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GOOSE FAJIHATAS OUTDOOR EDGE WILDGAME WENDESDAY  BY KRISTI CRABTREE

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

July 21, 2021

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
  • ½ tsp Mexican oregano
  • ½ tsp kosher salt
  • 2 tbsp. unsalted butter
  • 1 red bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 white onion, halved and sliced
  • flour tortillas
  • 2 jalapeno peppers, slice

Cook Top Instructions

1. On a clean surface, slice the goose breasts against the grain into thin strips, about ¼ inch thick. 

2. 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.

3. Heat a 12” cast iron skillet over medium-high heat and melt butter. Add the bell peppers and onions cooking about 8-10 minutes.

4. 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. 

5. Serve in warm flour tortillas and garnish with jalapeno pepper slices.         

 

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