Wild Goose Leg Tortilla Soup

Krystle Heyer and Cheyne Heyer for SPLIT REED


My husband, Cheyne, and I are avid bird hunters. The best part of the hunt is the dishes we get to create together with these delicious birds. Cheyne’s culinary mentor had a love of tortilla soup and pozole and it was one of the first soups he learned to make and has been a favorite since. We originally created this dish using turkey leg meat, but after this waterfowl season, I had some extra goose legs and decided to give it a try with those instead. The goose meat takes on so much flavor in this dish that you can’t help but go back for more. If you aren’t already saving your duck and goose legs, I highly recommend you start doing so, the possibilities are endless!


INGREDIENTS:

  • 4 goose legs, slow-cooked and shredded

  • 4 cups goose broth (saved from slow cooking legs)

  • 1 medium red onion, chopped

  • 3 garlic gloves, minced

  • ½-1 jalapeno, finely diced

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 tsp salt

  • 2 (14.5oz) cans diced tomatoes with green chiles

  • 1 (14.5oz) can corn, drained

  • 1 (14.5oz) can of black beans, drained and rinsed

  • 1/4c cilantro, plus more for topping

  • ½ lime

  • ½ cup sour cream



SLOW-COOKED GOOSE LEGS

Place 4 goose legs in a crockpot. Season with garlic salt and pepper. Add chopped onion, celery, and carrots. Add water until goose legs are submerged. Cook on low for 8 hours. Remove goose legs and let cool slightly. Shred the legs. Pour the liquid from the crockpot through a mesh strainer or cheesecloth. Discard cooked veggies. Set liquid aside to use in soup. 

 
 

TORTILLA SOUP

Heat some oil in a large pot. Add the red onion, garlic, and jalapeno and sauté until soft. Stir in the shredded goose meat, broth, cumin, chili powder, salt, diced tomatoes, corn, black beans, and cilantro. Squeeze the juice of half a lime into the soup and mix well. Bring to a boil, turn heat to low, and let simmer for 20 minutes. Stir in sour cream until well combined. Serve immediately. Top with shredded cheese, cilantro, avocado, and fried tortilla strips. Enjoy!

 
 

 

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