Posted on 03/25/2018
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?
- 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
Prep: 20m (5 days to brine) | Cook: 3h
- 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.