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...
When you are dead, you don't know that you are dead. It is difficult only for the others.
It is the same when you are stupid.