Corned goose breast is one of those recipes that you make when you and your buddies are fortunate enough to pile up a couple bag limits of geese.
I gut and pluck my geese, saving the skin and fat in order to render it for making goose leg confit. The boneless and skinless goose breasts are perfect…
Provided by: EasyRecipesCooking.com
|2 boneless, skinless goose breasts, about three to four pounds of meat|
|2 lbs. small white potatoes, scrubbed and halved or quartered (if very small, leave whole)|
|1 small green cabbage, outer leaves discarded, cut into 12 wedges|
|2 medium onions, peeled and halved|
|2 quarts water|
|2 cups Morton’s Tender Quick|
|1 cup brown sugar|
|2 tbsp. pickling spice (available in most grocery stores)|
|1 head garlic, cut in half horizontally|
|2 bay leaves|
|1 bag ( 10 ounces) baby carrots|
|1 package (10 ounces) frozen pearl onions|
|Grainy or spicy mustard|
- To make the brine, combine 2 quarts water with the Tender Quick, brown sugar, and pickling spice in a large nonreactive cooking pot or food-safe tub.
- Bring to a boil to dissolve the Tender Quick and brown sugar, then cool. Add the meat, making sure it is completely covered by the brine. (You can also place the meat in a large resealable plastic bag, pour the cooled brine over it, and seal the bag; this requires less brine to get full coverage.)
- Cover and refrigerate for at least 4 days and up to 7 days.
- When you’re ready to cook, preheat the oven to 325°.
- Remove the meat from the brine.
- Put the meat in a large stockpot with the onions and garlic and add water to cover.
- Bring to a boil, lower heat to a simmer, and skim off and discard any scum.
- Add the bay leaves, cover the pot, and put the pot into the oven.
- Cook until the meat is fork tender, which could be anywhere from 3 to 5 hours.
- When the meat is close to ready, add the potatoes, cabbage, carrots, and pearl onions. Cook until the meat and the vegetables are tender.
- Using tongs, remove the meat and vegetables and place on a large platter. Break up the meat with the tongs or a meat fork.
- Serve with mustard.
This classic deli fare is a great way to enjoy the savory flavor of corned goose or duck.
Provided by: EasyRecipesCooking.com
|3 tablespoons softened butter|
|4 slices rye bread|
|2 slices Swiss cheese|
|1/3 cup sauerkraut, drained|
|4 ounces sliced corned goose breast|
|1/4 cup Thousand Island dressing|
- Spread butter across one side of each slice of bread. Place 2 slices, buttered side down, in a large skillet over medium heat. Top each slice of bread with 1 slice of cheese and half of the sauerkraut, sliced goose breast, and dressing. Top with remaining bread slices, buttered side up. Cook the sandwiches until the bread is lightly toasted on the bottom, then flip them over and brown the other side.
How do you cook a frozen brineed Goose?
Cover the container with a lid or plastic wrap and place in the refrigerator for 5-7 days, turning the meat occasionally. Remove the goose meat from the brine and cook it in a crock pot or dutch oven by covering the meat with clean water and allowing it to simmer for 3-5 hours until tender.
How to cook a whole goose in a crock pot?
Remove the goose meat from the brine and cook it in a crock pot or dutch oven by covering the meat with clean water and allowing it to simmer for 3-5 hours until tender. Cut it into thin slices for serving with mustard or sauerkraut. Note: The same recipe can be used for a 3-5 pound venison roast.
How do you boil a whole goose?
Bring the water, salt, sugar, and spices to a boil for a few minutes (all of the ingredients except the goose!) and then remove from heat and allow to return to room temperature or colder. Place the boneless, skinless goose breasts in a glass, ceramic or plastic container that is large enough to hold the goose with a few inches of head space.
Can you cook goose with the skin on?
You can use goose with the skin on, but the meat will be greasier. “Goose fat is the best oil to use!” – Deks I’ve made this goose several times, and it is fantastic. A perfect holiday meal! A very delicious goose dish. Good with tame and wild goose meat, as it will remove the wild-game taste.