Grilled Snow Goose

Tonight we grilled some snow goose from the deep recesses of our freezer.

I soaked the meat in salt water for two to three days, and then marinated it in teriyaki sauce for two days.

This morning I tenderized the meat with a mallet and let it continue to marinate.

When ready to prepare, I wrapped each breast in bacon and secured it with a shish kabob stick.

I've read that when grilling snow goose it is best not to cook it well done. I pulled one group off after about 20 minutes. I let the rest go 30 minutes. Both were tasty. One was just a little more tender.