Out of curiosity the meat was weighed:


De-boned the legs and thighs:


Trimmed and then chopped up the wing and shoulder meat. There's a lot of meat there:


The bones were simmered in chicken bouillon and it made some colorful and tasty stock for the dressing. The wing meat was browned with butter, red wine, garlic and mushrooms for 5 minutes. The stock was strained and about one-half of it added to the browned wing meat and then simmered for 10 minutes:


A double batch of dressing was made from sliced toast, onions, celery, fresh parsley, the pre-cooked wing meat, butter and the broth. Sage, poultry seasoning, salt and pepper were mixed in "to taste" Then the de-boned leg and thigh meat was rubbed with vegetable oil and nested in the dressing in a large casserole dish.

Baked, covered, at 300 for 90 minutes and then uncovered at 400 for 10 minutes or less to brown the dish:


Swan leg meat can be a little on the tough side but this was a young swan, tender and moist. The dressing is flavorful and very meaty, a meal in itself. This dish will easily serve four hungry adults.



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Old 12-28-2014, 07:01 AM   #33 (permalink)
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So the 2014 swan cooked up like this:

skin and fat - rendered swan oil
liver - hor d'oeuvres
neck, heart and gizzard - gumbo
breast meat - prosciutto
legs and thigh meat - baked
wing, shoulders and back meat - dressing
bones - stock for gumbo and dressing


I purposely weighed the swan meat on my 2014 immature swan to show how much edible meat there was other than the breast meat:

breast meat including breast meat trimmings = 28 oz
de-boned and trimmed legs, thighs, wings and back = 32 oz

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Old 12-28-2014, 10:00 AM   #34 (permalink)
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Originally Posted by johnnycake View Post
Seems like a confit is in order for those legs. Can't wait to see how this plays out, 'cause I need to start hunting these tasty delights!

Being a young swan I gambled and simply baked the legs. Got lucky, they ended up medium well and tender.

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Old 12-28-2014, 11:32 PM   #35 (permalink)
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I wonder if anyone raises swans for the table. Obviously, I am not referring to species that exist in the wild in this area, but unprotected species, such as mute swan or australian black swan.
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Old 11-14-2015, 12:01 PM   #36 (permalink)
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Bump

I love swan, especially the legs and thighs.
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Old 11-18-2018, 09:10 PM   #37 (permalink)
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bump
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Old 11-07-2019, 11:05 PM   #38 (permalink)
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Swan in the cooler. Good time to bump this post....
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Old 08-01-2020, 11:09 PM   #39 (permalink)
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Bump for that Taxidermy dude.
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