Whiskey and waterfowl go together for a wildly tasty dish
Few things go together better in the kitchen than bourbon, bacon and brown sugar. Use all three while preparing some wild game and you’re likely to create a dish that’s downright scrumptious. Luckily for you, this wild goose breast recipe calls for the tasty trinity.
I prefer to use specklebelly goose breasts. But any wild goose breasts will do the trick. Like many wild game recipes, the secret lies within the marinade. Bourbon, soy sauce, mustard, brown sugar and a few other ingredients combine to create a tangy, sweet flavor that leaves the meat juicy and tender.
Wrap some bacon around it and throw it on the grill. A reverse searing method works best. And when it’s all said and done, you’ll have a final product that most folks will never know is wild goose breast, unless you tell them. Serve with the bourbon you used in the recipe or a glass of red wine, and dig in.
Bourbon and Brown Sugar Goose Strips
2 wild goose breasts, deboned
12 ounces thick-cut bacon
1⁄2 cup bourbon whiskey
1⁄2 cup soy sauce
1⁄2 cup olive oil
1⁄4 cup brown sugar
1⁄4 cup yellow mustard
1 tablespoon fresh ground black pepper
1 tablespoon steak rub/seasoning
Slice the goose breasts across the grain into 11⁄4- to 11⁄2-inch thick strips.
Pour whiskey, soy sauce, olive oil, brown sugar, yellow mustard, black pepper and steak rub into a large mixing bowl. Stir until thoroughly mixed into a marinade.
Place the goose breast strips in an airtight container and cover them with the marinade. Allow them to marinate in the refrigerator for 5-8 hours.
Remove the goose breast strips from the fridge and wrap each one in bacon. Use a toothpick to hold the bacon in place.
Start a medium to hot fire on a grill that holds the temp to about 350 F. Cook the bacon-wrapped goose breast strips on the opposite end of the grill from the fire for 15-20 minutes, then place them on the grill directly over the fire and cook them for 1 minute on each side.
Remove the goose breast strips from the grill, drizzle honey over them and allow them to rest for 8 minutes. Serve and enjoy.