During moose season I shot a couple of Canada geese which I vacuum sealed and froze. Originally I wanted to make jerky but I only had four breasts and didn’t feel it was worth dehydrating for five hours with so little meat. I’ve seen recipes for duck poppers and thought maybe I’d try it with goose. I took some of the goose in to the hunt camp to make appetizers. I didn’t want to spend too much time on them so I made these:
I’m not a fan of dark meat so I wasn’t sure how I was going to feel about goose but it was surprisingly delicious. If you had given it to me without telling me what it was I never would have guessed.
INGREDIENTS
- 2 goose breasts
- Teriyaki sauce
- 1 lb. of bacon
- Salt & pepper (optional)
- BBQ sauce for dipping (optional)
INSTRUCTIONS
- Rinse off goose breasts to remove any blood
- Chop breasts into bite-sized pieces and place in a glass bowl
- Pour teriyaki sauce over breasts until covered. Cover and shake
- Place covered bowl in fridge for 4 hours of leave overnight
- Cut bacon in half; wrap each breast with half a slice of bacon and pierce with a toothpick to hold together
- Grill until bacon is evenly cooked
I used the flat toothpicks instead of round, which I think was a mistake. Next time I’ll soak them in water first so they hopefully don’t burn.
Let me know if you try this recipe by commenting down below!
LR Outdoors 