Canning and preserving are great for locking in flavour and freshness of more than just pickles and beets. Featured at Waterfowl Warmup by Brad Fenson, this dish lends itself to so many opportunities.

Ingredients:

Canning Goose:

• 8 Canada goose breasts, skinless, boneless
• 8 cloves garlic
• 2 onions, sliced
• 4 tsp pickling salt
• 4 tsp chicken or beef bouillon
• 4 1-litre canning jars with new lids and rings

Canned Goose and Gravy:

• 1 jar canned goose
• 2 cups beef stock (1/4 cup reserved)
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 2 tbsp cornstarch

Directions:

Canning Goose:

1. Cut raw goose breasts into bite-sized cubes.
2. Distribute garlic and onions evenly into jars. Pack raw meat into hot sterilized jars, leaving 1-inch headspace. Do not add liquid.
3. Add 1 teaspoon of pickling salt and 1 teaspoon bouillon to each jar.
4. Wipe jar rim with a paper towel dipped in vinegar. Place prepared lid on jar and adjust jar ring finger tight.
5. Place in pressure canner and follow canner instructions for your specific elevation to determine appropriate pressure and processing time.

Canned Goose and Gravy:

1. In a large stockpot, add the canned goose, beef stock, tomato paste, and Worcestershire sauce. Bring to a slow boil.
2. Combine cornstarch with ¼ cup beef stock in a small bowl, and slowly stir into the goose mixture. As it heats, the gravy will form with wet ingredients. Reduce to simmer.
3. Serve over cooked barley, egg noodles, or rice.

For food safety reasons all MEAT MUST BE CANNED USING A PRESSURE CANNER.  Pressure canning raises the temperature above the boiling point, which is necessary to kill the anaerobic bacteria that causes botulism, a deadly food-borne illness.