Submitted by Marco Stetich of North Salt Lake City, Utah


  • 1 goose breast, skinned
  • 1 can of 7-up
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1 tbsp. coarse-ground black pepper
  • 1 tsp. garlic powder
  • Juice of 1/2 lemon
  • 2 heaping tbsp. mayonnaise
  • 4 buttons fresh garlic, crushed and finely chopped
  • 1 tbsp. chopped cilantro
  • 1/4 cup creamy peanut butter
  • 1/3 cup Thai chili-pepper paste in oil
  • 1/2 head finely sliced napa cabbage


  1. Cut goose breast lengthwise in 3/4-inch-wide cutlets.
  2. Slice cutlets lengthwise again into 1 1/2-inch strips.
  3. Marinate in 7-up and soy sauce for 1-2 hours.
  4. Dipping Sauce #1: Combine mayonnaise, lemon juice and fresh garlic in small bowl. Mix until creamy. Add cilantro and mix. Keep cool until ready to use.
  5. Dipping Sauce #2: Combine peanut butter and Thai chili-pepper paste in oil. Mix well. If too thick, stir in about 1/3 oz. water and heat in microwave for 15 seconds. Stir again and repeat if needed.
  6. Remove goose strips from marinade and discard marinade. Put strips in bowl, pour over olive oil and mix.
  7. Place strips on kabob skewers, laying the meat out flat. Place on platter, sprinkling both sides with black pepper and garlic powder.
  8. Cook goose skewers on preheated barbecue grill on high 1 to 1 1/2 minutes per side. Cook to medium-rare or medium. Use grill spray to keep the meat from sticking.
  9. Place cabbage on platter then lay strips on top. Salt to taste and serve with sauces.