Hand Harvested Seasonal Eats

Hunting and harvesting your own food is a simple way to know exactly where your meals come from. Making wild goose fajitas from your harvest is a perfect example—while it can be challenging at times, the greater the effort, the sweeter the reward, and everything just tastes better when it’s self-harvested.

I’m always growing something in the backyard to add to the sustainability of our lifestyle, and I usually plan dinner around what’s in season. Seasonal eating is a passion of mine, especially when pairing wild game proteins with fresh vegetables from the garden.

I grow a variety of fruits and vegetables that we enjoy year-round, preserving some for the winter months through canning or freezing to ensure good nutrition even when fresh produce isn’t available.

This simple and delicious waterfowl fajita recipe features sliced and seasoned wild goose breast with homegrown onions, bell peppers, and jalapeños. Don’t have goose? No problem—you can substitute 4–6 duck breasts instead.

These wild goose fajitas can be prepared using two different methods

Cooking Option 1 – Traeger Grill

If you want a smoky, grilled flavor, you can use a Traeger or other pellet grill—simply preheat the grill, cook the vegetables in a cast iron skillet on the grill, then add the goose strips to finish. Both methods deliver juicy, flavorful meat and perfectly cooked vegetables, so you can choose whichever suits your kitchen or outdoor setup.

Cooking Option 2 – Stovetop

For a quick stovetop version, cook the marinated goose strips in a cast iron skillet with bell peppers and onions until everything is tender and perfectly seared.

On a clean surface, slice goose breasts against the grain into thin strips, about ¼ inch thick.

In a bowl, combine sliced goose with olive oil, cumin, coriander, chili powder, garlic powder, Mexican oregano, and salt. Cover with plastic wrap and marinate for 1 hour.

Preheat Traeger grill to 400°F with the lid closed for 15 minutes. Preheat a 10–12” cast iron skillet during this time.

Add butter, bell peppers, and onions to the skillet; close the Traeger lid and cook about 20 minutes until vegetables are tender.

Move peppers and onions to the side of the skillet. Add the marinated goose strips and cook about 15 minutes, until fully cooked.

Remove from heat. Serve in warm flour tortillas and garnish with jalapeño slices.

Love Wild Goose Fajitas? Try More Waterfowl Recipes

If you enjoyed these juicy wild goose fajitas, there’s a whole world of delicious waterfowl dishes to explore. From crispy Goose & Duck Egg Rolls and golden Wild Goose Potstickers to delicate Wild Goose Wontons, quick Duck Tenderloin Stir-Fry, and indulgent Duck Rangoon, each recipe highlights the rich, savory flavor of wild goose and duck paired with fresh vegetables and bold seasonings. Perfect for appetizers, main dishes, or family dinners, these recipes make cooking wild game easy and flavorful.

Wild Goose Fajitas – Seasonal Wild Game Eats

Wild Goose Fajitas – Juicy, flavorful wild goose breast marinated with aromatic spices and seared with sweet bell peppers, onions, and jalapeños. Serve in warm flour tortillas for a simple, seasonal wild game dinner. Can also be made on a Traeger grill or stovetop, and duck breasts work as a tasty substitute.

4.29 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: goose fajitas, waterfowl fajitas, waterfowl recipes

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Marinate Time: 1 hour hour

Total Time: 1 hour hour 50 minutes minutes

Servings: 4

Ingredients

• 2 boneless skinless goose breasts
• 2 tbsp olive oil
• 1 tbsp cumin powder
• 1 tsp coriander powder
• 1 tsp chili powder
• 1 tsp granulated garlic powder
• 1/2 tsp Mexican oregano
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter
• 1 red bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 medium white onion, halved and sliced
• 2 jalapeno peppers, sliced
• 8 flour tortillas

Instructions

• On a clean surface, slice goose breasts against the grain into thin strips, about ¼ inch thick.
• In a bowl, combine sliced goose with olive oil, cumin, coriander, chili powder, garlic powder, Mexican oregano, and salt. Cover with plastic wrap and marinate for 1 hour.

Cooking Option 1 – Traeger Grill

• Preheat Traeger grill to 400°F with the lid closed for 15 minutes. Preheat a 10–12” cast iron skillet during this time.
• Add butter, bell peppers, and onions to the skillet; close the Traeger lid and cook about 20 minutes until vegetables are tender.
• Move peppers and onions to the side of the skillet. Add the marinated goose strips and cook about 15 minutes, until fully cooked.
• Remove from heat. Serve in warm flour tortillas and garnish with jalapeño slices.

Cooking Option 2 – Stovetop

• Heat a 10–12” cast iron skillet over medium-high heat and melt butter.
• Add bell peppers and onions; cook 8–10 minutes until slightly softened.
• Move peppers and onions to the side of the skillet. Add the marinated goose strips and cook about 5 minutes, until fully cooked.
• Remove from heat. Serve in warm flour tortillas and garnish with jalapeño slices.

Notes

• Brine for Juiciness: For extra tender and juicy meat, brine the goose breasts in a simple saltwater solution for 1–2 hours before marinating.
• Substitute Duck: Use 4–6 duck breasts if goose isn’t available.
• Marinate Longer: For more flavor, marinate the meat up to 3 hours.
• Tortilla Warmth: Wrap tortillas in foil and warm in the oven while cooking for soft, pliable fajitas.
• Spice Level: Adjust jalapeños or add a sprinkle of chili flakes for extra heat.

Follow NevadaFoodies for Weekly Wild Game Inspiration

For even more wild game inspiration, follow NevadaFoodies on Instagram and Facebook. Every week, I share new recipes, cooking tips, and creative ways to prepare elk, venison, antelope, and more. From quick weeknight dinners to show-stopping dishes, following along ensures you’ll never run out of ideas to make your wild game meals exciting, flavorful, and memorable.