Recipe: Marinated Goose Breast, Goose and Sauerkraut, Goose/Duck Fajitas

Hi Brad --

These recipes are from the Ohio Department of Natural Resources Division of Wildlife

Marinated Goose Breast

1/2 Canada Goose Breast (1 side, skinned)
1 cup Red Wine
1 cup Worchester Sauce
1 cup Soy Sauce
1-2 tsp. Garlic Powder

Make marinate by mixing equal parts wine, Worchester sauce, and soy sauce in a small to medium bowl. Stir in garlic powder. Soak goose breast in marinade for at least 2 hours, turning regularly. Cover bowl while meat is soaking. For longer periods of time, refrigerate marinating meat.

Wrap goose breast in aluminum foil. Heat on a medium-hot gas or charcoal grill until meat is cooked medium (do not overcook!). Slice into thin (1/4-1/2") sections, like serving a London Broil. Best enjoyed when served hot off the grill. Serves 2 hungry Division of Wildlife employees or 3-4 "normal" people.
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Goose and Sauerkraut
Goose breast fillets from one goose

1 32-oz. Jar or can of sauerkraut
4 slices of bacon

Rinse and soak the breast fillets in water for at least 24 hours in the refrigerator. Place fillets in a deep baking dish or roaster. Cover the goose with the sauerkraut. Top off by placing bacon on top of the sauerkraut. Cover and bake at 350 degrees for 90 minutes. Serves 4.
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Goose/Duck Fajitas

2 goose breasts or four duck breasts
1 box of frozen red, green and yellow peppers
1 red onion
1 fahitas spices / seasoning packets
1 pack medium sized flour tortillas
salsa
sour cream
tomato
cilantro
guacamole
shredded cheese
toothpicks

Cut goose or duck breasts into thin strips. Place in a skillet with a small amount of hot oil, cook thoroughly. Add fahita seasoning packet to goose. At the same time in another skillet saut the frozen peppers with chopped red onion. Cook until tender. When both pepper and meat are done, place flour tortillas in microwave for 20 to 30 seconds. This will warm the tortillas and allow them to separate easier. Take out one tortilla and add meat, peppers, shredded cheese, salsa, sour cream, guacamole, etc. Wrap the fixings inside the tortilla and use a toothpick through the middle to hold it together. Accompany with Spanish rice and refried beans.