- 3 goose breasts
1lbs fresh mushrooms (I love morrells for this)
1 lg onion (cut in half and quartered)
1 lg can of pineapple
1 bottle of kikkoman teryaki sauce (thick)
1 of each yellow & red bell peppers
- Cut all membrane, fat, and tendon tissue from goose breasts.
Cut goose into 1" cubes.
Wrap cubes in bacon.
On kabob skewers, alternate ingredients except sauce.
Place kabobs on a broiler rack and bake at 325. Only until the bacon has drained most of its fat.
Remove from oven, add teryaki sauce. Finish on the grill. I prefer a wood fire but use what you have.
Grill until goose is done. Carefull of overcooking the goose will get tough.
Add more teryaki half way through grilling.
Alder or maple smoke adds the perfect flavor.