While a productive
waterfowl hunt is nothing to complain about, large quantities of lean protein
can be difficult to prepare. Fortunately, pulled goose is a simple solution
that you can leverage to create a variety of tender and flavourful recipes
While a productive waterfowl hunt is
nothing to complain about, large quantities of lean protein can be difficult to
prepare. Fortunately, pulled goose is a simple solution that you can leverage
to create a variety of tender and flavourful recipes—simply freeze meal-sized
portions of the shredded meat for future creativity (that’s often quick!) in
the kitchen! Slow cookers or pressure cookers are great vessels for preparing
large quantities of goose breasts as pulled meat. Don’t even worry about
seasoning the meat, as the end recipes that use pulled goose allow for herbs
and spices to be added.
Place boneless goose breasts into a
pressure cooker and cover with water or broth. Add salt and pepper and cook on
high heat.
Once the liquid comes to a rolling
boil, set to low heat and simmer. The long, slow simmer will make the goose
meat tender, moist, and without gristle residue. Snow geese take about 4 hours
to tenderize, but larger birds could take 6 to 8 hours.
Once the breasts are fork-tender,
remove from liquid and let stand for 10 minutes. Shred the meat by hand or
using two forks.
For the Enchiladas
Preheat the oven to 375°F/180°C.
Heat the olive oil in a frying pan over
medium-high heat. Add pulled goose and cook for 2 minutes, or until bottom is
browned. Avoiding stirring the meat to achieve a crispy edge. The rest of the
goose will stay moist.
Place the browned meat into a large
mixing bowl. Add the black beans, corn, ½ cup enchilada sauce, ½ cup
cheese, salt, pepper, cumin, paprika, onion powder, and garlic powder. Blend
well.
Spread ½ cup of enchilada sauce on
the bottom of a 9 x 13 baking dish.
Fill each flour tortilla with ½ cup of
filling. Spread evenly across the center, tightly roll up and place in the
baking dish. Fill the pan with eight tightly placed enchiladas.
Pour the remaining 2 cups of enchilada
sauce evenly over the rolled tortillas and bake for 10 minutes.
Evenly distribute the remaining 1 ½ cups
of cheese over the enchiladas and bake for an additional 15 minutes. The sauce
should be bubbling around the edges and the cheese golden brown. If not, place
under the broiler for 2 minutes to finish. Let stand for 5 minutes before
serving.
For the Enchilada Sauce
Mix the flour, chili powder, cumin,
garlic powder, onion powder, dried oregano, salt, and cinnamon in a small bowl.
Set aside.
In a small pot, bring the oil to medium
heat. Oil should sizzle when a sprinkle of flour is added. Add the spice
mixture to the pot. Continuously whisk for about 1 minute, or until the spices
are aromatic and deeper in colour. Be careful not to burn the spices.
Continuously whisk in the tomato paste and slowly pour in the broth to avoid
lumps.
On medium to high heat, simmer the
mixture for about 5-7 minutes, or until sauce thickens.
Remove from the heat, whisk in the
vinegar and add black pepper to taste.
