Goose XXXL Poppers
Presented by Traeger Grills
Another taste bud teaser warranting release ahead of the coming early goose hunting seasons and 2021-22 waterfowl season!
Prep Time: 45 minutes
Cook Time: 30 minutes
Serves: 4-6
Ingredients
4 boneless skinless goose breasts
2 large poblano peppers
6 oz cream cheese
8 slices thick-cut bacon
2 tbs olive oil
1 cup Barbecue sauce
Kosher salt
Granulated garlic powder
Ground black pepper
Butcher’s twine
Instructions
Heat the Traeger grill to high heat and roast the Poblano peppers until the skin is fully charred. Remove and cover in foil to sweat. When the peppers are cool enough to handle, remove the charred outer skin, slice both peppers in half lengthwise and remove the seeds.
Place the breasts on a cutting board, holding your knife horizontal to the cutting board, make a lengthwise cut along the bottom of one long side being sure not to cut all the way through. Open the meat like a book. Use the flat side of a meat mallet and flatten to ensure an overall thickness is roughly ½ inch thick. Generously season the meat with kosher salt, ground black pepper, and granulated garlic powder.
Place each of the cut poblano peppers in the center of the breast and add equal amounts of cream cheese. Close the breast meat and wrap each one with 2 slices of thick-cut bacon. Secure the bacon around the stuffed breasts with butcher’s twine. Brush each one with olive oil and set it aside.
Set the Traeger temperature to 400 degrees and preheat, lid closed for 15 minutes.
Place the bacon-wrapped goose breasts on the grill grate and close lid for 15 minutes. Baste each goose breast with barbecue sauce and continue cooking for 10-15 minutes or until the bacon is fully cooked. Remove from heat and set aside on a cutting board for 5 minutes before slicing.
Serve the goose poppers with barbecue sauce and a side salad.
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