Smokin' Goose Fajita's
Presented by Traeger Grills
As we turn the bend leading us into the final few weeks ahead of early goose seasons starting the 2021-2022 hunting year, it’s time to give a thought or two about what you’re going to do with all of those honker breasts you’re bound to find your freezers full of. Thanks to Chef Kristy Crabtree of Nevada Foodies, we’ve got you covered. Fire up the pellet grill and give these Smokin’ Goose Fajitas a shot one of these evenings this season and make the most out of your goose!
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, sliced
Traeger 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. Set the Traeger to 400 degrees and preheat with lid closed for 15 minutes. Preheat a 12” cast iron skillet during this time.
4. Add the butter, bell peppers, and onions to the skillet and close the lid cooking for about 20 minutes.
5. Move the peppers and onions to the side of the skillet and add the sliced goose meat. Cook the meat until done, about 15 minutes. Remove from heat.
6. Serve in warm flour tortillas and garnish with jalapeno pepper slices.
Click on Kristy to find her on Instagram