Stuff, rolled and tied Goose
I sliced two goose breasts in half and pounded flat with a meat mallet. Seasoned with granulated garlic powder, a thin layer of pesto and a slice of prosciutto. Rolled, wrapped with a slice of bacon and secured with buthcher’s twine. Preheated the Traeger Grill to 375 degrees. Wood-fired for 10 minutes. Turned and wood-fired for 10 more minutes. Removed and rested for 10.
Sliced and served with a basil pesto vermicelli pilaf (a spin on rice a roni) and fresh heirloom tomatoes. A NEW FAVORITE Waterfowl Recipe in the Books!
Set the breasts on a cutting board, holding your knife horizontal to the cutting board, make a cut along the middle side and cut all the way through creating 4 individual pieces.
Use a meat mallet and pound the meat to flatten. Season with granulated garlic powder, add a thin layer of pesto to the top of the halved breasts and top with a slice of prosciutto.
Starting on one side, roll the goose braciole up and wrap with a slice of bacon. Secure the bacon in place by tying a piece of butcher’s twine around the meat. Drizzle with a little olive oil and set aside.
Set the Traeger temperature to 375 degrees and preheat, lid closed for 15 minutes.
Place the goose braciole direct on the grill grates, close lid and wood-fire for 10 minutes.
Turn and continue cooking for 10 additional minutes. Remove from heat and set aside to rest for 10 minutes.
Remove the butcher’s twine – slice and serve.
Ingredients
- 2 boneless skinless goose breasts
- 1/2 cup basil pesto
- 4 slices prosciutto
- 4 slices bacon
- 1 tsp granulated garlic powder
- 1 tbsp olive oil
- butcher's twine
Instructions
- Set the breasts on a cutting board, holding your knife horizontal to the cutting board, make a cut along the middle side and cut all the way through creating 4 individual pieces.
- Use a meat mallet and pound the meat to flatten. Season with granulated garlic powder, add a thin layer of pesto to the top of the halved breasts and top with a slice of prosciutto.
- Starting on one side, roll the goose braciole up and wrap with a slice of bacon. Secure the bacon in place by tying a piece of butcher’s twine around the meat. Drizzle with a little olive oil and set aside.
- Set the Traeger temperature to 375 degrees and preheat, lid closed for 15 minutes.
- Place the goose braciole direct on the grill grates, close lid and wood-fire for 10 minutes. Turn and continue cooking for 10 additional minutes. Remove from heat and set aside to rest for 10 minutes.
- Remove the butcher’s twine - slice and serve.