- 1 large goose breast
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, minced
- Chili pepper, sliced
- 1/2 cup red wine
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1 (1 lb) smoked bacon
Remove any silver skin and any shot or feathers from wild goose breast. Rinse under cold water, pat dry with paper towels and sprinkle with salt and pepper. Place goose breast into small bowl.
Crush or rub rosemary and thyme between fingers before placing into marinade to release their oils. Combine rosemary, thyme, garlic, chili pepper, red wine and olive oil. Whisk marinade to emulsify oil and vinegar. Pour over goose breast. Cover and refrigerate for 2-4 hours, flip breast over halfway through.
One hour prior to cooking, remove goose from refrigerator to bring to room temperature. Remove breast from marinade and wrap with bacon. If needed, use toothpicks to keep bacon together.
In a cast iron skillet over medium heat, cook the bacon-wrapped goose breast until bacon is cooked through and goose is cooked to medium-rare but no more than medium. If bacon cooks too quickly and flares, lower heat and cook until desired doneness is reached.
Allow breast to rest for 5 minutes. Cut into thin medallions to serve.