Submitted by Christopher Dyer of Morrill, Maine


  • 2 goose breasts
  • Fresh vegetables (tomatoes, onions, green peppers, mushrooms)
  • Pure maple syrup
  • Worcestershire sauce
  • Italian salad dressing


  1. Cut goose breasts into stew-meat-sized chunks.
  2. Place meat chunks in container - a zip-top bag, covered dish or vacuum-sealed bag.
  3. Add 1/2 bottle Italian salad dressing, 1/4 cup of Worcestershire sauce and 1/4 cup pure maple syrup to container. Mix thoroughly.
  4. Refrigerate mixture for 24 hours.
  5. Cut vegetables for kabobs and preheat grill to medium heat.
  6. Place meat and vegetables on skewers and cook until meat is medium rare.
  7. Serve and enjoy! Note: The marinated meat can be frozen in marinade and taken out a day or so prior to eating. Using a vacuum sealer can speed the marinating process for faster service. Don't overcook the goose!