Goose Fajitas
A 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.
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 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.