These Caribbean goose tacos represent the flavors I fell in love with on a trip to Jamaica. This recipe isn’t authentic to what you would find on the islands, though. It has pimento berry (allspice), an essential spice in jerk sauce, and a little bit of heat. I make this with various types of wild game, and find that dark meat holds up well to the bold and spicy jerk sauce.
One of my favorite ways to utilize tough cuts of meat, such as goose thighs, is to pull them apart for tacos. The great thing about this recipe is that it is interchangeable with different wild game; turkey thighs and venison roasts also work great.
The instructions below explain how to use a pressure cooker or slow cooker. I encourage you to reduce the liquids leftover and drizzle it over the shredded meat. Embrace the meal by grabbing a Red Stripe. Serve the pulled goose inside of hot tortillas with your favorite salsa. I used a mix of chopped avocado, pineapple and green onion.
- 2½ – 3 lbs. of goose thighs or breast meat
- 1 yellow onion, sliced
- 3 green onions, sliced
- 1 serrano, habanero or scotch bonnet depending on how spicy you want it
- 2 tbsp. fresh minced ginger
- 4 cloves of garlic, minced
- 3 tbsp. jerk spice mix (store-bought or recipe below)
- 2 tbsp. soy sauce
- 2 tbsp. honey
- 1 cup fresh pineapple juice
- 1 cup chicken stock
Jerk Spice Mix
- 1 tbsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. cayenne (2 tsp. for spicy)
- 2 tsp. thyme
- 2 tsp. salt
- 1 tsp. ground allspice
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1/2 tsp. black pepper
- 1/4 tsp. cloves
- 1 tbsp. brown sugar
- Tortillas, avocado, chopped pineapple, salsa, cilantro, etc.
Also works with
- Combine all the dried spices to make the jerk mix. You’ll use about 3 to 4 tablespoons for the recipe, leaving a little left over to season something else for future use.
- If you are using breast meat, slice each breast into thirds. Pat all of the meat dry. Heat a tablespoon of oil in a large sauté pan (or in your stove top pressure cooker) and brown the meat, working in batches if necessary. Remove and set aside.
- Add another tablespoon of oil to the pan and sauté the onion. Once the onion softens, add the green onions, chiles, ginger and garlic. Cook for an additional minute or two until fragrant.
- If using a stove top pressure cooker, return the goose to the pot along with the jerk spice mix. Add the soy sauce, honey, pineapple juice and stock. Stir to combine. Place the lid on the pot and lock it shut. Allow the heat and pressure to build to a high level, turning the temp down on the stove as needed to maintain. If using an electric pressure cooker, transfer all ingredients and program to high.
- Allow the goose to cook for about 90 minutes undisturbed. Release the steam. Once cooled down, unlock the lid. The goose thighs should be falling off the bone. Remove the meat from the pot, place on a large platter and shred with two forks.
- Reduce the liquids remaining in the pot into a jerk sauce by turning the heat back to a boil. Cook down for 15 to 20 minutes until it reaches desired consistency. Taste and season with any extra spice mix or sugar to your liking. Spoon the liquids over the meat and let it soak up.
- Serve in tortillas with avocado, pineapple, salsa, cilantro, etc.
You can make this in a slow cooker using the same method and ingredients. Brown the meat in a separate pot first, sauté the veggies and then mix the liquids in. Transfer all the ingredients into your slow cooker and cook on low for 6 to 8 hours.