Wild Goose Empanadas

by Rikki Folger

Instagram: @wild_and_foraged_
Website: Wildandforaged.com

Servings: 30 empanadas
Time to Make: 4 hours
Special Equipment: Dutch oven, cast iron pan, meat thermometer

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!

EMPANADA FILLING INGREDIENTS

• 1 1/2 – 2 pounds goose breast
• 2 Tablespoons duck fat
• 1 yellow onion, diced
• 32 ounces chicken stock
• 3 garlic cloves, roughly chopped
• 1 bay leaf
• 1 Tablespoon ground black pepper
• 1 Tablespoon salt
• 2 teaspoons cumin
• 1 Tablespoon chili powder
• 2 cups white rice, cooked

EMPANADA FILLING INGREDIENTS

• 4 1/2 cups flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 3/4 cup duck fat
• 1/4 cup butter, melted
• 2/3 cup ice water 

INSTRUCTIONS

1. Preheat oven to 300 degrees F.
2. Place Dutch oven on the stove and heat duck fat over medium heat.
3. Add diced onions and cook until soft, about 5 minutes.
4. Add the garlic, bay leaf, black pepper, chili powder, cumin, and salt. Stir well and cook for 1 minute.
5. Add the 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 to 3 hours) cook the rice and prepare your empanada 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 kneed 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 cooked and 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 10 minutes. Make sure you save one 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 the bird.
12. Add the rice and your cup of braising liquid and mix well. Add salt to taste, if needed.
13. Divide empanada dough into 30 equal pieces, about 1 Tablespoon each. Roll each piece out into thin circles and add about one Tablespoon of filling to the middle.
14. 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.
15. Add oil to a cast iron pan until it measures about 1 inch deep and heat over medium-high heat to 350 degrees F.
16. Place 4 empanadas in oil and fry until golden brown, about 2 minutes, then flip. Cook for another 2 minutes and remove onto a paper towel-lined plate. Repeat until all the empanadas are done.