Slow-Roasted Goose Tacos
There’s more than one way to cook your goose. My usual method is fast and hot. With this one, you end up with goose meat that’s more like beef pot roast. It’s great for making tacos, enchiladas, etc., especially if you have a bunch of large honker breasts in the freezer or fridge. I’ll slow-roast a big bunch of them and refreeze the shredded meat for use later.
Slow-Roasted Goose Tacos
Ingredients
The Roasting Part
- 2 - 3 large boneless goose breast halves skin removed
- salt and pepper
- 2 – 3 tablespoons vegetable oil
- 1 medium onion chopped
- 2 celery stalks chopped
- 1 large carrot chopped
- 12 ounces flat beer
Taco Time
- cooled and shredded goose meat
- salsa
- corn or flour tortillas
- diced onion
- shredded cheese
- tomato
Instructions
- Season meat with salt and pepper. In a heavy-duty pot, heat oil over medium-high heat. Add goose and brown well on both sides. Add onion, celery and carrot and brown for 10 – 15 minutes. Pour beer over, cover and place in a preheated 325 degree oven for 4 – 5 hours or until meat shreds easily. Check occasionally to make sure liquid has not cooked out of the pot or it will dry out and burn. Once done, cool meat and shred for tacos.
- Warm shredded goose in a pan with some salsa. Place warmed meat in tortillas and top with your favorite toppings.
with this recipes. after shredding. i added Chile Verde sauce. it made a great taco and enchilada. now Im going to and BBQ sauce for pulled goose sandwiches.
Great idea!