Prepared this way, wild goose tastes like the finest marinated steak. If you don't have wild goose, substitute a lean cut of beef, such as flank steak.
1/4 cup extravirgin olive oil
1/3 cup low-sodium soy sauce
2 tablespoons minced yellow onion
3 teaspoons bottled minced garlic
1 1/2 teaspoons sugar
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 (1 1/2-pound) boneless goose breast, skinned
1 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeño pepper
1 teaspoon lemon juice
1/2 teaspoon salt
8 (6-inch) white corn tortillas
1/2 cup (4 ounces) crumbled feta cheese
1 1/2 cups finely shredded green cabbage
How to Make It
Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally. Remove goose from bag, reserving marinade.
Combine tomato, green onions, and next 4 ingredients (through salt) in a medium bowl.
Place goose on grill rack coated with cooking spray; grill 10 minutes or until a thermometer registers 165°, turning and basting frequently with marinade. Let stand 10 minutes. Cut goose diagonally across grain into thin slices. Keep warm.
Warm tortillas according to package directions. Place 3 ounces goose in each tortilla. Top each with 2 tablespoons tomato mixture, 3 teaspoons cheese, and 3 tablespoons cabbage.