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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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