Goose Fajitas

In part, like Peggy,  I’m in it for the food when it comes to hunting. I absolutely love to cook and I love filling the freezer.  There is something about creating a meal from a hunt or fishing trip that makes the food taste even  more delicious.  So today I’m sharing a tried and true recipe for goose fajitas, take it as a last minute idea for Valentine’s Day – Whitney

 Marinate, place the sliced goose in a large Ziplock and pour the two packets of seasoning in with the goose. Mix thoroughly and set aside for at least 5 hours. I set it in the refrigerator for 24 hours, which helps tenderize the meat.

After marinating, heat a medium/large skillet on the stove on medium.  Place a tablespoon  of Canola oil in the pan and spread evenly.  In batches, cook the small slices of goose.  Making sure not to over cook the goose, the meat will get tough quickly. Add more oil as necessary.

Once the meat is cooked, remove from the heat and place aluminum foil over the goose to keep the meat warm. Keep heat on your pan and add the onions and bell peppers.  Cook until soft.

In the meantime, warm the tortillas and prepare your toppings for use.  Assemble, eat and enjoy while still hot.

Goose Fajitas

2014-02-12 09:41:03

Serves 4

This recipe is dynamite but make sure to factor in time to marinate the goose. The longer it has to set up, the better it tastes.

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Cook Time

25 min

Cook Time

25 min

Ingredients

1. Two breasts of geese (defrosted or fresh), cut into strips
2. Two packets of taco seasoning (I'm partial to low sodium)
3. Canola oil
4. Three bell peppers (for color I choose a yellow, green and red), cut into strips
5. One medium size onion, cut into strips
6. One packet of fajita tortillas
7. Pepper jack cheese for topping (optional)
8. Sour cream for topping (optional)
9. Hot sauce for topping (optional)

Instructions

1. To marinate, place the sliced goose in a large Ziplock and pour the two packets of seasoning in with the goose. Mix thoroughly and set aside for at least 5 hours, I set it in the refrigerator for 24 hours.
2. After marinating, heat a medium/large skillet on the stove on medium. Place a tablespoon of Canola oil in the pan and spread evenly.
3. In batches, cook the small slices of goose. Making sure not to over cook the goose, the meat will get tough quickly. Add more oil as necessary.
4. Once the meat is cooked, remove from the heat and place aluminum foil over the goose to keep the meat warm.
5. Keep heat on your pan and add the onions and bell peppers. Cook until soft.
6. In the meantime, warm the tortillas and prepare your toppings for use.
7. Assemble, eat and enjoy while still hot.

By Whitney

Camo is the New Black https://camoisthenewblack.com/