|You can just about smell the deliciousness!!|
Here's what you'll need:
2 - 4 Goose breasts (depending on how many people you're planning on feeding)
2 - 3 jars of Cherry Peppers (You'll find these in the pickle section of your grocery store)
1 -2 packs of Cream Cheese
2 packs of thick sliced bacon
Bourbon (optional, but recommended. My preference is Maker's Mark. Woodford Reserve is also nice)
Tony's Creole seasoning
Mrs. Dash Southwestern seasoning
Montreal Steak seasoning
Day 1 - I cut the goose breasts into 1" sized cubes, and soak it over night in a brine solution (salt water) to help bring out any blood clots in the meat. This also helps you locate any steel shot that might still be lodged in the breast meat.
Day 2 - Drain the brine solution, and mix up the marinade listed below. Marinate the meat over night.
This marinade makes enough for about 2 lbs of meat.
1/2 cup orange juice
1 shot bourbon (and 1 extra for the cook should you feel the need)
2 tbsp brown sugar
1 tbsp Tony's Creole seasoning
1 tbsp Mrs. Dash Southwestern seasoning
1 tbsp Montreal Steak seasoning
Day 3 - Soak wooden skewers for about half an hour prior to goose ball assembly.... that way they don't burn up too bad on the grill. Or use metal skewers... what ever floats your boat.
Drain the Cherry Peppers, cut off the cap & stem, then carefully scrape out the seeds.
Stuff the peppers with a scoop of cream cheese.
Place a marinaded hunk of goose meat on top of the cheese filled pepper.
Wrap the whole pepper/meat concoction with a slice of bacon. (you can usually slice the bacon in half and that will be enough to wrap around the pepper & meat) You now have an assembled goose ball in your hand.
Slide the goose ball onto the skewer securing the bacon, meat, and pepper ball.
Grill until the bacon is cooked. Eat. Enjoy. Repeat as needed.
|Grilled Goose Balls with a side of sweet potato fries & sweet corn.|