Stuffed Goose Breast with Caraway and Apples

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Excellant: Friends brought me several fresh dressed breats they shot in the area ansked me to do the preperation. They had already bee halved, so I butterflied them pounded them out to a nice size flat piece after 8 hours of brining. (Salt, Apple juice $ water Filled with the stuffing and secured with a wooden pick. Wraped with thick bacon like a package using the ends of the picks to hold the bacon. They were nice tite packages about the size of half a large backing potato chris crossed with bacon. I smoked them for about and hour (apple wood until interior temp was 150. They are incredable almost the conisitancy of a steak tenderloin. I served them with an herbed butter sauce over the top of the sliced breast. (Let it rest before carving Tonight they are bringimg me some more and three other hunters have called for a copy of the receipt.