Goose Rumaki Appetizers

This goose rumaki recipe uses fresh ginger, honey and other traditional
marinade ingredients to flavor the goose meat as well as add a little heat
from the red pepper flakes. You can also use sliced jalapenos or fresh
green scallions.

There’s just no wrong way to impress your friends or family with these appetizers.

Well unless you burn the bacon!

Makes up to 40 appetizers

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Ingredients

• 2 large goose breasts, 1/4 in slices (yields about 40 pieces)
• 20 slices of bacon, cut in half
• 40 whole water chestnuts
• 2 tablespoons soy sauce, low sodium
• 1 tablespoon teriyaki sauce
• 1 teaspoon olive oil
• 1 tablespoon honey
• 1 tablespoon fresh ginger, minced
• 1 teaspoon red pepper flakes
• toothpicks, soaked in water

Directions

1. Wash and clean 2 large goose breasts before slicing into 1/4 inch long
   strips. Place goose meat into a bowl and add soy sauce, teriyaki sauce, olive
   oil, honey, fresh minced ginger and red pepper flakes. Gently stir everything
   together and refrigerate for 30 minutes to an hour.

2. Take a water chestnut and place in the center of a slice of bacon, add a
   slice of meat on top and wrap the bacon around securing with a toothpick.

3. Now, the cooking method is up to you. You can use a gas grill, charcoal
   grill, smoker or even bake these rumaki appetizers in the oven.

4. Place the goose rumaki on the grill for 10 minutes turning every 10 minutes
   until the bacon is cooked about 25-30 minutes. Use any leftover marinade to
   baste each one a few times during cooking.

Serve Goose Rumaki with a side of cabbage slaw.

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This Recipe Is Published Here

bon appetit