Bowhunter1023's recipe reminded me of a similar one that do with geese, and divers. Since everything's better with bacon, here's my recipe for goose poppers (or goose balls as they get called sometimes!)
For the kabobs... I cut the meat into 1" sized cubes and place in the marinade until it's ready. The marinade can be used on steaks, chicken, pork chops, moose knuckles, whatever... I usually let my meat soak in a zip lock bag at least 6 hours, turning occasionally. (Depending on the game, and the age of the meat it could go longer. The citric acid will help tenderize)
Makes enough marinade for about 2 lbs of meat
1/2 cup orange juice
1 shot bourbon (and 1 extra for the cook)
2 tbsp brown sugar
1 tbsp Tony's Creole seasoning
1 tbsp Mrs. Dash Southwestern seasoning
1 tbsp Montreal Steak seasoning
Soak wooden skewers for about half an hour prior to assemby.... that way they don't burn
Buy 2 jars of Cherry Peppers. Find 'em in the pickle section of your grocery store.
-cut off the cap & stem, then scrape out the seeds.
Stuff the peppers with a scoop of cream cheese.
Place a marinaded hunk 'o meat on top of the cheese filled pepper.
Wrap the whole pepper/meat concoction with a slice of BACON (Thick, slab bacon works best, if the bacon is too fatty (SugarDale bacon sucks) it becomes difficult to wrap)
Slide it on the skewer securing the bacon, meat, and pepper.
Grill until the bacon is cooked.
For the kabobs... I cut the meat into 1" sized cubes and place in the marinade until it's ready. The marinade can be used on steaks, chicken, pork chops, moose knuckles, whatever... I usually let my meat soak in a zip lock bag at least 6 hours, turning occasionally. (Depending on the game, and the age of the meat it could go longer. The citric acid will help tenderize)
Makes enough marinade for about 2 lbs of meat
1/2 cup orange juice
1 shot bourbon (and 1 extra for the cook)
2 tbsp brown sugar
1 tbsp Tony's Creole seasoning
1 tbsp Mrs. Dash Southwestern seasoning
1 tbsp Montreal Steak seasoning
Soak wooden skewers for about half an hour prior to assemby.... that way they don't burn
Buy 2 jars of Cherry Peppers. Find 'em in the pickle section of your grocery store.
-cut off the cap & stem, then scrape out the seeds.
Stuff the peppers with a scoop of cream cheese.
Place a marinaded hunk 'o meat on top of the cheese filled pepper.
Wrap the whole pepper/meat concoction with a slice of BACON (Thick, slab bacon works best, if the bacon is too fatty (SugarDale bacon sucks) it becomes difficult to wrap)
Slide it on the skewer securing the bacon, meat, and pepper.
Grill until the bacon is cooked.