Presented by Traeger Grills
Goose breasts provide ample opportunity to try different things and to impress not only yourself but your friends and family. Give them a taste of this goose braciole and they’ll know why you put in all those hours and the effort into shooting a limit of honkers!
Ingredients
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2 boneless skinless goose breasts
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½ cup basil pesto
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4 slices prosciutto
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4 slices bacon
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1 tsp granulated garlic powder
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1 tbsp olive oil
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Butcher’s twine
Traeger Instructions
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Set the breasts on a cutting board, hold your knife horizontal to the cutting board, make a cut along the middle side, and cut all the way through creating 4 individual pieces.
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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.
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Starting on one side, roll the goose braciole up and wrap it 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.
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Set the Traeger temperature to 375 degrees and preheat, lid closed for 15 minutes.
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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.
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Remove the butcher’s twine – slice and serve.