- “Ganso Deshebrado” (Shredded Goose) - September 17, 2021
- “Elk Bulgogi Kkaennip Ssam” or Elk Bulgogi Perilla Wraps - August 2, 2021
- The Triple B Burger: Bacon Black Bear - July 9, 2021
This recipe combines two of the things that I love most, waterfowl hunting and Mexican style cuisine. For many, waterfowl season is upon us and this Ganso Deshebrado or Shredded Goose recipe is the perfect way to serve up a hard earned day in the goose (or duck) blind.
This meal also lends well to the hunt camp and/or active hunter as your can dress your birds from a morning hunt, prepare your recipe and start it in the slow cooker before lunch and by the time you get home from an afternoon hunt or and evening of scouting your dish is already prepared and you can relax and enjoy a nice warm meal.
We serve our ganso deshebrado on grilled flour tortillas, however this recipe also works very well with various styles of rice or beans dishes such as Arros con habichuelas (rice and beans) or Frijoles de la Olla (beans in a pot). The goose breasts can also be substituted or mixed with other waterfowl or game meat.
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“Ganso Deshebrado” (Shredded Goose)Course: Wild Recipes
- Ganso Deshebrado
4 Canada Goose breasts (whole, skin removed)
1 large sweet onion (chopped)
3 tsp sea salt (coarse)
2 tsp smoked paprika
1 tsp cumin (ground)
2 tsp chili powder
2 tbsp cilantro (chopped)
2 tsp tajin seasoning
1/2 tsp black pepper
1 sprig of fresh oregano
3 bay leaves
5 cloves garlic (chopped)
1 chocolate habanero (optional)
4 cups beef stock/broth
2 cups beer
2 tbsp olive oil
3/4 cup Queso Fresco (crumbled)
3 radishes (sliced)
1 1/2 cup of Guacamole
2 cups of Fresh Salsa
1 cup of Street Sauce (Hot Sauce)
Flour Tortillas (grilled)
- Fresh Salsa
2-3 beefsteak or 5-6 roma tomatoes (chopped)
1 lime (juice only)
2 cloves garlic (minced)
1/2 red onion (fine chopped)
2 tbsp cilantro (chopped)
1/2 tsp ground cumin
1/2 tsp dried oregano
Salt & Pepper to taste
- Street Sauce**
1 tbsp olive oil
1/4 cup Water
1 Tomato (roasted and chopped)
1/4 small white onion (chopped)
• 1 Red Jalapeno Pepper
• 1 Chipotle Pepper
• 1 Cascabel Pepper
• 3 cloves garlic (roasted and chopped)
• 1/4 cup white vinegar
• 1 tbsp lime juice
• Salt & Pepper (to taste)
- Begin by preparing 4 large Canada goose breasts by removing the skin and ensure you keep the skin for future recipes. If you are preparing from frozen defrost overnight in the fridge with paper towels to absorb the blood.
- Combine your smoked paprika, chili powder, cumin, cilantro, tajin, sea salt and black pepper in a small bowl and rub it into all surfaces of each goose breast. If time permits I will do this in the morning to allow the breasts to absorb as much flavour as possible and will store in the fridge until the evening when we prepare dinner.
- In a large frying pan heat the olive oil over medium heat and brown each of the goose breasts on all sides. Ensure you leave at least an inch of space between the breasts in order for them to brown properly. If you pan is not large enough do them in batches and set them on a side plate once finished.
- In the same frying pan add your onions and garlic and cook until the start to brown and soften (about 3-5 minutes). Add a little bit of broth to the frying pan and scrape all of the browned bits of onion, garlic and goose that may have stuck to the pan into your slow cooker along with your browned vegetables.
- Place your goose breasts overtop of your vegetables and add in your 2 cups of beer and beef broth to cover the top of the meat. Top with a spring of fresh oregano, your bay leaves and if you like your tacos hot like I do add in a whole chocolate habanero (or the pepper of your choosing).
- Cover and cook on medium heat for 4-6 hours or until the meat is tender and shreds easily with a fork.
- Remove the bay leaves, sprig of oregano and discard. Shred the goose breasts using two forks into the desired size. At this point do a taste test of the meat and the broth and add in additional salt or pepper as needed.
- Place the shredded goose back into the slow cooker to absorb the juices while you prepare your fresh garnishes/toppings and your grilled tortillas.
- Fresh Salsa – We always enjoy adding fresh salsa with ingredients straight from the farm garden.
- Simply mix your chopped tomatoes, lime juice, garlic, red onion, cumin, oregano and cilantro in a mixing bowl and add salt and pepper to taste. Depending on what we are serving we would also add in some fresh jalapenos/serrano peppers (seeded and tchopped) or smoked green chillies for some additional heat, but this meal has plenty of heat already.
- Street Sauce – If you want to add some additional spice to your meal try out this easy to make 10 minute Street Style hot sauce.
- Heat the olive oil in a sauce pan over medium heat and add in your onion and roasted garlic. Once soft (about 3-5 minutes) transfer to a blender and add in your whole peppers, water, vinegar, lime juice and roasted tomato. Depending on your preferred heat level add or substitue peppers as desired.
- Blend until smooth, season with salt and pepper to taste and transfer back into a sauce pan and simmer for another 3-5 minutes.
- My assembly (bottom to top) includes: Two grilled flour tortillas per taco, smothered with a layer of guacamole, two or three half slices of radish, a generous amount of shredded goose, crumbled queso fresco, a spoonful of fresh salsa and a drizzle of street sauce, a pinch of fresh cilantro and served with sliced limes and roasted chocolate habaneros.