It’s hard to beat an authentic fajita for a fast and flavorful meal
It’s hard to beat an authentic fajita for a fast and flavorful meal. Skirt steak was traditionally used for the meat in a fajita, but waterfowl hunters will love using goose breasts to make this tortilla-wrapped meal.
It’s hard to beat an authentic fajita for a fast and flavorful meal. Skirt steak was traditionally used for the meat in a fajita, but waterfowl hunters will love using goose breasts to make this tortilla-wrapped meal. Cook breasts whole to ensure they remain moist and don’t overcook. Feel free to add red or green peppers to your caramelized onions.
It’s important to marinate the meat for at least four hours, and 12 hours would be ideal. There are often grumblings that snow geese are not palatable, but this recipe will give you a reason to hunt the plentiful, white arctic geese.
The freshness of a good fajita is rounded with traditional Pico de Gallo, which is like fresh salsa, and super easy to make.
Author:
Brad Fenson
Ingredients
6 goose breasts
6 goose breasts
4 limes, juiced
3 tablespoons fresh cilantro, minced
2 green onions, diced
2 garlic cloves, minced
2 teaspoons vegetable oil
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon red pepper flakes
2 large white onions sliced
2 tablespoons lard or vegetable oil
10 flour tortillas
Salt and pepper
Directions
Whisk together the lime juice, cilantro, green onions, garlic, oil, coriander, smoked paprika, cumin and red pepper flakes. Pour the marinade over the goose breasts, cover and refrigerate for 4 to 12 hours, tossing a few times
Remove the goose breasts from the marinade and put on the hot grill at 400°F, cooking to medium rare
Heat lard or oil in a large skillet and add the onions. Cook for about 20 to 25 minutes, until caramelized. The onion slices will be soft and look almost burned on the ends
Soften tortilla shells by steaming in a hot pan with a bit of water, or if you have a gas stove, use tongs to brown your flour tortillas right over the open flame, flipping a couple of times quickly. If all else fails, just warm tortillas in the microwave
Remove goose breasts from grill and cut into ¼-inch strips
Heat a Camp Chef cast-iron fry pan over medium-high heat and add the caramelized onions to the hot pan, then place the goose meat on the onions
Serve in the warmed tortillas, and feel free to add black beans, fresh guacamole, sour cream, shredded cheddar cheese and fresh Pico de Gallo
