There are as many recipes for tacos as there are cooks. Tacos are a great use of wild game,
feed a crowd and can be easily customized to your liking. This recipe, using specklebelly goose breasts, is best cooked in a cast iron skillet. However, a grill could be used to give your game a great flame-kissed flavor.
Grilled Goose Tacos with Quick Pickled Slaw
Ingredients:
- 10 flour tortillas
- 4 boneless, skinless goose breasts
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 1 tbsp black pepper
- 2 tsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp oregano
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp ground cumin
Directions:
In a nonmetallic bowl, combine Worcestershire, soy and seasonings. Filet each breast in half and place in the bowl. Marinate for 4 hours up to overnight.
Heat a charcoal grill with a chimney full of coal on one side and no coal on the other to create an indirect zone. (This also works well in a hot cast iron skillet.) When the grill is hot, cook the goose over the flame for about 2 minutes per side. Do not cook past medium rare. Remove meat, and let it rest. While resting, warm tortillas on the grill.
Once the meat has rested for at least 5 minutes, slice goose across the grain about a quarter-inch thick. Fill each tortilla with goose and some pickled slaw (additional recipe). Serve with cilantro rice (additional recipe), Mexican street corn or black beans.
Cooks Lake Quick Pickled Slaw
Ingredients:
- 2 red onions sliced
- 1 jalapeno sliced in rounds
- 1 carrot shredded
- 3 tbsp sugar
- ½ tsp ground cumin
- ½ cup apple cider vinegar
- ½ cup cold water
Directions:
In a bowl, add the onions, jalapenos and carrots. In another bowl, combine sugar, cumin, water and vinegar. Mix well. Cover the vegetables with the mixture. Mix well, cover the bowl and refrigerate for at least 30 minutes.
Cilantro Lime Rice
Ingredients:
- 2 cups white rice
- 4 cups water
- 2 tbsp butter
- ½ cup chopped cilantro
- Juice from 2 limes
- 1 tsp salt
Directions:
In a medium saucepan, combine water, rice, butter and salt. Bring to a boil. Stir once. Reduce to a simmer and cook for about 12 minutes or until the water is absorbed. Remove from heat, stir in the cilantro and lime juice. Rest until serving.
