Slow-roasted Goose Tacos & Venison Jerky

Slow-roasted Goose Tacos

Goose Tacos, and Venison Jerky
Goose Tacos and Venison Jerky

There’s more than one way to cook your goose. My usual method is fast and hot. With this one, you end up with goose meat that’s more like beef pot roast. It’s great for making tacos, enchiladas, etc., especially if you have a bunch of large honker breasts in the freezer or fridge. I’ll slow-roast a big bunch of them and refreeze the shredded meat for use later.

2 to 3 large boneless goose breast halves, skin removed
Salt and pepper
2 to 3 tablespoons vegetable oil
1 medium onion, chopped
2 celery stalks, chopped
1 large carrot, chopped
12 ounces flat beer
Salsa
Corn or flour tortillas
Diced onion
Shredded cheese
Tomato

Season meat with salt and pepper. In a heavy-duty pot, heat oil over medium-high heat. Add goose and brown well on both sides. Add onion, celery and carrot and brown for 10 to 15 minutes. Pour beer over, cover and place in a preheated 325-degree oven for 4 to 5 hours or until meat shreds easily. Check occasionally to make sure liquid has not cooked out of the pot or it will dry out and burn. Once done, cool meat and shred for tacos.

Warm shredded goose in a pan with some salsa. Place warmed meat in tortillas and top with your favorite toppings.

Venison Jerky
October means you are getting ready to hunt in the stand or in the blind, and you need snacks. Making jerky is not only a great way to use up a whole bunch of deer, this recipe is particularly good with older, tough animals. If you don’t have any deer meat, try it with trimmed skinless duck or goose breasts or any antlered game. Make sure that you remove any fat, gristle, silver skin, etc. before marinating the meat. This jerky is not brined or cured so it should be either refrigerated or frozen, if you plan on keeping it around for over 1 week.

2 to 3 pounds trimmed deer meat, sliced thinly into strips
1 teaspoon hoisin sauce
1 cup soy sauce
1 cup pineapple juice
1 tablespoon brown sugar
1/3 cup rice vinegar
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
1 tablespoon (or more) Tabasco or Asian chili-garlic sauce

Combine marinade ingredients in a large bowl. Add meat and toss to coat evenly. Cover and refrigerate for 12 to 24 hours.

Place meat strips on a cookie rack over a sheet pan and place pan in a 160-degree oven or dehydrator. Make sure oven door is cracked open about 1/2 inch so that moisture will escape. Meat should be dried in 4 to 5 hours.

Known as ‘The Sporting Chef,’ Scott Leysath has been an executive chef for more than 20 years, and is a leading expert on cooking fish and game. Author of multiple cookbooks, including “The Sporting Chef’s Better Venison Cookbook,” he hosts “The Sporting Chef” and “DeadMeat” TV shows on Sportsman Channel. SportingChef.com.