Is it a big swan, an adult?
The legs n thighs are good in a bed of dressing. Chop up the gizzard and some meat off the wings and use in the dressing.
Swan neck soup of course. I'm making swan neck Pho. Looks like a lot of work, but I love Pho.
The breasts can be made into a number of things....use the search engine here. Pastrami or salami are cool.
Don't forget the carcass. Chop it up, simmer it in a pot of chicken broth. Pick off the meat for soup or sandwiches.
Recommend pounding the pieces of liver flat before dredging in flour. I forgot to do it.
They say the main food source for swans resting in the Great Salt Lake ecosystem is the nutrient-rich seeds and tubers of sago pondweed. Interestingly the tasy Canvasback loves sago pondweed and I think Utah swans taste like Canvasbacks.
I'm not as photo attentive as the swan recipe master. But here is my bowl. Fresh thin sliced pintail breast waiting for the cascade of boiling swan neck pho broth to complete the cooking process.
View attachment 154624
This year's swan was an old one, was pretty tough. Had to cook the swan neck twice to get it to fall off the bones, 2nd time in the Instant Pot. So I hung the swan up in the walk-in cooler for a week before butchering it. Could have left it hang for another week. Trimmed the meat off the wings and the carcass and then cut the scraps into pieces. The wing meat was super tough.
Decided to make a pot of soup with the trim. Will cook the scraps in the Instant Pot and make some bone broth with the carcass.
1 swan carcass, cut into pieces
6 qts water
1 cup carrots, chopped
1 cup celery, chopped
1 onion, chopped
2 tbsp salt
1 tbsp peppercorns
3 bay leaves
Bring to a boil, reduce to a simmer.
Cook for 10 hours
Trim meat off bones and save
Strain broth through a cloth or towel
Makes about 4 quarts. It's more of a vegetable broth than a bone broth.
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