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Wild Goose Empanadas

Rikki Folger shares another great recipe. Check out Wild and Foraged for more.

Empanadas are some of my favorite snacks to bring out into the field. Not only are they delicious, but they also travel well and contain much needed calories for all your outdoor adventures. The crust is so flakey, and the wild goose stays so moist. You can get creative with your flavors by changing the filling ingredients or wild game. Bring your favorite salsa or dipping sauce for the ultimate on-the-go meal!

Serving Size: 30 pieces
Time to make: 4 hours
Special Equipment: Dutch Oven, Cast Iron Pan, Meat Thermometer
Also works with: Wild Duck, Wild Turkey Legs


  • Goose Breast  ·  1.5-2 lbs  
  • Duck fat  ·  2 tablespoons 
  • Yellow onion, diced  ·  1 
  • Chicken stock  ·  32 ounces 
  • Garlic, roughly chopped  ·  3 cloves 
  • Bay leaf  ·  1 
  • Ground black pepper  ·  1 tablespoon 
  • Salt  ·  1 tablespoon 
  • Cumin  ·  2 teaspoons 
  • Chili powder  ·  1 tablespoon 
  • White rice, cooked  ·  2 cups 
  • For the Empanada Dough  ·   
  • Flour  ·  4 ½ cups 
  • Salt  ·  2 teaspoons 
  • Baking powder  ·  1 teaspoon 
  • Duck fat  ·  ¾ cup 
  • Butter, melted  ·  ¼ cup 
  • Ice water  ·  2/3  cup 


How to make it:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. Place dutch oven on the stove and heat duck fat on medium heat.
  3. Add diced onions and cook until soft, about five minutes.
  4. Add the garlic, bay leaf, black pepper, chili powder, cumin and salt. Stir well and cook for 1 minute.
  5. Add your goose breast and chicken stock. Bring everything to a boil then place the dutch oven in the oven with the lid on.
  6. While the goose is braising (about 2-3 hours) cook the rice and prepare your dough.
  7. To make the dough add flour, salt and baking powder to a bowl and mix well.
  8. Add duck fat and melted butter to the flour mixture and combine with your hands. The dough will be slightly dry and fall apart easily.
  9. Once the fat is incorporated with the flour, add the ice water and knead for a few minutes. Place dough in a plastic bag and let it rest on the counter for an hour, or until the goose is fully cooked.
  10. Once the goose meat is easy to shred you can remove it from the oven. I recommend removing the meat from the liquid with a slotted spoon and let it cool for about ten minutes. Make sure you save a cup of the braising liquid.
  11. Shred the meat in a large bowl. This is a great time to look for any BBs that you may have missed while cleaning your bird.
  12. Add the rice and your cup of braising liquid and mix well. Add salt to taste, if needed.

How to assemble:
Each empanada will use a little more than a tablespoon of dough. Roll each piece out into thin circles and add about a tablespoon of filling to the middle. Fold the dough in half and pinch the ends together. You can use a fork or crimp the dough with your hands, whichever you like.

To Cook:
Heat up your fying oil in a cast iron pan (make sure the cast iron is filled about an inch). When the oil reaches 350 degrees you can add your empanadas. Cook until golden brown, about 2 minutes, then flip. Cook for another two minutes and remove onto a paper towel lined plate. Repeat until all the empanadas are done.

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