Waterfowl breasts make flavourful, tasty fajitas, and lime juice helps break down the meat fibers and create tender bites of goodness. Spring snow goose hunters (and fall) will love fajitas that can be shared at home or prepared in the blind as a quick lunch in the field. Be careful not to overcook the meat to ensure optimal tenderness.

Ingredients:

• 6 goose breasts, skinless
• 1 lime, juiced
• 2 Tbsp fresh cilantro, minced
• 2 cloves garlic, minced
• 4 Tbsp canola oil, divided in half
• 1 Tbsp cornstarch
• 2 tsp chili powder
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp sugar
• ½ tsp onion powder
• ½ tsp ground cumin
• ½ tsp red pepper flakes (optional for added spice)
• 1 large red onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ¼ cup beer or water
• 10 to 12 flour or corn tortillas, 6 inch

Directions:

1. Cut the snow goose meat across the grain into 1 centimetre strips.
2. Whisk lime juice, cilantro, garlic, 2 tablespoons of canola oil, cornstarch, chili powder, salt, smoked paprika, sugar, onion powder, cumin, and red pepper flakes with a fork. Pour the spice mixture over the goose strips, toss to blend, and refrigerate for 30 minutes.
3. 3. Heat a large frying pan over medium heat and add remaining 2 tablespoons of canola oil and red onion. Cook for three minutes or until onions start to turn translucent. Add peppers and cook for five minutes, until onion and pepper skins start charring. Remove from pan and set aside.
4. Heat the frying pan to medium-high heat, add the goose strips, and cook to medium rare or about three minutes. Add onion and pepper mixture and beer or water to the goose. Stir and simmer for one to two minutes or until liquid starts to thicken.
5. Soften tortilla shells by steaming in a hot pan with a small quantity of water or warm between damp paper towels in a microwave for 15 seconds.
6. Fill tortillas evenly with the fajita mixture. Top with avocado or fresh guacamole, sour cream, shredded cheddar cheese, cilantro, salsa, hot sauce, or a fresh squeeze of lime.