Snow Goose Barbacoa Tacos

Last weekend I was up in South Dakota doing a little Snow Goose Hunting with Last Call Outfitters and two of my good girlfriends. We had a blast, even if we didn't get as many geese as we had hoped for, we still managed to get a good amount. Yes, I was that crazy girl who carried a cooler full of goose meat on the plane back home with me! I was not about to let that meat go to waste. So for this taco Tuesday, I thought I would show the versatility of goose and use it for tacos! And this recipe my friends is one of the best taco recipes to date! I based it off of my love for Chipotle. In the small town where I live we don't have a Chipotle any where close which breaks my heart. But these tacos actually came out better than the beef ones I love so much at Chipotle. So let me kindly introduce you to Canada Snow Goose Barbacoa Tacos! Print this recipe out, because you are going to want to make these over and over again!

Snow Goose Barbacoa Tacos

By Chef Bri for Wilderness to Table



·      4 Whole Snow Goose Breasts

·      1.5 Cups Beef Broth

·      4 Chipotle Chilis in Adobo Sauce

·      3 TBS Garlic, Chopped

·      1.5 TBS Cumin, ground

·      1 tsp. Kosher Salt

·      1 tsp. Black Pepper, ground

·      ½ tsp Cloves

·      3 Bay Leaves

·      ¼ Cup Lime Juice


In the bowl of a blender, add ½ cup of the beef broth, chipotle chilies, garlic, salt, pepper, and cloves. Blend on high till the mixture is smooth. Then add the mixture to a dutch oven, add the rest of the beef broth, bay leaves and add the goose breast.

Cook on medium low for 45 minutes. Then remove the goose breast from the dutch oven and shred with two forks. Once all the meat is shredded add it back to the Dutch oven add the lime juice and simmer on low for 25 minutes. Season with salt and pepper if needed. Strain the liquid from the meat before serving.

To serve:

·      Homemade Taco Shells

·      Pepper Jack Cheese, Shredded

·      Pico de Gallo

·      Sour Cream