When it comes to wild game, geese don't have a great reputation. Goose legs in particular often get relegated to the scrap pile. Too bad. While they have some connective tissue, a long, slow cook will break them down into tender, delicious meat.
This recipe slow cooks the goose leg quarters and breast halves in a flavorful mixture of peppers and Mexican spices until the meat falls from the bone. The results get rolled into tortillas and baked with a red sauce and cheese.
This recipe works well for all geese, even older snows. Give it a try. I doubt you’ll leave your goose legs behind again. Even though the recipe features three types of peppers, dried chilis in the sauce and chipotle and green chiles in the Weston Slow Cooker, it isn’t that spicy. The heat level balances nicely with the cream cheese and melted cheese topping. Even young kids will enjoy this one.
2 goose leg/thigh quarters and 2 breast halves, or 6 leg quarters
One 7-ounce can of chipotle peppers in adobo sauce
1 cup roasted diced Hatch green chile peppers
1 can diced fire roasted tomatoes
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon Adobo Seasoning
2 cloves garlic, minced
One 8-ounce block of cream cheese
8 burrito-sized flour tortillas
2 cups shredded queso-style cheese
5 to 6 dried New Mexico red chili pods
4 to 5 cups water
1 bay leaf
1/2 cup chicken stock
1/4 to 1/2 teaspoon garlic powder
1 tablespoon flour
1/2 teaspoon ground cumin
salt and pepper to taste
1 teaspoon lime juice
2 tablespoon oil
Add the goose, chipotle peppers, tomatoes and green chili peppers to the slow cooker. Sprinkle on the chili powder, cumin and salt, then add the garlic. Turn the slow cooker to low and let the goose cook for 6 to 8 hours, or until it shreds easily from the bone. Use a wide spatula or wire spider to gently lift the goose from the slow cooker. Allow to cool enough to handle and pick the meat from the bones.
While the goose cooks, prepare the sauce. Cut the tops off the dried peppers and shake out as many of the seeds as possible. Add the pods to a saucepan, and add the water and a bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes until the peppers are soft. Remove the bay leaf and discard.
Scoop out the peppers with a slotted spoon and place into a blender. Add the chicken stock. Blend to a smooth paste.
Add the oil to a skillet over medium heat. Add the flour and stir for 5 to 7 minutes until the flour has turned light brown. Pour in the blended peppers. Bring the mixture to a boil. Add the cumin, garlic, salt and pepper. Stir until the sauce is thick enough to coat the back of a spoon. Either refrigerate if you plan to use the sauce later or reduce the heat and hold the sauce warm until needed in the recipe.
After picking the meat from the bone, return the shredded goose back to the slow cooker and stir well. Smear a tablespoon or so of room temperature cream cheese down the center of a tortilla. Spoon on some of the goose mixture and roll the tortilla. Place in a 13x9 baking dish. Repeat with remaining tortillas.
Pour over the red sauce and top the tortillas with shredded cheese. Bake at 350 degrees for 30 minutes.
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