As a goose hunter I have tried it many different ways, this is my favorite. Take your goose breast and depending on size, we kill 15 pounders around here, butterfly the breast halves to reduce the thickness. This sounds hard but if the knife is sharp is very easy to do. Older birds may require a good tenderizing with a mallet to start the break down process. In a ziploc bag mix equal parts soy sauce, Worchestershire sauce and olive oil crush 2 cloves a garlic and add the breast meat. Let this marinate over night. When ready to prepare remove the breast pieces and wrap in bacon, pepper bacon if you can get it. Toothpick it in place and put it on the grill on medium heat, cook until bacon is done on both sides. This should put your goose at about medium-well If your pieces aren't too thick. Don't freak out if it's a little pink in the middle I like my steak like that and the bird won't kill you either. If you insist on well done you can finish in the microwave as not to burn up the bacon. I like to grill some portobella mushrooms and have a little wild rice along side. Boy howdy, now dat's some good eats dare' boy !
Topic: Goose Breast (Read 1193 times)
