High Plains Pinwheel
Presented by High Plains Wingshooters
What pairs well with pit blinds, plains, and limits of big Wyoming honkers? The High Plains Pinwheel. This pinwheel is simple, delicious, and a great creative twist every waterfowl hunter should add to their recipe list. It can be done with honkers or ducks, and the combination of fillings is limitless. This flavorful dish works well as an appetizer, or pair it with a side of potatoes and greens for a full meal. Either way you do it, it won’t disappoint.
Ingredients:
• Skinless goose breasts
• Mushrooms
• Spinach
• Crushed Garlic
• Pepper Jack Cheese (preferably block)
• Salt, Pepper, and Montreal Seasoning
• Butter and Vegetable Oil
• Butcher’s Twine
Instructions:
1. Typically, we brine the breasts in a mix of saltwater and ice for at least 24 hours.
2. Start out by butterflying your goose breast from top to bottom (vertically), you can cut all the way through the bottom or leave the two halves attached until it’s time for filling. Next, trim the round edges off the top, bottom, and sides to give the breast a more rectangular shape.
3. Season both sides liberally with salt, pepper, and steak seasoning, we use Montreal seasoning, but you can use whatever steak seasoning you prefer.
4. Let the meat come up to room temperature (15-30 min)
5. Now it’s time to prepare your filling. Lightly grease a medium saucepan with butter on medium to medium-low heat, slice one cup of white mushrooms and combine in the pan with about two handfuls of spinach and a tablespoon of crushed garlic. Let this cook down until the spinach has wilted and the garlic becomes fragrant and set aside to cool for 5 minutes.
6. After the stuffing has cooled cut 2 thin slices of pepper jack cheese for each breast, spread your topping across the breast, and top with the pepper jack cheese.
7. Time to roll, starting from the bottom roll the breast and filling as tight as you can, and set with the seam side down. Tie the pinwheel tightly together with two long sections of butcher’s twine evenly spaced apart, not too close to the edges but not too close to the middle. Cut off any excess twine.
8. Add a splash of vegetable oil to a cast iron pan and heat to medium-medium high, the idea is to pan-sear both ends of the pinwheel to avoid losing any filling while it cooks.
9. Add the pinwheels to the skillet vertically and cook each side for 1-2 minutes or until the filling has created a seal on each end. Next brown/sear the sides of the pinwheel, only about 30 seconds.
10. Remove the pinwheels from the pan and place them onto a rimmed baking sheet, and pop into a preheated oven at 375F for around 10-15 minutes. Flip at 5–7-minute intervals.
11. After they’ve finished cooking cut the pinwheels into halves between the butcher’s twine, then cut away the butcher’s twine and enjoy!
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