Goose Jalapeno Poppers

Wild Game – Keto Style

By: Amber Schmit


For my family, having wild game to eat is the absolute best thing. This past hunting season was a real blessing for us. We were able to harvest 2 deer and countless duck and geese. Aside from the money you save by bringing in your own meat, it is nice to know where your meat came from, and knowing that it is fresh. This year we were also on the Keto journey, but that didn’t deter us from some of our favorite wild game recipes - they just needed a few modifications, and sometimes some trial and error, but the good thing about wild game is its meat. As long as you cook it long enough (but not too long) you can rarely go wrong!! These are just a few of my families favorite wild game recipes. (Keto-Friendly)

If you have ever cooked goose or duck, or even other wild game like turkey - you know you have to soak the meat a few days first. This helps get that “gamey” taste out, but it also helps tenderize the meat and I personally think that helps get those dreaded BB’s out. Anyone who has accidently chomped down on a BB while enjoying your dinner knows exactly what how painful that is! We usually soak our wild game in buttermilk, but being on Keto we decided to just use water this year and I got the same result and couldn’t tell any difference. Before soaking the meat I rinse all the breasts, make sure to get all those extra feathers off, wash the blood off and out as much as possible and try to get any obvious BB’s out, I let it soak overnight. In the morning, you rinse them out again, and this time slice the meat the way you plan on preparing it for the meal, so for popper’s you just do long, nearly one inch-thick strips. Put some fresh water in, try to rinse out as much excess blood and BB’s out as possible and soak the strips overnight again. In the morning, I will change the water one last time, and rinse the strips off and usually soak it until I am off work. Otherwise I will throw it in to marinate at that time, so that it is ready to go when I get home. When I get home, I try to check one more time for BB’s and rinse off any extra blood, and then prepare to cook them.

For my family, the ultimate favorite recipe is Goose Jalapeño Poppers! My father in law made these the first year I started dating my husband 7 years ago, and since than they are my favorite, It is always our first goose recipe of the year. These are nearly fool-proof, as long as you prep that goose meat right! My oldest son even likes them, if you remove all the seeds the jalapenos are usually not terribly spicy!


Ingredients:

  • Jalapeno’s (I usually get at least 6)
  • 8 ounces of cream cheese (room temperature)
  • 10 – 12 pieces of Bacon (depending on how many peppers you have)
  • 2 cups Colby Jack Cheese

Instructions:

  1. After I complete the process for soaking the meat, I always like to soak the goose in a mixture of soy sauce and worcestershire sauce. I feel like it just adds a hint of flavor, and also helps cover up any leftover gamey taste.
  2. While the meat is marinating, I slice the jalapeno’s in half length-wise and remove all the seeds.
  3. After slicing the jalapenos I mix the cream cheese and 1 cup of shredded Colby jack cheese and stuff the jalapenos with that mix.
  4. Next, I add the slice of the goose meat to the jalapeno and throw some extra cheese on top, and wrap it tightly with a slice of bacon and secure with a toothpick.
  5. My favorite way to cook them is on the grill. I throw some foil on the grill, and cook the popper’s over medium heat until they are done or even a little crispy.
  6. If I have to cook them in the oven, I cook them in the oven as 450 for about 10-15 or until they are done to your liking. Enjoy!

  • Macros if you are interested: 123 calories, 2g carbs, 7g Protein, and 9g Fat