Bacon Wrapped Wild Goose Breasts
The Wildest Thing You Can Do with a Pound of Bacon
Herb and red wine marinated goose breasts are wrapped with dry aged bacon and grilled to perfection.
Ingredients
- 1 large goose breast
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- chili pepper, sliced
- 1/2 cup red wine
- 1/4 cup olive oil
- salt and pepper, to taste
- 1 pound Jones Dairy Farm Dry Aged Bacon
Directions
Remove any silver skin and any shot or feathers from wild goose breast. Rinse under cold water, pat dry with paper towels and sprinkle with salt and pepper. Place goose breast into zip top bag or small bowl.
Crush or rub rosemary and thyme between fingers before placing into marinade to release their oils. Combine rosemary, thyme, garlic, chili pepper, red wine and olive oil. Whisk marinade to emulsify oil and vinegar. Pour over goose breast. Cover and refrigerate for 2-4 hours, flip breast over halfway through.
One hour prior to cooking, remove goose from refrigerator to bring to room temperature. Prepare grill for medium-heat cooking. Remove breast from marinade and wrap with bacon. If needed, use toothpicks to keep bacon together.
Grill bacon-wrapped goose breast until bacon is cooked through and goose is cooked to medium-rare but no more than medium. If bacon cooks too quickly and flares, move breast to a cooler part of grill and cook until desired doneness is reached.
Allow breast to rest for 5 minutes. Cut into thin medallions to serve.
Ratings & Reviews
Leave a reviewThe perfect pairing of flavors
I made this recipe for my family with some fresh goose breast I harvested myself and everyone loved it! The perfect pairing of flavors! Thanks
Everyone loved it!
I tried this recipe last night. We had guests who weren’t used to wild game. Everyone loved it! This is the best goose recipe I have tried. The bacon and good flavors blend very nicely. I also soaked the breasts in saltwater for a while to draw out blood and the strong flavor. It paired beautifully with a nice malbec wine.
Never disappoints
I have made this on multiple occasions and it never disappoints. I slice the breast, prior to cooking, into filet mignon sized medallions and wrap with a slice of bacon. I do reduce the garlic to one clove which is enough for our tastes.
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This was an EXCELLENT RECIPE!! I marinated them overnight, then wrapped them in bacon, and fried them in a Cast Iron skillet, Most excellent,