January 19, 2011
Football Food: Goose Hors D’ouvres
By David Draper
Hunting season is winding down and football season is nearing its climax, so I thought I’d pass along a recipe that let’s you use this past season’s bounty to feed your friends during this weekend’s round of playoff games. I was first introduced to these delicious little bites a few years back, and now not a football season goes by where I don’t make a batch for friends and family.
There are as many variations on this recipe as there are names for it. I’ve heard them called goose (or duck) bits and bites, rumquackie, and a few other things, but mostly people just call them delicious. The first one I ever ate used jalapeño in both the marinade and the filling, while others go with the traditional water chestnut and an Italian dressing marinade. I like my goose bites on the tropical side and go with pineapple. Here’s my basic recipe, but feel free to mix it up however you want.
Start with a pair of skinned goose or duck breasts cut into bite-size chunks and marinate them in:
Juice from one can of pineapple chunks
½ cup soy sauce
2 tbsp. honey
1 tsp. ginger
After a few hours, or overnight, drain the meat and dry on paper towels. Wrap each piece and a chunk of pineapple in one slice bacon cut in half, securing them with a toothpick. Grill, turning often, over a hot fire until bacon is just cooked.