Wild Goose Quesadilla

 

Prep Time: 10 min (not including pressure cooking steps)

Cooking Time: 12 min (not including pressure cooking steps)

 

Pulled Goose Ingredients

  • 6-8 Goose Legs (thigh and leg detached, no skin)
  • 1 Red Onion (sliced)
  • 6 cloves of garlic (sliced)
  • 1/2 Cup. Apple Cider Vinegar
  • 2 Limes, juiced
  • 1/4 – 1 Can of Chipotles in Adobo Sauce (chopped)
  • 1 Tbsp Tomato Paste
  • 1 Tbsp Taco Seasoning
  • 5 Cups Chicken or Beef Stock
  • Sunflower Oil (or vegetable oil)
  • S&P
  • Note: this will make more meat then you will need for the quesadilla’s below, about 3 times as much as you need, but it’s always good to cook a big batch of pulled meat and use the meat for many different recipes throughout the week, or freeze and re-heat later.

 

Quesadilla Ingredients (enough for 3 Medium-Large Quesadilla’s)

  • 6 Tortillas
  • 1/2 Can of Corn
  • 1 Yellow Pepper (chopped)
  • 1 Green Pepper (chopped)
  • 1 Red Onion (chopped)
  • 5-6 Cups Manchego Cheese (or mozzarella)
  • Taco Seasoning
  • S&P
  • Sunflower Oil
  • Salsa
  • Cream Cheese

 

 

Pulled Goose Directions

  1.      1.Heat a large pressure cooker over medium high heat and add a couple table spoons of oil and heat up. Season Goose meat with S&P and brown in pressure cooker in batches. Don’t over crowd the pot, you want to cook one layer at a time and make sure there is some room around each piece of meat to brown properly. After browning is complete set browned pieces to the side, add some more oil and continue browning until all meat is done.
  2. After browning, add some more oil to the pot and add the red onion, cook for several minutes, stirring often. Add the garlic and cook until fragrant, about 2 minutes. Add the tomato paste and cook for an additional couple of minutes, stirring well to combine into the onions and garlic.
  3. Finally, add the remaining ingredients: Apple Cider Vinegar, Lime Juice, Chicken Stock, Taco Spices, and Chipotles in Adobo Sauce. If you want a medium-hot spice add the whole can, or add a quarter for just a touch of spice. Return the browned meat to the pot and stir well, bring everything up to a boil.
  4. Lock the lid onto the pressure cooker and turn the heat down to low once the pressure comes to pressure. Allow the meat to cook undisturbed for an hour and fifteen minutes.
  5. Carefully release the pressure from the pot. The meat should be fall off the bone, pull the pieces out of the liquid and let cool down a bit before shredding the meat using hands, making sure to remove any cartilage or bones. Add the shredded meat back to the remaining sauce to re-hydrate the meat.
  6. To cook in a cast iron Dutch oven, follow steps 1 through 3, but use a large cast iron Dutch oven in replace of a pressure cooker. After you put the brown meat back into the pot, bring everything up to a boil, cover with lid and turn the heat down to low and cook for 3-4 hrs., stirring every hour, until meat starts to fall off the bone. Or after bringing it up to a boil you can place the covered Dutch oven in a pre-heated 300°F oven and cook for 3-4 hrs., or until meat starts to fall off the bone. Then shred with hands after meat has cooled down enough to handle.

 

Quesadilla Directions

  1. Heat a large flat top to medium heat and add oil. In one section of the flat top cook the peppers, corn and red onion, seasoned with Taco Seasoning. We’re looking to brown the veggies a bit. On the other section of the flat top cook the meat, just needs to be heated through, but also try to get some browning on the meat for extra flavor and texture.

 

  1. When everything is cooked, remove from the flat top and give it a good scraping to clean off any left-over bits. Turn the heat down to low, add some more oil and then 3 Tortillas. Working quickly do the following to each tortilla; add a layer of cheese, topped with some pulled meat, then some cooked peppers, corn and onions, followed by more cheese and another tortilla to top it.  Cook for a few minutes, watching the heat isn’t too high or the tortilla’s will burn.  After the bottom tortilla has started to brown, carefully yet confidently flip the whole quesadilla over and cook on the other side for another few minutes until nicely toasted and all the cheese is melted.

 

  1. Slice into quarters and serve with some fresh salsa and sour cream.

Recipe by Michael E. Higgins

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