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BeenGoosed2
01-23-2002, 03:22 PM
Take goose breast and slice into strips, 1/8" thick and 1/2" wide. Marinate in Allegro Game Tame marinade for 12-24 hours (the longer the better).

Take strips out and roll in a slice of bacon, sticking with a toothpick to keep roll together. Grill the pinwheel on a low heat, basting with a sauce of half Tabasco and half honey (can substitute with a good barbecue sauce if you don't like the spice). When I am about ready to pull them off the grill, I dust them with some brown sugar and cook for a couple of minutes.

A goose breast makes a bunch, and I have never heard anyone complain about them. Took a 9x9 pan full to the family Christmas dinner, and the things was gone in under 2 minutes (no exxageration). Great for a Superbowl Party! <img src="graemlins/beer.gif" border="0" alt="[Drinking Brewsky]" />

BeenGoosed2
07-08-2002, 04:09 PM
ttt --- I put these pinwheels in a taste off with famous pecan dusted goose. Well, you will have to read the pecan dusted goose post to see the results.

BeenGoosed2
08-14-2002, 02:27 PM
Cut-um --- did you ever try the recipe?

Cut-um
08-14-2002, 05:58 PM
Nope, not yet... <img border="0" alt="[G-Man.gif]" title="" src="graemlins/G-Man.gif" /> I still have some duck breasts I plan on using with the recipe... <img border="0" alt="[h20]" title="" src="graemlins/h2o.gif" />

Fin
08-18-2002, 06:31 PM
I have used BeenGoosed's recipe before but with a little twist, and its one of my favorites. Take fresh jalepeno and slice it long-ways into thin strips. Place the strips on the breast and THEN wrap in bacon. I BBQ the meat on high. The bacon gets charred but the breast is not burned. The meat takes on some of the jalepeno and some of the bacon. It makes for a little spicier recipe. Give it a try. -John