Hot or cold, corned game is a great
dish that also makes delicious sandwich meat. Spring snow goose season is a
perfect time to brine some birds. How about corned goose for Easter? Or have
you thought of a snow goose Reuben sandwich?
Hot or cold, corned game is a great
dish that also makes delicious sandwich meat. Spring snow goose season is a
perfect time to brine some birds. How about corned goose for Easter? Or have
you thought of a snow goose Reuben sandwich?
Author:
Brad Fenson
Ingredients
6 boneless, skinless goose breasts
2 litres cold water
½ cup curing salt*
½ cup coarse salt
¼ cup brown sugar
10 garlic cloves, crushed
12 black peppercorns
1 bay leaf
6 tbsp pickling spice, divided
Directions
Place the water in a medium pot with
curing salt, coarse salt, and brown sugar. Cook the over high heat until the
salt and sugar have dissolved. Remove from heat and let your brine cool.
Place the breasts in an extra-large
zip-top bag with the brine. Add the garlic, peppercorns, bay leaf, and 3
tablespoons of pickling spice. Seal the bag and lay flat inside a container (in
case it leaks) and refrigerate for five days. Check daily to make sure the meat
is completely submerged and turn the bag over.
After five days, remove the breasts and
discard the brine. Rinse the breasts well under cool water.
Place the breasts into a large pot,
cover with water, and add the remaining 3 tablespoons of pickling spice. Bring
the pot to a boil and reduce heat to simmer for 3 hours.
Remove the breasts from the pot and
serve, or let cool and slice thinly across the grain.
* Curing salt is a combination of
sodium chloride and sodium nitrite and can be found at butcher shops or butcher
supply outlets.
