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.
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.