Prep time: 25 – 30 minutes Cook time: 25 minutes Serves 4

This is a very tasty and attractive dish. The goose turns out surprisingly tender, and very flavorful. I must say that it is a bit of a pain though. The recipe I followed is from the Ducks Unlimited Magazine. I tried to find it on-line, but could not.

I highly recommend making the sauce. It’s easy and really adds a lot. I also suggest serving with some crusty bread to sop up any left over sauce.



2 cups thinly sliced mushrooms

Olive oil

4 skinless goose breast fillets

(I had 2 large ones so I cut in half thickness to make 4 pieces)

Salt & Pepper

2 cups spinach leaves (packed), stems removed

4 1-inch-wide strips of red bell pepper

4 1 1/2-by-4 inch pieces of white cheese like jack or gouda

1/4 cup seasoned bread crumbs *

4 pieces of bacon pounded out to flatten and thin **

2/3 cup dry red wine

2 tablespoons balsamic vinegar

4 tablespoons chilled butter, cut into chunks


In the morning or the night before, place each breast in a zip lock bag and pound with a mallet until the thickness of a pencil. Dissolve 1/4 cup course salt, 1/8 cup sugar, in water in a large glass bowl. Place the pounded breasts in the bowl and add enough water to cover. Cover the bowl with a lid or plastic wrap. Refrigerate for 4 hours up to overnight. This is a simple brining method.

1 hour before preparing, remove the breasts from the brine, rinse and pat dry.

In an oven proof medium size skillet, heat 2 teaspoons of olive oil over medium heat and lightly brown the mushrooms. Transfer the mushrooms to a plate lined with paper towels to drain and cool.

Preheat the oven to 425 degrees.

Rub breasts with olive oil and season with salt and pepper. Lay out flat on a work surface. Place an even layer of spinach leaves across the meat. Add 1 strip of bell pepper and 1/4 of the cooled mushrooms over the pepper. Lay the cheese over the mushrooms and sprinkle 1 tablespoon of the bread crumbs * (If not seasoned, add 1 tablespoon italian seasoning and 1 teaspoon grated parmesan cheese) over the cheese. Snugly roll up like a burrito. Stretch and wrap the bacon snugly around the breasts. **(or use 12 thin slices prosciutto overlapped in place of bacon)

Reheat the skillet over medium-high heat and brown the bacon on all sides of the roll for about 2 minutes on each side (about 8 minutes total). Make sure the seam side of the roll is down, add half of the wine to the pan and cook 2 more minutes. Place the pan on the middle rack of the preheated oven and cook until the bacon is lightly browned, about 7 to 8 minutes. If it still needs additional browning turn on the broiler for 4 minutes.

Remove the pan from the oven WITH A MITT – LEAVE MITT ON HANDLE.

Transfer the roulades to a cutting surface to rest for a few minutes. Place the pan on a medium-high burner, add remaining wine and balsamic vinegar. Stir to loosen bits and reduce liquid to 2 to 3 tablespoons. Remove the pan from the heat and whisk in butter until melted.

Slice each roulade and spoon the sauce over.

NOTE:  If you have left over sauce warm it up slowly. If you heat it in the microwave or too fast it will separate and you won’t be able to use it.