Goose Rumaki Appetizers

Goose Rumaki Appetizers

Bite Sized Bacon Wrapped Goose with a Crunch

Rumaki is a popular bite size appetizer that is often prepared with water chestnuts and chicken livers wrapped in sliced bacon, but like so many tasty recipes, you can easily substitute with other ingredients such as waterfowl.

This particular Rumaki recipe uses soy sauce, fresh ginger, honey and other marinade ingredients that add flavor to the cubed goose meat. Marinate, drain and then combine with a crunchy water chestnut securing everything together with a slice of bacon. Grill on high heat until the bacon and goose are cooked through and then watch how fast they disappear.

Goose Rumaki Appetizers

Goose Rumaki Appetizers

Goose Rumaki Appetizers

Goose Rumaki Appetizers

Goose Rumaki Appetizers

A marinade of soy sauce, fresh ginger, honey and other ingredients add flavor to the cubed goose meat prior to grilling.
Prep Time: 1 hour
Cook Time: 20 minutes
Course: Appetizer
Cuisine: American
Keyword: goose rumaki
Servings: 10

Ingredients

  • 2 boneless skinless goose breasts, cut into 3/4 - 1 inch cubes
  • 1 lb bacon, slices cut in half
  • 35-40 sliced water chestnuts
  • 1/3 cup soy sauce, low sodium
  • 1 tbsp teriyaki sauce
  • 1 tbsp honey
  • 1 tbsp fresh ginger, minced
  • 1 tsp olive oil
  • 1 tsp red pepper flakes
  • wooden toothpicks, soaked in water

Instructions

  • Place meat into a bowl and add soy sauce, teriyaki sauce, olive oil, honey, ginger and red pepper flakes. Gently stir everything together, cover and refrigerate for 30 minutes or overnight.
  • Preheat the oven to 375 degrees. Cut the bacon slices in half and arrange on a foil lined baking sheet. Cook the bacon for 10-12 minutes until partially cooked. Remove from the oven and set the bacon aside on a paper towel.
  • Drain and discard marinade. Place a water chestnut in the center of a slice of bacon, add a slice of meat on top and wrap the bacon around securing with a toothpick.
  • Grill until bacon and the goose is cooked through.

Notes

Note: you may use duck instead of goose.
Tried this recipe?Let us know how it was!
Join the Conversation

2 Comments

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. says: Debbie S.

    5 stars
    Wow! This was excellent flavor with goose. I used goose tenderloins (the best part of the goose) and marinated the goose in whole milk first, for about 18 hours, rinsed and drained off the excess water, and then put the goose in your marinade for about four hours before assembling. Thank you for sharing your wild game recipes! I look forward to trying these again with the goose breast.

  2. says: Rob H

    5 stars
    Fantastic party hours hor d’oeuvres. Even folks who turn up their nose at wild game loved these. We marinated the water chestnuts in a sauce very similar to the goose marinade, no honey.