Grimes Goose Poppers

Uncle Roy's Kitchen Fixins

Roy Kellett | March 1, 2005

Each month, we’ll run a recipe in Briefly. We will keep it seasonal, so you can try other folks’ ideas on the game and fish you have in the freezer that time of year. So send Uncle Roy your favorite recipe, and we’ll publish it for our readers.

For this recipe, sent to us by fisheries biologist Greg Grimes, of Ball Ground, you’ll need a goose breast, Italian dressing, cream cheese, sliced onions, sliced bell or jalapeno peppers, bacon and toothpicks.

1. Marinate goose breast in Italian dressing anywhere from two hours to overnight.

2. Cut marinated breast into 2-inch thick strips.

3. Slit each strip lengthwise and put cream cheese in the slit.   

4. Place sliced onions, peppers on top of meat/cream cheese (Greg uses bell peppers, but jalapenos are excellent as well).

5. Roll slices with cream cheese, onions and peppers, wrap with bacon and toothpick each piece.

6. Cook on a hot grill for 4-5 minutes. When the bacon starts to turn brown, you are ready to take the poppers off the grill. Note: Do not over cook or the meat will get tough.

7. Serve hot.

Greg has tried the above recipe with different combos of ingredients. He also enjoys the poppers with jalapenos and Monterey Jack cheese instead of cream cheese.


Please email your favorite outdoor recipes to [email protected]

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