Well this is just another one of those "wrap it in bacon" recipes, but son of a bitch it was good. A couple goose breasts will stuff 2-3 guys when this is done or be a great appetizer for several.

You'll need some salt, pepper, brown sugar, garlic powder, red pepper...just whatever you like. Also a jar of sliced jalapenos and a green bell pepper and some bacon. And toothpicks.

Clean your goose breasts and soak 'em in the fridge about 12hrs in saltwater with just a little garlic powder and chili powder, cayenne, whatever you fancy (the extra spices mostly just helps give them a good smell when you're working with 'em :D). Take 'em out, wash 'em off. If you haven't already, de-silverskin everything. Now cut about 1" squares about 3/8" thick. And you don't have to be neat.

So you got your chunks of meat, time to spice them. I'm a believer in brown sugar so the first thing I did was mix some up with the meat; then threw in some garlic and chili powder, some pepper, maybe a couple other things....gave it a splash of jalapeno juice and stirred it up. Give it a wait for 8-12hrs or so, stirring an extra coupla times.

Now, you can slice up a green bell pepper into about 1/2" squares. Stick a chunk of meat on one end of a toothpick, then throw a jalapeno slice on, then another chunk of meat, and sandwich both sides with a piece of green bell pepper. Give 'em a bacon wrap (you can use as much or as little as you want--they'll taste good without it too) and either put 'em on the grill or bake them. I opt the grilling route.....when they're done, if you like, baste just a light amount of Cookie's BBQ sauce on there and let it heat up a few extra minutes. I say cookie's cause it's not a concentrated sauce and melded perfectly. Cheese also would not suck melted on these. I'd have pics, but 30 of these just don't last long enough

Sounds like it would be pretty good. Might have to give it a try this coming fall.

The best goose that I ever had was dry rubbed and smoked

I do pretty much the same thing, kind of.

I cut the bird into strips, marinate in whiskey and marmalade spiced as you wish, cut the bell pepper, onion, and jalapeno into strips. Put a strip or two of each with a strip of meat, wrap with bacon and stick with a toothpic to hold together. Grill until bacon is done.

Slap some cooking oil on a goose breast, slather it with Montreal Steak spice and Cajun spice and blacken the hell out of it in the pan. Cook it rare or at the most medium rare, voila...

Who needs beef when you have geese

I'd beat the fucking piss outta my dog if he retrieved a goose.

Missing out Horse...... Soaked in brine for a few days, then cold smoked for a few hours before you hit 'em with some heat....

Good stuff. Better than eating a fucking duck at any rate......(grin)

We got pheasants and ruffed grouse on tap here. I don't eat any of that webbed foot shit.

Touche.....(grin)

No pheasants up here (in any amount you could hunt 'em any rate), but we do have pretty much every version of ditch chicken going. Only one's I'll eat are ruffies, with the occasional blue tossed in the mix. Ain't very difficult to fill a 10 bird limit in a few hours most years.

I hear they make good sausage.

Geese and ducks we get around here taste like fucking muddy fish. I hear the ones on the grain fields in Sask/AB taste a lot better, but I haven't had the "pleasure" yet.

Murdered a fair jag when I lived down south, as I lived right on a major flyway/conservation area. By the time they hit that they'd been feeding grain for quite a while and weren't toooooo horrid.

But they are an aquired taste, for sure. Never could like duck/goose sausage though. And I sure as hell tried it.

Smoked or boiled in barbeque sauce wasn't bad though.