Goose Braciole
Servings: 4
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.