Shredded Goose Leg Nachos with Homemade Chips
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Everyone loves nachos. The richness of the cheese, the spiciness of the peppers and salsa, and the crunchiness of the chips make everything work together in harmony. It is a perfect communal food that can be enjoyed by just about anyone.
With nachos being so hearty, I postulated ways to make them healthy without sacrificing flavor. As someone who makes almost everything from scratch, I devised a method to make wild game nachos with limited ingredients and, in my opinion, more flavor than you might find at your favorite sports bar.
Geese can be of the gamier waterfowl species. Nachos provide a perfect space in which to hide their strong flavor while simultaneously providing a platform for them to shine. Since geese have massive legs relative to other waterfowl species, there is a lot of meat to be pulled and used for dishes such as nachos.
This has become one of my favorite recipes to use following waterfowl season. It works just as well for a New Year’s Eve party as it does for a Fourth of July party. It provides all the comfort of general nacho recipes while going easy on the calories. Buckle up, this is a good one.
Serving Size: 3
Time to Make: 1 Hour Active Cooking (plus 24-hour brine)
Also Works With: Any shredded or ground meat
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Shredded Goose Leg Nachos with Homemade Chips
3
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- For the Goose
Two goose legs – skin on
Granulated sugar
Lime juice
Harvesting Nature waterfowl spice mix
- For the Chips
4 cups masa harina
1 teaspoon salt
Water
- Necessary Spices
Paprika, chili powder, garlic powder, salt, pepper, cayenne pepper
- For the Toppings (Baseline)
1 cup plain Greek yogurt
1 tablespoon white vinegar
1 teaspoon lime juice
1 bell pepper
1 Jalapeño pepper
½ 12-ounce can of pinto or black beans
Cheddar Jack, taco blend, or cheddar cheese
- For the Toppings (Optional)
Black olives
½ large yellow onion
Spicy red salsa
Preparation
- Geese need to be brined overnight to draw the blood out and inject flavor into the gamey meat. Place two goose legs into a Tupperware container. Cover the meat with water and add the sugar, one tablespoon of lime juice, and season with the spice mix. Place the container in the refrigerator for 18-24 hours before use.
- At the conclusion of the 24 hours, dump the water out of the container and pat the goose dry. Add spices listed above and water to either a Crock Pot or an Instant Pot. In a Crock Pot, slow-cook your goose legs on low heat for approximately four hours. Alternatively, in an Instant Pot, cook your geese on the meat/stew setting for half an hour. Either way, your goose legs will come out falling off the bone.
- Combine the masa and salt in a mixing bowl. Add warm water and mix until the dough is no longer chalky and can hold its shape. Do not add so much water that the dough begins to get too pasty.
- Form the dough into approximately eight spheres. Using a tortilla press or a rolling pin, flatten each sphere to approximately the width of a quarter. They need to be flat enough so that your chips get crispy, but thick enough so that your chips are not brittle. Place each tortilla in a pan on low heat for approximately two minutes per side.
- Upon removing from the heat, cut each tortilla into eight pieces. I prefer to air fry my chips, but you can deep fry them in a pan as well. If you air fry your chips, spray them with cooking oil, and air fry them for eight to 10 minutes at 400 degrees. Flip them at five minutes.
- While the tortillas fry, sauté minced bell peppers and any other vegetables from the optional list in a pan with paprika, chili powder, garlic powder, salt, black pepper, and cayenne pepper.
- Preheat oven to 350 degrees. Layer half the chips on the bottom of a baking pan. Add cheese, minced toppings, and meat. Add the rest of the chips and place the meat and toppings on top. Finish the top of the nacho stack with cheese and place it in the oven for ten minutes.
- While the nachos bake, combine Greek yogurt, lime juice, vinegar, and pepper and stir until thoroughly mixed.
- Once the nachos are removed from the oven, top with Greek yogurt-based sour cream and salsa. Serve and enjoy.
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