My favorite goose recipe is goose kabobs. Over the years, I have fine tuned my goose kabob recipe and here it is. These pictures are from today's Thanksgiving where my family and friends asked me to make some goose kabobs.
- Geese breasts
- Bacon (I prefer thin - not thick bacon - in this recipe)
- Peppers (green, red, orange, and yellow)
- Red Onions
- Teriyaki Sauce
1. After killing the geese, I breast them and put the breasts in saltwater overnight. I change the water once.
2. Cube the geese breasts.
3. Marinade the geese breasts in Teriyaki sauce, beer, and garlic. I have found an overnight marinade in the fridge to work well. I also will mix up the marinade at least once.
4. Wrap the geese in 1/2 strip of bacon and put on kabob with other vegetables.
5. Grill for about 3 to 4 minutes, turn and grill for 3 to 4 minutes, turn and grill for 3 to 4 minutes and they should be ready.
Serving Size Notes:
- Each goose will create roughly eight kabobs. I usually put four bacon wrapped geese cubes on one kabob.
- For each goose, you will need 2 to 3 peppers. Your choice what color.
- For each goose you will need a little less than one red onion.
- I use about 2 to 3 cloves of garlic (cut up / minced) for one goose and do at least 4 cloves for 2 to 3 geese.
- For each goose, you will need a little less than one 16oz whole mushroom package.
- For the beer, I prefer at least 12oz but a lot of times I use up to 16oz. I did three geese for this Thanksgiving and used 16oz.
- For one goose, use 1/2 to 3/4 of the Teriyaki sauce. For the two to three geese, I use the whole bottle.
- I have found that for appetizers, eating them right off the kabobs work well.
- For more like a main dish, I prefer to take them off the kabobs right after they are cooked and serve over brown rice.
Pictures to come...
Some people just need a high-five.
In the face.
With a chair.