Hand Harvested Seasonal Eats
Hunting and harvesting your own food is a simple solution to knowing where your food comes from. Of course, it can be frustrating and sometimes just plain hard, but the greater the effort, the sweeter the reward. Plus – everything just tastes better.
I’m always growing something in backyard to add to the sustainability of our lifestyle and I’m usually dishing up dinner based on what’s in season. I enjoy seasonal eating and pairing our wild game protein with my fresh garden vege harvests.
I grow a variety of vegetables and fruit that we eat all year round and that will be a good source of nutrition during the winter months, canned or frozen.
I wanted to share this simple and delicious waterfowl fajita recipe that includes sliced and seasoned goose breast meat, homegrown onions, bell peppers and jalapenos. If you don’t have goose available, you can substitute with 4-6 duck breasts.
On a clean surface, slice the goose breasts against the grain into thin strips, about ¼ inch thick.
In a bowl, mix the goose with olive oil, cumin, coriander, chili powder, granulated garlic powder and salt. Cover with plastic wrap and marinate for 1 hour.
Set the Traeger temperature to 400 degrees and preheat, lid closed for 15 minutes. Preheat a 10″-12” cast iron skillet during this time.
Add the butter, bell peppers and onions to the skillet and close lid cooking about 20 minutes.
Move the peppers and onions to the side of the skillet and add the sliced goose meat. Cook the meat until done, about 15 minutes. Remove from heat.
Serve in warm flour tortillas and garnish with jalapeno pepper slices.
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 the goose breasts against the grain into thin strips, about ¼ inch thick.
- In a bowl, mix the goose with olive oil, cumin, coriander, chili powder, granulated garlic powder and salt. Cover with plastic wrap and marinate for 1 hour.
- Heat a 10"-12” cast iron skillet over medium-high heat and melt butter. Add the bell peppers and onions cooking about 8-10 minutes.
- Move the peppers and onions to the side of the skillet and add the sliced goose meat. Cook the meat until done, about 5 minutes. Remove from heat.
- Serve in warm flour tortillas and garnish with jalapeno pepper slices.
Traeger Grill Instructions
- On a clean surface, slice the goose breasts against the grain into thin strips, about ¼ inch thick.
- In a bowl, mix the goose with olive oil, cumin, coriander, chili powder, granulated garlic powder and salt. Cover with plastic wrap and marinate for 1 hour.
- Set the Traeger temperature to 400 degrees and preheat, lid closed for 15 minutes. Preheat a 10"-12” cast iron skillet during this time.
- Add the butter, bell peppers and onions to the skillet and close lid cooking about 20 minutes.
- Move the peppers and onions to the side of the skillet and add the sliced goose meat. Cook the meat until done, about 15 minutes. Remove from heat.
- Serve in warm flour tortillas and garnish with jalapeno pepper slices.