By Mark Fike
Our freezer is pretty full and we are very blessed to have such a situation where we can choose from deer, squirrel, rabbits, chicken, beef and various species of fish as well as goose. All of our meat was raised or hunted so we feel really good about the meals we make and where the meat came from.
This article will guide readers through making goose tacos. Canada geese can be cooked various ways to include a BBQ that is out of this world if done right, a grilled goose steak, goose stir fry and our favorite, goose tacos.
Goose tacos are really simple to make. If you can make tacos and use a frying pan, you can easily make goose tacos.
I prefer to age my goose breasts at least 5 days by either hanging the whole bird in a shed or garage if it is cold enough, or in the fridge. If you are hanging the meat outside, be sure the meat does not warm up substantially. Check your location. If you have windows and/or the building has a roof that heats up easily, it may be too hot to hang your bird.
Ideal hanging temps are from 34-42 degrees. Be sure to remove all entrails, but you can leave the feathers on the bird. Drain the blood from the bag if in the fridge every other day until you are ready to cook. You can season your meat in the bag using steak seasoning or seasoning salt or you can wait until you are cooking it. By hanging or aging your goose breasts, you are allowing them to tenderize in the same manner that commercial beef is done.
Make the sides for the tacos to include shredded lettuce, refried beans, cut up tomatoes, and cilantro if you want.
Heat up your favorite frying pan and coat the bottom with cooking oil.
Cut the goose breast into cubes no more than 1/2 inch square. The smaller meat chews easier and seems to take on flavor much better. Sometimes I slice the meat in long pieces vs cubes. Cut across the grain to make it tenderer when cooked. If you are using an old goose, cut the cubes really small.
Liberally sprinkle seasoning or steak salt seasoning on the meat before putting into the frying pan.
Shred up 4 slices of thick slab bacon and mix in with the meat. Using a spatula, work the bacon around the meat as it cooks.
In a separate frying pan, heat up your tortillas. I prefer the corn tortillas, but some prefer hard shell or flour tortillas.
Once the meat is half cooked you can add in chilis or medium salsa if you like a spicy taste. Finish the meat. Then spoon the refried beans onto your tortilla and make your taco. Add sour cream if you like.
This recipe can be used with any wild game and even fish. The key is to have the meat cut small enough that you can easily chew it. Experiment with your spices, but never overcook the meat. Overcooked wild game tends to be tough. A taco that has tough meat in it is not a pleasure to eat.