Snow Goose Recipe – Bacon-Wrapped Jalapeno Snow Goose

Cranberries & Canada Geese Cookbook

Bacon-Wrapped Jalapeno Snow Goose

We server this appetizer at all our lodges, and any dinners we cater. You can make these a day ahead. Keep them covered and in the refrigerator until ready to cook.  This recipe should make 12 wraps.

Ingredients:

• 6 strips bacon
• 6 tsp. cream cheese
• 1 average sized snow goose breast
• pickled sliced jalapeno peppers

Directions:

1. Cut the bacon strips in half, so you have 12 pieces of bacon.
2. Clean the goose breast of any silver skin or fat.
3. Slice the breast across the grain into strips about ¼ inch by 1 ½ inches. You should have about 12 pieces.
4. Lay four of the bacon strips down on a cutting board. Place one slice of goose across each strip of bacon.
5. On top of the goose place one heaping teaspoon of cream cheese. On top of the cream cheese place one (or two, if you like it a bit hotter) pickled jalapeno slices.
6. Roll the bacon around the goose, cream cheese and jalapeno. Skewer with a tooth pick to hold together.
7. Repeat with remaining 8 slices of bacon and goose breast.
8. Heat barbeque grill on high. When grill is hot, place wraps on grill.
9. Cook about 5 minutes on each side and until the bacon is done the way you like it, but do not cook too long as the goose will become tough.
10. Remove from grill and serve.

Note: When the bacon begins to cook it will drip grease and can cause flair ups on the grill.  Be careful to watch.

Variations: We have also brushed these with apricot jam, marmalade jam, and even Dijon mustard while cooking. These can be made with any type of water fowl – snow goose, duck, pheasant etc. You can also use any type of tender red meat.

Cooking Tip:Soak the toothpicks in water for a few hours before preparing these. This helps prevent them from burning on the grill.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com