Corned Goose

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


  1. 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.
  2. 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.
  3. After five days, remove the breasts and discard the brine. Rinse the breasts well under cool water.
  4. 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.
  5. 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.