Bacon Wrapped Specklebelly Filet

The Greater White-fronted Goose, colloquially known as a speck or specklebelly, are beautiful birds that have been called the ribeye of the sky, a title that has also been given to the sandhill crane. Despite the fact that neither of these birds contain anywhere near the fat content as a ribeye (or at all), they are delicious. But why do specks taste better than any other goose? Honestly, I have no idea. They have the same routine as any other waterfowl, but the flavor is definitely better, so you’ll just have to trust me.

Being that specks have no fat, you must cook them no more than medium or they will be tough, chewy, and livery. I personally think medium rare is perfect. I’ve found that this is the biggest hurdle when trying to introduce anyone into eating waterfowl. When people thing of birds, they think of chicken, which is about as far away from geese as possible. Treat these geese as you would a steak and you’ll have no issues.


  • 1 Tbsp Salt

  • 1 Tbsp Pepper

  • 4 Strips of Bacon

  • 1 Specklebelly Breast (makes 4 filets)

  • 1/4 cup Butter (reserve half for basting)


  1. As always, let your goose come to room temperature. One goose breast will make four steaks. Cut each lobe in half, then butterfly each piece.

  2. Add butter to cast iron skillet over med heat to melt.

  3. Salt and pepper your filets.

  4. Precook bacon in oven or microwave (10 minutes oven, 2 minutes microwave) and wrap the filets, securing with toothpicks.

  5. Add the filets and cook over high heat until crusty on the bottom, about 5 minutes. Turn the filets and add the rest of the butter to the skillet. Cook over high heat, basting the filets with the melted butter, until the filets are medium-rare, 5 to 7 minutes longer.

  6. Plate, serve, and enjoy.

Glendon Allwood