This week’s recipe (and main ingredient!) comes courtesy of our friend Dave, who was kind enough to share some goose with us. I had never had goose before, but judging from what I had read online, I was expecting something similar to duck.
This recipe calls for marinated goose wrapped in bacon to be skewered with vegetables and barbecued. Sound delicious? It is…
This dish needs to be prepared on separate days. First, make the marinade…
Dave suggests marinating the goose in raspberry vinaigrette dressing for about 2 days. This ensures your goose is tasty and tender, so don’t be tempted to skip this step. He suggests the Kraft brand dressing, but I wanted to get some practice making vinaigrette from scratch, so I tried making my own. I used this recipe but changed out the raspberry wine vinegar for raspberries:
- 1/2 Cup Vegetable Oil
- 1/2 Cup Apple Cider Vinegar
- 1/2 Cup Fresh Raspberries
- 1/2 Cup Sugar (reduce this for regular dressing)
- 2 tsp Dijon Mustard
- 1/4 tsp Dried Oregano
- 1/4 tsp Ground Black Pepper
Note: The dressing is delicious, but it comes out quite sweet. That worked well for marinating, but I think you might want to cut to 1/4-1/3 Cup of sugar if you wanted to use it in a salad.
- 2 Goose Breasts (unfortunately I had no scale, so I’m not sure on weight)
- 1 package (500 g) Bacon (I used Maple Bacon, sweetness worked well)
- 1 Medium onion
- 1 Red Pepper
- 2-6 Garlic Cloves (minced)
- Maple Syrup
The recipe is very easy to put together. For the vinaigrette, simply add everything into a blender and blend until smooth. If you’re using less sugar, I would add about 1/4 cup, blend, and then add sugar to taste.
Next, cut the goose breasts lengthwise into strips roughly the length of your bacon strips. Toss them into a ziplock bag with the garlic, a couple of tablespoons of maple syrup, and your vinaigrette (enough to coat all the strips). Dave says 2 days, but you could probably get away with anywhere between 6 hours and 3 days (mine were in 3 days because I had to delay cooking them up for a night).
Once marinated, you’ll need to assemble your goose tornadoes. You’ll need some skewers to keep everything together. If you’re using wooden ones, make sure to soak them in water if you’re BBQ’ing them to prevent them from catching fire.
Cut up the red pepper into roughly 1-2″ squares, and the onion into large-ish chunks (just don’t dice it). Lay out a strip of bacon, put a goose strip on top, and then add a chunk of onion to the bottom, Roll the bacon and goose around the onion (as if you’re rolling up a sleeping bag), and pierce it with your skewer. Add a chunk or two of red pepper, and repeat.
Now, I originally intended to BBQ these, but due to my inability to keep a charcoal BBQ going, I ended up baking them. Cook at 350 F (180 C) for roughly 20 minutes on 1 side, then flip, and do another 10-20 minutes depending on how crispy you like the bacon. If you do BBQ, Dave noted that it’s normal for the bacon to get pretty crispy by the time the goose cooks.
Overall, I was thrilled with how these came out – bursting with flavor and fun to eat. I realize goose isn’t the easiest ingredient to get, so if you can’t, give it a try with duck. It would probably also be great with steak if you changed the marinade to something like soy sauce, teriyaki, or a citrus-based marinade. If you try this recipe (or any variations), let me know how it turns out!