Goose Braciole
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
2 boneless skinless goose breasts
½ cup basil pesto
4 slices prosciutto
4 slices bacon
1 tsp granulated garlic powder
1 tbsp olive oil
Butcher’s twine
Traeger Instructions
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.
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.
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.
Set the Traeger temperature to 375 degrees and preheat, lid closed for 15 minutes.
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.
Remove the butcher’s twine - slice and serve.
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