Feb. 10, 2011 12:42 pm
Updated: Feb. 11, 2011 1:14 pm
My freezer is practically overflowing with goose and duck this year. My husband and son did a lot of hunting and most of the time they got their limits. So, we sat down to figure out different ways of preparing it. Husband came up with corned goose
- pretty much like corned beef. Preparing this recipe was a lengthy process. Just gathering the ingredients took a while.
First step, after the hunting trip, of course, was to find Morton Tender Quick which is a home meat curing product. We finally found it at our local farm co-op store. The tender quick (which is like a salt) was rubbed on to the goose breasts and they were
placed in a marinade of water, pickling spices, cider vinegar and garlic. This was placed in the fridge where it stayed for 8 days, we turned it twice a day. After the curing process the goose was rinsed well and placed in the crockpot with more cider vinegar,pickling
spices, garlic and just a tad of olive oil. We cooked it on high for a couple hours, then on low for a few more. What emerged was some of the most fabulous tasting goose I have ever had - and I've eaten a lot of goose in my life!
The corned goose was done on Saturday so of course we had to take some along with us as we met friends at Great Lakes Brewing Company to "sample" some brew. We told them what it was and one of the couples declined tasting. Until they saw how much the other
2 couples were enjoying it, then they changed their minds.
I made Reubens for dinner that night - using Havarti cheese instead of swiss. They were fantastic, and tasted great with a Thirsty Dog Brewing Co. Labrador Lager.
I may have found my new favorite way of cooking my husband's goose!