Description:
We recently went on a winged shoot in the Napier area and managed to shoot a Spur-winged Goose while there. One of the issues most hunters have with hunting geese is that it can often be fairly tough meat. We discussed this and decided to show you what you can do with a tough Spur-winged goose.
Ingredients:
Goose:
2 Goose breasts/4 Duck breasts2 small spring onions - diced
1/4 head of garlic +- 4 cloves
3 Celery stalks
10 Prunes
1 cup duck or chicken stock
Juice from 2 Oranges
Bunch of fresh Coriander
1/2 Slab 70% Dark Chocolate +-100g
Soft flour tortillas
Guacamole:
2 Ripe avos (Haas)
1/2 Lime juiced
Fresh Coriander
Pinch of salt
Salsa:
1 Whole Tomato deseeded
1/2 Red Onion
Fresh Coriander
1/2 Lime juiced
Mexican spice rub:
2 Tbsp Ground Cumin
1 Tbsp Ground coriander seed
1 Tbsp Ground cayenne pepper
2 Tbsp Ground smoked Paprika
1 Tbsp dried Garlic
1 Tbsp dried Oregano
Instructions:
Step 1:
Rub the breasts with the Mexican spice mix. Place breast meat, in a pressure cooker and sauté until brown.
Step 2:
Add celery, prunes and garlic, and fry until garlic is soft. Add stock and orange juice, and pressure cook on high for 50min, and let it release the pressure naturally when done.
Step 3:
Remove the breasts and shred, blend the reserved liquid and add dark chocolate and add shredded meat back to the sauce.
Step 4:
Serve with warm flour tortillas, salsa, guacamole and pickled jalapeño, and a fresh lime wedge.
Watch the video here:
