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.