Ingredients: |
Ingredients: 1 Canada goose breast approx. 1 lb
4 teaspoons dry mustard powder
4 teaspoons paprika
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 onion, cut in chunks for skewering **
8 mini sweet bell peppers, cut in half **
2 Tablespoons Dijon-style mustard
2 Tablespoons honey
2 Tablespoons balsamic vinegar
*can use small pearl onions and chunk up large peppers into skewering sized pieces
I've also used cherry tomatoes.
Can also used other vegetables that you desire for skewering
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Directions: |
Directions:Slice goose breast into 1 to 1 1/2" cubes. Mix the dry rub ingredients together and add to meat and mix well. Place in a re-sealable plastic bag or covered container and place in refrigerator 24 to 48 hours.
Preheat grill to medium hot 350º-400º. When cooking surface is hot, wipe it with oil--tongs and a folded square of paper towel dipped in oil will work.
Combine mustard, honey & vinegar, set sauce aside for basting.
Arrange the meat, peppers and onions alternately on skewers. Place kebobs on hot oiled grill, cover & cook about 7-10 minutes total, turning once.
When you turn the kebobs, spoon some of the sauce onto the cooked side. When you take kebobs off the grill spoon more on the second side. If you touched the raw meat with the first baste, use a clean spoon for the second side so as to not contaminate with the raw juices.
Time depends on size of chunks and how grill heats. They're done when thermometer registers 165º-170º. Keep thermometer handy. Water fowl juices always run red, so if you poke it with a knife & wait for it to run pale, you'll over cook them.
Serve hot with a pasta salad or coleslaw |
This recipe for Goose kebobs is from