Corned Goose
Corned Goose is a traditional wild game recipe that transforms goose breasts into a flavorful and tender dish. Perfect for hunters looking to enjoy their harvest in a unique way, this recipe is a great alternative to classic corned beef. With the right balance of salt, spices, and simmering time, you will get a meal that is ideal for family gatherings or special occasions like St. Patrick’s Day.
Ingredients
- Skinned breasts from two geese (four pieces total)
- ½ cup Morton’s Tender Quick
- ½ cup canning salt
- ¼ cup sugar
- 2 qts. water
- 6 Tbsp. pickling spices, divided
- 12 black peppercorns
- 6–10 garlic cloves, mashed
Directions
- In a large pot, mix together the Tender Quick, canning salt, and sugar with the water. Bring to a boil, remove from heat, and let cool.
- Pour the cooled brine over the goose breasts in a plastic, glass, or other non-reactive container. Add 3 Tbsp. peppercorns, 3 Tbsp. pickling spices, and garlic cloves. Weigh the goose down with a plate or board to keep the breasts submerged. Cover and refrigerate for 5 to 7 days, stirring the brine every other day.
- On St. Patrick’s Day, or when ready to cook, remove the goose breasts from the brine and rinse them well. Place them in a large pot, cover with cold water, and add the remaining 3 Tbsp. of pickling spices. Bring to a boil, reduce heat, and simmer for at least 3 hours until the goose is tender.
Serving Suggestions
This Corned Goose recipe pairs wonderfully with boiled potatoes, cabbage, or even roasted vegetables. Hunters who enjoy preparing wild game will find it a rewarding way to share the harvest with family and friends. Just like dove or pigeon hunting trips in Argentina can create lasting memories, cooking and sharing game meat also becomes part of the hunting tradition. If you enjoy hunting tips and ideas, you might also like our post on Dove Hunting Tips.
Source: Recipe adapted from David Draper, Field & Stream.
