Nebraskaland

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NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.

Issue link: http://mag.outdoornebraska.gov/i/760935

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80 NEBRASKAland • DECEMBER 2016 T his recipe is long overdue. I didn't last year, but my first two years working with the magazine, I go out to photograph the goose banding in the summer with the Commission's wildlife division. It's always a fun, but sometimes-chaotic time – imagine a rodeo, but instead of cattle you got angry, confused geese. Anyway, one of the guys asked me to dedicate a goose recipe to the goose banding crew. Well, here it is. And I thought I'd better include bacon in it. On a different note, I'm excited to announce that my book Hunting for Food is available for sale at Nebraska Game and Parks Commission district offices and online gift shop – just in time for the holiday season! Co-authored by my partner, Rick Wheatley, Hunting for Food received a nonfiction wildlife honor award from the Nebraska Center for the Book this year! Servings: 2 Prep Time: 4 hours Cooking Time: 10-15 minutes Ingredients: • 1 large wild goose breast • 1 sprig of fresh rosemary • 4 sprigs of fresh thyme • 2 cloves of garlic, minced • Mild or hot chili pepper, sliced • 1 ⁄2 cup of red wine • 1 ⁄4 cup of olive oil • Kosher salt and cracked pe pper, to taste • Thick-cut smoked bacon 1. Remove silver skin, leftover shot and feathers from wild goose breast. Rinse under cold water, pat dry with paper towels and sprinkle generously with salt and pepper. Place goose breast into a zip-top bag or small bowl. 2. Before placing into marinade, crush or rub rosemary and thyme between your fingers to release their oils. Combine rosemary, thyme, garlic, chili pepper, red wine and olive oil. Whisk marinade to emulsify oil and wine, and pour over goose breast. Cover and refrigerate for 4 hours or overnight; flip breast halfway through. 3. One hour prior to cooking, remove goose from refrigerator to bring to room temperature. Prepare grill for medium-heat cooking. Remove breast from marinade and wrap with bacon. If needed, use toothpicks to keep bacon together. I took some of the peppers and wrapped it with the breast as well. 4. Grill bacon-wrapped goose breast until bacon is cooked through and goose is cooked to preferably medium-rare, but not past medium. If bacon cooks too quickly and flares, move breast to a cooler part of grill and cook until desired doneness is reached. Allow breast to rest for 5 minutes before cutting. Cut breast into thin medallions to serve. ■ This recipe and photo originally appeared on Jones Dairy Farm's website, jonesdairyfarm.com. Marinated Bacon-wrapped Goose Breasts Please excuse the Easter-like table cloth. Is winter over yet? By Jenny Nguyen PHOTO BY JENNY NGUYEN

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