January 03, 2012 at 7:27am
I found one for duck that would probably work well with goose.
I've never liked the 'gamey' taste of duck and this recipe solved that problem. Remove the meat from the breast plate and soak it in a saltwater brine with ice overnight. The brine is 2 tbs of salt to a quart of water. This will remove most of the blood and the wild taste from the meat. Remove the meat from the brine, rinse well and pat dry with a paper towel. Place meat in a marinade of:
1/4 cup of worcestershire sauce
2 tbs EVOO
2 tsp minced garlic
Butterfly the breasts. Remove the tops from fresh jalapeno peppers, cut them in half and remove the seeds. Stuff the hulls with cream cheese. Place the stuffed jalapenos in the breast meat and wrap it closed with bacon. Grill it until the bacon is done. Internal temperature should be around 165deg.
My wife is not a big wild game eater but she loved this when I made it. It is truly delicious.