There’s something deeply satisfying about cooking waterfowl over fire.
Maybe it’s the migration. The cold mornings. The sound of wings overhead. Or maybe it’s knowing that a bird taken cleanly in the field deserves more than a rushed meal.
With this next episode in our collaboration with Phil from Prise du Jour, we move from slow braises to open flame — and into something bold, fresh, and unexpected:
Goose Carne Asada Sandwiches.
Before we ever hit the grill, we also filmed a full breakdown on how to properly butcher a whole goose — because respecting your harvest starts long before the marinade.
From Field to Fire
Goose has a reputation. Some say it’s tough. Some say it’s strong. Most people simply haven’t had it cooked properly.
When treated like red meat — hot, fast, and sliced thin against the grain — goose breast becomes something entirely different. Deeply flavorful. Tender. Clean.
Phil’s carne asada marinade balances citrus, garlic, heat, and fresh herbs — giving the meat brightness while letting the wild flavor remain the star.
Harry and Daphne were on site again for this shoot, learning firsthand how small details — scoring the skin, reducing thickness, slicing correctly — completely change the outcome.
The philosophy remains simple:
High heat.
Quick cook.
Rest the meat.
Slice thin.
Respect the grain.
The result? A sandwich that belongs at hunting camp as much as it does at your backyard table.
🥪 Goose Carne Asada Sandwich
Ingredients
- Juice of 1 orange (or 1/4 cup orange juice)
- Juice of 2 limes (or 4 tsp lime juice)
- 1 cup fresh cilantro, finely chopped
- 4 cloves garlic, finely chopped
- 1 jalapeño, finely chopped
- 2 tablespoons soy sauce
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup vegetable oil
- 2 skinless goose breasts (skin-on is fine — score the skin)
- 2 cups arugula
- Balsamic glaze
- 4 sub breads, sliced lengthwise
- Mayonnaise
Directions
- In a blender, combine orange juice, lime juice, cilantro, garlic, jalapeño, soy sauce, cumin, salt, pepper, and vegetable oil. Transfer 3/4 of the marinade to a large resealable bag or deep dish. Reserve the remaining marinade for topping.
- With a sharp knife, slice the goose breasts horizontally to reduce thickness.
- Add the meat to the marinade, seal, and coat thoroughly.
- Refrigerate for at least 1 hour — ideally overnight.
- Preheat your BBQ to high heat and allow the grill to get very hot. (If no BBQ, use a cast iron pan.)
- Remove the goose from the marinade, wiping off excess. Grill until charred and medium-rare — about 2 minutes per side. Brush lightly with marinade during cooking. Remove and rest for 5 minutes.
- While the meat rests, toast the bread on the grill.
- Slice the goose extremely thin, against the grain. Build the sandwiches by spreading mayo on the bread, layering goose slices, adding a spoon of reserved marinade, arugula, and finishing with a drizzle of balsamic glaze.
🎥 Watch the Goose Butchery & Recipe Videos
Below you’ll find both the full goose butchery breakdown and the carne asada sandwich preparation. Watch the entire process — from whole bird to finished sandwich.
Why This Matters
Waterfowl deserves better than overcooked breasts and shortcuts.
The more we learn to prepare wild food properly, the stronger our hunting traditions become.
This series with Phil is about showing what’s possible — and proving that wild game belongs at the center of the table.
Track the hunt.
Cook the harvest.
#TrackTheHunt
