Snow Goose Enchiladas

Some say that the flavor of snow geese is a bit stronger than Canada goose.  I haven’t noticed this per say, but I tend to stick to braising, smoking, or flavorful, spiced recipes for snow goose preparation.  Here is a savory recipe to try (courtesy of wildlife biologist, Andy Weik)…

2 large goose or wild turkey legs (thigh and drumstick) or combination of legs and wings of turkey or other game birds, about 3 pounds
1 shallot, chopped
3 garlic cloves, crushed
1 tablespoon coriander seed
2 bay leaves
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 teaspoon black pepper
2 small (10 ounces) or 1 larger can Enchilada sauce
10-14 ounces cheese – your choice of cheddar, jack, etc.
A1.25 ounce packet of Fajita seasoning, or mix your own
1 can diced tomatoes (10-15 ounces) – depending on tastes, this can be tomatoes with green chilies or fire roasted tomatoes including liquid
1 can beans (optional) – choice of black, pinto, etc., rinsed and drained
1 large onion, chopped
2 or 3 cloves garlic, or more depending on taste, crushed
10 large burrito sized flour tortillas, preferably whole wheat
1 tablespoon olive oil for sauteing

Put meat in a crock pot (or heavy sauce pan with lid to cook on stove or in oven) and cover with braising liquid: some combination of water and/or stock or broth to cover bird parts in pot.

Add shallot, garlic, coriander, bay leaves, thyme, pepper and dash of salt (optional) to pot.  Cover and simmer until meat is tender and easily separates from the bone (about 4 hours on a high heat crock pot, 6-8 hours on low heat crock pot or 3 hours on the stove or oven at 325 degrees), adding more liquid as needed.

Let cool, and pick meat from the bones.  Strain liquid and save (freeze) for other recipes or discard.   Chop meat into bite size pieces.

Saute 1 chopped onion in olive oil in large skillet until translucent.  Stir in the crushed cloves of garlic followed by the meat and fajita seasoning, then add the can of diced tomatoes; drain the liquid off of the can of beans and stir in the beans.  Heat until bubbling.  Adjust seasonings – add hot sauce or diced chipotle peppers in adobo sauce to kick up the heat if so desired.

Heat oven to 350. Cover bottoms of baking dishes (probably one 13×9 and one 8×8) with enchilada sauce.  One at a time, heat tortillas in a large skillet or 10 seconds in the microwave to make flexible, add some meat mixture and about 1 oz. shredded cheese to each tortilla, roll and fold in ends, and place in baking dishes. When all the tortillas have been filled and placed in the baking dishes, top them with the remaining enchilada sauce, cover baking dish with foil, and bake until bubbling, about 40 minutes. Remove foil and bake another 15 minutes or until enchiladas start to crisp up.  Serves 10.

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