You can find multiple recipes for rumaki on the internet. Everything from the traditional chicken livers to duck, chicken, steak and even goose. They are all great recipes because, in my opinion, anything wrapped in bacon is going to be mouthwatering delicious. This goose rumaki recipe uses fresh ginger, honey and other traditional marinade ingredients to flavor the goose meat as well as add a little heat from the red pepper flakes. You can also use sliced jalapenos or fresh green scallions.
There’s just no wrong way to impress your friends or family with these appetizers. Well unless you burn the bacon!
Makes up to 40 appetizers
- 2 large goose breasts, 1/4 in slices (yields about 40 pieces)
- 20 slices of bacon, cut in half
- 40 whole water chestnuts
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon teriyaki sauce
- 1 teaspoon olive oil
- 1 tablespoon honey
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red pepper flakes
- toothpicks, soaked in water
Wash and clean 2 large goose breasts before slicing into 1/4 inch long strips. Place goose meat into a bowl and add soy sauce, teriyaki sauce, olive oil, honey, fresh minced ginger and red pepper flakes. Gently stir everything together and refrigerate for 30 minutes to an hour.
Take a water chestnut and place in the center of a slice of bacon, add a slice of meat on top and wrap the bacon around securing with a toothpick.
Now, the cooking method is up to you. You can use a gas grill, charcoal grill, smoker or even bake these rumaki appetizers in the oven. I grilled/baked these appetizers using my Camp Chef Barbecue Box over a medium flame keeping the temperature at about 350 degrees.
Place the goose rumaki on the grill for 10 minutes turning every 10 minutes until the bacon is cooked about 25-30 minutes. Use any leftover marinade to baste each one a few times during cooking. Remove and serve when done.