A successful goose hunt provides the makings for some of the most delectable wild game meals you’ll ever eat. The dark, richly flavored meat of snow geese, Canada geese and white-fronted geese is superb when properly prepared. If you listen to some hunters, however, you might wrongfully conclude that geese “aren’t fittin’ to eat.”
Those thoughts will vanish if you try this recipe. I cook the breasts at 200 degrees in a water smoker, and they’re done to my taste (medium-rare) in less than an hour. (Overcooked waterfowl will taste like liver.) Apple wood or mesquite add a good smoke flavor, but I prefer the spiciness imparted by hickory. If you taste a piece of the meat when it’s done, you might decide to eat the goose breasts without further embellishment. They’re that good. But resist the temptation and save enough to at least give these quesadillas a try. Paired with my son Zach’s world-famous chipotle guacamole, they’re incredibly delicious.
- 4 boneless goose breast fillets, cooked in a smoker until done
- 8 flour tortillas
- 1-1/2 cups shredded Monterey jack or Mexican-style cheese
Slice the warm goose breasts into 1/4-inch strips. Spray a skillet or griddle with no-stick cooking spray, and heat. Place a tortilla on the warm surface, top with the meat strips from one breast fillet, cover with one fourth of the shredded cheese and top with another tortilla. Mash flat with a large spatula. Heat over low heat until the cheese starts melting and the bottom tortilla is lightly browned, then flip and heat the other side until the cheese is thoroughly melted. Mash flat with the spatula. Remove the quesadilla to a plate, and cut into quarters. Repeat to make three more quesadillas. Serve with guacamole you’ve previously prepared (recipe below). Serves 4.
- 4 soft, ripe avocados
- 1 medium tomato, diced small
- 1/2 cup chopped white onion
- 1/4 cup finely chopped fresh cilantro
- 2 chipotle peppers in adobo sauce, chopped fine
- Dash cayenne pepper (optional)
- 1 teaspoon salt
- 1 tablespoon fresh minced garlic
- Fresh-squeezed juice from 1 lime
Cut the avocados in half, remove the pit, and use a spoon to scoop out the inside of the fruit. Transfer the avocado to a large bowl and mash with a fork until smooth. Add the remaining ingredients except the lime juice, and stir with a fork to blend well. Stir in the lime juice. Chill, covered, in the refrigerator until ready to serve.