It appears taco dishes filled with savory wild game and fresh fish are hard to beat at the Alabama Wildlife Federation Wild Game Cook-Offs, and the recent Gulf Coast competition in Spanish Fort was no exception.
1 cup pickled red onions and jalapeñosSeason the meat with salt, pepper and garlic powder and brown in the hot oil before transferring to a Dutch oven or Crockpot along with pan drippings.
“After about four hours, start checking the meat with a fork,” Haas said. “If you can spin the fork in it, it’s tender, and you can start shredding it. One of the things to look for when you’re slow cooking wild game is a foam will build up on top of the meat. Scrape off the foam and get rid of it.” After the flip, take a portion of cheese and place on the tortilla and a portion of the shredded meat on one half. Fold the tortilla and cook for about a minute. Flip and cook for another 30 seconds or until the cheese is melted before placing on the serving plate.
BA’s Barbeque went traditional to win the fowl competition with its Goose Steak. Caden Bradshaw said keeping it simple is the key to tasty, tender specklebelly goose breasts.