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Corned Goose (Deer, Elk, Duck) Recipe

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This recipe for Corned Goose (Deer, Elk, Duck) is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Goose Breasts
1 Cup Morten’s Tender-Quick
2 Tablespoons Sugar
2 Tablespoons Pickling Spices
3 Cloves Garlic
2 Quarts Warm Water
Directions:
Directions:
Place all ingredients in a 1 gallon glass jar or stone crock. I like to crush the garlic. Submerge cleaned, boned goose meat (I use only the breast) in brine, seal and place in cool place (under 50 degrees F, I put it in the fridge) for 7 days (at least 10 days for thick deer roasts).

When you take it out of the brine rinse it, rinse it again. If you don’t rinse it gets real salty!

You can slow cook it in crock pot with sauerkraut or cabbage or

In a Dutch oven (Pot)
1 teaspoon pickling spices
3 bay leaves
2 cloves chopped garlic
1 medium onion, chunked
½ cup apple cider vinegar

Cover meat with fresh water by an inch. Bring to a boil, then reduce heat and simmer for three hours. Allow to stand covered for 30 minutes then drain and slice thin.

It makes a great Ruben with Mozzarella and Thousand Island dressing.

It makes great corned? Hash as well. Equal parts meat, potatoes, and onions. Fry onions and potatoes first add meat, pepper go light on the salt.
Personal Notes:
Personal Notes:
ENJOY!!!!

 

 

 

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