PHILLY STEAK GOOSE QUESADILLAS

By Jeff Benda

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www.WildGameandFish.com 

Servings: 6
Prep time: 10 minutes
Tenderizing rest time: 30 minutes
Cook time: 20 minutes

Philly Steak Goose Quesadillas are filled with thinly sliced goose breast, peppers, mushrooms, onions, and loaded with cheese. Then they’re cooked until the tortillas are crispy and the filling is hot and perfect for a hearty lunch or easy dinner.

This Goose Quesadilla recipe is the perfect way to turn your early season Canada goose hunt into a crave-worthy wild game meal. After a successful morning in a North Dakota field, there’s nothing better than slicing up those rich goose breasts with an Outdoor Edge Knife and transforming them into cheesy, crispy quesadillas loaded with classic Philly Cheesesteak ingredients.

August is prime time to chase honkers here on the prairie, and with generous limits and incredible access, it’s a must-do adventure for every waterfowler. Come for the geese, stay for the food - and bring an appetite for quesadillas done right. 

If you are looking for more great Mexican food recipes using goose meat, you can also check out Jeff Benda’s Goose Tacos and Goose Fajitas.

Ingredients

• 2 goose breasts from 1 Canada goose
• 1 teaspoon baking soda
• 1/4 cup cold water
• 3/4 teaspoon kosher salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 4 teaspoons olive oil, divided 
• 8 ounces cremini mushrooms, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 medium yellow onion, chopped
• 6 flour tortillas (medium burrito size)
• 2 Tablespoons mayonnaise, divided
• 12 slices provolone cheese

Instructions

1.     On a cutting board, use a sharp knife to slice the goose breasts thin (about 1/4-inch-thick) against the grain.

2.     Transfer sliced meat to a bowl and add 1 teaspoon of baking soda and 1/4 cup cold water. Massage the meat so baking soda and water is uniformly distributed. Set aside for 30 minutes or up to 4 hours. This step tenderizes (baking soda) and hydrates (water) the goose.

3.     Rinse the meat with cold running water, then season with salt, garlic powder, oregano, and pepper. In a large skillet over medium-high heat, add 2 teaspoons olive oil and cook goose until fully cooked, about 3 minutes. Remove from skillet and transfer to a large plate.

4.     Sautee mushrooms, peppers, and onion in the same skillet with 1 teaspoon of olive oil until tender, about 5 minutes. Transfer to same large plate with cooked goose meat and toss to mix.

5.     Spread 1 teaspoon of mayonnaise on each tortilla. Place 1/2 cup of the meat and vegetable filling onto one side of the tortilla. Top with 2 slices of cheese and close the tortilla.

6.     In the same skillet, over medium heat, add 1 teaspoon of olive oil. Cook two quesadillas at a time for about 2 minutes on each side or until crispy and the cheese is melted.

7.     Remove from skillet, cut each quesadilla in thirds. Repeat with remaining quesadillas.