Deli-Style Corned Goose
(from ksox’s recipe box)
Prep time: 20 minutes
Cook time: 180 minutes
Serves 6 people
Ingredients
- 6 to 8 goose breast filets (4 to 6 lbs)
- 5 tablespoons Morton Tenderquick mix
- 2 tablespoons brown sugar
- 1 tablespoon ground black pepper
- 1 teaspoon ground paprika
- 1 teaspoon ground bay leaves
- 1 teaspoon ground allspice
- 1/2 teaspoon garlic powder
Directions
-
Trim, skin, and clean up breast filets (or beef brisket or boneless cut of deer, elk, etc)
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In a small bowl, mix Morton Tender Quick and remaining dry ingredients and spices (Do NOT substitute any “meat tenderizer” for Morton Tender Quick)
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Thoroughly rub mixture into all sides of breast filets.
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Place filets into a plastic bag and close securely. Place in refrigerator and allow to cure 5 days per inch of meat thickness (a week seems to work fine for goose breasts).
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Place filets in Dutch Oven and add water to cover. Bring to a boil, then reduce heat. Simmer until tender, about 3 hours.