Caribbean Goose Tacos

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...

BBQ Goose Thigh Confit

Good barbecue consists of a few different things, specifically juicy and tender meat with a lot of fat, smoke and bold flavors. Those qualities don’t seem to describe confit, but this recipe will surprise you. In comparison to pork or beef, the muscle tissue of wild game is more developed and lower in fat content. For something tough like a goose leg, you should cook it low and slow in a way that won’t allow the meat to dry out. This recipe is...

Barbecue Goose Legs

Goose legs get a bad reputation for being tough, but you can turn them into tender, pulled barbecue with the help of a crockpot or pressure cooker. In this recipe, I use our Fully Flocked waterfowl spice blend that has sweet and smoky flavors to make this delicious sauce.