Goose Rumaki Appetizers
A marinade of soy sauce, fresh ginger, honey and other ingredients add flavor to the cubed goose meat prior to grilling.
Servings: 10
Ingredients
- 2 boneless skinless goose breasts, cut into 3/4 - 1 inch cubes
- 1 lb bacon, slices cut in half
- 35-40 sliced water chestnuts
- 1/3 cup soy sauce, low sodium
- 1 tbsp teriyaki sauce
- 1 tbsp honey
- 1 tbsp fresh ginger, minced
- 1 tsp olive oil
- 1 tsp red pepper flakes
- wooden toothpicks, soaked in water
Instructions
- Place meat into a bowl and add soy sauce, teriyaki sauce, olive oil, honey, ginger and red pepper flakes. Gently stir everything together, cover and refrigerate for 30 minutes or overnight.
- Preheat the oven to 375 degrees. Cut the bacon slices in half and arrange on a foil lined baking sheet. Cook the bacon for 10-12 minutes until partially cooked. Remove from the oven and set the bacon aside on a paper towel.
- Drain and discard marinade. Place a water chestnut in the center of a slice of bacon, add a slice of meat on top and wrap the bacon around securing with a toothpick.
- Grill until bacon and the goose is cooked through.
Notes
Note: you may use duck instead of goose.